The 5 Pillars of Santa Maria-Style BBQ With Chef Anthony Endy

The 5 Pillars of Santa Maria-Style BBQ With Chef Anthony Endy

When it involves completely different types of barbecue throughout the United States, locations like Texas, Memphis, or North/South Carolina in all probability come to thoughts. However, there’s a selected fashion of barbecue which may not be as well-known, however most actually punches above its weight class in taste. We’d wish to introduce you to Santa Maria-style barbecue.

anthony endy
Photo: Jon Perino

The historical past of Santa Maria-style barbecue began with the native ranchers within the Central California coast area within the late 1800s—even relationship again to the Chumash folks. They’d prepare dinner over the native hardwood within the space (primarly oak and sycamore). And as a result of constantly windy circumstances of the central coast of California, they might dig huge pits into the bottom to construct their fires and prepare dinner over the embers. But the wind is definitely a key part right here, because it retains the fireplace wholesome and fueled with out the necessity for air flow. They’d place cuts like high sirloin on giant skewers or stakes, after which roast the meat throughout the coals.

The Spanish launched the grill within the early 1900s, and the below-ground pit turned an above-ground pit with a lever to lift and decrease the grill, basically one thing that the ranchers might tow round—often known as an Argentine-style “Gaucho Grill” or just “Santa Maria-style” grill.

anthony endy
Photo: Jon Perino

While tri-tip is considerably of a staple in trendy Santa Maria-style barbecue, the historical past goes again to 3 dominant proteins: high sirloin, rooster, and linguica (Portuguese sausage). A conventional Santa Maria-style meal consists of the protein, pinquito beans (regionally grown within the space), salsa, garlic bread (grilled over oak and dipped in garlic butter), and a inexperienced salad, all adopted by dessert (historically, strawberry shortcake).

anthony endy
Photo: Jon Perino

We sat down with Santa Maria-style barbecue professional and Executive Chef Anthony Endy on the Alisal Guest Ranch & Resort within the coronary heart of Santa Barbara wine nation for his or her annual BBQ Bootcamp occasion—a superb, three-day masterclass in all issues barbecue, led by a number of the finest cooks within the nation. We talked with Endy to be taught extra about what makes this fashion of grilling so juicy, smoky, succulent, and simply rattling scrumptious.

It All Starts With the Wood

anthony endy
Photo: Jon Perino

“We use the local hardwood, which is oak. Red oak is the most popular hardwood for barbecuing here. We use a blend of red oak and white oak just because it’s the most accessible here on the Alisal Ranch. So you’ll always start with that hardwood… the wood always comes first. You make a great fire for it, break it down into embers, and then you just slow roast. Santa Maria-style barbecue runs hotter than most, it’s not as smokey, but runs at a much hotter temperature.”

Reverse Sear Is Key

anthony endy
Photo: Jon Perino

“You don’t want to sear out the flavors. You want to keep the juice inside your protein and you want to absorb the smoke… and keep flipping it. Reverse sear, when it comes to items like tri-tip—and even on the chicken, as well—I was doing [reverse sear] because these are items where you want the protein to absorb the smoke and then you want to create that crust at the very end.”

Don’t be Afraid to Flip the Protein

anthony endy
Photo: Jon Perino

“Be committed once you put the protein on, and flip it often. The chicken will tell you when it wants to be turned, with tri-tip you don’t want to work with flare-ups, that’s a rookie mistake. Flare-ups usually occur when you add the fat like oil to the grill too early. Keep the fire low, and keep a good distance between the protein and flame itself.”

Always Start With a Clean Grill

anthony endy
Photo: Jon Perino

“Use the fat that you trim off the protein to wipe down and clean the hot grates before placing the protein on. This will clean off all the previous residue while maintaining the flavor of the protein.”

Use Tongs

anthony endy
Photo: Jon Perino

“Some Santa Maria guys use these little pig tail things to poke the meat and flip it. However, you want to keep the juices in, and each time you puncture it, you let the juices out. The goal is always juicy succulent meat. A major mistake people make is overcooking their meat, and a principle rule is always letting your meat rest (for roughly 20 minutes), and always cut against the grain when it comes to tri-tip.”

anthony endy
Photo: Jon Perino

Check out extra details about visiting the Alisal Guest Ranch & Resort, and get a soar on registering for his or her subsequent BBQ Bootcamp occasion.


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Source: www.mensjournal.com

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