Blake’s Place Café & Catering
EJ’s House of Chicken & Ribs 27680 Marguerite Pkwy, Ste C | Mission Viejo (949) 388-4800 | www.ejshouse.com
Burrel’s BBQ 305 N Hesperian St | Santa Ana | (714) 547-7441
Blake’s Place is famous not only for its large-quantity smoking abilities and family-friendly atmosphere. It is nearly as famous for their menu item called “The Beast.” The Beast consists of a combination of slow smoked pulled pork, pulled BBQ chicken, chopped beef brisket, coleslaw, pickle, sliced red onion, and Blake’s BBQ sauce, all sandwiched between a fresh baked bun. Weighing in at over two and a half pounds, this $15 ‘feast for a beast’ has inspired the Blake’s Beast Challenge. How fast do you think you can put down this colossal creation? The current competition winner devoured The Beast in just over four minutes! And even if you attempt to attack the famous sandwich under the pressure of the clock and are at least able to finish it off, you’ll get your picture added to the Blake’s Place Wall of Fame.
The clear all-around winner for taste, Bad to the Bone has taken the bull by the horns and gotten it right on. It’s entire menu serving lip-smacking ribs, famous ranch beans, baked macaroni & cheese, traditional potato salad, fried okra, and the rest of its sides are just as delicious. Coming from someone who was raised on a beef farm, their tri-tip is the best I’ve ever had. We didn’t taste anything that wasn’t amazing. Also voted “Best Barbeque” by the Orange County Hot List, coowner Marty Wells says he takes pride in offering high-end items for a lower cost by purchasing quality proprietor products, and it comes through in the food. Bad to the Bone is the quintessential hometown BBQ joint, and it appears that you’ll make friends if you frequent this establishment. Each customer who entered was greeted by name and offered a stool in the adjoining saloon.
Native Knowledge: Blake’s Place sells their famous sauces and spices, so if you
Native Knowledge: Bad to the Bone brews their own beer. Order one of these to wash down those St. Louis Pork Ribs.
feel like staying home and impressing your friends with BBQ that tastes like you spent all day cooking, purchase a jar or two. Or make nice with the boss Mom, and maybe she’ll throw them in with your ‘to-go’ bag.
The Sign Says:
“May all who enter as guests, leave as friends.” Unless you hail from an island in the South Pacific, you probably haven’t tasted BBQ like what we found at EJ’s. The definition of what constitutes BBQ was up for debate at every stop along our tour, and that definition was tested at this stop. EJ’s serves an old family recipe of Guamanian Ribs. The ribs are placed in a wet marinade (which also serves as the sauce) called Finadini that consists of soy, vinegar, onion, and a Buni red pepper that marinates for 48 hours. When the ribs are removed from the marinade, they are char grilled over low and high heat alternately. The Guamanian ribs are plated with your choice of brown or white rice and a generous helping of the Finadini. The sauce, rib, and rice combination is unique to this restaurant on our tour. This is definitely a family-style restaurant that is most suited to a casual lunch, as the restaurant is located in a shopping center and serves up the meals on paper plates. The portions are generous, the owners are very hospitable, and it will give you a chance to try something locally that you might only experience after an eight-hour flight.
Native Knowledge: If you aren’t up for trying the ribs, order Monique’s Tri Tip Sandwich (tri-tip rubbed in spices, baked, and thickly sliced, then served on a crunchy French roll with gorgonzola, butter, and bbq sauce).
Bad to the Bone BBQ
The Sign Says: “Bar-B-Que Pit” If you haven’t visited Burrell’s BBQ in Santa Ana yet it probably isn’t your fault. This Orange County institution has been tucked away near downtown Santa Ana on a residential street since 1954. Burrell’s is the type of place that gives you instant street cred if you can simply find it on a map. As we Googled our way through Santa Ana, we continuously glanced at the street then back at each other, as we were pretty sure we were lost. At one point, we were set to turn around when we saw it. This could only be Burrell’s. Lodged unceremoniously between 1950s era 800-square foot homes was a brick red square building with white washed letters spelling out BBQ. As we exited the car, it was clear that we could have just as easily followed our nose as watched for the sign. Smoke billowed out of the smokestack as we entered the tiny lobby through a pair of mismatched screen doors. We were greeted by Burrell himself, who invited us into the kitchen as if we had just entered his home. There was nothing fancy about Burrell’s. Being so used to plates of food with mounds of side dishes, it was refreshing to be offered a slab of meat hacked from a rack that came straight from the smoker. The meat was tender, the host was gregarious, and the location intoxicating. We decided that in 50 years, Burrell had learned the secret to keeping his customers satisfied and coming back for more, and that secret was in keeping it real.
Native Knowledge:
Eat outside. Many people take Burrell’s ‘to go,’ but we suggest grabbing one of the on site picnic tables and enjoying the vintage vibe.
Burrell’s BBQ
Beach Pit BBQ
Even though the fire pit was concreted over recently, Beach Pit BBQ in Costa Mesa still wins our award for BBQ joint with the best ambiance. The fact that it resides in a stand alone building along 17th Street in one of our favorite neighborhoods (Costa Mesa) was merely one of the selling points. Beach Pit was a near winner in every category and garnered our insider vote for Best Overall restaurant. Beach Pit has a great atmosphere and is just as suitable for a business lunch as it is for a family dinner. The restaurant boasts two patios (one covered), a fenced playground for the kids, checkered covered picnic tables, and a picket fence. The food (even if recently improved) was tastefully and carefully smoked, mopped, and seasoned to perfection. The menu contains a number of items familiar to the South (collard greens and blueberry lemonade) yet surprisingly absent on our tour. There is ample parking, pleasant employees, a classically trained chef, and a hands-on owner that cares about the end product.
Native Knowledge: If you don’t have kids and would like a little peace and quiet with your meal, post up on the rear patio.
If you are a transplanted southerner longing for your local BBQ or a California kid looking for the real Q, you need drive no further than downtown Santa Ana. Opened in 1954 by The Shaw Family and purchased in 1981 by Fred Burrell, Burrell’s BBQ is the “real deal” and Fred has been serving up locals, visitors, and celebrities for more than 40 years. As you enter Burrell’s you are greeted by two smells: the permeating aroma of burning red oak (gleaned from the trucks of local tree trimmers) and the intoxicating combination of spice rubbed meat, baked beans, and house made peach cobbler. After you order, you can take a trip along a star studded memory lane, as the walls are bedecked with thankful autographs from some of the world’s biggest celebrities, both dear and departed. There are signed pictures of Michael Jackson, James Brown. and L.A. Rams football star Eric Dickerson (who Burrell lovingly refers to as Dickie). Rest assured that Fred (nearly always alone in the kitchen) is lovingly preparing your BBQ in the last remaining licensed open pit in the county.
Native Knowledge: Stop in the little liquor store on the corner and brown bag some BYOB.
summer lovin’ 2011
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