That is CLEAN work!
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Ready for paint in the morning minus one washer I need to weld on the bar that stops the grill from lowering:
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Wow, awesome work!Comment
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I looked it up....
Santa Maria-style barbecue originated in the mid-19th century when local ranchers would host Spanish-style feasts each spring for their vaqueros. They barbecued meat over earthen pits filled with hot coals of local coast live oak, often referred to as 'Red Oak' wood . The meal would be served with pinquitos, small pink beans that are considered indigenous to the Santa Maria Valley. [3]
According to local barbecue historian R.H. Tesene, “The Santa Maria Barbecue grew out of this tradition and achieved its ‘style’ when local residents began to string cuts of beef on skewers or rods and cook the meat over the hot coals of a red oak fire.” [4]
In 1931, the Santa Maria Club started a “Stag Barbecue,” which was held on the second Wednesday of every month, with up to 700 patrons attending each event. [2] By the late 1950s, three local restaurants—The Far Western Tavern, Hitching Post and Jocko’s—were on their way to becoming landmarks of Santa Maria-style barbecue.[5] The original cut was top-block sirloin. Then, as today, the meat was rolled in a mixture of salt, pepper and garlic salt before being barbecued over the red oak coals, which contribute a smoky, hearty flavor. In the 1950s, a local butcher named Bob Schutz (Santa Maria Market) perfected the tri-tip, a triangular bottom sirloin cut that quickly joined top-block sirloin as a staple of Santa Maria-style barbecue. [4]
President Ronald Reagan was an avid fan of Santa Maria-style barbecue. Local barbecue chef Bob Herdman and his “Los Compadres Barbecue Crew” staged several barbecues for President Reagan, including five feasts on the South Lawn of the White House.Comment
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Very niceComment
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NiceComment
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That is AWESOME!!!!!!!Comment
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Very nice sir!!!!Comment
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Nice workmanship. I need one.Comment
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Beautiful!Comment
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Absolutely incredible!!Comment
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