Chilebrown at home

Wednesday, October 26, 2011


Santa Maria style barbeque is a cooking style that is unique and famous for grilling over coals of red oak wood. Red oak is a fragrant wood that imparts its own special flavor. Tri-tip is usually the meat of choice for this style of barbeque. We have acquired some chunks of red oak from ‘John’s Wood’ and a tri-tip from the ‘U.C. Davis Meat Lab’. We will give our version of this cooking style. Traditionally a fire of red oak wood is burned down to coals. Charcoal and red oak chunks will replicate this process. A medium charcoal fire was built and the wood chunks were placed on top. The grill cover was used to keep the wood from burning.

Our trip-tip was marinated in our special rub for several hours. A mixed grill of home grown delicata, gray zucchini squash and marinated portabella mushrooms will be a good canvas for the smoke of the red oak. The smoke from the red oak has a beautiful bouquet of sweet smelling smoke. This is my kind of air freshener. In no time at all we had a Santa Maria meal to enjoy. We threw in an artichoke and enjoyed a meal flavored with sweet red oak smoke. I think they are on to something in Santa Maria.


Greg said...

Meat looks done to perfection. Tri-tip is da bomb!

Chilebrown said...

Greg, I love the sandwiches the next day.

cookiecrumb said...

You need those little pink Santa Maria beans to go with that. Oh. No, your plate's full.

Chilebrown said...

cookiecurmb, That plate has way to many vegetables. I would like to try those beans when I find some.

Chris said...

I have only gotten white varieties of oak here but I know have a tree cutter keeping his eye out for me.