So far in this series we've talked about the history of Santa Maria Style BBQ and some of our traditional cuts of meat, and how they're cooked on our open pit... now it's time to talk about some of the sides, which Filthy Filly's has put they're own SMSB spin on.
In my last article, I introduced you to the West's answer to BBQ (Santa Maria Style BBQ) and the long-loved tradition of cooking our meat over a red oak open pit. The traditional cut of meat used is a sirloin or top block; however, we became even more solidified in our own brand of BBQ when in the 1950s a local butcher took a usual throw away piece of meat, he called the Tri-tip (for it's triangular shape) and threw it on the open pit with the usual simple Santa Maria style of seasoning we've always used, and still use today. This series will visit these cuts of meat and how to prepare them, as well as introduce you to different cuts of meats, dishes, and flavors families all over the central coast have brought to the pit, which have become a tradition in their own right.
There's a town that sits up the coast from Santa Barbara, CA, called Santa Maria. It's where I grew up. Known mostly for its agriculture and touted as a retirement community, there wasn't much to hold a young and restless girl here at the time of graduation... except family, friends, and the great tradition of Santa Maria Style BBQ.