Santa Maria-style barbecue, prevalent in California's Central Coast, highlights tri-tip as the primary cut, traditionally cooked over red oak flames. This method contrasts with other regional barbecuing styles, such as Texas, which emphasize low-and-slow smoking techniques. The affordability and lower fat content of tri-tip make it ideal for large gatherings. Recently updated dining options reflect evolving trends, including the closure of some establishments and the introduction of new barbecue spots like Priedite Barbecue and CJ's BBQ Smokehouse, catering to both locals and visitors in search of quality barbecue experiences.
The Central Coast of California is the center of Santa Maria-style barbecue, a tradition focused primarily on flame-licked tri-tip, significant for its affordability and unique cooking style.
Santa Maria barbecue stands apart for its use of giant pit grills and direct heat, emphasizing juiciness and flavor without the long smoking methods typical in other barbecue regions.
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