Editing Santa Maria, California (section)

===Tri-tip and Santa Maria-style barbecue===
[[File:Tri-tip, baked beans and toast.jpg|thumb|[[Tri-tip]] on the grill, with a saucepan of beans and loaves of sourdough bread]]
{{main|Santa Maria-style barbecue}}
Santa Maria-style barbecue is a regional culinary tradition rooted in the Santa Maria Valley. The [[tri-tip]] steak has its roots in Santa Maria.{{Citation needed|date=September 2008}} Tri-tip is a cut of beef from the [[bottom sirloin]]. It is a small triangular muscle, usually {{convert|1.5|to|2.5|lb|g|abbr=on}} per side of beef. In the United States, this cut was typically used for [[ground beef]] or sliced into steaks until the late 1950s, when it became a local specialty in Santa Maria. "Santa Maria-style" barbecue is usually used in reference to the seasoning of tri-tip or other meats (most notably [[top sirloin]], or "top block") when rubbed with salt, pepper, and spices and cooked whole on a [[rotisserie]] or grilled over local [[Erythrobalanus|red oak]] wood. The side dishes complementing a typical "Santa Maria-style" barbecue generally consist of [[garlic bread]], [[Common bean#Pink beans|pinquito beans]], and a [[salad]].

Sunset Magazine's August 2013 issue features a 10-page spread on Santa Maria Style BBQ, crowning Santa Maria as "The West's Best BBQ Town".<ref name="santamariavalleybbq1">{{cite news |url=https://santamariavalley.com/sunsets-epic-feature-on-santa-maria-bbq/|title=Sunset's Epic Feature on Santa Maria BBQ|work=santamariavalley.com|date=July 25, 2013|access-date=July 14, 2017}}</ref>