Old news on the west coast, but in the midwest, other than barbecue academics, the Santa Maria BBQ style and techniques really aren’t that well known (or appreciated).
To some extent, the whole Santa Maria “thing” is very appealing to me. I like working the grill. More than anything;, having the hot coals (which you worked to get just right- an art form in itself) right in front of you, the meat on the grill- requiring you to flip, move, poke and prod- is the ultimate grill experience. Traditional barbecue is great too,,,but the “low-and-slow” and “set-it-and-forget-it”, is not an interactive experience.
What is Santa Maria BBQ? Here is an article written by the famous Merle Ellis:
The Story of Santa Maria Style Barbecue
by Merle Ellis
There are places in this country where barbecue means more than just a way to cook a piece of meat over coals. It is Tradition with a capital “T.”
Such is the case in the city of Santa Maria on California’s central coast. The history of Santa Maria Barbecue dates back to the early 1800s, when the mainstay of the Early California economy was cattle and America’s first cowboys, the colorful vaqueros, held large beef barbecues at the rancho following every cattle roundup.
Throughout the years, the tradition has been kept alive by groups and organizations in the Santa Maria Valley who have made the barbecue a specialty of all major events. Traditionalists will tell you that it cannot be done for fewer than 100 people, but that’s not true. You can do it in your back yard.
The only secret of the Santa Maria Barbecue is its simplicity — no special sauces or magic ingredients. It consists of thick cuts of beef, seasoned with nothing but salt, pepper, and garlic salt, and cooked over Santa Maria Valley red oak coals. It’s all served with toasted sweet French bread to sop up the natural juices from the serving pan.
The cut of meat called for in an authentic Santa Maria Barbecue is a 3-inch thick cut of boneless top sirloin weighing 3 to 4 pounds. If that is a bit more meat than you need, there is another cut of sirloin that works well, the tri-tip. The tri-tip has become the most popular cut for family barbecues in the region. It weighs only about 1 1/2 to 2 pounds, a far better size for a small family. See also: History of the tri-tip.
The traditional combination of side dishes consists of pinquito beans, macaroni and cheese, tossed green salad, toasted sweet French bread, salsa, coffee, and a simple dessert. The pinquito bean, a small pink bean that retains its firm texture even after long slow cooking, is unique to the Santa Maria Valley, as is the red oak.
This is excerpted from an article in the April 22, 1988 Los Angeles Times.
Santa Maria Style Beef
1 tablespoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic salt
1 top sirloin steak (3" thick), or tri-tip
red oak logs, or charcoal and oak chips (soaked in water)
Combine salt, pepper, and garlic salt, and rub mixture over the meat. Place the meat on grill and adjust so meat is 2 or 3 inches from the coals. Sear each side of meat over hot coals 5 to 8 minutes to seal in juices, turning once.
Move meat to 6 to 8 inches from coals. Cook 20 to 30 more minutes, turning every 7 or 8 minutes until beef is cooked to desired degree of doneness, 130 degrees for rare. Slice and serve.
Santa Maria Style Salsa 3 medium tomatoes, chopped 1/2 cup celery, finely chopped 1/2 cup green onions, finely chopped 1/2 cup mild green chiles, finely chopped 2 tablespoons cilantro, fresh 1 tablespoon vinegar 1 dash Worcestershire sauce 1 pinch garlic salt 1 pinch dried oregano, crushed a few drops hot pepper sauce
Combine all ingredients in a bowl, cover and let stand at least 1 hour to blend flavors. Makes 3 1/2 cups.
Santa Maria Style Beans 1 pound pinquito beans 1 strip bacon, diced 1/2 cup ham, diced 1 clove garlic 3/4 cup tomato puree 1/4 cup red chile sauce* 1 teaspoon dry mustard 1 tablespoon sugar 1 teaspoon salt 1 pinch MSG or Accent (optional)
* Las Palmas brand, not to be confused with chili sauce, which is like hot catsup.
Pick through beans to remove any small stones. Place in pot, cover with water, and let soak overnight. Drain beans, cover with fresh water, and simmer for 2 hours, or until tender.
Saute bacon and ham until lightly browned. Add garlic, saute 1 to 2 minutes longer. Add tomato puree, chile sauce, sugar, mustard, salt, and MSG (if using it).
Drain most liquid from beans and save. Stir in the sauce and simmer for 1/2 hour. Add some of the saved liquid if they get too dry. Makes 6 to 8 servings.
Another article, in the recent Gourmet Magazine discusses Santa Maria BBQ too. Good reading.
The Hitching Post II, in California’s Santa Ynez Valley (remember the movie Sideways?), has the secret of Santa Maria barbecue all tied up.
March 13, 2009 at 6:44 pm |
[...] What the heck is the tri-tip? A previous post outlined the Santa Maria BBQ philosophy. [...]