How to Create a Santa Maria Style Feast: Tailgating Edition
Chef Brad Wise loves grilling on his Santa Maria-style grill almost as much as loves the Eagles. So come game day, he’s pulling out the mini-grill to create a Central Coast-inspired feast for his friends and fellow fans.
What exactly is Santa Maria-style grilling? It’s a traditional barbecue method from California's Central Coast, involving cooking meat over an open flame using red oak wood. Grilling is done on an adjustable grill, which allows the meat to be raised or lowered over the coals for precise heat control and smoky flavor. This way of grilling dates back to the mid-1800s, and it really hasn’t changed much over the past 175-odd years.
Here’s how to host a Santa Maria-style barbeque for your next tailgate:
1. Your Prep List
In a restaurant, a prep list is vital to ensuring a successful night. Same goes when getting ready to tailgate. Chef got his grill from Santa Maria BBQ Outfitters - the 18 x 12 size is portable enough you can easily load it into your truck before the game. Make sure you source either red oak or good quality lump charcoal. Then, grab a lighter and an ignitor aid, a thermometer, and off you go.
2. The Meats
There’s really only one meat that belongs on a Santa Maria-style grill, and that’s tri-tip. A triangular-shaped cut of beef from the bottom sirloin, it boasts a rich flavor and tender texture. Tri-tip is a large piece of meat, so it’s perfect for serving a crowd. Its thickness helps it to cook evenly over an open flame, and the red oak wood imparts a deep, smoky flavor, complementing tri-tip’s natural juiciness and rich beefy taste. Its quick cooking time and ability to develop a flavorful crust while staying tender make it ideal for this grilling method.
3. Get Grilling
Make sure your tri-tip is at room temperature before you cook. Once it’s at temp, generously season your tri-tip with oil, salt, and pepper.
Prepare your grill by adding a few logs of red oak and creating a fire. Once the logs are hot, adjust the grill grate to the high position - you don’t want to scorch your meat right out the gate here. Place the tri tip on the grill and cook it, flipping occasionally. You can lower your grates a few times to get a good sear, but for the most part that crust is going to form slowly as you’re grilling on indirect heat. Once the meat reaches about 135°F, take it off the grill and rest it for about 20 minutes - don’t rush this part, the steak needs this time to finish cooking and redistribute its juices. Slice it thinly and serve alongside a Santa Maria-style salsa.
For the sausages, we’re going to want to grill those near the end. We’re just looking to sear them, add some smokiness and char to the meat. Add them when the tri tip is looking close to done, flipping them a few times until you get the first casing bursts - then pull and let rest. Slice and serve.
Santa Maria-style Salsa Recipe
Ingredients
- 28 oz. can of crushed San Marzano tomatoes
- ¼ cup yellow onion, small dice
- ¼ cup green bell peppers, small dice
- 1 ¼ cup Anaheim pepper, small dice and deseeded
- 2 tablespoons garlic, minced
- 2 tablespoons green onion, chopped
- 3 tablespoons cilantro, chopped
- 1 tablespoon of a vinegar based hot sauce
- ¼ cup lemon juice
- ¼ cup lime juice
- ¼ cup coke
Directions
Place all ingredients in a bowl, add salt and pepper, and mix. If you want your salsa more spicy, add 2 tablespoons of chopped jalapeno. You can make this up to two days in advance, just store it in the fridge or your cooler until you’re ready to serve.
Meet Chef Brad Wise
As a South Jersey native, Chef Brad Wise has come a long way since mopping floors at a local pizza joint. Now, at 39, Wise is one of California’s leading chefs and restaurateurs, with six distinct concepts under his Trust Restaurant Group based in San Diego.
Since 2016, Chef Wise has created a burgeoning collective of venerated restaurants on the West Coast starting with his first baby, TRUST, and going on to open Fort Oak, five locations (and counting) of Rare Society, Cardellino, two outposts of The Wise Ox and Wild Child Ice Cream. Numerous accolades, including both a Michelin Guide recognized and Condé Nast Traveler nod, have cemented TRG’s status as one of the premier, up-and-coming culinary groups in the US.
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