Santa Maria BBQ Style

SoCalWJS · 04-07-2013, 06:22 PM

I'm becoming very fond of using my small Santa Maria style BBQ pit that I picked up from Santa Maria BBQ Outfitters many years ago, and I can turn out a decent steak and tri tip (OK, better than decent)

I've tried doing chicken halfs and quarters, but w/o the success. I've searched all over looking for different recipes and techniques with little results.

Is anybody aware of a cookbook or website out there that has assembled some recipes and guidelines on using this type of grill? I try to watch the Cooks when I go to SLO, but they are using much larger grills. It seems that it's easier to get a consistant fire than on a small one. They just throw on a few full logs when needed - if they flare, it's no big big deal because the grill is 2+ feet above the fire. If I build a big fire, it gets way too hot, so I end up with a small fire and the grill is much closer to the fire - I spend alot of time adjusting the grill height and playing with the fire. It's not a huge deal (heck, I'm more of a "Type A" whe it comes to Q'n anyway). When I get the fire just right - oh man! Just love the flavor. The sear/char and the way the fat tastes on Ribeyes

Absolutely Fantastic. Other times I miss a bit and can't get it quite right. It's still good, but not what I think it should be.

Would be nice to come up with a few new recipes.......

Any thoughts or insights appreciated.

landarc · 04-07-2013, 06:30 PM

Assuming you are burning wood and not charcoal, two options come to mind. One it to keep a fire going in a kettle or burn barrel, and move coals to the cooker when you need more heat. The other, and this makes a lot more sense, keep some smaller splits handy, that you can add without as much flare up. That might help.

As for the chicken, my favorite grilled chicken is really just some oregano, thyme, kosher salt and black pepper, all added to a marinade of sliced lemons and olive oil. Let the chickens marinade for a couple of hours, then grill until done. Real simple.

CharredApron · 04-07-2013, 08:29 PM

Quote:

Originally Posted by landarc

Assuming you are burning wood and not charcoal, two options come to mind. One it to keep a fire going in a kettle or burn barrel, and move coals to the cooker when you need more heat. The other, and this makes a lot more sense, keep some smaller splits handy, that you can add without as much flare up. That might help.

As for the chicken, my favorite grilled chicken is really just some oregano, thyme, kosher salt and black pepper, all added to a marinade of sliced lemons and olive oil. Let the chickens marinade for a couple of hours, then grill until done. Real simple.

Nice suggestion! Like the squiggles instead of the blocks too!

Oldyote · 05-01-2013, 03:37 PM

jonmhenderson · 05-01-2013, 05:15 PM

My pit is smaller as well.....I recommend putting an expanded metal fire grate near the top on some fire bricks, building a base of lump, then burning splits on top of that. There is no need to spend hours burning wood down to coals for a quick BBQ steak or two. I did a thread on last weeks cook that I will bump to the top so you can see my rig.

jonmhenderson · 05-01-2013, 05:18 PM

It's the BBQ Loin Strips thread. Great views of my cooker on there.

jonmhenderson · 05-01-2013, 07:42 PM

Photobucket is working now, so here's some pics of my small Santa Maria Pit with Argentine Asado cooking surface, and how I raised the pit fire with some expanded metal and firebricks:

superlazy · 05-01-2013, 08:02 PM

Quote:

Originally Posted by jonmhenderson

Photobucket is working now, so here's some pics of my small Santa Maria Pit with Argentine Asado cooking surface, and how I raised the pit fire with some expanded metal and firebricks:

jonmhenderson · 05-01-2013, 08:09 PM

One thing I'm going to do this weekend is artichokes on the SM grill, Hitching Post style. We will see how that goes. As far as new recipes go, SM style is known for simplicity. If you have never tried to cook pork ribs and are into type A grill fiddling/adjusting, that will be an enjoyable afternoon for you! :-)

martyleach · 05-01-2013, 10:18 PM

I use small splits of wood and create a bed of coals which take me about 45 minutes. During that time, I have on the grill 2 foil wrapped bricks that are soaking up the heat. Put the chicken on and put a brick on top. Kinda like an oven. Sometimes I put the lid from a smoky joe or other small grill on top for an oven effect.

04-07-2013, 06:22 PM	#1
SoCalWJS is one Smokin' Farker Join Date: 09-19-09 Location: Coast of Southern SLO County Name/Nickname : John	Santa Maria BBQ Style I'm becoming very fond of using my small Santa Maria style BBQ pit that I picked up from Santa Maria BBQ Outfitters many years ago, and I can turn out a decent steak and tri tip (OK, better than decent) I've tried doing chicken halfs and quarters, but w/o the success. I've searched all over looking for different recipes and techniques with little results. Is anybody aware of a cookbook or website out there that has assembled some recipes and guidelines on using this type of grill? I try to watch the Cooks when I go to SLO, but they are using much larger grills. It seems that it's easier to get a consistant fire than on a small one. They just throw on a few full logs when needed - if they flare, it's no big big deal because the grill is 2+ feet above the fire. If I build a big fire, it gets way too hot, so I end up with a small fire and the grill is much closer to the fire - I spend alot of time adjusting the grill height and playing with the fire. It's not a huge deal (heck, I'm more of a "Type A" whe it comes to Q'n anyway). When I get the fire just right - oh man! Just love the flavor. The sear/char and the way the fat tastes on Ribeyes Absolutely Fantastic. Other times I miss a bit and can't get it quite right. It's still good, but not what I think it should be. Would be nice to come up with a few new recipes....... Any thoughts or insights appreciated. __________________ MAK 2*, LBGEx2, Santa Maria Pit x2, 3 Sizes Weber kettle, BS 36" SS Griddle & Pizza Oven.

04-07-2013, 06:30 PM	#2
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	Assuming you are burning wood and not charcoal, two options come to mind. One it to keep a fire going in a kettle or burn barrel, and move coals to the cooker when you need more heat. The other, and this makes a lot more sense, keep some smaller splits handy, that you can add without as much flare up. That might help. As for the chicken, my favorite grilled chicken is really just some oregano, thyme, kosher salt and black pepper, all added to a marinade of sliced lemons and olive oil. Let the chickens marinade for a couple of hours, then grill until done. Real simple. __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

05-01-2013, 03:37 PM	#4
Oldyote is One Chatty Farker Join Date: 11-24-10 Location: Duluth MN	bump __________________ [COLOR=navy][B][FONT=Book Antiqua]2 Large Big [COLOR=darkgreen]Green[/COLOR] Eggs, 1 restored Weber Performer in [COLOR=darkgreen]Green,[/COLOR] 1 S-330, 1 S-420 and [COLOR=indigo]1 AZ BBQ Outfitters Custom Tombstone Style Santa Maria Grill and Smoker. [/COLOR][/FONT][/B][/COLOR][COLOR=#1f497d][FONT=Verdana][COLOR=teal]Proud Member of the [/COLOR][URL="http://bit.ly/qIcK24"][FONT=Book Antiqua][COLOR=teal]Zero's Club[/COLOR][/FONT][/URL][/FONT][/COLOR] [U][URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][COLOR=navy][B]CLICK HERE to visit the BBQ Brethren Throwdowns[/B][/COLOR][/URL] :croc:[/U] [SIZE=3][COLOR=indigo]"earthbound but aspiring.... A lumbering soul but trying to fly...(with)...not enough wingspread but plenty of intention."[/COLOR][/SIZE]

05-01-2013, 10:18 PM	#10
martyleach Quintessential Chatty Farker Join Date: 12-17-10 Location: Pleasanton, Ca	I use small splits of wood and create a bed of coals which take me about 45 minutes. During that time, I have on the grill 2 foil wrapped bricks that are soaking up the heat. Put the chicken on and put a brick on top. Kinda like an oven. Sometimes I put the lid from a smoky joe or other small grill on top for an oven effect. __________________ XL BGE, Kamado Joe Jr, Santa Maria pit, 26" Weber custom performer, MAK One Star pellet cooker, 14.5" WSM, Jumbo Joe, WGA, Arte Flame griddle insert for the 26" Weber. Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) [url]http://www.amlwoodart.com[/url]

05-01-2013, 05:15 PM	#5
jonmhenderson Full Fledged Farker Join Date: 04-15-13 Location: Tennessee	My pit is smaller as well.....I recommend putting an expanded metal fire grate near the top on some fire bricks, building a base of lump, then burning splits on top of that. There is no need to spend hours burning wood down to coals for a quick BBQ steak or two. I did a thread on last weeks cook that I will bump to the top so you can see my rig.

05-01-2013, 05:18 PM	#6
jonmhenderson Full Fledged Farker Join Date: 04-15-13 Location: Tennessee	It's the BBQ Loin Strips thread. Great views of my cooker on there.

05-01-2013, 07:42 PM	#7
jonmhenderson Full Fledged Farker Join Date: 04-15-13 Location: Tennessee	Photobucket is working now, so here's some pics of my small Santa Maria Pit with Argentine Asado cooking surface, and how I raised the pit fire with some expanded metal and firebricks:

05-01-2013, 08:09 PM	#9
jonmhenderson Full Fledged Farker Join Date: 04-15-13 Location: Tennessee	One thing I'm going to do this weekend is artichokes on the SM grill, Hitching Post style. We will see how that goes. As far as new recipes go, SM style is known for simplicity. If you have never tried to cook pork ribs and are into type A grill fiddling/adjusting, that will be an enjoyable afternoon for you! :-)