Santa Maria–style barbecue

Santa Maria–style barbecue is a regional culinary tradition rooted in the Santa Maria Valley in Santa Barbara County on the Central Coast of California. This method of barbecuing dates back to the mid-19th century and is today regarded as a "mainstay of California's culinary heritage".

The original Santa Maria-style barbecue consisted of large chunks of top sirloin seasoned with garlic, salt and pepper, then slow-cooked over red oak coals. When tri-tip was introduced in the 1950s, it became the meat of choice. It centers on beef tri-tip, seasoned with black pepper, salt, and garlic before grilling slowly over coals of native coast live oak, often referred to as "red oak" wood. The grill is made of iron and usually has a hand crank to adjust the height of the grill over the coals.

The traditional accompaniments are pinquito beans, fresh salsa, tossed green salad, and grilled French bread dipped in sweet melted butter. Many locals and well-known establishments also include Portuguese linguiça, a kind of spicy sausage, in the lineup of traditional Santa Maria-style barbecue meats.

Some regional variations within the Central Coast include sausage (such as linguiça or chorizo) or venison, grilled alongside the tri-tip or in the beans, and fresh strawberries.