Long before "Sideways" made the Hitching Post steakhouse in Buellton famous, before butchers even carried a cut called tri-tip, cattlemen on the Central Coast were harvesting a lean part of the bottom sirloin and grilling it over hot coals created from oak deadfall. It evolved into what has become known as Santa Maria-style barbecue.
A son of the Central Coast, I grew up apprenticing at the grills of my elders and betters. As we head into the traditional start of summer this weekend, I reveal literally decades of accumulated wisdom, with special guest appearances by my best friend of 43 years, Boop
The grill.
Wed, Jul 28, 2010
Diet Plans