Matches in DBpedia 2014 for { ?s ?p Santa Maria-style barbecue is a regional culinary tradition rooted in the Santa Maria Valley in Santa Barbara County on the Central Coast of California. This method of barbecuing dates back to the mid-19th century and is today regarded as a “mainstay of California’s culinary heritage.” The traditional Santa Maria Style Barbecue menu was copyrighted by the Santa Maria Valley Chamber of Commerce in 1978.Santa Maria-style barbecue centers around a beef tri-tip, seasoned with black pepper, salt, and garlic salt before grilling over coals of native coast live oak, often referred to as 'Red Oak' wood. The BBQ grill is made of iron and usually has a hand crank that lifts or lowers the grill over the coals to the desired level of heat. The Santa Maria valley is often rather windy, so the style of cooking is over an oxidative fire as opposed to a reductive fire that many covered BBQs use. See redox.The traditional accompaniments are pinquito beans, fresh salsa, tossed green salad, and grilled French bread dipped in sweet melted butter.Some regional variations within the Central Coast include sausage (such as Linguica, chorizo or venison), grilled alongside the tri-tip or in the beans, and fresh strawberries.. }
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- Santa_Maria-style_barbecue abstract "Santa Maria-style barbecue is a regional culinary tradition rooted in the Santa Maria Valley in Santa Barbara County on the Central Coast of California. This method of barbecuing dates back to the mid-19th century and is today regarded as a “mainstay of California’s culinary heritage.” The traditional Santa Maria Style Barbecue menu was copyrighted by the Santa Maria Valley Chamber of Commerce in 1978.Santa Maria-style barbecue centers around a beef tri-tip, seasoned with black pepper, salt, and garlic salt before grilling over coals of native coast live oak, often referred to as 'Red Oak' wood. The BBQ grill is made of iron and usually has a hand crank that lifts or lowers the grill over the coals to the desired level of heat. The Santa Maria valley is often rather windy, so the style of cooking is over an oxidative fire as opposed to a reductive fire that many covered BBQs use. See redox.The traditional accompaniments are pinquito beans, fresh salsa, tossed green salad, and grilled French bread dipped in sweet melted butter.Some regional variations within the Central Coast include sausage (such as Linguica, chorizo or venison), grilled alongside the tri-tip or in the beans, and fresh strawberries.".