Santa Maria Style Barbecue – Part 2

OK- I just posted Part 1, about 20 minutes ago, but when you get on a roll, roll.

The two other reasons that Santa Maria Barbecue is cool:

1. Simple recipes, simple ingredients.  Whether you use the traditional *tri-tip or top sirloin, you are basically using salt, pepper and some garlic (I added a little rosemary in the past for my version).  You are cooking over oak coals.  That’s it.  No trips to the Indian or Asian Specialty market- for spices you might use just once in the next 60 days, just basic stuff.

*I have had a hard time getting tri-tip in Grand Rapids, MI.  The only place I have seen it in the past is the Grist Mill, across from the Honey Creek Inn in Cannonsburg.  If they don’t have it ready, just speak to Gordy.

2.  The grill. A thing of beauty.  Can you imagine having one of these units in your backyard?  Or pulling a trailered rig down the road?  Life on the open grill!

Santa Maria Grill

Backyard Unit