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Beef, Pork, Chicken and most Fish. Outside on the grill, inside in the oven or on the stove, or just to sprinkle on snacks.
Santa Maria–style barbecue originated in the mid-19th century when local ranchers hosted Spanish-style feasts. They barbecued meat over earthen pits filled with hot coals of local oak wood. The meal was served with pinquitos, small pink beans that are considered indigenous to the Santa Maria Valley.
The Santa Maria Barbecue grew out of this tradition and achieved its 'style' when local residents began to string cuts of beef on skewers or rods and cook the meat over the hot coals of a red oak fire. The original cut was top sirloin. The meat was rolled in a mixture of salt, pepper, and garlic salt before being barbecued over the red oak coals, which contribute a smoky, hearty flavor
In the 1950s, a local butcher perfected the tri-tip, a triangular cut that quickly joined top sirloin as a staple of Santa Maria–style barbecue.