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Santa Maria Tri-Tip emerged as a regional specialty in California during the 1970s and 1980s, prized for its affordable cut and robust grilled flavor. Named after the city of Santa Maria, this method of cooking tri-tip over red oak wood imparts unique smoky notes that have become emblematic of California barbecue culture. It is a staple at tailgates, casual gatherings, and a symbol of regional pride among west coast barbecue aficionados.