It's Turkey Time...Santa Maria Style!

November 22, 2011

Tired of the same old turkey, with the same old flavors, every Thanksgiving? Then spice up your holiday table by adding a Santa Maria-style twist to your culinary festivities.

Indeed, barbecuing your bird is a great way to energize the traditional Thanksgiving menu, particularly if you do it with two staples of Santa Maria Style Barbecue: red oak and Santa Maria seasoning. The red oak imparts an amazingly smooth and distinctive smokiness to the flavor profile, while the seasoning further enchants the palate

If you’ve never done it before, you have to be a little adventurous to put your bird on the barbecue. After all, no one wants to mess up their holiday meal right before the guests arrive. But it’s really not that difficult if you do a little research. You may want to start with this basic overview of how to do it. The key is to not scorch the outside of the turkey while making sure it gets fully cooked on the inside.

As for adding the Santa Maria-style components, it’s pretty easy. Just sprinkle some red oak chips onto the hot coals while the turkey cooks, and the resulting smoke will work its magic. As for the seasoning, add some to the baste, and then add more to your liking after you slice the meat. For even more Santa Maria-style flavor, enjoy your meal with a side of pinquito beans and a glass of Pinot Noir from the Santa Maria Valley.

Happy Thanksgiving from California’s Barbecue Capital!

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