In a region where the Pacific Ocean meets rolling oak-covered hills, Santa Maria-style BBQ is more than a culinary tradition — it’s a point of local pride. Few embody this ethos as passionately as the team behind Oak and Fire BBQ, a Santa Barbara-based catering company redefining what it means to honor this authentic Central Coast style.
For founder and pitmaster Brian, Oak and Fire wasn’t born out of a lifelong plan to run a BBQ business. It evolved naturally from a love of the sea, local ingredients, and the kind of backyard gatherings that shape California’s coastal culture.
From Surf to Grill
“My passion for cooking really started as a byproduct of another passion — fishing,” the founder recalls. Growing up fishing off half-day boats in the Santa Barbara harbor and casting from local beaches, the challenge was always the same: “If I was lucky enough to come home with fish, I had to figure out what to do with them.”
That youthful curiosity led to blackened rockfish, grilled albacore burgers, halibut tacos, and white seabass ceviche. Today, Oak and Fire’s menu proudly reflects this heritage, weaving local seafood into its offerings alongside meats grilled to perfection over native red oak.
But it wasn’t until years later that BBQ itself became a true calling. After experimenting with the nuances of Texas brisket, Kansas City ribs, and Carolina pulled pork, a simple question surfaced: Why replicate another region’s BBQ when we have our own, right here?
The answer became Oak and Fire BBQ.
Santa Maria-Style: A Tradition Worth Preserving
At the heart of Oak and Fire is a reverence for Santa Maria-style BBQ, a distinctly Central Coast method that contrasts sharply with the “low and slow” smoking traditions of the South and Midwest.
“Santa Maria-style BBQ is really grilling,” the founder explains. “It’s done directly over flame, relatively quickly, using a wood fire with a height-adjustable grate. There’s no separate smoking chamber — it’s primal, simple, and incredibly flavorful.”
And no cut is more iconic to this style than tri tip — the Central Coast’s answer to Texas brisket. “Tri tip is our brisket. It was born here, it belongs here, and it’s our mission to show people what it can truly be when done traditionally.”
Rather than chasing modern trends with apricot glazes or over-complicated preparations, Oak and Fire brings tri tip back to basics: properly trimmed, seasoned, and kissed by the smoke of local red oak.
The Power of Red Oak
Red oak is more than a fuel source — it’s an integral flavor component. Grown abundantly in the hills and pastures of Santa Barbara County, it delivers a bold yet balanced smoke perfect for the fast grilling of Santa Maria-style cooking.
“It’s a more powerful smoke than cherry or pecan, which makes it ideal for the shorter cook times we use,” says the founder. Whether tri tip, chicken, pork, or local seafood, grilling over red oak imparts a signature depth that defines every bite.
Catering That Captures the Spirit of the Central Coast
Since launching in late 2023 with the help of longtime friends and family, Oak and Fire has quickly become a go-to caterer across Santa Barbara County — from large weddings to intimate backyard gatherings.
Tri tip remains a menu centerpiece, but Oak and Fire’s offerings extend far beyond the classic cut. Tri tip sandwiches — now available in 11 variations, from garlic melt to French dip — have cultivated a loyal following at public pop-ups and private events alike.
“Our flexibility is a strength,” the founder explains. The team offers options for every occasion, from full-service upscale events to casual lunches of tacos or sandwiches. They even accommodate tighter spaces with a smaller, mobile grill for venues where the larger trailer isn’t feasible.
Local Ingredients, From Land and Sea
Central to Oak and Fire’s ethos is a commitment to sourcing local, sustainable ingredients — a value rooted in those early days of catching dinner straight from the sea.
Seafood comes directly from local fishermen using sustainable practices, including partnerships with family-owned Garrigan Seafood. Other proteins and produce are sourced through a regional supplier connected to local farms and ranches. The bakery goods not made in-house come from a trusted local bakery, while seasonings, sauces, and desserts are crafted from scratch.
“It’s not the easiest or cheapest route, but it’s the right thing to do,” the founder emphasizes. “And it’s the only way to create the flavor and quality we stand for.”
Weathering the Storm — Literally
For a team that prides itself on resilience and hospitality, one early memory perfectly captures Oak and Fire’s spirit: catering a wedding at East Beach during one of Santa Barbara’s fiercest thunderstorms.
“Tent up, batten down the hatches — we were soaked to the bone,” the founder laughs. “But the tri tip was hot, the guests were happy, and seeing it all come together through the chaos was an unforgettable experience for all of us.”
Bringing Tradition to the Table
In a food world obsessed with trends and twists, Oak and Fire BBQ stands apart for its commitment to honoring the simple, authentic roots of Santa Maria-style grilling.
“Tri tip deserves to be treated with respect. We’re here to re-establish the starting point — to show people what it’s supposed to be.”
With every meal served — whether a single tri tip sandwich or a full catered feast — Oak and Fire BBQ delivers not just flavor, but a genuine taste of the Central Coast’s rich culinary tradition.
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“Red oak . . . delivers a bold yet balanced smoke . . .” Translation: Let’s add more air pollution by burning wood and dirtying our air with PM2.5 When are people going to understand that breathing in particulate matter is horrible for one’s brain, heart and lungs? Humans and other animals don’t need more smoke added to the air. Unless this company has super duper air scrubbers that filter out the PM2.5, then endorsing this method of cooking is an endorsement of filthifying our air quality.
Minibeast: I hear what you are saying, and agree to a point. We have to look at using the wood/charcoal cooking method from all sides though. To be nearly pollution free, the optimal way to prepare the tri-tip would be to boil it in water. Boiling tri-tip in water certainly will cook the meat, but would lack in other areas such as flavor, tenderness, etc. If one wants to render the best flavor/texture/tenderness from tri-tip, it needs to be cooked over coals (preferably oak or mesquite charcoal).
Hi Minibeast,
Just want to clarify that per week we’re using about the same amount of wood as a fireplace at a home or a couple nights of camping or two or three typical backyard bbq’s. All of our wood is sourced from fallen trees, and never cut down. We value the sustainability of our ingredients and our community as a whole, so thank you for your feedback. Hope you’ll come see us!
Brian Long
Owner/Pitmaster
Oak and Fire
Looks tasty to me. Having plenty of experience with tri tip I’d just say slice it way thinner for a sando. Makes me hungry looking at it. I hope they prosper.
Hi Basicinfo805,
You’re right! BUT we put a lot of work into making bite through, tender tri tip that’s not gristly like we’re typically used to so that it must be sliced thin. Come try us out, I hope you’ll see the difference!
Brian Long
Owner/Pitmaster
Oak and Fire
Good luck Brian.