More than five decades ago, my family has been specializing in the Santa Maria barbecue. This style of barbecue is more than a century back to the days of the Spanish Rancheros, which means barbecued over an open fire in Red Oak.
In fact, the restaurant Hitching Post Santa Maria style barbecue to perfection in 1952. Now, for those who are not familiar with the Central Coast, just a couple of hours north of Los Angeles, CA or at most would be good BBQ in the small town of Santa Maria. So what makes it so special Santa Maria style barbecue, you might ask? It's a triple play. It is cooked and the meat of your choice and mix the batter / seasoning, it really does not like barbecue, you can taste it. And when you have a BBQ Steaks itthese I think you will be ranked as one of your favorites. Our style of barbecue is very hot over the fire. Pit barbecue special is designed to enable you to reduce your tires are closer to the fire when needed and then quickly retrieve it when the lights get too much heat Pits BBQ, as I described there. In Santa Maria and surrounding areas. Their shape and size of the hole with barbecue. This type of learning, this hole is an art not angry if you do not master it is your first time out. For the local pit master, it can take months and sometimes even years to complete. There is a special fragrance that fills the air when pulling into your favorite BBQ joints in town. The smell of burning on the California Red Oak smoke that penetrates the meat, infusing it with a full flavor. Your mouth will be watering before you step through the front door of the post Hitching World Famous Steak House, or one of the best in the city.
Tips on How to Make Great BBQ is the quality of meat you are cooking. We use the corn-fed Midwest beef. There will always be disputes over what makes the best steak. However from what we've seen in 57 years of experience, Midwest corn-fed meat is the way to go. It's best to find the beef was quite old. That allows the lock in the natural juices of the meat. It is a challenge to find some kind of beef with your local market.
Tips for you from the bottom of the sirloin, and now for the finishing touch. Many times when a barbecue or grill, the meat will become dry and soft. The third steps is to play three confidential. We do not marinate the meat, basting as it cooks. Bash includes a combination of oil and vinegar, salt, artificial flavors, between the Santa tradition among other ingredients, we cannot let the secret out. In fact, our family's secret blend stowed away under lock and key. Thanks for being a good listener. I hope you learned something new today. Come back and visit this blog again soon, we will be discussing the best cuts of meat in more detail and how to prepare them.
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