California has a signature style of Central Coast barbecue

California cuisine is known for its fresh ingredients, with 40% of the state’s land used for agriculture, according to the Public Policy Institute of California. Among the farmlands of Santa Barbara County on the state’s central coast, California’s farm-to-table spirit extends to barbecue in Santa Maria. The Valley’s signature style dates back more than 150 years to the Ranchero era, when California was Mexican territory.

During the autumn and spring equinoxes, Vaqueros gathered cattle around flaming earthen pits. The grilled beef was served with the bounty of the earth: fresh lettuce, salsa and beans. As wheat became more popular in California, toasted bread was served to scoop up the pinquito beans. “The vaqueros brought the beans from Spain, or perhaps they came from Mexico in a saddle bag,” says Nick Priedite, owner and master of local restaurant Priedite Barbecue.

Over time, the cooking process evolved into an open-flame iron grill where meat is lowered and raised into a burning pit of coastal red oak. In 1978, the Santa Maria Valley Chamber of Commerce took over the copyright for Santa Maria-style barbecue to protect the name and integrity of the cooking style: the meat, usually top sirloin or tri-tip, must be grilled over coastal red oak wood. and served with bread, pinquito beans, green salad and salsa.

Priedite made a name for himself in the area by hosting weekend barbecues at the Bodega in Los Alamos. As a newcomer, Nick understands the importance of preserving local traditions. “You have to cook everything on red coast live oak, which is endemic to California, meaning it can’t survive anywhere else,” he says. “A simple mixture of salt, pepper and garlic is used to dry rub the meat before placing it on the grill over an open fire.”

Here’s where to get the best Santa Maria-style barbecue while visiting the Central Coast.

Come BBQ (Los Alamos)

Bonjwing Lee / Courtesy of Priedite Barbecue

Open on weekends only, Priedite Barbecue, located near Bodega, a natural wine store and beer garden in Los Alamos, is the newest addition to the Central Coast barbecue scene. The quality of the food here spreads by word of mouth as diners share their experiences on social media and tell their friends about the growing barbecue offering. Priedite’s menu changes depending on the day, with tri-tip on Thursdays, BBQ on Saturdays, and burgers on Sundays.

Funny (Kasmalia)

Natalie Stricklin / Hitting post in Kasmalia

Founded by the Austini family in 1952, The Hitching Post is a pillar of Santa Maria Valley history where locals gather to celebrate significant events in the 100-year-old building. In 1977, owner Bill Ostini took over his father’s day-to-day operations along with his brother Frank Ostini, who now owns an outpost in nearby Buellton. The Hitching Post serves some of the best filet in the area, cooked on a blazing indoor barbecue pit.

Far Western Tavern (Orcutt)

Courtesy of Far Western Tavern

The Minetti family has owned the Far Western Tavern in Old Town Orcutt for more than five decades, spanning three generations. An iconic Santa Maria barbecue spot, the restaurant’s menu reflects traditional dishes drawn from the Minetti family’s blend of Swiss-Italian roots. For a classic dinner, guests can choose from grilled polenta or ravioli.

Shaw’s Steakhouse and Tavern (Santa Maria)

Courtesy of Shaw’s Steakhouse

Founded in 1953, Shaw’s is one of the first Santa Maria-style barbecue restaurants, where meats are cooked hot and fast over an open fire. Start with Linguica, a spicy Portuguese sausage that recalls the early Portuguese settlers in the region. The extensive list of oak bone entrees has something for every meat lover, the biggest of which is the 20-ounce “Cowboy Cut” Ribeye Center.

Jocko’s Steakhouse (Nipomo)

Courtesy of Visit SLO CAL

This family-owned eatery originated as a saloon in 1925 when Ralph “Jocko” Knotts operated the establishment with his business partner “Bull” Tognazzini. In the late 1940s, the family expanded the business to a barbecue restaurant. A new generation continues to offer Santa Maria-style barbecue grilled over signature red oak charcoal. Locals top their steak with Joko’s homemade Santa Maria-style salsa. The fried artichoke is a favorite, along with the steak burger, made with beef ground in-house from aged steaks hand-cut in the restaurant.