Quote:
Originally Posted by MK Ultra
We used to call that Santa Maria Style, you could go to Santa Maria on any weekend the weather was good and nearly every parking lot would have some club or organization raising money by cooking tri-tip, beef ribs and chicken over oak wood.
For a few bucks you got a big plate of meat, salad, bbq beans and a roll, it was hard to eat it all.
I haven't had tri-tip since I left, you don't see it in the stores here  |
It still goes on and most stores also carry pre cooked tri tip. It is a combination of the marinade as well as the wood fire that gives it the taste. Some places use oak, some use oak and mesquite or straight mesquite.
A BBQ plate would often have 3-6 slices of tri tip, a piece of chicken, 2 ribs, (sometimes a piece of kielbasa), BBQ beans that had a kick, salad or piece of corn, and some sourdough rolls or sliced sourdough bread. Typically it would be like 5 to 10 bucks and at 10 you got a soda. Most often it was 5 bucks though. Not sure how they made the money lol.
They also cook it rain or shine. I can find the tri tip trailers (or santa maria style trailers) in parking lots almost year round. No sandwich place worth a grain of salt would not be caught dead without having that BBQ at least 1 day a week rain or shine.
Speaking of that another regional thing here is sourdough bread, bread bowl soups, artichoke soup (we produce almost all of the artichokes), cioppino soup - especially in SF, dungeness crab, grilled or roasted asparagus (again we produce most of it), California sushi, California pizza types (we did change pizza everywhere), and you must say guacamole - even though it is Mexican in nature; without the Haas avocado it would not be the same.
I suppose some could add sprouts and stuff to us. Same could be said of use with the skirt steak and strip steak.