SAMANTHA WHARTON |
Savory sauces coupled with smoked or barbecued meat can make any carnivore ’ s mouth water . And there are plenty of options at Laguna Beach restaurants to satisfy a craving for everything from ribs to brisket and tri-tip . As local chefs share , the trick is slow , low-heat cooking , which decreases the temperature between the outer and inner portions of the meat to produce a tender and juicy final product .
“ When meats are cooked low and slow , [ the insides ] are infused with comfort food flavors ,” says Angel Velazquez , executive chef at Skyloft Laguna Beach and Mozambique .
Lumberyard chef Josue Tavares , who goes by one name , Primo , says the slowcooked barbecue meats can also be flavored with a seasoned rub and then finished with a sweet and tangy sauce — or not , depending on your personal taste .
“ At my previous restaurant , Oysters , where I was the chef , we created our own rubs , sauces and technique ,” Primo says . “ I have utilized that research and experience in developing our signature style for Lumberyard .”
BARBECUE BASICS To create lip-smacking barbecue dishes , Skyloft ’ s technique is to use a smoker . Velazquez begins by trimming the cut of the meat he ’ s using and makes sure it ’ s properly rubbed . He recommends using a great dry rub , as well as variations of oil and mustard , to ensure every piece of meat is properly covered prior to the cooking process .
Some barbecue delights that Skyloft offers include smoked brisket , smoky chicken wings tossed in barbecue sauce and fall-off-the-bone ribs . You can even build your own barbecue plate and choose brisket , pulled pork , ribs , chicken
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andouille or wings in half pound increments along with various side dishes . Out of all the options , Velazquez says his favorite is the brisket .
“ With its smoky flavor and buttery texture , you can just pick it up with your hands , dip it in some hot barbecue sauce and enjoy ,” he says .
Over at Lumberyard , slow-cooked baby back pork ribs are offered with sides of sweet potato fries and coleslaw . Primo describes these as the most tender and flavorful of the ribs with a naturally sweet taste . Primo says it ’ s important to buy the highest quality meats available and develop your own or use a store-bought rub . Lumberyard also suspends its ribs over pans of draft lager beer for a steaming effect , which keeps them moist and juicy .
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Skyloft ’ s brisket ( top and left ) and pulled pork sandwiches ( bottom ) |
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LAGUNA BEACH MAGAZINE 59 |