Santa Maria Barbecue (1957)

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   The ProQuest LOS ANGELES TIMES is now digitized through about December 31, 1959.  Won't be long now to those "kiwifruits."
   This is an excellent article for this American regional food, but where are my pinquito beans?


Santa Maria Barbecues Add Up to Good Eating
Los Angeles Times (1886-Current File). Los Angeles, Calif.: Nov 17, 1957. p. A17 (1 page)
   SANTA MARIA, Nov. 16.  Ten tons of beef barbecued the Santa Maria way, adds up to a lot of good eating.
   Glorifying of the typical back-yard extravaganza in this community has resulted in Chamber of Commerce leaders proclaiming Santa Maria the "barbecue capital of the West Coast."
   Chamber officials have estimated that 10 tons of beef is barbecued over oak coals in this city annually.
      _Pits Constructed_
   Virtually all community social functions require a barbecue, which has resulted in construction of barbecue pits in the Elks Lodge, Santa Maria Country Club, Veterans Memorial Hall, the high school and even some elementary schools.
   One of the largest barbecue pits on record was erected for the city's 50th anniversary two years ago.  City crews constructed a special 76-foot long put in the city ball park to serve 1600 citizens who helped celebrate the city's birthday.
   Sanata Maria barbecue is not something new.  It is a hand-me-down meat-cooking method inherited from the Indians who cooked their meat on green wood poles over open coals before the Spanish and American occupation of California.
      _Calls for Know-How_
   An oak wood fire is ignited nearly three hours in advance of the actual cooking.  Barbecue crews begin preparation of the meat almost an hour before it is placed over the coals.  Chunks of choice beef are dipped in a mixture of salt, pepper and garlic salt.  The meat is then strung on large metal rods which fit on a rack over the barbecue pit.
   It takes special know-how to toss the meat-laden rod across the red-hot coals and hook the spiked end without scorching an arm.  The meat is quickly seared on both sides.  Then the rack is raised and the meat allowed to simmer for 45 minutes.
   The secret to tasty barbecuing, valley experts agree, is the quick sear which seals the juice and flavor inside the meat.
   Fast team work on the part of the barbecuers, cutters and waiters results in the meat being served the hungry clientele while still piping hot.
   Few frills are needed at a barbecue.  Ordinarily only beans and green salad are found on the table in addition to bread and coffee--and, of course, barbecue.
   Most noted of all barbecues is the monthly stag barbecue held by Santa Maria Club.  Club Manager Fred Pimentel estimates 800 pounds of meat per month is barbecued over the club pit.