EAT & DRINK SPECIAL SECTION : DESSERTS | BURGERS | WINE | BARBECUE
Above : an Asian-inspired baby back rib appetizer at Oak
Several other Laguna Beach restaurants offer a variety of barbecued items , including Oak ’ s Asian-inspired baby back rib appetizer that has roasted sesame seeds mixed in a sambal-honey glaze , pickled fresno pepper and cilantro .
Starfish Laguna Beach offers Slow- Cooked Baby Back Wet Ribs , which are cooked in the restaurant ’ s five spices and rubbed in katsu barbecue sauce , and Cantonese Coastal Baby Back Dry Ribs , which are dry rubbed and cooked in a seven-spice mix ; both are available in half and full rack and served with Asian slaw or rice . The restaurant also boasts the Braised BBQ Pork Buns that combine soy , ginger , pulled pork , pickled red onion , cucumber and cilantro , and are a great shareable barbecue option .
Meanwhile , Carmelita ’ s Kitchen de Mexico offers a Mexican flair on its tender , smoked ribs , smothered with chipotle barbecue sauce and served with roasted corn . Reunion Kitchen & Drink offers a variety of barbecued foods , including the baby back rib stack served with Thai peanut slaw and warm potato salad ; Barbecued Glazed Meatloaf , which is applewood-smoked bacon-wrapped meatloaf served with roasted vegetables and mashed potatoes with gravy ; and a Barbecued Chicken Cobb salad .
Slow-Cooked Baby Back Wet Ribs at Starfish Laguna Beach
TIPS AND TRICKS The key to great barbecue is a balance of temperature and time , and Primo says you don ’ t need fancy or expensive equipment or tools . Instead , spend your money and time on ingredient quality and experimentation with rubs and sauces .
“ Start with a good-quality rub for flavor , slow cook in the oven or smoker , and finish with sauce on the grill —[ be ] careful not to burn [ it ],” says Primo , who also recommends having a quality grill or smoker , a good set of tongs and a spatula designed for use on the barbecue . “ I am constantly exploring new cooking techniques and cuisine along with our owner to come up with new menu items and recipes .”
Velazquez advises letting the meat rest before cooking for a minimum of six hours , so the meat absorbs as much flavor as possible . He says barbecue is meant to be a slow process and resting the meat overnight is optimal for the most delectable outcome . His technique is to then put the meat in a smoker , depending on the weight of the meat , for eight to 10 hours . He also says it ’ s good to have a dry rub , mustard , brine or sauce on hand to further flavor the meat throughout the cooking .
“ Using a smoker is the best approach , or a makeshift smoker — which , in theory , could be a barbecue with wood chips — to get the enhanced smoked flavor . Cherry chips or almond wood chips can further enhance the flavor ,” Velazquez says . “ I usually stick to brisket and tri-tip because they are tough and can withstand a slow and longer cooking time without losing their tenderness .
“ Always barbecue with confidence — any wild idea you come up with , you should try it ,” he says . “ It will not be perfect the first , second or third time , but , eventually , you ’ ll hit the nail on the head .” /
LEFT : COURTESY OF OAK ; RIGHT : COURTESY OF STARFISH LAGUNA BEACH
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