People travel from all over the world to the Central Coast of California to taste the smoke
flavored meats grilled to oak wood flavored perfection on an open fire pit. Where a lot of
the BBQ's from the South are popular for their great sauces, Santa Maria Style BBQ lets
the smoke from the open wood pit slowly flavor the meat in ways you've never tasted.
Another great way to enjoy an original BBQ. Now you can taste the difference straight
from your own backyard & learn everything you need to know about a real Western BBQ.
We're not talking about hot dogs & hamburgers. This is a real BBQ. So what size,
what kind & how moist or dry should the wood you use be? When do you know your
fire is ready for cooking? How do you keep the temperature of your fire just right?
Which side of which meats should you cook first & why? How do you keep your meats
moist & full of flavor on & off the grill? When is a perfectly cooked meat ready to eat?
FOR DRINKING & COOKING
AS SEEN IN BIG BRY'S BBQ DVD
OF THE NBBQ ASSOCIATION
