In bringing Santa Maria barbecue to OC, former Weekling Alicia Whitney imported two essential things from the region: cords of the native California red oak that fuels the specially designed grills and the 'cue masters who know how to use them. The formula has allowed SeaSalt to produce the exact kind of barbecue that the Central Coast is famous for. Everything licked by the leaping flames of SeaSalt's open fire pits is wondrous. The sweet oak smoke permeates the pork chops, the multitude of steaks, even the veggies such as the grilled cauliflower. SeaSalt also offers an encyclopedia of gourmet finishing salts for free, but you'll hardly need it. Trust the SeaSalt's barbecue experts and the wood fires they stoke to turn meat into magic.