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Tri-tip on the grill, with a saucepan of beans and loaves of bread. Santa Maria–style barbecue [1] 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 ...
California’s Central Coast is home to a barbecue style all its own, commonly known as Santa Maria-style BBQ. This type of ‘cue is made with a specialized grill that can be raised or lowered ...
Santa Maria-style barbecue is a regional culinary tradition rooted in the Santa Maria Valley. The tri-tip steak has its roots in Santa Maria. [citation needed] Tri-tip is a cut of beef from the bottom sirloin. It is a small triangular muscle, usually 1.5 to 2.5 lb (680 to 1,130 g) per side of beef.
Sometimes labeled "Santa Maria steak", the roast is popular in the Central Valley regions and the Central Coast of California. [11] Along with top sirloin, tri-tip is considered central to Santa Maria-style barbecue. In central California, the fat is left on the outside of the cut to enhance flavor when grilling, while butchers elsewhere trim ...
Once a roving food truck but now housed permanently in a parking lot, Matt's BBQ brings Texas-style barbecue to Portlanders. The usual beef brisket, pulled pork, and pork ribs are all great, but ...
In the South, barbecue is more than just a style of cooking, but a subculture and a form of expressing regional pride with wide variation between regions, and fierce rivalry for titles at barbecue competitions. [4] [5] [2] Often the proprietors of Southern-style barbecue establishments in other areas originate from the South.
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