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California is mostly known for palm trees and beaches but the central coast of California is home to one of the world’s culinary delights. Santa Maria-style barbecue is based in Santa Maria Valley in Santa Barbara County. This style mainly focuses on the tri-tip steak accompanied by linguica or chorizo sausages.

This method of barbecue dates back to the 19th century as a Spanish-style feast cooked over a campfire. The type of wood used in the barbecue was live oak from the local coast. The tri-tip Continue reading →

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Traditional BBQ sauce is great but sometimes you crave something new and different. Though I have never tried this sauce before I’ve read great things about it, having a zingy, creamy flavor with a  kick of spice.

A popular brand that is enjoyed by many is Big Bob Gibson’s Original White Sauce. Many restaurants are starting to use this type of sauce to add something different Continue reading →

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The famous St. Louis-style ribs are typically grilled and not slow-cooked or smoked over indirect heat. These ribs are spare ribs that are cut in a special way with the rib tips and cartilage removed so that the final product is a rectangular-shaped rack for presentation.

The USDA Continue reading →

Barbecue styles vary from region to region. In Texas, where everything is “bigger” so is the flavor in their barbecue. The signature dish in Texas is the brisket. There are two ways this cut is served. One is sliced brisket and the other is chopped brisket, both smothered in your favorite BBQ sauce.

A popular Texas BBQ sauce that you can find at most major grocery stores is Stubb’s. The sauce was named after American BBQ restaurateur Continue reading →