I never knew until I read this today.
Simple, red oak-fired grills...
Looks like some dang good eats.

http://www.sunset.com/travel/california/santa-maria-bbq-00418000083999/

Maybe those Californies ain't so bad after all.

I spent a lot of time in Santa Maria in the 80's in support of programs we had going at VAFB. That area is agricultural and raises a lot of beef. Lots of good eats! Was lucky to travel with a guy that lived there and knew all the great spots. Ate at several of the places mentioned in the article. Kind of liked it there.

I've been experimenting with tri-tip lately.
It's an under utilized cut that has good texture and flavor, if you haven't tried it.
Sort of reminds me of a New York.

Typically $4.99 - $7.99 per lb. and usually sold as a roast.
A local upscale market, New Seasons, has it seasoned, cooked and sliced for $18.95 lb !

Always searching for an easy camp dish, I starting slicing tri-tip about 3/16" - 1/4" thick, lightly seasoning one side with Montreal and grilling.
Go a little thicker if you like rare.
Glistening with that rich brown color and they're done.
Very easy, fast and mmmm.....good.

Tri tip has a unique grain pattern....slice across the grain.

These cowboy strip steaks will be served at camp this season.
Beans, mac salad, potato salad, cole slaw, etc would make nice sides.

Dayum....







http://jdfabrications.com/?wpsc-product=36x-21-santa-maria-bbq-pit