32
JUNE2015
AMERICANWAY
W
hilesittingonthelawn
at a 10,000-acre working
ranch inCalifornia’s Santa
YnezValley,watchingbarbecuemasters
man three adjustable ironwork grills,
I think I’ve found my ideal way to
barbecue. The only problem: None of
thesemonstergrillswillfit inmycar.
Considered one of the significant
regional barbecue styles in theUnited
States,SantaMariabarbecueoriginated
from19th-century,Spanish-styleranch
cookouts. The indigenous ingredients
andmethods are the key: Traditional
cuts—top-blocksirloinandtri-tip—are
seasonedwithamixtureof salt, pepper
andgarlicsaltand thenbarbecuedover
a native local oak species that adds a
smokyflavor. TheSpanishbrought the
behemoth grills to California in the
1800s, and they’renow standardequip-
ment inmany backyards and public
parks in theSantaYnezValley.
TheAlisalGuestRanchandResort in
SolvangholdsanannualBBQ
BootCamp,whereExecutive
Chef PascalGodéandHitch-
ingPost II restaurant owner
Frank Ostini help guests
honetheirgrillingskills,with
sessions covering barbecue
elements and techniques,
from spice rubs to startinga
fire. The three-dayprogram
beginswithagrillingseminar,
where fellow campers and I
taste localwineandbeer,and
learn thatCalifornia liveoak
(alsoknownasredoak) isthe
bestwood for barbecuing in
thisarea,becauseitburnshot
andprovidescoals that lasta
long time.
POV
LISACORSON (4)
SCHOOL
OFBBQ
AtTheAlisalGuestRanch
andResort,bootcampers
getaculinaryworkout
CLOCKWISE
FROM
TOP
:
Steakon thegrill;
anoriginal spice
blend; guests
awaitingsteaks
fromTheAlisal’s
signaturegrills
