Curly’s Chuckwagon’s roots go back to the early days of California’s central coast, when the vaqueros—during a hard day of working cattle—would take large red-oak wood logs and place them in a pit with movable grates. They would lower the beef to sear it and then raise the grid and slow cook the meat all day. Then, they would add some beans and share a feast that has come to be known as Santa Maria-style barbecue. Now, the backyard chef can enjoy this same feast using Curly’s Chuckwagon. Contact: (909) 989-1127 or www.meteorbbqware.com.