Santa Maria Style Beans

Santa Maria Style Beans

These beans are a necessary menu item for Santa Maria Style BBQ. Santa Maria Style Beans 2015-01-17 14:22:26 Write a review Save Recipe Print Ingredients 1 pound dried pinquito beans 1 strip bacon, diced 1/2 cup ham, diced 1 clove garlic, chopped 1/4 cup tomato puree 1/4 cup red chile sauce (see note below) 1 tablespoon sugar 1 teaspoon dried mustard Instructions Pick through the beans and discard any foreign matter. Place the beans in a saucepot and cover with water. Soak overnight. Drain the beans and cover with fresh water. Bring to a boil, and then lower temperature to a simmer. Simmer for about 2 hours until tender. Cook the bacon and ham together over medium heat until bacon is crisp. Add garlic, and cook for about a minute. Add in the tomato puree, chile sauce, and seasonings. Reserve this until the beans are done. Drain almost all of the liquid from the beans, reserving about a half cup of the liquid. Add in the bacon and tomato sauce to the beans and stir to mix. Check the consistency and add in a little of the reserved bean liquor if the beans are too dry. Serve hot. Notes NOTE: Use a Mexican chile sauce in the canned tomato aisle at the supermarket, not chili sauce - a ketchup and horseradish condiment. All Qd Up http://www.allqdup.com/   All Q’d Up BBQ Blog Writers Dedicated to the art of grilling, smoking, and...

Santa Maria Style Barbecue

Santa Maria-style barbecue is about as California as barbecue can get, making it a uniquely California regional BBQ style. Its pure barbecue taste shines through with the relatively short list of things needed, all having some tie to the Santa Maria Valley: tri tip, red oak wood, and pinquito beans. The history of Santa Maria-style barbecue dates back to the 1800s when ranchers would feed their vaqueros at the end of a long cattle drive every spring. To prevent bastardization of the ‘true’ Santa Maria BBQ, the Santa Maria Valley Chamber of Commerce copyrighted the basic recipe and menu concept, which is an important community tourist draw to the area. Menu and California Indigenous Ingredients A Santa Maria Style BBQ isn’t the same without these key elements: the basic rub (salt, pepper, and garlic salt), sirloin beef (tri tip for home bbq), Santa Maria Valley red oak wood, and  of course, pinquito beans. Three of the elements are indigenous to California, specifically the Santa Maria Valley region. The history of the tri tip goes like this: a butcher in the Santa Maria Valley decided to cook up a cut of meat previously used for ground beef, and gave it the name ‘tri tip’ due to its triangular shape. It is lean, but cooks up tender on the grill. While it took awhile for word to spread, tri tip now has a IMPS/NAMP classification. The red oak wood that is used in this style of barbecue is actually the Coast Live Oak, Quercus agrifolia, native to the Western California region which ranges from Southern Oregon all the way to the Northern portion of Baja, California (the California Floristic Province). It is classified as a red...