The Real Santa Maria BBQ style

landarc · 03-11-2013, 08:54 PM

Thanks to derHusker, for posting this video. This is the closest thing I have ever seen to what I learned about Santa Maria BBQ back in the late 1970's.

The True Story of Santa Maria Style BBQ.mov - YouTube

I learned from some old men, whose time on the pits dated back to the late 1920's and this is pretty close to what they told me. If you can find Top Block, it is worth the cook. DO NOT COOK IT LIKE A STEAK. It is cooked on rotisseries, above a moderate oak fire, and it will take 2 hours or so to get it to 140F internal, low heat cooking.

By the time I was learning, these guys had adapted to smaller pits, and used racks, but, they did not grill the meats as we are all lead to believe, They did Top Block, Ball Tip and Tri-tip, over a 'slow fire' and it took 1.5 to 2 hours to get it to medium (140F internal). Top Block with the lifter/cap in place on a rotisserie will trump tri-tip.

Also note, he calls it Live Oak, not Red Oak, the actual wood used is Coastal Live Oak not Red Oak. People from the Mid-Atlantic called it Red Oak back in the 1950's when they first came out and saw the trees. They are related, but, we actually used Coastal Live Oak out here.

This tradition actually dates back to the Spanish ranchos, and the tradition of harvest and spring festivals they brought from Europe. The specific purpose of the original Santa Maria BBQ was a party to celebrate the end of the cattle drives and harvest. Traditionally, cattle were harvested in late fall, after fattening all summer and early fall. The vaqueros and caballeros would be in town, and the ranchers and land owners would sponsor the harvest festival as thanks to their workers.

tish · 03-11-2013, 10:29 PM

Thanks, Bob! This is like listening to "Boshizzle West"!

Al Czervik · 03-11-2013, 10:34 PM

Thanks Bob... Very helpful!

speers90 · 03-11-2013, 10:53 PM

Very informative post!

westy · 03-12-2013, 03:01 AM

Thanks landarc. Great clip.

Bbq Bubba · 03-12-2013, 05:51 AM

California grilling. ;)

landarc · 03-12-2013, 09:52 AM

Hey Bubba, Gooo Giants!

deguerre · 03-12-2013, 09:59 AM

California by way of Mexico by way of Spain grilling?

Great post Bob.

dwfisk · 03-12-2013, 10:07 AM

Thanks for posting this. It is very timely and helpful as I'm just getting started on a fire ring with Santa Maria grill - after looking over this I've decided a rotisserie is a must. I'm also forwarding a link to my butcher pal in the hope he can get me the right cuts out here on the east coast. Thanks again.

Oldbob · 03-12-2013, 10:23 AM

Great Post...Thank You for Sharing !!...It was Very Informative !

code3rrt · 03-12-2013, 10:31 AM

Great post Bob, A little history lesson mixed with a little butchering lesson, good stuff!

KC

landarc · 03-12-2013, 10:44 AM

Dwfisk, the Top Block should be very easy to come by. I am pretty sure all butchers get top sirloin sub-primals in. Just get them to cut a thick slice off of one. If you are looking for the old style, use a full, bone-on Prime Rib. They are delicious done this way. Due to their sudden popularity, tri-tip will be the hardest to find.

Bily Lovec · 03-12-2013, 11:02 AM

looks exactly the same way Ive seen it/done it in Peru, Bolivia and Brazil.
nothing new here, thats a tradition that goes back hundreds/thousands of years.

joshcary · 03-12-2013, 11:04 AM

Great video! I need to have a rod built for my Yoder flattop grill!

Quick note on the wood.

Live oak simply means evergreen oak trees. They come in all varieties, white and red. Coastal Live is a red oak (along with Emory, South American oak, etc.), but Arizona White (for example) is also a variety of live oak. The Georgia state tree is the Southern Live Oak which is also a white oak variety.

Vision · 03-12-2013, 12:00 PM

Thanks

03-11-2013, 10:29 PM	#2
tish Babbling Farker Join Date: 11-13-11 Location: york, pa Downloads: 0 Uploads: 0	Thanks, Bob! This is like listening to "Boshizzle West"! __________________ When all else fails, just ask yourself WWGALD???* ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Just a little pyro at heart! Who's got the hot dogs? Bubba Keg, Weber Genesis E-310 NG Mini WSM, Shhh!!! Michael's surprise <'\__! .// .\\ Puppy baby says 'piss on it and walk away!' ~~~~~~~~~~~~~~~~~~ Proud recipient of a certifiably uncertified limited edition MOINK ball certificate!!

03-11-2013, 10:34 PM	#3
Al Czervik Babbling Farker Join Date: 05-17-11 Location: Mead, WA Downloads: 0 Uploads: 0	Thanks Bob... Very helpful! __________________ Mongo Traeger 075,Weber Performer,Weber Genesis Silver Gasser, Special Edition "Goose" ET-732 Thermometer,Limited Edition Neutrino Fast Blue Thermopen *Zero Club Member* *qualifying in the 2011 Special Summer of Spam TD with the Coveted Double Ought...* (\__/) (='.'=) Merry Christmas... Chitter was full! (")_(")

03-11-2013, 10:53 PM	#4
speers90 is one Smokin' Farker Join Date: 08-28-11 Location: Waconia, MN Downloads: 0 Uploads: 0	Very informative post! __________________ Ryan Butts, MAK n Que BBQ Team Smokin Horns BBQ (private parties) MJH by Backyard Bombers Cajun Fryer FF2 Weber Performer Weber One Touch Gold 22.5" 2006 Keystone Hobbi 220 Toy Hauler

03-12-2013, 05:51 AM	#6
Bbq Bubba somebody shut me the fark up. Join Date: 05-03-07 Location: New Baltimore, Mi. Downloads: 0 Uploads: 0	California grilling. ;) __________________ Pitmaster @ Lockharts BBQ Beer Snob I cook the best brisket north of Dallas. Get over it. Northern midwest director for OBR www.operationbbqrelief.com

03-12-2013, 09:52 AM	#7
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	Hey Bubba, Gooo Giants! __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

03-12-2013, 03:01 AM	#5
westy Full Fledged Farker Join Date: 06-01-11 Location: valley village, ca. Downloads: 0 Uploads: 0	Thanks landarc. Great clip.

03-12-2013, 09:59 AM	#8
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL Downloads: 0 Uploads: 0	California by way of Mexico by way of Spain grilling? Great post Bob. __________________ Guerry >^..^< Weber 22 1/2" OTS "Dirty Girl", Weber Performer/Cajun Bandit "Cajun Queen", GOSM "Bubba Q", Maverick et73, RED Thermapen, One Cameron Stove Top "Lazy Girl".It burns sawdust... Avatar by Northwest BBQ!!! If you really care about this place, you'll show some respect for it. Seven Zero notches on my spatula. Join_Us_In_The_Throwdowns_Forum!

03-12-2013, 10:07 AM	#9
dwfisk is one Smokin' Farker Join Date: 08-01-12 Location: Fairfield, FL Downloads: 0 Uploads: 0	Thanks for posting this. It is very timely and helpful as I'm just getting started on a fire ring with Santa Maria grill - after looking over this I've decided a rotisserie is a must. I'm also forwarding a link to my butcher pal in the hope he can get me the right cuts out here on the east coast. Thanks again. __________________ I'm Dave 26.75 Weber OTG & SJ/WSM Mini Home built trailer mounted 24"x72" hybrid/reverse flow stick burner, 18"x44" grill w/CI grates, upright SS gas oven/smoker, iGrill & a bunch of other cooking toys. Home built 48" fire pit with a 30"x30" Santa Maria style grill.

03-12-2013, 10:23 AM	#10
Oldbob is One Chatty Farker Join Date: 08-24-06 Location: Kokomo,Indiana Downloads: 0 Uploads: 0	Great Post...Thank You for Sharing !!...It was Very Informative ! __________________ Chargriller Akorn Drum Smoker " Old Smokey " Work in Progress Kingsford Premium Charcoal Grill Weber Gasser Genesis Silver A Pit Barrel Cooker Maverick ET-732 VietNam Veteran US Navy May you Sleep in Peace always...and Please....Thank a Veteran for That Privilege!!

03-12-2013, 10:31 AM	#11
code3rrt is One Chatty Farker Join Date: 08-09-12 Location: Spokane Valley, Washington Downloads: 0 Uploads: 0	Great post Bob, A little history lesson mixed with a little butchering lesson, good stuff! KC __________________ KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.

03-12-2013, 10:44 AM	#12
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	Dwfisk, the Top Block should be very easy to come by. I am pretty sure all butchers get top sirloin sub-primals in. Just get them to cut a thick slice off of one. If you are looking for the old style, use a full, bone-on Prime Rib. They are delicious done this way. Due to their sudden popularity, tri-tip will be the hardest to find. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

03-12-2013, 11:02 AM	#13
Bily Lovec Found some matches. Join Date: 01-17-13 Location: Houston, Tx Downloads: 0 Uploads: 0	looks exactly the same way Ive seen it/done it in Peru, Bolivia and Brazil. nothing new here, thats a tradition that goes back hundreds/thousands of years.

03-12-2013, 11:04 AM	#14
joshcary Knows what a fatty is. Join Date: 03-05-13 Location: Wichita, KS Downloads: 0 Uploads: 0	Great video! I need to have a rod built for my Yoder flattop grill! Quick note on the wood. Live oak simply means evergreen oak trees. They come in all varieties, white and red. Coastal Live is a red oak (along with Emory, South American oak, etc.), but Arizona White (for example) is also a variety of live oak. The Georgia state tree is the Southern Live Oak which is also a white oak variety. __________________ Yoder Smokers YS640 & Yoder Smokers Wichita (Serial Number 1)

03-12-2013, 12:00 PM	#15
Vision is one Smokin' Farker Join Date: 09-11-11 Location: Baltimore, Maryland Downloads: 0 Uploads: 0	Thanks __________________ "It's all about the Hill Country brisket."