In 1931, the Santa Maria Club started a “Stag Barbecue,” which was held on the second Wednesday of every month, with up to 700 patrons attending each event.  By the late 1950s, three local restaurants—The Far Western Tavern, Hitching Post, and Jocko’s were on their way to becoming landmarks of this style of barbecue. The Elks Lodge #1538 has huge indoor BBQ pits, and host what is called ‘Cook Your Own’ (CYO) every Friday evening. The original cut was top sirloin. Then, as today, the meat was rolled in a mixture of salt, pepper, and garlic salt before being barbecued over the red oak coals, which contribute a smoky, hearty flavor.…