Fire Up the Grill
Great barbecue is on the menu
Everyone from Summerland’s historical grill, The Nugget, to Best BBQ on State Street and Shalhoob Meat Co. in the Funk Zone has embraced the Santa Maria–style grilling that’s a staple at barbecue joints up and down the Central Coast.
Written by Caitlin White
PRIEDITE BARBECUE People stand in line for hours at one of the most in-demand barbecue spots of the year, which infuses a little Texan flavor into brisket, ribs, house-made ranchero sausage, tri-tip, and pork shoulder. Taqueria staples like fresh, handmade tortillas, rice, and pinquito beans are added to the plate. Grill master Nicholas Priedite whips up barbecue every Saturday and adds a burger menu on Sundays. 273 Bell St., Los Alamos, prieditebbq.com
SHALHOOB MEAT CO. Indulge in the Cota Street wings seasoned with guajillo-honey sauce and topped with cilantro, onion, and mint; pulled pork tacos with queso fresco; and oak-smoked tri-tip served with pico de gallo and garlic bread. Smoked chicken, St. Louis–style ribs, and jalapeño-cheddar beer brats are other menu standouts, along with a slew of salads and appetizers like street corn and falafel bites. 220 Gray Ave., Santa Barbara; 5112 Hollister Ave., Santa Barbara, shalhoob.com
COLD SPRING TAVERN Although off the beaten path, its tri-tip sandwiches are the epitome of Central Coast grilling. About a half hour from downtown Santa Barbara, this scenic former stagecoach stop from 1868 is renowned not just for its tri-tip but also for beer-battered onion rings, signature chili with wild game, and a buffalo burger. It’s open only for lunch, so it’s more of a day trip than a dinner spot. If you do head up on a weekend, you’ll get a side of live music to go with your ‘cue. 5995 Stagecoach Rd., Santa Barbara, coldspringtavern.com
BEST BBQ Stop by the new State Street spot for tri-tip and hot-link sandwiches, barbecue bowls, pork and beef ribs, and a whole lot of sides. All the classics, including coleslaw, chili, macaroni salad, baked beans, and potato salad, are on deck, plus down-home desserts like marshmallow krispies and freshly baked cookies with oversize chocolate chunks. For the health-conscious, take note: They avoid oils and preservatives and make their own dry rub. 716 State St., Santa Barbara, bestbbqsp.com
THE NUGGET Come on Friday or Saturday after 4 for Prime Rib Night and a plate of 14-ounce prime rib au jus with horseradish. If you’re more of a morning person, drop by for brunch and tuck into a prime rib Benedict with grilled onions. If you want an option for lunch, the grilled sirloin salad with blue cheese crumbles is another staple. 2318 Lillie Ave., Summerland, nuggetbarandgrill.com
THE CREEKSIDE RESTAURANT & BAR The patio is one of the best places to kick back and grab a cold beer and some red-oak-smoked meats. In addition to the specialty tri-tip, a hearty French dip, buttermilk-fried chicken, and a Philly cheesesteak round out the sandwich options, with smoked-beet or kale-and-Brussels sprouts salads for vegetarians. Don’t miss the candied smoked bacon with sriracha and brown sugar appetizer. 4444 Hollister Ave., Santa Barbara, thecreeksidesb.com
THE TAVERN AT ZACA CREEK Both a historical landmark and a farm-to-table restaurant, it showcases hand-cut steaks from neighboring ranches, locally caught seafood, and organic produce from nearby farms. Brisket sliders with apple-cider barbecue sauce, half and full racks of pork spareribs grilled with summer corn and Aleppo butter, and bacon-wrapped scallops with caper-garlic sauce are just a few of the seasonal signature specials. 1297 Jonata Park Rd., Buellton, zaca-creek.com
THE CHEF’S TOUCH Although chef Kurt Alldredge has been operating his catering company, The Chef’s Touch, since 2003, a more recent addition is a traveling barbecue wagon called the BBQ Rig. Generally parked somewhere in Los Olivos on the weekend, it offers inventive sandwiches like The Pineapple Express, a mash-up of grilled pineapple, house-made pastrami, and coleslaw with pepperoncinis, or the Whole Hog, a mix of pulled pork and house-made sausage, highlights of an eclectic menu that attracts massive lines. thechefstouch.com
