The story goes that a local market owner, a man by the name of Bob Schultz, decided to make use of his sirloin tip cut of beef. With its beefy, cowboy roots, it’s no surprise that Santa Maria barbecue culture gave the world the gift of tri-tips. Lastly, and some would argue most importantly, we come to the meat. They basically consist of a large pit-like opening to be filled with the oak, and an adjustable bar going across for the meat to hang on. To get that perfectly grilled, lightly smoky flavor, adjustable grills were created. While the cooking method underwent this evolution, so did the grills themselves. This makes it one of the healthiest ways to enjoy a cookout because it releases a lot of fat and grease in the cooking process. The meat is cooked by direct flame, even if it is strung up above the heat source. Santa Maria barbecue is not technically a kind of barbecue at all! While it is decidedly part of the canon of American BBQ, it is actually a style of grilling.
At the club, they cooked the meats on metal bars, over a fire made of local oak trees. The owners further developed the method, moving on from the pits of the cowboy past. Cut to the 1930s and the area is famous for its cooking style, especially as served at the Santa Maria Club. The region became part of the state of California and the population underwent a dramatic shift. When they wanted to have a big party, they would create large trenches and, using the oak and willow trees in the area, they would grill up lots of beef.Īs time went on, changes came to the area. They raised herds of cattle around the Santa Maria valley. In the middle of the 19 th century, Mexican cowboys, or Vaqueros, were living in the area. The history of the area is the key to understanding the cooking style. While the smoky ribs and sticky sauces of the BBQ belt are famous from coast to coast, Santa Maria enjoys a quieter, but equally devoted, following of restaurant chefs, foodies, and home cooks. One of the lesser-known methods of BBQ cooking, Santa Maria style originates from the central California coast. As a matter of fact, I prefer making a fresh batch each time I make my Santa Maria Tri-tip recipe.By Gary Brock Uncategorized August 18, 2021 I don't recommend storing this seasoning longer than 3 months.If you own a mortar and pestle ( affiliate link), you can use it to grind the rosemary into the other seasonings.If storing the Santa Maria Seasoning for later use, leave out the fresh rosemary and add it just prior to using it.How you use this recipe is totally up to you and your imagination! You can easily add any of these liquids to this Santa Maria Seasoning recipe to make a wet rub.
Some possible wet rub liquids include wine, beer, whiskey, vinegar, oil, and fruit juice. The paste may also be thinned out by adding more liquid. The paste is then smeared all over the meat to flavor it. This includes adding a small amount of liquid to the rub which makes a thick paste. Adding any liquid to the dry rub instantly transforms it into a wet rub. The answer to this question might seem pretty obvious to some, but there are those who might need further explanation. What is the Difference Between Dry Rub and Wet Rub? Santa Maria-style barbecue dates back to the mid-1800s when local ranchers cooked Spanish-style feasts over open fires for their Mexican ranch hands. Santa Maria is known for its wineries, breweries, recreation, and Santa Maria-style barbecue. This beautiful city is located approximately 3.5 hours north of Los Angeles. The Santa Maria Valley is situated midway along California's Central Coast, in Santa Barbara County. The Origin of Santa Maria Dry Rubīefore we look at what Santa Maria dry rub is, let's look at where Santa Maria is. However, when it comes to tri-tip or beef brisket, this Santa Maria Dry Rub is an absolute must. Some of the meats require only a few hours to smoke, while others are smoked for 24 to 48 hours.
For example, using marinades, dry rubs, or wet rubs. Here are just some of the meats we've been smoking: fish, lamb, octopus, pork ribs, tri-tip, and brisket.Įach of the meats mentioned requires its own method of cooking. We recently purchased a new electric smoker to replace the smoker we wore out after years of use.