Mercnbeth
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~ Fast Weekend Review ~
Got a bit carried away with our BBQing. We went to our local garden supply store and they had a close out sale on discontinued and last year's BBQ equipment. I think they used the store space that would normally be used for snow shovels, ice scrappers, and snow blowers.
One of the things beth misses from her former 'farm-girl' existence in rural Santa Maria was her Santa Maria style BBQ. It was totally strange for me - no 'sauce' nothing wet, only seasoning and (the key) smoke from wood, particularly oak (RED). You can't get that flavor on a gas fired grill. Similar to Spock's required recharging trip back to Vulcan (pre New Age Trek when Vulcan wasn't blown up) we would take a trip up to beth's old neighborhood a couple times a year and hit her favorite BBQ spots. The 'Hitching Post', not the 'commercial one in Buellton but the old one in Casmalia, 'Jocko's', or McClintoks - the location of our 1st dinner together where I discovered SM BBQ; are all on the list to stop at on our way to SF, a reason to go wine tasting (Firestone is okay - but Foxen Canyon has better wine a little further on the same road), or on our way to just get some SM BBQ.
Well, at our local OSH store they had a SM BBQ grill/smoker for sale; requiring real charcoal, wood chips. The key difference in this grill, besides the side baffle and the smoke stack is that you can raise and lower the charcoal platform - not the food. So, after assembly and about a 1/2 day of 'seasoning' and prepping the cast iron; last night we enjoyed a SM BBQ in our LA backyard. It was amazing!! Of course, we didn't have any red oak handy, but the bag of 'Jack Daniels' charcoal and barrel wood that we bought smoked up fine. We made some tri-tip and enjoyed a fine dinner for two by the pool. I can see this being a regular cooking method. beth said that until I get tired of it every piece of meat in our freezer is going to be cooked up on the smoker. she's made a few phone calls to have some local Santa Maria red oak brought down.
We also added a new item to our annual Superbowl party menu from the smoker's suggested recipes. Check this out....slice a large hot dog lengthwise almost to the end, fill the slice with sweet relish and shredded cheese, wrap with bacon and put in the smoker until the bacon cooks - about 20 minutes.
Santa Maria BBQ is a little know Santa Barbara wine country secret. Less so since the movie 'Sideways' showed it off a bit (the restaurant used for filming was the Hitching Post in Buellton), but still not something you can get anywhere. beth is now on a mission to find the other key SM BBQ menu item; Poquito Beans. You can't buy them outside of Santa Maria. The typical SM BBQ meal - Tri-tip (seasoned with garlic and black pepper), freshly made salsa, macaroni & cheese, thick slice garlic bread, and a green salad.
Keep in mind if you're invited to a SM BBQ party in CA. You don't dress in leather and fetish gear when the invite says 'SM BBQ'. It stands for 'Santa Maria style BBQ. Unless, of course, its a 'SM BBQ' at our house.
Ah...Southern California living...as the motto over our threshold says 'Vita Operor Non Combibo'. Translated (loosely) from the Latin - 'Life doesn't suck!'.
PS - Wow, we see we now have our own special CM designation 'Party Animals'! Well - I guess the pressure is on to live up to our name! As they say at the awards shows... Humbly, we'd like to thank the 'Great Architect' for the blessings he/she have conveyed to us, the 'academy' (Ancient Royal Order of the Old Swiss Chard) our 'fans', and our life together that made this day possible!
< Message edited by Mercnbeth -- 12/21/2009 9:18:58 AM >
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RE: How's the weather?! - 
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