Technique
Santa Maria Style
California Central Coast BBQ: tri-tip grilled over red oak on an adjustable-height iron grate, served with pinquito beans.
Santa Maria-style BBQ dates to 19th-century Spanish rancho cookouts in California's Central Coast. The defining setup is a parrilla — an iron grate raised and lowered over a red oak fire with a hand crank. The protein is tri-tip (or top sirloin), seasoned simply with salt, pepper, and garlic. The full traditional plate adds pinquito beans, salsa, grilled French bread, and a tossed green salad. It's the only American regional BBQ style built around grilling rather than smoking.
Why it matters
It proves you don't need a 14-hour smoke to have a legitimate regional BBQ identity.
Related Terms
Tri-Tip
A triangular 2-3 lb cut from the bottom sirloin, the signature beef of Santa Maria-style BBQ.
Pinquito Beans
A small, firm pink bean grown almost exclusively in California's Santa Maria Valley, the mandatory side for Santa Maria BBQ.
Direct Heat
Cooking food directly over the fire for searing, char, and quick weeknight grilling.