Tag Archive | Grilling

Food

Red Oak Smoke Rising

Where there’s smoke, there’s barbecue. But if that smoke is from red oak, more precisely California coast live oak, it just might be the famous Santa Maria-style barbecue. Countless magazine articles, blog postings and even celebrity chefs have raved about our local barbecue—the meat, the menu and the tradition.

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September 03. 2015 | By | 0 comments

Food, Travel

The Hitching Post I and II

The keepers of the flame and the oak-grilled barbecue are the brothers Bill and Frank Ostini. In 1952 the Ostini family bought a remote steak house in Casmalia called the Hitching Post. Bill and Frank grew up in the restaurant.

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September 03. 2015 | By | 0 comments

Main Dishes, Other, Recipes

Santa Maria-Style Barbecue Tri-Tip

Santa Maria-style barbecue is all about the smoke—grilling over the coals of red oak logs gives it an authentic flavor. Ideally you need a wood-fired barbecue pit with a movable grate, so that you can adjust the meat’s proximity to the heat.

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September 03. 2015 | By | 0 comments

steak

Main Dishes

How to Cook a Steak

From “Local Grass-Fed Beef” By Nancy Oster, Fall 2010 Steak* Garlic, minced Rosemary, minced Kosher Salt Pepper Olive oil** Mix garlic, rosemary, salt and pepper together in a small bowl. Add enough olive oil to make the seasoning mixture spreadable. Rub it onto the sides and edges of your steak. Bring the steak to room

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October 27. 2011 | By | 0 comments

gamehen

Main Dishes

Grilled Cornish Game Hens

Makes 4 servings 2 Cornish Game Hens Zest of one lemon A couple tablespoons of rosemary, thyme, oregano or sage 1 clove garlic Coarse salt and freshly ground black pepper 2 tablespoons olive oil 2 cups mesquite wood chips, soaked for 15 minutes Rinse the game hens and pat dry. Combine the lemon zest, herbs,

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September 08. 2009 | By | 0 comments

corn

Side Dishes

Grilled Corn

Makes 4 servings Grilling the corn in the husks infuses the corn with a smoky flavor and protects the corn from becoming dried out. 4 ears of corn Butter or olive oil Coarse salt Freshly ground black pepper Peel away the outer layers of husk, leaving enough to cover the ears but exposing a few

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September 08. 2009 | By | 0 comments