The style of barbecue found in this region of California's Central Coast is rooted in the mid-19th century. Rancheros would hold Spanish-style feasts each spring for their fellow vaqueros as a way of thanking them for hard work. The meal would consist of beef cooked over a red-oak fire and served with pinquito beans, bread, salsa, and desserts. Over time, Santa Maria Valley's barbecue evolved to having strung cuts of beef (favorably being top-block sirloin) cut on skewers or rods, rolled in a mixture of salt, pepper, and garlic salt and cooked over hot red oak coals.
Nowadays, the meatiness of this barbecue centers on beef tri-tip. It's still given a good salty and peppery rub and slow-roasted over red oak. As for pairings, the table would be set continued servings like salsa and pinquitos but also accompanied by french bread dipped in a melted sweet butter and a green salad.
Where to eat: Far Western Tavern in Orcutt, which is noted as as a landmark in serving this barbecue style; Shaw's Steakhouse in Santa Maria, noted for its tri-tip; and The Hitching Post in Casmalia, which prepares oak-grilled meats.
