Cooking TipsSanta Maria BBQ...Tri-Tip Done Right!
SantaҠ Maria BBQ - A Tradition Continues
Known as the "Barbecue Capital of the World" Santa Maria, California certainly lives up to the title. As you will see when visiting this area, or rather as you will smell, the wonderful aroma of BBQ wafting through this coastal valley, will lead you to any number of barbecues. Follow the smoke and you will soon be enjoying a superb meal of barbecued sirloin that will be a feast fit for kings.
History of the Santa Maria BBQ
The traditional BBQ was started when calf branding was a neighbor helping neighbor tradition. All the local ranchers would help each other when spring arrived and it was time to brand the new calves. When the branding was done, as a thank you to the cowboys for their help, the ranch owners would have a giant BBQ.
The barbecued beef that was prepared over a traditional fire made of red oak was the main course. It was accompanied by Pinquito beans, salsa, bread and desserts that had been prepared in advance. Almost considered a feast, the food is the highlight of the day.
This tradition started in the 19th century. Although they may not do the calf branding as they did then, the BBQ has remained a custom that is enjoyed at both private and public functions. Their BBQ has become so famous that many people from all parts of the world visit the Santa Maria Valley for a taste of this delicious fare.
Simple Yet Sumptuous
The basic barbecue, Santa Maria style, consists of barbecued sirloin, Pinquito beans, salsa, a salad and French bread. The simplicity of the meal starts with the sirloin. A piece of top sirloin, with a thickness of approximately three inches is cooked over coals from a fire built with red oak.
The only seasonings used are garlic salt, pepper and regular salt. It is perhaps the simplicity of the meal combined with the savory smoke from the red oak that has earned Santa Maria BBQ the reputation it now enjoys. The Pinquito beans are a mystery. Today they are grown as a commercial crop exclusively in Santa Maria. However, the story goes they were either brought from Europe by a lady coming to live in this area or they were a gift from Swiss-Italians who moved to the area.
How is the Santa Maria BBQ Made?
The cut and type of meat used for the Santa Maria BBQ is part of the reason for the wonderful flavor. Of course, the smoke from the red oak does not hurt. The cut of the meat goes back to the 1960s when in an attempt to cut down on costs and waste created by cutting rib steaks, led to the cut called top sirloin being created. When the Santa Maria BBQ tradition started many years ago, it was doubtful that the ranchers considered the cut of the beef.
The tri-tip is used mainly for barbecues in the back yard or at fund-raising functions since they are smaller than the top sirloin cuts. The typical size of this cut is about one and a half to two pounds. This part of the meat is cut from the bottom of the sirloin. It has a shape like a triangle, thus the name. Once the scrap part of the meat, such as fat is removed from the tri-tip, this ends up being more expensive than top sirloin.
You will be hard pressed to find a function that does not include the Santa Maria BBQ featured as part of the festivities. Simply done by using a red oak log or chips soaked in water, the meat is cooked after being rubbed in the mixture of garlic salt, pepper and regular salt. This is the secret to the whole process - simplicity. There are no secret ingredients that have been handed down over generations.
If you get the chance to visit the Santa Maria Valley, you cannot miss a chance of being treated to the deliciously simple taste of the Santa Maria BBQ, so come prepared. The number of people who come yearly to enjoy the taste of this time-honored traditional food numbers in the thousands. So, come hungry because you will be guaranteed not to leave that way.