Santa Maria–style barbecue

[2] The original Santa Maria style bar-b-que was large chunks of top sirloin seasoned with garlic, salt and pepper, then slow cooked over red oak coals.

The traditional accompaniments are pinquito beans,[3] fresh salsa, tossed green salad, and grilled French bread dipped in sweet melted butter.

[4] Some regional variations within the Central Coast include sausage (such as linguiça or chorizo) or venison, grilled alongside the tri-tip or in the beans, and fresh strawberries.

Santa Maria–style barbecue originated in the mid-19th century when local Californio ranchers hosted Spanish-style feasts each spring for their vaqueros.

"[5] 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.