Santa Maria-style barbecue is a traditional cooking method originating from the Santa Maria Valley in California. It primarily features cuts of beef, especially tri-tip, seasoned with a simple rub of salt, pepper, and garlic powder. The meat is grilled over an open flame, often using red oak wood, which imparts a distinct smoky flavor. Accompanying the barbecue are classic side dishes such as pinquito beans, coleslaw, and garlic bread. This style of barbecue is known for its communal atmosphere, often enjoyed at gatherings and celebrations, highlighting the region's rich agricultural heritage and culinary traditions.