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Author Topic: Santa Maria BBQ  (Read 1123 times)

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pmillen

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Re: Santa Maria BBQ
« Reply #15 on: January 07, 2021, 09:13:41 PM »

They had a charcoal fire ( Santa Maria grill, big though) and they had the racks cranked all the way up. They were loaded with either one and slowly they would lower them.

Is that how it's done?

I confess that I'm not very good at using the Santa Maria's ability to vary the grate height.  I've been searing first and then raising the grate.
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Paul

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yorkdude

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Re: Santa Maria BBQ
« Reply #16 on: January 08, 2021, 05:03:23 AM »

Not sure if that is how you are supposed to or if everyone does it this way but in a lot of the strip malls there was carniceria’s and as I recall that is what all of them did.   
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Free Mr. Tony

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Re: Santa Maria BBQ
« Reply #17 on: January 08, 2021, 06:06:21 AM »

When we lived in Arizona, very often you would, 1st. smell amazing smells, when you got to the next intersection there it was. Either 1/2 chickens or tri-tip. They had a charcoal fire ( Santa Maria grill, big though) and they had the racks cranked all the way up. They were loaded with either one and slowly they would lower them. The smell, especially the chicken was incredible. My barber shop (back when I had hair) was in a big strip mall in Mesa. Haircut, Bloody Mary a few doors down and some chicken. Oh man it was great.

Oh, that smell. It's all chicken around here, but it's so great. Unfortunately here, often times, the smell is much greater than the chicken.

Most that you see around here are cooked on something resembling this

A charcoal grill with plenty of clearance between coals and product.
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yorkdude

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Re: Santa Maria BBQ
« Reply #18 on: January 08, 2021, 06:17:48 AM »

FMT, yep that’s what I recall but I always enjoyed the chicken especially.
I have never had El Pollo Loco ( I think that is what they are called) but have been told they do it that way?
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