Lovely patio, picnic tables under big umbrellas, surrounded by landscaping, carpeted with bark dust.
“We do riff on a Santa Maria-style barbecue, which traditionally consists of dry-rubbed tri-tip beef that is smoked and cooked in brick pits, sliced and layered on a buttered sourdough baguette, maybe topped with a roughly chopped salsa.
To put a Northwest spin on this style, our pit master Matt Ramey took the simple salt, pepper and powdered garlic rub and created his own house blend, adding several more secret ingredients that he is only willing to divulge for a sizable sum of money (like any savvy barbecue artist).
Since cooking in pits is not really preferable in our upper-left coast climate, Matt built a smoker from scratch, and uses oak from Sherwood, OR to attain that oh-so desirable smoke ring (not really a criteria for Santa Marians, but again, going with the hybrid theme).”
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