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Santa Maria Style Tri-Tip Recipe Two Ways – Weber Kettle vs Traeger

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Ah, Santa Maria! Just the name conjures images of sun-drenched vineyards and the smoky aroma of perfectly grilled tri-tip. This regional barbecue tradition from California’s Central Coast is all about simple, high-quality ingredients and letting the flavor of the beef shine through.

Today, we’re diving headfirst into the deliciousness of Santa Maria Style Tri-Tip. I’ll not only give you the classic recipe for the rub and the accompanying salsa but also provide two methods for cooking this fantastic cut: the traditional Santa Maria vibe using a Weber kettle with a Santa Maria attachment, and the ever-convenient Traeger pellet grill. So, whether you’re looking for that direct-heat char or the ease of pellet smoking, we’ve got you covered!

The Star of the Show: Santa Maria Tri-Tip

Tri-tip is a triangular cut of beef from the bottom sirloin. It’s known for its rich, beefy flavor and tender texture when cooked correctly. The Santa Maria style emphasizes this natural flavor with a simple yet impactful seasoning.

The Essential Santa Maria Rub

This rub is the heart and soul of Santa Maria barbecue. It’s minimal but delivers maximum flavor.

Ingredients:

  • 2 tablespoons coarse ground black pepper
  • 2 tablespoons kosher salt (or 1 tablespoon fine sea salt)
  • 1 tablespoon garlic powder

Instructions:

  1. Combine all ingredients in a small bowl.
  2. Generously rub the mixture all over the tri-tip, ensuring all surfaces are coated.
  3. Let the seasoned tri-tip rest at room temperature for at least 30 minutes, or up to a few hours in the refrigerator. Bringing it closer to room temperature before grilling helps it cook more evenly.

The Classic Accompaniment: Pico de Gallo (Santa Maria Style Salsa)

While not strictly part of the grilling process, a fresh and vibrant salsa is a must-have with Santa Maria tri-tip. This simple pico de gallo complements the richness of the beef perfectly.

Ingredients:

  • 2 ripe tomatoes, diced
  • 1/2 white onion, finely diced
  • 1-2 jalapeños, seeded and minced (optional)
  • 1/4 cup chopped fresh cilantro
  • Juice of 1 lime
  • Salt to taste

Instructions:

  1. Combine all ingredients in a bowl.
  2. Gently toss to combine.
  3. Season with salt to taste.
  4. Let it sit for at least 15 minutes to allow the flavors to meld.

Method 1: The Traditional Santa Maria Vibe on a Weber Kettle

While a dedicated Santa Maria grill would be awesome – that’s also a pretty penny, but fear not, you can still capture that classic flavor with an inexpensive Weber Kettle and a Santa Maria attachment like this one – now you can easily transform your Weber kettle into a Santa Maria-style cooker.

Best of all this method utilizes direct heat, allowing for beautiful searing and that signature smoky essence from the coals.

What you’ll need:

Instructions:

  1. Set Up the Attachment and Coals: Install the Santa Maria grill attachment onto your Weber kettle. Light your charcoal in a chimney starter and pour the hot coals onto the charcoal grate, directly beneath where the tri-tip will sit on the elevated grate of the attachment. You’ll want a medium-hot bed of coals.
  2. Position the Tri-Tip: Place the seasoned tri-tip on the elevated grate of the Santa Maria attachment. This positions the meat closer to the heat source than the standard Weber grate, which is key for Santa Maria-style cooking.
  3. Sear: Since the meat is closer to the heat, it will sear relatively quickly. Keep a close eye on it and flip after about 3-4 minutes per side to develop a nice crust.
  4. Cook to Temperature: Continue to cook, flipping occasionally (about every 10 minutes) until the internal temperature reaches 130-135°F for medium-rare (or your desired level of doneness). The Santa Maria elevated grate allows you to control the heat by raising or lowering the cooking surface, or by adjusting the amount of charcoal. This will likely take another 20-40 minutes depending on the thickness of your tri-tip and the heat of your coals.
  5. Rest: Once cooked, remove the tri-tip from the grill and let it rest on a cutting board for 10-15 minutes.
  6. Slice and Serve: Slice the tri-tip against the grain and serve with the fresh pico de gallo, grilled garlic bread, and pinquito beans.

Method 2: Traeger Pellet Grill

Using a Traeger offers consistent temperature and a wonderful smoky flavor, making it a fantastic alternative.

What you’ll need:

Instructions:

  1. Preheat the Traeger: Preheat your Traeger to 225°F (107°C).
  2. Smoke the Tri-Tip: Place the seasoned tri-tip directly on the grill grates. Smoke for about 45-60 minutes, or until the internal temperature reaches around 115-120°F. This allows it to absorb that delicious smoky flavor.
  3. Increase the Heat: Crank up the Traeger to 450-500°F (232-260°C).
  4. Sear: Sear both sides of the tri-tip for about 3-4 minutes per side to create a nice crust.
  5. Cook to Temperature: Continue cooking until the internal temperature reaches 130-135°F for medium-rare (or your desired level of doneness).
  6. Rest: Remove the tri-tip from the Traeger and let it rest on a cutting board for 10-15 minutes.
  7. Slice and Serve: Slice against the grain and serve with your homemade pico de gallo and other favorite sides.

Which Method is Right for You?

Both methods yield fantastic results, just with slightly different nuances. The Weber with the Santa Maria attachment provides that direct heat sear and smoky charcoal flavor reminiscent of the traditional Santa Maria experience. The Traeger offers ease of use and consistent smoky flavor. Ultimately, the best method is the one that fits your equipment and preferences!

So, fire up your grill (whichever kind you choose!), grab a tri-tip, and experience the deliciousness of Santa Maria barbecue.

What are your favorite ways to cook tri-tip? Let us know in the comments below!

Cooking and Recipes, Recipes

3 Fish Taco Recipes: Baja-style, Chipotle, and Blackened. Which is your fav?

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Fish tacos – the quintessential taste of summer! My wife loves them. Fresh, flavorful, and endlessly customizable, these handheld delights are a crowd-pleaser for any occasion. Let me give you 3 of our favorite recipes along with a few tips to make sure they come out great!

Note: I’m actually gonna give you two FISH taco recipes and one SHRIMP taco recipe because it’s just too good to pass up.

1. Baja-Style Fish Tacos: A Classic with a Twist

This recipe captures the essence of the Baja California fish taco experience. Simple, yet bursting with flavor, it’s perfect for a laid-back gathering.

Ingredients:

  • For the Fish:
    • 1 pound cod fillets, cut into bite-sized pieces
    • 1/2 cup all-purpose flour
    • 1 teaspoon chili powder
    • 1/2 teaspoon smoked paprika
    • 1/4 teaspoon garlic powder
    • 1/4 teaspoon onion powder
    • Salt and freshly ground black pepper, to taste
    • Vegetable oil, for frying
  • For the Slaw:
    • 2 cups shredded green cabbage
    • 1/2 cup chopped red onion
    • 1/4 cup chopped fresh cilantro
    • 1/4 cup mayonnaise
    • 1 tablespoon lime juice
    • 1/2 teaspoon chili powder
    • Salt and freshly ground black pepper, to taste
  • For the Tacos:
    • 12 corn tortillas, warmed
    • Cilantro sprigs, for garnish
    • Lime wedges, for serving
    • Optional toppings: Crema, crumbled queso fresco cheese, avocado slices, pico de gallo

Instructions:

  1. Marinate the Fish: In a shallow bowl, combine the flour, chili powder, paprika, garlic powder, onion powder, salt, and pepper. Toss the fish pieces in the mixture to coat evenly.
  2. Prepare the Slaw: In a separate bowl, combine the cabbage, red onion, cilantro, mayonnaise, lime juice, chili powder, salt, and pepper. Mix well and set aside.
  3. Cook the Fish: Heat enough vegetable oil in a large skillet over medium-high heat. Carefully add the fish pieces and cook for 2-3 minutes per side, or until golden brown and cooked through. Drain on paper towels.
  4. Assemble the Tacos: Warm the tortillas according to package instructions. Top each tortilla with a generous helping of fish, slaw, and a sprinkle of cilantro. Add your desired toppings like crema, queso fresco, avocado, or pico de gallo. Serve with lime wedges for an extra burst of citrusy goodness.

Tips:

  • For a more flavorful fish, marinate it for at least 30 minutes before cooking.
  • You can substitute cod with other white fish varieties like tilapia, halibut, or mahi-mahi.
  • For a gluten-free option, use gluten-free flour for the fish batter.
  • Leftover slaw can be stored in an airtight container in the refrigerator for up to 3 days.

2. Spicy Chipotle Shrimp Tacos with Mango Salsa: A Fiesta in Every Bite

This recipe takes fish tacos to a whole new level with the smoky heat of chipotle peppers and the sweet freshness of mango salsa.

Ingredients:

  • For the Shrimp:
    • 1 pound large shrimp, peeled and deveined
    • 1 tablespoon olive oil
    • 1 tablespoon adobo sauce (from canned chipotle peppers in adobo sauce)
    • 1 teaspoon chili powder
    • 1/2 teaspoon smoked paprika
    • 1/4 teaspoon garlic powder
    • Salt and freshly ground black pepper, to taste
  • For the Mango Salsa:
    • 1 ripe mango, diced
    • 1/2 red onion, diced
    • 1/4 cup chopped fresh cilantro
    • 1 jalapeno pepper, seeded and finely chopped (adjust for desired spice level)
    • 1 tablespoon lime juice
    • Salt and freshly ground black pepper, to taste
  • For the Tacos:
    • 12 corn tortillas, warmed
    • Cilantro sprigs, for garnish
    • Lime wedges, for serving
    • Optional toppings: Crema, crumbled queso fresco cheese, crumbled cotija cheese, avocado slices

Instructions:

  1. Marinate the Shrimp: In a bowl, combine olive oil, adobo sauce, chili powder, paprika, garlic powder, salt, and pepper. Toss the shrimp in the marinade to coat evenly. Let marinate for at least 15 minutes, or up to 30 minutes for a stronger flavor.
  2. Prepare the Mango Salsa: In a separate bowl combine the diced mango, red onion, cilantro, jalapeno, lime juice, salt, and pepper. Mix well and set aside. 3. Cook the Shrimp: Heat a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, or until opaque and cooked through. Be careful not to overcook the shrimp, as they can become tough. 4. Assemble the Tacos: Warm the tortillas according to package instructions. Top each tortilla with a few shrimp, a generous spoonful of mango salsa, and a sprinkle of cilantro. Add your desired toppings like crema, queso fresco, cotija cheese, or avocado slices. Serve with lime wedges for an extra tangy touch.

Tips:

  • If you can’t find canned chipotle peppers in adobo sauce, you can substitute with 1/2 teaspoon of chipotle chili powder and a pinch of cayenne pepper for a similar smoky heat.
  • For a milder salsa, remove the seeds from the jalapeno before chopping.
  • This recipe works well with grilled shrimp as well. Simply preheat your grill to medium-high heat and grill the shrimp for 2-3 minutes per side, or until cooked through.
  • Leftover mango salsa can be stored in an airtight container in the refrigerator for up to 3 days.

3. Blackened Mahi-Mahi Tacos with Creamy Avocado Crema: A Luxurious Twist

This recipe elevates the fish taco experience with blackened mahi-mahi and a decadent creamy avocado crema.

Ingredients:

  • For the Mahi-Mahi:
    • 1 pound mahi-mahi fillets, cut into bite-sized pieces
    • 1 tablespoon olive oil
    • 1 tablespoon blackening seasoning
  • For the Creamy Avocado Crema:
    • 1 ripe avocado, peeled and pitted
    • 1/4 cup sour cream
    • 1/4 cup chopped fresh cilantro
    • 1 tablespoon lime juice
    • 1/4 teaspoon garlic powder
    • Salt and freshly ground black pepper, to taste
  • For the Tacos:
    • 12 corn tortillas, warmed
    • Shredded red cabbage, for garnish
    • Cilantro sprigs, for garnish
    • Lime wedges, for serving

Instructions:

  1. Prepare the Mahi-Mahi: Heat olive oil in a large skillet over medium-high heat. Season the mahi-mahi pieces generously with blackening seasoning. Carefully add the fish to the skillet and cook for 2-3 minutes per side, or until cooked through and blackened on the edges.
  2. Make the Creamy Avocado Crema: In a blender or food processor, combine the avocado, sour cream, cilantro, lime juice, garlic powder, salt, and pepper. Blend until smooth and creamy. Set aside.
  3. Assemble the Tacos: Warm the tortillas according to package instructions. Top each tortilla with a generous helping of blackened mahi-mahi, a dollop of creamy avocado crema, and a sprinkle of shredded red cabbage and cilantro. Serve with lime wedges for an extra burst of freshness.

Tips:

  • If you don’t have blackening seasoning, you can create your own by combining paprika, cayenne pepper, garlic powder, onion powder, and thyme.
  • For a spicier crema, add a pinch of jalapeno pepper to the avocado mixture while blending.
  • Mahi-mahi can be a bit delicate, so be gentle when flipping it in the pan to avoid breaking it.
  • You can substitute mahi-mahi with another firm white fish like swordfish or halibut.

These three recipes offer just a glimpse into the endless possibilities of the fish taco world. With a variety of flavors and textures to explore, you’re sure to find a combination that tantalizes your taste buds. So grab your tortillas, get creative with your toppings, and dive into the delicious world of fish tacos!

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Cooking and Recipes, Product Reviews

Elevate Your Burger Game: Top 5 Rubs for Hamburgers

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There’s nothing quite like the sizzle of a hamburger hitting the grill on a warm summer day. While a great patty is essential, the right seasoning can take your burger from ordinary to extraordinary. If you’re looking to elevate your burger game, look no further. We’ve scoured the web and grilled up the top 5 rubs guaranteed to make your hamburgers a hit at your next cookout.

  1. Classic Burger Rub:
    • Product: Weber Gourmet Burger Seasoning: A classic blend from a trusted brand, this seasoning offers a perfect combination of kosher salt, garlic, and black pepper to enhance the flavor of your burger patties.
  2. Southwest Chipotle Rub:
  3. Garlic Herb Rub:
    • Product: McCormick Grill Mates Garlic, Herb & Wine Marinade: While technically a marinade, this versatile product can also be used as a dry rub. With flavors of garlic, rosemary, and thyme, it’s perfect for adding a touch of herbaceousness to your burgers.
  4. Maple Bacon Rub:
    • Product: Pork Barrel BBQ All American Seasoning & Rub: While not explicitly labeled for burgers, this rub’s combination of brown sugar, smoked paprika, and bacon flavor adds a unique twist to your burger patties, reminiscent of the classic maple bacon combination.
  5. Mediterranean Lemon Pepper Rub:

At the end of the day these rubs and seasoning blends are not only popular among grillmasters but also highly rated and frequently purchased by consumers so whether you’re a seasoned grilling aficionado or just starting out, these top 5 rubs are sure to impress your guests and elevate your burger game to new heights.

No matter which rub you choose, be sure to generously coat your burgers on both sides before grilling for maximum flavor. Whether you’re hosting a backyard barbecue or simply craving a delicious homemade burger, these top 5 rubs are sure to impress. So fire up the grill, grab your favorite toppings, and get ready to enjoy the ultimate burger experience!

Cooking and Recipes, Product Reviews

Best Cooking Product DALSTRONG KNIVES | 2020 Editor’s Choice Award

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It’s time for our next edition of That Helpful Dad’s Editor’s Choice Awards! Today’s category is Best Cooking Product and the winner is DALSTRONG KNIVES. In this article I’ll tell you why I chose Dalstrong Knives and tell you who my runner-up products were as well.

Dalstrong Knives
Mike, That Helpful Dad

About the Editor: Hi, I’m Mike, That Helpful Dad. As noted in my Trust Guarantee, when you see a product mentioned on my site, please know that these are products that I personally use and enjoy (many of them are ones I use every single day). I’m sharing them with you because they make a positive difference in my life and I’m hoping they will help YOU live a better life too! Additionally, Editor’s Choice Award winners are not necessarily newly released products, however they are on our list today because we firmly believe these particular products are the BEST products in their class and so long as they remain the best we will continue to recognize them for their efforts.

Best Cooking Product 2020 – Dalstrong Knives

Why did it win?

I’ve been in the market for some good knives for years but could never pull the trigger (mostly because the sets I always liked are so darn expensive). My friends and I have been watching the Dalstrong knives for a few years and after some research (and a great sale from Dalstrong), I decided to pull the trigger – buying the Dalstrong Knife Block Set u see in the pic along with a couple other knives (see below).

Dalstrong Gladiator Knife Set

First impressions?

Wow – Dalstrong Knives are incredible – sharp, durable, high quality, and great in appearance.

Dalstrong Knives - Gladiator Series

Although I always tell my readers I’m just an Average Joe, I sure do feel like a chef when I’m using a Dalstrong knife!

Dalstrong Knives – What to Buy First

Dalstrong makes A LOT of knives – if you shop on Amazon, you will quickly discover that they may well make most knives on the planet! They seem to have a knife and style for every taste.

If you’re just a regular guy like me and not a pro chef, and you just want a good set of knives, then I highly recommend the Dalstrong Knife Block Set because it pretty much has everything you need from a kitchen knife perspective. That includes a set of SIX Steak Knives that have a great weight/feel in your hand and include granton edges for smooth slicing through any meat on your plate. On top of that the knife block itself is a work of art and looks fantastic in your kitchen!

Dalstrong Knives Gladiator Block Set

If you don’t need a full set, you can get any of the knives individually or pick up a just a set of streak knives (they really are amazing!)

Other Dalstrong knives I recommend include:

  • Mini Cleaver
  • Bird’s Peak
  • 6″ Chef Knife
  • Cimitar
  • Boning Knife
  • Steak Knives
A Selection of My Dalstrong Knives

Another quick tip: go for the German Steel Gladiator Series for your everyday kitchen use since they are more durable. Save the out of this world appearance Japanese Versions (Shogun, Phantom, and Omega) for your special occasion knives like this DALSTRONG Carving Knife & Fork Set.

Dalstrong makes more than just knives…

Other useful cooking tools that Dalstrong makes and which I love are…

Whatever you choose from Dalstrong, I’m betting you’ll love it – I know my friends and I have all been very satisfied.

Best Cooking Products 2020 – Runner Up’s

Runner Up: AeroPress Coffee and Espresso Maker

Aeropress

I’ve written about the Aeropress many times before but the fact is that I still use this little gadget every day to make myself the best cup of coffee in the universe – it’s the best because, with the Aeropress I control the intensity of the flavor. I usually like it pretty bold and Aeropress allows me to do just that. Read more about Aeropress here or Shop Aeropress on Amazon – it’s the best value you’ll ever get in a coffee maker!

Quick Tip: if you do get an Aeropress, be sure to pick up an electric tea kettle (I recommend this inexpensive but high quality model from Epica) as well as a coffee grinder (although you could go with a popular hand grinder like the JavaPress, I like to keep it simple and use the inexpensive but high quality Epica Coffee & Spice Grinder).

Honorable Mention: Salt, Fat, Acid, Heat Cookbook

If you read my blog, you know how much I love Samin Nosrat’s SFAH cookbook. You will learn so much as a home cook by reading this book. Here’s a list of her recommended kitchen essentials too.

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Cooking and Recipes, Recipes

Yucatan Shrimp Recipe a la Doc Ford’s in Fort Myers, Fl – 2 Versions

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Yucatan Shrimp Recipe – 2 Versions

If you’ve ever been to Sanibel, Captiva, or Fort Myers, Florida it’s likely you’ve heard of Doc Ford’s Rum Bar (and hopefully you’ve been there). If you have, then for sure you have had their signature dish – Yucatan Shrimp. This peel-n-eat shrimp appetizer is hands down awesome. It’s spicy, it’s addictive, it’s messy, and it’s oh-so-good. In the video I’ll show you how we make Doc Ford’s Yucatan Shrimp recipe at home. It’s really easy and you can do it too. In this article I’ll give you the traditional recipe (shell-on) and which I made for about a decade.

As a bonus, I’ll also give you my NEW version of Yucatan Shrimp which I’ve been using the last couple years (HEAD-on, but no shells). Why might you want to have shrimp with the heads on but no body shells? So you can suck on the heads and get an amazing mouthful of flavor! In addition, all the ‘Yucatan’ spices will be on the shrimp body and not the shells so the shrimp will be more flavorful. And best of all it’s less messy because you don’t have to peel anything at the table.

That said, both versions are outstanding so Enjoy!

Version 1: Doc Ford’s Yucatan Shrimp Recipe – Traditional, Shells-On/No Heads

To wet your appetite check out this pic I snapped from the first time I had Yucatan Shrimp at Doc Ford’s marina in Fort Myers…

Doc Ford's Yucatan Shrimp Recipe
Doc Ford’s Yucatan Shrimp at the Fort Myers marina

Yucatan Shrimp Recipe Ingredients List:

  • 8 tablespoons unsalted butter
  • 1-2 Large cloves of Garlic (minced)
  • Juice of two large limes
  • 1-2 tablespoon Sambal Oelek Chili Sauce (or substitute Siracha in a pinch)
  • 1-2 pound large, fresh, shell-on shrimp without heads
  • 2-4 tablespoons chopped cilantro.
  • Kosher salt and freshly ground black pepper to taste
  • 1 loaf crusty bread

Step-by-Step Directions to make Yucatan Shrimp at home

  1. In a small saucepan melt **2** tablespoons of butter over low heat.
  2. Add the garlic and cook, stirring for 2 minutes.
  3. Add remaining **6** tablespoons butter to saucepan. When it melts, stir in the lime juice, chili sauce, salt and pepper, then turn off the heat. Well done – you’ve just made the sauce for Yucatan Shrimp! Now let the sauce rest while you cook the shrimp.
  4. Meanwhile, bring a large pot of well-salted water to a boil.
  5. Add the unpeeled shrimp and cook for 2 minutes (or until they are just firm and pink). Important: Do not overcook the shrimp — as soon as they are pink get the shrimp out because they will keep cooking a bit in the sauce while on your plate.
  6. Drain the shrimp in a colander and shake over the sink to remove excess moisture.
  7. In a large bowl, toss the shrimp and Yucatan sauce mix together.
  8. Plate the shrimp and be sure to put plenty of sauce in the bowls.
  9. Serve with crusty bread (lots of it) for dipping.

Congratulations, you’ve just made Doc Ford’s Yucatan Shrimp at home!

Doc Ford's Yucatan Shrimp Recipe

Serves 4 very happy people – just be sure to give them lots of napkins!

Source: recipe adapted from Doc Ford’s Rum Bar of Fort Myers, FL

Yucatan Shrimp Recipe Video

Version 2 – Yucatan Shrimp HEADs On, but no shells on body

The ingredients are the same but for the shrimp – in this case you want shrimp with the HEADS on. They will come with the shells on the body too, but we’ll be taking those off. Additionally, this is a one pan dish so that means less clean up later!

Yucatan Shrimp Recipe Ingredients List:

  • 8 tablespoons unsalted butter
  • 1-2 Large cloves of Garlic (minced)
  • Juice of two large limes
  • 1-2 tablespoon Sambal Oelek Chili Sauce (or substitute Siracha in a pinch)
  • 1-2 pound large, fresh, unpeeled Shrimp with HEADS on
  • 2-4 tablespoons chopped cilantro.
  • Kosher salt and freshly ground black pepper to taste
  • 1 loaf crusty bread

Step-by-Step Directions to make Yucatan Shrimp at home

  1. Peel the shrimp but leave the heads on.
  2. In a large frying pan melt **2** tablespoons of butter over low heat.
  3. Add the garlic and cook, stirring for 2 minutes.
  4. Add remaining **6** tablespoons butter to fry pan. When it melts, stir in the lime juice, chili sauce, salt and pepper and let the flavors marry together for a minute or two.
  5. Add the shrimp with the heads on to the frying pan that has the sauce still in it and cook for 1-2 minutes until the side that’s down turns pink. Then flip the shrimp and cook for 1-2 minutes until the entire shrimp is pink.
  6. Serve the shrimp WITH ALL THE SAUCE in a large wide bowl that allows for the shrimp to be spread out AND allows the buttery sauce to be accessible for dipping.
  7. Serve with crusty bread (lots of it) for dipping.

Here’s an example of cooking this version with the heads-on shrimp…

As you can see the bodies of the shrimp are absorbing all that buttery goodness and the heads are going to produce an amazing flavor bomb when you suck on the heads before you eat the shrimp body. (Note – it should go without saying that you do not EAT the heads, you just suck out the juices and then you throw away the heads just like the tails).

This version is far less messier at the table and in my opinion tastier too!

Want to know more about Doc Ford’s?

Doc Ford's Marina Fort Myers
View from the Marina at Doc Fords in Fort Myers, Fl

Here’s a link to Doc Ford’s website: Doc Ford’s Rum Bar

They have locations in Fort Myers, Sanibel, and Captiva, Florida. My personal favorite location is Fort Myers because it’s right on the water.

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