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What i like about the grill is because wood burn so quickly compared to charcoal is that with that wheel you have a throttling mechanism to get the most out of a live fire taking the most out of the wood that would litterally be wasted .. Sound obvious but you take the live coals as they become ready. Otherwise you're wasting energy being a lumberjack.

Aged beef makes all the difference. The wood is spectacular from really hot places like texas and south africa. Especially Namibia camel thorn. I wish they would make charcoal from camel thorn. Like the Japanese oak binchotan Value added wood

I can’t believe this doesn’t have over a million views. Very well done.

I think Bill Ostini fired me in 1996 after I caught him smoking a joint out back one day (before weed was legal in Cali) 😂. I went from dish washer to maintenance, learned to cook their style, and I know all their secrets which I still use to this day when I grill. Everyone tells me I should open a steakhouse LOL!! It was a great experience, and I learned a lot but the best thing that ever happened was getting fired from that restaurant which led to leaving Cali and an extremely adventurous life! I hold no ill will to Bill or Bobby, they are great guys and the crew there at the HP were all amazing people! I can't wait to go back again and order some amazing food! I recommend the lobster, steak, and the quail, but you can't go wrong with anything on the menu!

AS a 35 year blue collar water worker I frown at so called blue collAR WORKERS

I am a lonely single 70 year old man.......I haVE 2 labs....love this viseo.....Funnyt thing is when I went into college I always took a test to see what I should do and it was aLWAYS as a farmer......I laughed but later thats what would have been most happy doing

Ihave a santa maria grill.........love this tradition

I’m from the South. BBQ is so different from region to region. In the South BBQ is mostly low n slow. Mostly pork or brisket. Santa Maria Style is mainly beef/steak cooked over red oak wood. I love the flavor and season of the Santa Maria Style for all of my steak cooks.

Satisfactory 💪🏻

😎💯✌Foooooodddddddd!!!!!!!!!!!!!!!!... I have seen your style before an thats my kinda birthday food hell yeahhhhh..!!!!!!!!!!!

Mexico can have California back.

Oh my goodness I miss it very much beautiful food, had my wedding reception there in 1980 , it still the best ❤️

I was stationed at Vandenberg AFB from 1997-2001. I miss those tri-tip sandwiches so much!

This is the only way i know how to bbq. I live in the central coast and this wood when its split it smells sweet. Alot of people use almond from the valley but i think the coast oak smells better. Great video!

Love the video, surprised it wasn't in the tens of thousand of views. I live in New Bedford Mass having a large Portugese pop and understand the importance of linguica as a tasty sausage. The markets around here feature some pretty special linguica and chorica. Having a Santa Maria for the last 3 years I've come round full boat to appreciate anything coming off these grills and understand they're a unique as a pit/tool. Red oak, white oak, and maple are abundant here, though I wondered if there is a difference between your red oak and ours since our climate is temperate. By the way my Santa Maria is a Hooray out of KCity, a awesome unit, love it. Best of luck to you

Wonderful production. Thanks for creating. Cheers to BBQ

I live in deep South Texas. I went on a work trip to the central coast of California and made my pilgrimage to The Hitching Post. Unbelievably good. I am in the land of mesquite, and my property is basically a mesquite forest. But I also have some live oak. it's not as good as red oak, but it is definitely good. My woodpile is about half and half.

This is a well documented video. I love it. I live 2 hours away and never heard of this street. Anyone know the address.

This is a well made video but what is the first song on this video!!