Seasalt Woodfire Grill Brings Santa Maria-Style BBQ to Huntington Beach

Santa Maria-Style BBQ is one of my all-time favorites and it's great to see it here in the OC. Seasalt Woodfire Grill brings this style of cooking to Huntington Beach. What sets this style of cooking apart is cooking meat seasoned with sea salt blends over red oak coals.

The bar has farm crafted cocktails, wines and a good selection of locally crafted beers. The first cocktail we tried was the The Grilled Pina which has tequila, pineapple and jalapeno. A great blend of flavors and I loved the kick of the jalapenos.

The second cocktail we tried was the The Boozy Horchata which has vanilla vodka, spiced rum and horchata. I am a huge horchata fan and this cocktail won me over with it's flavor and smoothness.

The Smoked Pork Belly Mac N Cheese is simply quite amazing. The smokiness of the pork belly goes perfectly with the mac n cheese.

When in doubt, you try all the various cuts of steak they bring out. The tri-tip, ribeye and the New York strip are all amazing and melt in your mouth delicious!

Take a look at the 28 oz bone-in ribeye. Doesn't it just make your mouth water?

Some of the most flavorful ribs I have ever experienced.

The linguisa is unreal. So much flavor and spice that will keep you coming back for more and more.

Even the seafood offerings are rubbed in the unique sea salts. The shrimp is perfectly grilled and salted.

The jumbo tiger prawns and snow crab is unbelievable. You won't want to share what's on your plate.

The last cocktail we tried was the Salty Hog which has vodka, grapefruit and bacon. A great blend of sour and salt. Typically not a flavor combination I typically would enjoy but this has changed my mine.

We ended the meal with this delicious vanilla ice cream with Central Coast Olive Oil and topped with black lava seasalt. The flavors blend together seamlessly for a totally unique experience. The perfect ending to our meal.

So, if you love Santa Maria style BBQ or just interested in experiencing it (and you will love it), then head to Seasalt Woodfire Grill. It will be an unforgettable meal from start to finish.

To learn more about Seasalt Woodfire Grill, check out their site at the link below:
seasaltwoodfiregrill.com

Foolproof Baby Back Ribs Recipe!

 

Servings: 4 to 6

 

Ingredients:

1 tablespoon ground cumin
1 tablespoon chili powder
1 tablespoon paprika
1 tablespoon garlic powder
salt & fresh ground pepper
3 lbs pork baby back ribs
1 cup barbecue sauce

Directions:

1 Preheat gas grill for high heat.
 

2 In a small bowl, combine cumin, chili powder, paprika, garlic powder and salt and pepper Mix well.
 

3 Trim off the membrane sheath from the back of each rack.
 

4 You can do this by running a small, sharp knife between the membrane and snip or"shimmy" off the membrane as much as possible.
 

5 Don't skip this step because it prevents the ribs from being chewy.
 

6 Sprinkle or "throw" as much of the rub onto both sides of the ribs as desired.
 

7 Do not rub the spices in, because the ribs will turn too dark and spicy.
 

8 You may have some spices leftover, depending on your taste.
 

9 Place aluminum foil on lower rack to capture drippings and prevent flare-ups.
 

10 Brush grate with oil, and lay ribs on top rack of grill.
 

11 Reduce heat to low, shut grill, and leave undisturbed for 1 hour.
 

12 Do not lift lid at all during this time period!
 

13 After one hour check for doneness, depending on your grill you may need to continue cooking for another 10-15 minutes (our grill takes one hour exactly). Brush ribs with barbecue sauce and grill an additional few minutes until sauce is slightly absorbed and a little brown around the edges.
 

14 Serve ribs as whole rack or cut between bones and pile individual ribs on the platter.

Source: http://www.food.com/recipe/foolproof-baby-back-ribs-88204

3-Step Fall off the Bone Ribs Recipe!

 

Servings: 2 to 4

 

Ingredients:

2 racks beef ribs (or pork ribs)
2 teaspoons salt (or to taste)
2 teaspoons pepper (or to taste)
1 tablespoon Season-All salt (or to taste)
2 cups barbecue sauce (your favorite kind)

Directions:

1 Do NOT boil ribs, but cut away any large amounts of silver skin or some of the fat. Generously season both sides of the ribs with salt, pepper and Season-All.
 

2 Line a cookie sheet (with a lip on all sides) with heavy duty foil. Spray foil with cooking spray lightly.
 

3 Put ribs in 350 degree oven for approximately 20 minutes, until meat starts to brown on both sides, flipping as needed.
 

4 Brush on your favorite BBQ sauce (both sides of ribs) and put back in the 350 degree oven until BBQ sauce starts to caramelize but not burn, approximately 20 minutes. Flip them half way through.
 

5 Once sauce is caramelized and cooked into the meat add another good amount of sauce to the tops of the ribs. Try not to let too much sauce fall to the foil, but it's okay if some gets on it.
 

6 With top of ribs facing up, cover with a low-tented aluminum foil (tented just enough to not let it touch the tops of the ribs) and seal ALL sides TIGHTLY by curling foil under the lip or under the cookie sheet itself. The goal is to not let the steam out as it cooks.
 

7 TURN OVEN DOWN TO 250 DEGREES! VERY IMPORTANT OR THE SAUCE WILL BURN! (As you can tell, I've made this mistake before.).
 

8 Put ribs back in at 250 degrees and set a timer for approx 2 hours. Take cookie sheet out and pull back one corner of the foil (careful of the steam!). Poke a fork at one of the ribs -- the meat should easily come off the bone. If it doesn't, put back in the 250 degree oven and check every 20 minutes or so to see if the steam worked its magic.
 

9 I've done two full sheets of ribs for a total of 4 long slabs of baby back ribs (two slabs per cookie sheet) in around 4 hours total cooking time (time includes browning and steaming).
 

10 You will not believe how easy and tasty these are! Once the browning part is over you basically forget about them. There's really no wrong way to season them or sauce them.
 

11 Serve with your favorite sides and enjoy!
 

12 *** Special note: I have done the browning part (with seasoning, then the first part of the sauce caramelizing) on the grill for a smokey flavor, but prefer just doing everything in the oven. If you grill them, make sure you only put them in the oven for 250 degrees with foil tent on the ribs.

Source: http://www.food.com/recipe/3-step-fall-off-the-bone-ribs-easy-283936/photo