The tri-tip which is a favorite piece of beef for barbecuing on the Santa Maria Grill, originated in Santa Maria, California. Soon the Santa Maria community started hosting monthly barbecue gatherings.

This created a whole tradition of Santa Maria Barbecuing over wood fires (typically red oak). How did the Santa Maria way of barbecuing start? Mid-19th century the local ranchers in Santa Maria, California hosted huge Spanish-styled feasts for vaqueros (cowboys). Our Santa Maria Grills are made to order in the USA. Make your backyard the most BBQ savvy with our Santa Maria BBQ grills, that will be sure to draw a crowd. Santa Maria BBQ Grills are a great way to BBQ due to the ability to raise and lower the grilling surface enabling a more controlled seer. Our Santa Maria BBQ Grills with a Cart, Santa Maria Counter Drop In Grills, & Santa Maria BBQ Grill Kits, are available in Black Steel, & Stainless Steel. This method of cooking dates back to the 1800's in California where big Santa Maria grills were used for large cookouts. Grilling with a Santa Maria Grill is a great way to BBQ because it provides precision cooking along with generating a rustic appeal. The Santa Maria Grill is a classic BBQ grill design where the firebox is completely enclosed. There's no better barbecue than Santa Maria BBQ. Local barbecue chef Bob Herdman and his Los Compadres Barbecue Crew staged several barbecues for President Reagan, including five feasts on the South Lawn of the White House.Heritage Backyard sells Santa Maria Masonry Grill Kits, Santa Maria Counter Built-In Grills for your Custom Outdoor Masonry Kitchen, and Portable Santa Maria Grills that comes with a Cart and four casters. President Ronald Reagan was an avid fan of Santa Maria–style barbecue. In the 1950s, a local butcher named Bob Schutz (Santa Maria Market) perfected the tri-tip, a triangular bottom sirloin cut that quickly joined top sirloin as a staple of Santa Maria–style barbecue. Then, as today, the meat was rolled in a mixture of salt, pepper, and garlic salt before being barbecued over the red oak coals, which contribute a smoky, hearty flavor. Elks Lodge #1538 has huge indoor barbecue pits, and host what is called 'Cook Your Own' every Friday evening. īy the late 1950s, four local restaurants-The Far Western Tavern, The Valley Steakhouse, Hitching Post, and Jocko's-were on their way to becoming landmarks of this style of barbecue. In 1931, the Santa Maria Club started a 'Stag Barbecue', which was held on the second Wednesday of every month, with up to 700 patrons attending each event. Tesene, 'The Santa Maria Barbecue grew out of this tradition and achieved its 'style' when local residents began to string cuts of beef on skewers or rods and cook the meat over the hot coals of a red oak fire.' The meal was served with pinquitos, small pink beans that are considered indigenous to the Santa Maria Valley.

They barbecued meat over earthen pits filled with hot coals of local coast live oak. Santa Maria–style barbecue originated in the mid-19th century when local Californio ranchers hosted Spanish-style feasts each spring for their vaqueros. Some regional variations within the Central Coast include sausage (such as linguiça or chorizo) or venison, grilled alongside the tri-tip or in the beans, and fresh strawberries. The traditional accompaniments are pinquito beans, fresh salsa, tossed green salad, and grilled French bread dipped in sweet melted butter. The Santa Maria Valley is often rather windy, so the style of cooking is over an oxidative fire as opposed to the reductive fire that many covered barbecues use. The grill is made of iron and usually has a hand crank that lifts or lowers the grill over the coals to the desired distance from the heat.

Santa Maria–style barbecue centers on beef tri-tip, seasoned with black pepper, salt, and garlic before grilling over coals of native coast live oak, often referred to as 'red oak' wood.

This method of barbecuing dates back to the mid-19th century and is today regarded as a 'mainstay of California's culinary heritage.' The traditional Santa Maria–style barbecue menu was copyrighted by the Santa Maria Valley Chamber of Commerce in 1978. Santa Maria–style barbecue is a regional culinary tradition rooted in the Santa Maria Valley in Santa Barbara County on the Central Coast of California. Tri-tip on the grill, with a saucepan of beans and loaves of bread

Santa maria grill