Santa Maria Style
"California's contribution to the BBQ world: Tri-tip cooked over high-heat Red Oak coals."
The Staple
Tri-Tip
Sauce Base
None (Salsa on the side)
Fuel Source
Red Oak
The West Coast Tradition
Santa Maria style BBQ originates from the Santa Maria Valley in Central California. It dates back to the mid-19th century when local rancheros would host massive pit barbecues for their vaqueros (cowboys). It is a distinct departure from the ‘Low and Slow’ traditions of the South.
The Cut: Tri-Tip
The star of Santa Maria BBQ is the Tri-Tip. This is a small, triangular muscle from the bottom sirloin of the steer. It was historically a ‘scrap’ cut until a local butcher in the 1950s discovered that it was incredibly flavorful when seasoned and grilled whole.
The Technique: High-Heat Grilling
Unlike Southern BBQ, Santa Maria style is cooked over Direct Heat. The meat is placed on a large iron grill that can be raised and lowered using a hand-cranked wheel. This allows the pitmaster to control the temperature by adjusting the distance from the glowing Red Oak coals.
Red Oak: The Essential Fuel
True Santa Maria BBQ must be cooked over California Red Oak. It provides a mild, smoky flavor that is very different from the pungent hickory or sweet fruit woods of the East.
The Traditional Menu
A Santa Maria BBQ is not complete without its specific sides:
- Pinquito Beans: Small, pink beans grown only in the Santa Maria Valley.
- Fresh Salsa: A chunky tomato-based salsa to cut through the richness of the beef.
- Garlic Bread: Toasted over the grill.
- Green Salad: Usually with a simple vinaigrette.