Home to a 150-year tradition of flavorful barbecue meats, California is also known for its excellent Korean barbecue establishments. In the mid-19th century, grill masters created Santa Maria-style barbecue in the ranch areas in the Santa Maria Valley along the state's central coast. The meat cut of choice for this style is the tender and sumptuous beef tri-tip. Recipes call for seasonings of black pepper, salt, and garlic before grilling the meat over native coast live oak.
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