#smokeandfirewithlisa #mytexasplate #grillmelean
In Texas, we cook a lot outside. Yes, it’s hot but we love grilling and smoking so much we brave the heat because we know the best tasting meats and seafood come off the grill or smoker.
After waiting months for my custom made Santa Maria Grill to arrive last year, I couldn’t wait to fire it up!
What is a Santa Maria Grill?
Although Santa Maria-style of cooking is rooted in the Santa Maria Valley and Santa Barbara County of California’s Central coast they have become increasingly popular across the country, especially the areas of the country that area well known for bbq. This method of barbecuing dates back to the mid-19th century and is today regarded as a mainstay of California’s culinary heritage.
Seasoned Beef Tri Tip is mostly associated with a Santa Maria–style barbecue grilling over local coals of coastal live oak. The grill is made of iron and has a hand crank that is a rotating chain system that allows you to lower and raise the meat. This is a handy feature when dealing with unpredictable flames. Texas can be windy like the Santa Maria Valley so this style of cooking works well here too.
Yes, Tri-Tip is the most popular meat to cook on the grill but because of its large cooking area it’s perfect for a mixed grill of meats and seafood. This grill gets hot quickly making the whole experience fast, raising and lowering the base as needed for a perfect cook.
By moving the coals to one side, you can easily achieve a two-zone cooking area great foods that have different cooking times.
My custom Santa Maria Grill was fabricated to my specifications with all the bells and whistles by Lonestar Grillz located in Texas. I hear they ship around the country and abroad as well.
I LOVE my Santa Maria Grill!
Mixed Grill
Recipes are usually just suggestions and inspirations for me so I did not follow one specially.
Luckily, we have a Latino market around the corner which specializes in a considerable variety of marinated meats. It’s almost overwhelming the amount of choices they offer but I managed to choose three of my favorites:
Al Pastor, Fajita Marinated Skirt Steak, Marinated Chicken Breasts
Because I cook paella a lot, I happened to have a whole lot of lobster tails in the freezer and I decided it was time to get them out to grill.
The tails were then split in half and tossed them well in Cilantro Lemon Lime Butter with garlic and brushed them with the butter mixture while on the grill.
Evenly distribute the hot coals and arrange the meat and lobster tails on grill quickly basting the tails with butter and any extra butter can be served at the table for dipping.
This mixed grill requires little prep and cooks quickly so be sure to have your salsas and sides ready to go. Around these parts, we have a plethora of pre-prepared salsas, guacamole’s, jalapeño green sauce and tortillas. We even have the best charro beans and prepped Mexican rice ready to go.
SO EASY!
Warm the flour tortillas on the grill.
Make the tacos. Sip on the cocktails. Enjoy!
Tropical Cocktails
Rum-filled fruity cocktails hit the spot on this hot, sweltering Texas afternoon!
We made PainKillers, a tropical tiki-style cocktail made with local Texas rums from Hye Rum Distillery near my home.
Fresh pineapple was used to garnish and what was left over was thrown on the grill and it was delicious!
PainKiller Batch Recipe
Makes 4 – 6 cocktails:
In a large shaker add:
3 oz Hye White Rum
3 oz Hye Dark Rum
6 oz Pineapple-Orange juice ( I used Dole)
4 oz Coco Lopez
Shake well and strain over ice.
Garnish with freshly grated nutmeg, orange and pineapple wedges and a cherry. Don’t forget the cocktail picks!
(photos at bottom of article)
I put everybody to work when cooking on the Santa Maria. I handle one side while I get my husband to man the other because those lobster tails cook quickly!
Pile the grilled lobster tails on a serving platter, garnish with lemons and limes and don’t forget to serve with extra butter! Let each person remove the meat for the tacos. It comes out easily.
Perfect set up for your custom mixed grill tacos.
Honestly, the meat was already marinated, the guacamole was already made as well as the salsa, beans, jalapeño sauce and rice. Just put it in containers and serve.
Cilantro Lemon Lime Butter Lobster Tail and Skirt Steak Tacos
Look at that lobster! We have leftovers to enjoy for the next day.
The Painkiller Tiki Tropical Cocktail. PERFECT pairing with the mixed grill on a hot Texas summer afternoon
