The Bounty
California Cu'ing
SHOP - May 18, 2010
Boys been grillin' over open fire since fire was invented. And on California's Central Coast, history tells us that ranchers, in gratitude to the men who branded their calves, would cook a huge feast infusing local Spanish flavor. These celebrations were no small affair and usually included beef barbecued over a red oak fire, served with locally grown Pinquito beans, bread and salsa. Over time the traditional spread came to be known as Santa Maria-style barbecue.
Executive Chef Barbara Abernathy is a seasoned griller at the Far Western Tavern in Guadalupe, cookin' Santa Maria-style for more than 3 decades. "The key to our barbecue is our meat - tri-tip sirloin that's well-marbled and aged-at least 28 plus days." The meat, plus a special dry rub of salt, pepper, garlic salt and Susie Q's seasoning, sets the regional dish apart from the standard.
Turns out the red wines from the Santa Maria Valley pair pretty well with this sort of fare. Santa Maria Valley combines California's longest growing season with the cool ocean air off the Pacific. The result is a complex cadre of well-balanced wines. The Syrahs can boast intense black fruit, often with a peppery essence and Pinots tend toward earthy with a nice balance of red and black fruits.
Next time you fire up the grill, experience a taste of the Central Coast's wine country with Santa Maria Style barbecue.
Check out a recipe for Santa Maria-Style Barbecue and some Santa Maria Valley wine pairings.
Chef Abernathy suggests a few of her favorites that come from the nearby Santa Maria Valley Wine Trail.
Riverbench Mesa Point Pinot Noir 2007
Kenneth Volk Santa Maria Cuvee Pinot Noir 2007
Rancho Sisquoc Malbec 2007
Santa Maria-Style Barbecue
Grill your own with this recipe courtesy of Santa Maria Valley BBQ.
Purchase premium top-block sirloin or tri-tip. Do not trim fat before putting the meat on the grill.
- Mix one tablespoon of salt with ½ teaspoon of black pepper and ½ teaspoon of garlic salt (for larger cuts and portions, increase ingredients proportionately).
- Sprinkle rub evenly across meat. For larger cuts, roll meat in rub, covering the entire surface.
- Fill your grill with red oak or other high-quality fuel. Wait until the coals are red hot with very little flame; spread them out evenly.
- Quickly sear meat to seal in flavorful juices, starting with the fat side, then raise barbecue pit screen to prevent burning. When juice appears at the top of the meat, it is time to turn it over.
- Cook until desired doneness. Medium rare is recommended-which typically takes 20 minutes per inch of cut thickness. (For the original classic Santa Maria Style Barbecue, you can string the cuts of top-block sirloin on rods and cook over red oak coals).
- You may trim the fat after cooking. For tri-tip, slice against the grain the long way, not across the triangle. It won't be a uniform cut, but it will be more tender.
Serve with salsa, pinquito beans, tossed green salad and local red wine.
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