1/2/2023 0 Comments Santa maria grill![]() Thankfully, that bro-y ignorance was nowhere to be found at BBQ Bootcamp, where Gordon and Paula Disbrowe were some of the most popular instructors - viewed as innovators and peppered with questions - and many of the attendees were couples on vacation who seemed to split their grilling duties equally. ![]() “They were like” - here she adopts an exaggerated Southern accent - “‘oh, I didn’t know you were cooking, I thought you were someone’s wife.’” “I was at this one event where my face was literally on the poster, and I still got mistaken for somebody’s wife,” she said. As chocolatier Valerie Gordon - known for her grilled desserts - told me at dinner one night, she’s still met with sexism at barbecue events on a regular basis. ![]() The barbecue world is still known as a boys’ club despite an abundance of female chefs and pitmasters elevating the realm of all things grilled with their expertise. SANTA MARIA GRILL HOW TO(Though I have tried the insane little-bit-of-everything blend I threw together sprinkled on eggs, and it’s pretty good when used sparingly.)īarbecue can be a boys’ club, but it shouldn’t be Valerie Gordon demonstrates how to make a boozy caramel on the grill. You want to taste the seasoning, not blow out your palate. The trick is to keep in mind what type of protein you’re preparing (and if it’s fish, use about half of what you would on other meats) - and don’t, as I did, get overly excited and toss in every single flavor on the table that catches your eye. But of course, you can get more creative than that, and in spice blending class, we had the opportunity to experiment with everything from clove and assorted chile powders to Mexican oregano and Worcestershire powder. A basic rub will usually consist of five parts paprika, four parts kosher salt, three parts garlic powder, two parts ground black pepper and one part brown sugar. The general rule for the ideal spice blend, Solvang Spice Merchant owner Joy Culley taught us, is some combination of salt, sugar, flavor, spice/heat and color. How to create the ideal spice blend Spice blending class (Photo courtesy of the Alisal Ranch) ![]() The style dates back to the 19th century, when ranchers along the state’s Central Coast would host feasts each spring for their vaqueros, and it was a favorite of Ronald Reagan, who had five Santa Maria-style feasts on the South Lawn of the White House during his presidency. (Traditional Santa Maria-style BBQ fare includes tri-tip, Santa Maria-style salsa, tossed green salad, pinquito beans, grilled garlic bread and strawberry shortcake.) Ostini educated attendees about how to operate the hand-cranked iron grill and cook over an oak wood fire, reminding us that it’s important to burn off all the old grease by scraping it with a wire brush after starting the new fire and then re-seasoning the grill with fat. (Photo courtesy of the Alisal Ranch)įrank Ostini, owner and chef of Buellton, California’s Hitching Post II restaurant, has become a spokesman of sorts for the traditional Santa Maria-style barbecue, which features meats - usually beef tri-tip - cooked over a red oak fire. Santa Maria-style barbecue is old-school Frank Ostini demonstrates Santa Maria-style BBQ on a woodfire grill. If anything, my three days at bootcamp taught me to reconsider the genre entirely and introduced me to a regional twist on grilling. This wasn’t the typical paper-plates-and-starchy-sides fare you might imagine depending on what style of barbecue you’re familiar with, however. What I found was a close-knit community of guests, all eager to learn, take in the area’s gorgeous scenery and - most importantly - chow down on more meat than any one person should consume in a 72-hour period. (Five years spent living in the South taught me to never say “barbecue” when I really mean “cookout.”) So I wasn’t sure what to expect at the dude ranch’s biannual event, put together by its executive chef, Anthony Endy. ![]() SANTA MARIA GRILL PROFESSIONALI did know, however, that those with more expertise about the subject are very particular - amateur and professional pitmasters alike all seem to have opinions about the best styles, the tastiest rubs, the most effective methods, even the vernacular. I should start by admitting off the bat that I knew next to nothing about barbecue, other than that I very much enjoy eating it, when I set out for a three-day bootcamp devoted to all things grilled at the Alisal Ranch in California’s Santa Ynez Valley. ![]()
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