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Back to List		Los Angeles Times Staff Writer - August 1, 2007 Santa Maria BBQ: How the Old West might've done takeout The Culver City restaurant's spice-rubbed meats stand out. And don't miss the tri-tip chili. By Susan LaTempa LIKE lucky families everywhere this season, we're enjoying a visit from vacationing relatives -- what a great excuse to knock off work and head to the beach! -- and after a day of sun, surf, kids and family gossip, no one wants to cook, but no one wants to go out to dinner either. But on such nights, there's usually a 15-minute window till hunger-induced meltdown. The solution, of course, is takeout. Inspired by the reopening in a new location of a Culver City institution, Santa Maria BBQ, we have a meal that goes beyond problem-solving -- a terrific spread of excellent meats, good sides and a few stand-out specialties. Barbecue is uniquely suited to grabbing fast and toting home. It's not cooked to order, and the main courses are good at room temperature. Most sides -- cole slaw, potato salad, beans -- are also of the kind best made ahead, and the fries are done by the time the order's all packed up. And when Mom's drumstick sits on a paper plate for 20 minutes while she hurriedly gets the 5-year-old into pajamas, it's not ruined by the pause.

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