Arriving a bit early this year, Memorial Day offers the perfect excuse for spending an afternoon in the sunshine with friends, relatives, and fellow foodies, as we honor our nation’s deceased soldiers. So pour a cold drink, light the grill, and get ready to kick off the summer, Central Coast style.
At parks, beaches and neighborhood block parties all over town, gourmands and grill wizards happily hash over their favorite cuts of meat and cooking techniques. Since flavor is the name of the game, they also dicker over seasonings, basting blends, and secret ingredients.
Chefs with a taste for fiery flavors may dress their chicken and pork with spicy Jamaican jerk, a traditional blend of allspice, onions, thyme, cinnamon, salt, and three-alarm Scotch bonnet peppers. Originally, the jerked meat was sliced and dried over a smoky fire that helped to keep flies at bay, but today it’s usually cooked slowly over hot coals or even in the oven.
Barbecue sauces, whether sweet or bearing the piquant sting of vinegar, tend to burn when slathered on victuals sizzling over a hot fire. More accurately described as finishing sauces, these taste best when daubed on the meat just before it comes off the grill, or set in bowls on the table for individual dipping.
Pit masters can choose from a wide variety of arcane sauces and seasonings to bring out the best in their steaks, chops, and drumsticks. Most aficionados of Santa Maria Style Barbecue, however, dust their beef with a simple rub of salt, pepper, and garlic powder.
For those unwilling to take a chance on creating their own rub, Susie Q’s Original Santa Maria Style Seasoning removes the guesswork from turning out tasty slabs of tri-tip and top block this holiday and all summer long. Of course, it takes a particular type of salsa to complement this succulent dish, and Susie Q’s has that covered, too, with a bottled blend of mild, but robust green chiles, onions, garlic, and balsamic vinegar.
Writing in “The West’s Best BBQ,” published on Sunset magazine’s website, Matthew Jaffe describes Santa Maria Style Barbecue as “the region’s one indigenous style,” a phenomenon that has “created a cult of ’cue on California’s Central Coast.” He’s right, because the alchemy of lean beef roasted over red oak coals defines the local dining experience.
In 1978, the Santa Maria Chamber of Commerce even copyrighted the term “Santa Maria Style Barbecue,” its menu, and recipes to defend the singular cuisine from imitators. Officially, the famous line-up consists of grilled top sirloin top block, tossed green salad, Pinquito beans, salsa, toasted French bread with sweet butter, macaroni and cheese, and a simple dessert, such as strawberry shortcake, in season.
Tri-tip, a boneless cut of meat taken from the bottom of the sirloin, has a triangular shape, and after excess fat has been trimmed away, can end up costing more than the top block. Backyard chefs cooking for just a few people often prefer this cut, though, because of its smaller size.
In service to our famous feast, the Chamber of Commerce recently launched a blog dedicated to the flavors of the Santa Maria Valley. A lively mélange of commentary, interviews, and event listings, it offers insights into the local cuisine and tips for visitors, as well as plenty of information for Central Coast residents eager to savor regional flavors.
The blog also highlights other signature goodies from the Santa Maria Valley, including strawberries and fine wine. Boldly promoting “California’s Barbecue Capital” with light-hearted flair, it has already been hailed on Sunset.com as a “Best Web Find.”
Wine and more
Revelers can get a head start on holiday fun on May 23 at Andrew Murray Vineyard, in Los Olivos, where luscious wines abound. Join the 16 members of the Foxen Canyon Wine Trail as they present Rhône to Beaune, a tasting that showcases locally made Syrah, Pinot Noir, and everything in between.
Later that same day, Norman Beko, owner/winemaker at Cottonwood Canyon Vineyard, serves up an evening of food, wine, and music. Enjoy delectable edibles and matching wines, and drink in the delightful sounds of the Santa Maria Philharmonic Orchestra as its members take advantage of the intriguing acoustics of the wine caves.
Also on May 23, holiday grillers and other food lovers can taste Susie Q’s zesty line of products at Riverbench Winery, along the Foxen Canyon Wine Trail. The following afternoon, the winery presents a sampling of the naturally sweet wares of local beekeeper Jeff Haskins. A small fee for each day’s offerings includes food samples and a full wine tasting.
This Memorial Day, be sure to fly the Stars and Stripes, take a moment to remember our fallen soldiers, and then exercise the glorious freedom to celebrate the holiday, Santa Maria style.
K. Reka Badger’s tri-tip wears Susie Q seasoning or nothing at all. E-mail comments or ideas to rekabadger@hotmail.com.
This article appears in May 21-28, 2009.
