HISTORY BEEF CUTS TRI TIP

History

The roots of Santa Maria Style Barbeque extend back to the mid 1800s, when vast ranches unfolded across the foothills of the valley. Ranchers would host Spanish-style barbeques each spring using indigenous ingredients. In the early 1900s, the “style” of the local barbeque was further refined by local social clubs, as well as the many European ranchers who settled the area.

Traditional Santa Maria Style Barbeque begins with top-block sirloin or tri- tip—a cut discovered in the Santa Maria Valley. The beef is seasoned with a special garlic, salt and pepper mixture, then grilled over coals of red oak—native to the region. The meat is accompanied by pinquito beans— small pink beans that are indigenous to the valley—as well as bread, salsa and dessert often featuring fresh strawberries.

The next best thing to dining here in the Santa Maria Valley is to enjoy our local flavors in the convenience and comfort of your own home. Indeed, from Santa Maria Style Seasoning to Pinquito beans to red oak grilling wood, Susie Q’s Brand has everything you need to partake in this festive and flavorful culinary tradition.