Lunch Review
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Beachwood BBQ
By Michelle SlieffPublished: July 01, 2009
Beachwood BBQ in Seal Beach is the place to go for a variety of melt-in-your-mouth meats washed down with a wonderful selection of brews.
This is one of the few barbecue joints you can visit and not expect to get barbecue sauce all over you – unless, for some odd reason, you want to wear your meal. All of Beachwood’s meats are slow-smoked, dry-rubbed and served without dressing. A variety of sauces – Sweet, Spicy, Vinegar and Mustard – are placed tableside; take your pick. Put some on the side and dip at your leisure.
Try the Pulled Pork sandwich: The meat is smoked for 13 hours. Cooked in the traditional North Carolina style, it is dipped in red-wine-vinegar barbecue sauce and served on a homemade pretzel bun with coleslaw.
If you’re really hungry, try one of Beachwood’s combos. Choose two or three items from the Ribs or Fish categories, along with two side items. You will clear the plate and barely use utensils. The meat really does fall right off the bone.
The side items, 15 in all, match the quality of everything else. They include crunchy smoked asparagus, creamy Bleu Cheese Grits, Texas Caviar and Cayenne & Honey Glazed Carrots with perfect texture – soft but with a big crunch.
Where: 131½ Main St., Seal Beach
Cost: $20–$40 for two
Hours: Lunch and dinner, Tuesday through Sunday, 11:30 a.m. to 9:30 p.m.
Phone: 562.493.4500
Web: beachwoodbbq.com
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Beachwood BBQ in Seal Beach is the place to go for a variety of melt-in-your-mouth meats washed down with a wonderful selection of brews. This is one of the few barbecue joints you can visit and not expect to get barbecue sauce all over you – unless, for some odd reason, you want to wear your meal. All of Beachwood’s meats are slow-smoked, dry-rubbed and served without dressing. A variety of sauces – Sweet, Spicy, Vinegar and Mustard – are placed tableside; take your pick. Put some on the side and dip at your leisure. Try the Pulled Pork sandwich: The meat is smoked for 13 hours. Cooked in the traditional North Carolina style, it is dipped in red-wine-vinegar barbecue sauce and served on a homemade pretzel bun with coleslaw. If you’re really hungry, try one of Beachwood’s combos. Choose two or three items from the Ribs or Fish categories, along with two side items. You will clear the plate and barely use utensils. The meat really does fall right off the bone. The side items, 15 in all, match the quality of everything else. They include crunchy smoked asparagus, creamy Bleu Cheese Grits, Texas Caviar and Cayenne & Honey Glazed Carrots with perfect texture – soft but with a big crunch. Where: 131½ Main St., Seal BeachCost: $20–$40 for two Hours: Lunch and dinner, Tuesday through Sunday, 11:30 a.m. to 9:30 p.m. Phone: 562.493.4500 Web: beachwoodbbq.com |
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