Santa Maria Style Barbecue

Santa Maria Style Barbecue

Santa Maria Style Beef:
1 tablespoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic salt
1 top sirloin steak (3″ thick), or tri-tip
red oak logs, or charcoal and oak chips (soaked in water)

Combine salt, pepper, and garlic salt, and rub mixture over the meat. Place the meat on grill and adjust so meat is 2 or 3 inches from the coals. Sear each side of meat over hot coals 5 to 8 minutes to seal in juices, turning once.

Move meat to 6 to 8 inches from coals. Cook 20 to 30 more minutes, turning every 7 or 8 minutes until beef is cooked to desired degree of doneness, 130 degrees for rare. Slice and serve.

Santa Maria Style Salsa:
3 medium tomatoes, chopped
1/2 cup celery, finely chopped
1/2 cup green onions, finely chopped
1/2 cup mild green chiles, finely chopped
2 tablespoons cilantro, fresh
1 tablespoon vinegar
1 dash Worcestershire sauce
1 pinch garlic salt
1 pinch dried oregano, crushed
a few drops hot pepper sauce

Combine all ingredients in a bowl, cover and let stand at least 1 hour to blend flavors. Makes 3 1/2 cups.

Santa Maria Style Beans:
1 pound pinquito beans
1 strip bacon, diced
1/2 cup ham, diced
1 clove garlic
3/4 cup tomato puree
1/4 cup red chile sauce*
1 teaspoon dry mustard
1 tablespoon sugar
1 teaspoon salt
1 pinch MSG or Accent (optional)
*Las Palmas brand, not to be confused with chili sauce, which is like hot catsup.

Pick through beans to remove any small stones. Place in pot, cover with water, and let soak overnight. Drain beans, cover with fresh water, and simmer for 2 hours, or until tender.

Saute bacon and ham until lightly browned. Add garlic, saute 1 to 2 minutes longer. Add tomato puree, chile sauce, sugar, mustard, salt, and MSG (if using it).

Drain most liquid from beans and save. Stir in the sauce and simmer for 1/2 hour. Add some of the saved liquid if they get too dry. Makes 6 to 8 servings.

Santa Maria Style Macaroni And Cheese
1 1/2 cups elbow macaroni
2 tablespoons butter (or margarine)
2 tablespoons flour
3/4 teaspoon salt
1 pinch pepper
2 cups hot milk
1 1/2 cups shredded sharp cheddar cheese

Cook macaroni according to directions on the package. Make a roux of the butter, flour, and salt. Add the pepper and hot milk in which 1 cup of the cheese has been melted. Cook in a double boiler until thickened and bubbly, stirring constantly.

Combine the macaroni and cheese sauce, and place in a 1 1/2 quart casserole. Sprinkle remaining 1/2 cup cheese on top. Bake at 350 degrees F for 35 to 40 minutes.

Makes 6 to 8 servings.

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