GRILLED TO PERFECTION

PERFECTION g rilled TO

The Alisal Guest Ranch’s BBQ Boot Camp is cooking up good eats and good times.

There’s something about grilling meat and vegetables over a live fire surrounded by new friends that feels so special. With that in mind, twice a year The Alisal Guest Ranch & Resort hosts BBQ Bootcamp to teach attendees secrets of Santa Maria-style barbecue. Celebrity chefs, legendary grill masters and barbecue enthusiasts come together for three days of hands-on workshops and seminars with the Santa Ynez Mountains as a beguiling backdrop. Driving up to The Alisal Guest Ranch & Resort, rows of trees and property horses welcome me. In no time, I settle into my tranquil oasis—a luxurious cottage spacious enough to comfortably accommodate a small family. The room is furnished with a plush kingsized bed, deep soaking tub and wood-burning fireplace with a river rock façade. I’ve stepped into a simpler time. There’s no TV or phone in the room, which is perfectly fine because I’m here to be fully immersed in all things BBQ. The trickle of the nearby creek, neighs of horses and the smell of burned oakwood intermingle with fresh mountain air during my walk to the Oval Lawn, where the first and many of the workshops take place. Pitmaster Burt Bakman, owner of LA’s Slab and Trudy’s Underground Barbecue, kicks off the workshop, taking us through his low-and-slow, focused approach of grilling brisket and steaks. From start to finish, he demonstrates how to properly cut, prepare and smoke brisket using his trusted smoker, Big Bertha. His technique involves a blend of salt and pepper rubbed onto the meat, which is then wrapped in butcher paper and grilled slowly at 250F. Until this moment, I was unaware that grilling flavorsome brisket took just a few simple steps. Written by Kim Hashemi Photographed by Silas Fallstich

My realizations continue as renowned Valerie Gordon from Valerie Confections teaches us that you can grill dessert. She walks us through making delectable sticky toffee cake over a live fire using a Big Green Egg. She goes in depth, explaining how she creates her decadent caramel as we all eagerly take notes.

After the day’s seminars I get to know new friends while admiring my serene surroundings and tasting wines from Kaena Wine Co and beer from Topa Topa Brewery. Meanwhile, the chefs are grilling up a feast like I’ve never seen before. Before long, a spread of brisket, Tomahawk steaks, lobster, shrimp, chicken, and vegetables is laid out in front of us. I begin to think that I should have worn stretchier pants.

The next morning I wake up to the ataractic sound of birds chirping and the alluring smell of barbecue. I meet my new friends at the Alisal Dining Room for a light breakfast—keyword here being light—I quickly learn to pace myself at BBQ Bootcamp.

First on today’s itinerary: a spice blending workshop with Joy Culley, owner of Solvang Spice Merchant. Joy walks us through various spices and herbs, explaining which flavor combinations work well and tips on creating our own custom blends. I scoop together turmeric, ginger, and black pepper to create a golden milk powder to be mixed into almond milk and fill another jar with an Italian blend for, well, everything.

Next, Paula Disbrowe, Chef and author of Thank You For Smoking, walks us through her undemanding way of grilling flavorsome meats and vegetables. Her approach involves using smoke as seasoning and infusing that flavor into a diverse variety of ingredients in as little time possible (perfect for weeknight dinners). In between grilling veggies, she uses the lingering heat to smoke Kalamata olives. We break to indulge in a hearty lunch with the opportunity to ask the chefs some tips on creating legendary BBQ.

It wouldn’t be BBQ Bootcamp without a lesson on how to light a fire Santa Maria Style. Anthony Endy, Executive Chef of The Alisal, and Frank Ostini, winemaker and owner of the famed Hitching Post II, walk us through this unique approach of starting the fire. Chef Ostini shares that people native to Santa Maria cook over an open fire pit without the aid of thermometers, relying solely on touch and feel.

Next up is a bread baking lesson by Bob Oswak, owner of Bob’s Well Bread in Los Alamos. His approach to bread baking, using simple ingredients but a somewhat complex process, results in the most delicious bread I have ever tasted.

After the final seminar of the day, evening reception commences, which includes a hosted wine tasting by Hitching Post Winery and beer tasting with Firestone Walker Brewery alongside appetizers prepared by the chefs. Bacon-wrapped scallops and smoked sausage are passed around generously.

As if the first night’s dinner didn’t awe me, tonight’s dinner, titled The Ring of Fire Grand BBQ is even more impressive (as you can probably tell by the name). We feast on another savory meal prepared by the chefs, and after refilling my plate for the third time it seems as if my appetite for BBQ has no limits. Early the following morning, I saddle up for a private horseback ride with my fellow boot campers. We trot through The Alisal’s working Angus cattle ranch, passing by the pristine lake along the way. Upon arrival at the historic Old Adobe Camp, a hearty country breakfast is waiting for us along with fresh pastries and coffee.

As we ride back to the ranch, I reflect on what I’ve learned over the weekend. I’m going home with a toolkit of new BBQ techniques and tricks that will be sure to *wow* my guests at my next gathering.

May 3-5, 2020 BBQ Bootcamp returns and Hugh Magnum, TV personality and Founder of Mighty Quinn’s BBQ, will join the team to share his unique approach to smoking and grilling. BBQ has a special way of bringing people together and with intensive seminars led by some of the best chefs in the industry, both BBQ enthusiasts and newcomers alike will return home with new friendships and a fresh perspective on barbecue. *