Santa Maria BBQ Company
Kevin S. Wilson
town and saw smoke coming from one corner of the parking lot. My nose
led me to the source: a Santa Maria-style grill loaded with chicken,
ribs, and sirloin roasts. The company serving up the food was the
Santa Maria Barbecue Company out of Culver City, CA. We enjoyed a
tailgate meal in the parking lot, and I remember telling my wife that
they were probably there to scope out a market for a
restaurant/catering business.
True enough. They've since taken over half of the little strip mall
and are adding two new grills out front. Ate there yesterday and
really enjoyed the meal. I had pork ribs. Very tender, smoky, and
spicy--perhaps a bit too salty. No sauce. My wife had what they call a
tri-tip sirloin roast sandwich. Texture was very much like brisket.
Tender but not very moist. Excellent with a schmear of homemade salsa.
Everything is cooked over red oak. I talked a bit with the owners. I
knew from last summer that they got their wood in California, so I
asked what it would take to get them to throw a few sacks on for me
next trip. They said they have a tough time just finding enough of a
supply for themselves.
As we were finishing our meal, one of the owners showed up at our
table with a small grocery bag full of red oak chips and chunks. The
red oak has a very full-bodied fragrance and seems well-suited to
beef. I'm holding onto the chips until I have just the right cut for
them.
My only quibble with this outfit is that they maybe rely too much on
what I understand is the traditional seasoning for this kind of
grilling: salt/pepper/garlilc salt. It is on all the meats and the
garlic bread, and a shaker full sits on every table.
They've only been open a few months. The local newspaper kind of
ambushed them shortly after they opened. The restaurant reviewer
dropped in just before closing time, then published a review the other
day that made a big deal out of them having run out of pork ribs and
some sides that day. The review is online at
<http://cityguide.entertainmentidaho.com/fe/Dining/search.asp>
The owners think the review has done them more good than harm, but
they certainly thought it unfair to review their restaurant so soon
after opening. Actually, one owner restricted her comments to "Those
&#$@$@s!"
A google search on the phrase "Santa Maria barbecue" yeilds some good
information about these grills and some tasty-looking recipes.
--
Kevin S. Wilson
Tech Writer at a University Somewhere in Idaho
Steve and Brenda
haved enjoied for 100 years or so. Tri-tip, salad, beans, sour or French
bread, and salsa. Doesn't get buch better than that. The type of bbq you had
is on quite a few corners heading down Broadway in Santa Maria on most "all"
Saturdays for fundraisers and in any back yard with in 70 miles to the north
or south on US 101. I'll give you the address for some really good
seasoning. www.susieqbrand.com It's a local lady and ranching family in the
area. The product is a staple in most pantries around here a little pricey,
but worth it.
Man, I can't wait for my next days off to fire up the Q with red oak
from Orcutt Hill, locally grown angus, pinquito beans, salad, San Luis
Sourdough, and fresh salsa. Top it all off with Firestone Walker Pale Ale.
The Central Coast has it all. Strawberries will be ready in a couple weeks.
Good Q'ing to you and all.
Cheers Steve Garrison Orcutt, CA
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