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Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
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I know it's grilling
We have been vacationing in Santa Barbara, CA. The local style of
grilling comes from nearby (sort of) Santa Maria where tri-tip or top sirloin is grilled over red oak. http://www.viamagazine.com/top_stori...ta_maria03.asp We didn't feel like driving all the way to Santa Maria, so we had grilled top sirloin at the Hitching Post II in Buellton; it's one of the locations in the film "Sideways". http://www.hitchingpost2.com/ We got there early and walked around - they really do have a big pile of red oak out back ready for the grill. I had the grilled quail and 7 oz top sirloin combination; it was delicious (albeit somewhat underseasoned for my taste). As designated driver, I didn't drink, but the Missus assures me that the syrah from the Hitching Post winery was great as well. The steaks were 1 1/2 - 2" thick; mine was medium-rare, my wife's was medium, both cooked perfectly. I would have liked to have seen how they do this on their grill; my guess is that all the meat (they offer a few other cuts as well) is cut to the same thickness, and maybe the grill has some hot and not-so-hot spots so that everything comes out as ordered. If you're in the neighborhood and Santa brought you some Chanukah gelt, go enjoy a nice steak and a glass of wine (and the key lime pie). If not, buy yourself a nice piece of meat, fire up your grill, and cook it yourself. Grilling isn't too hard (especially if you aren't too picky about doneness, or if you have a thermometer). |
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