We’ve always said that Santa Maria Style Barbecue holds its own against the “big boys” of regional American barbecue, and the latest evidence comes courtesy of a feature in Business Traveler magazine by food and travel writer Bob Ecker.
In the piece, Ecker highlights the top regional barbecues, a list that includes Texas, Memphis, St. Louis, Kansas City, the Carolinas and, of course, Santa Maria Style Barbecue. He writes, “Always using indigenous red oak for fuel, the meat was top sirloin or “tri-tip,” a triangular cut of bottom sirloin made popular in the Santa Maria area. (This appetizing cut of beef is still unknown to many people outside of California.) In fact, Santa Maria Style tri-tip has become synonymous with California barbecue. Another differentiating factor from other styles is that this type of barbecue is often served with a good Santa Barbara red wine like Zaca Mesa Syrah, as a complement.”
Kudos to Mr. Ecker for recognizing that Santa Maria Style Barbecue has earned a rightful place in the pantheon of American regional barbecue styles!
