Weekend Vibes: Santa Maria Style BBQ and Wines for Pairing

Now that I’ve moved from the Midwest to Paso Robles, California, menu choices are more than deep dish pizza, the Friday night fish fry, grilled bratwurst and cheese curds. At my new home, I’m  finding scores of taco bars, vegan restaurants, fresh seafood spots along the Pacific coast and places that focus on organic, farmer’s market finds. I’m also intrigued by Santa Maria Style BBQ, a unique, new-to-me option that I’ve discovered and now love.

So, what exactly is this style of BBQ? With a bit of research, I came upon the site of Santa Maria Valley where the explanation was just what I needed.

Centered in the Santa Maria Valley on the Central Coast of California, this style is a 150 year old tradition originating on the ranches as a deliciously simple way of bringing people together. But there’s more.

The Santa Maria Style BBQ started as “top-block sirloin roasted over a red oak fire, a tradition that dates all the way back to the Valley’s rancheros in the mid 19^th century.” Since its origins, the style now includes tender, lean tri-tip, a small triangular cut from the bottom (tip) of sirloin that Santa Maria Valley popularized in the 1950s. It’s about 1.5 – 2.5 pounds of lean, boneless meat that’s rich, tender and bursting with flavor. I’ve found it in the butcher shop as a small roast or in slices.

Prior to the 1950s, the tri-tip was dismissed as a cut for ground beef or stew meat – no one considered preparing it like a steak. Cue Bob Shutz, then-owner of Santa Maria Market on North Broadway. Local lore suggests that he introduced the tri-tip to locals and the rest is history! Now, it’s known as “California’s Cut” or “Santa Maria Steak” and you can find it on most menus along the Central Coast.

If you’re intrigued enough to grill this on your own, you’ll need 2 cups red oak chips soaked in water for 2 hours (this is crucial since it gives the tri-tip is unique flavor), Santa Maria Style Barbecue seasoning and 2.5 lb beef tri-tip. A simple recipe follows, but for more, check out the Santa Maria Valley link by clicking here to download their cookbook.

Easy Santa Maria Style BBQ

Rub your prepared Santa Maria Style seasoning into the meat and let stand at room temperature for 30 minutes before grilling.

1. Prepare your grill for direct and indirect medium-high heat. Add red oak chips to 30 minutes before you begin grilling.
2. Set your tri-tip over the direct heat, fattiest-side up, and sear about 10 minutes, or until browned. Flip the meat over and sear the other side the same way.
3. Move your tri-tip to the indirect-heat. Cover your grill and let the tri-tip cook 20 to 30 minutes, until a thermometer reads 130 degrees F in the thickest area of the meat.
4. Take the tri-tip off the grill and move to a cutting board. Let the meat rest for 15 minutes. Slice the meat against the grain to serve.

Ready for Wine with that Santa Maria Style BBQ?

Thanks to the flavorful profile of the tri-tip, there are a range of options. Zinfandel is the obvious choice – its medium to high tannins, moderate acidity and notes of jam, blackberries, plums, black pepper and licorice all shrouded in oak make it a brilliant complement to a juicy tri-tip. Open your favorite bottle and enjoy.

However, consider a lush Merlot with spice and dark fruit flavors or a medium bodied Sangiovese with herbal and and earthy notes, soft tannins and moderate acidity as other options. How about Syrah, Grenache, an oaked Chardonnay or even sparkling wine? The list is endless!

Having had my fair share of tri-tips lately, I popped the cork on the following bottles (sent as samples) that were brilliant pairings and perhaps surprising to some.

2019 Merry Edwards Warrens’ Hill Pinot Noir ($70) from the Russian River Valley is always a good idea! Full bodied with plenty of texture and bold tannins, intense aromas and flavors of blueberries, blackberries, dark cherries, earth and black tea were wow-worthy with the Santa Maria BBQ.

You’re a Malbec lover? 2017 Mystic Hills Malbec ($40) from southern Monterey County was rich and intense with all the flavors a tri-tip loves as a complement and the balance it deserves. With moderate acidity and satin-smooth tannins, this duo was a mouthwatering combination.

From Paso Robles, 2019 Halter Ranch CDP ($46) is a blend of 60% Grenache, 22% Syrah, 10% Tannat and 8% Mourvedre. A classic Rhone style from the region, I found bright aromas of wood, vanilla and strawberries leading to a creamy palate boasting powerful flavors of fruit compote, coffee and caramel. Stunning.

Cheers to a fabulous Santa Maria Style BBQ with good friends and delicious wines! ~ Cindy