Oak and Fire Barbecue has been bringing the heart and tradition of Santa Maria-style grilling to Santa Barbara by focusing on simple techniques, quality ingredients and deep respect for local food culture.
Founded by Brian Long and his business partner, Oliver Davis, the concept is rooted in the Central Coast way of cooking over open flame rather than following national barbecue trends.
Long’s love for cooking began long before Oak and Fire existed. Growing up on the coast, he spent much of his time fishing and learning how to turn a fresh catch into a meal.
Those early experiences shaped his belief that great food does not need to be complicated. It just needs care, good ingredients and fire.
Over time, Long explored other barbecue styles from Texas to the Carolinas but kept coming back to the idea that the Central Coast already had something special worth honoring.
That tradition is Santa Maria-style barbecue that relies on cooking directly over red oak wood using an adjustable grill rather than slow smoking.
At the center of this style is tri-tip, which Oak and Fire treats as the star of the menu. The meat is simply seasoned, grilled over red oak and served without unnecessary distractions so the natural flavor shines through.
Red oak plays a major role in what makes the food distinctive. Sourced locally, the wood creates a bold but balanced flavor that enhances everything it touches, from beef and chicken to seafood.
Oak and Fire also leans heavily on local sourcing. Seafood comes straight from Santa Barbara fishermen while meats, produce, bread and sauces are sourced from regional farms, ranches and small producers whenever possible.
Since launching in late 2023, Oak and Fire has grown steadily through catering events throughout Santa Barbara County. Weddings, backyard gatherings and community events have helped spread the word.
While tri-tip remains the foundation, the menu has expanded to include a wide variety of sandwiches, tacos and sides — all inspired by open fire cooking.
One of the moments that best captures the spirit of the business came during a stormy wedding at East Beach in Santa Barbara. Despite heavy rain and challenging conditions, the team pushed through to make sure guests were fed and happy.
For Long and Davis, that commitment to showing up and doing things right is just as important as the food itself.
Oak and Fire stands out not by reinventing barbecue but by staying true to its roots. By honoring Santa Maria-style grilling, supporting local producers and keeping the focus on honest, flavorful food, Long and Davis are helping preserve a Central Coast tradition while introducing it to a wider audience.
