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

Prosciutto-wrapped Asparagus Recipe!

Ingredients:

16 asparagus spears, trimmed,bottom half of stems peeled
8 slices prosciutto, large,cut in half crosswise
3 tablespoons olive oil
salt & freshly ground black pepper

Directions:

1 Bring a large pot of salted water to a boil, add the asparagus, and cook for 5 to 6 minutes.

2 Drain, and when the asparagus is cool enough to handle, wrap each spear with a slice of prosciutto.

3 Brush the spears with oil, and season with salt and pepper.

4 Set the grill on medium heat, and cook the asparagus for 2 to 3 minutes per side, or until the prosciutto is marked.

Source: http://www.food.com/recipe/prosciutto-wrapped-asparagus-92175

Balsamic-Beer Flank Steak Recipe!

 

Ingredients:

1 1/2 lbs flank steaks (or inside round or sirloin tip)
1/2 cup beer or 1/2 cup ale or 1/2 cup sherry wine
2 -3 garlic cloves, minced
1/4 cup ketchup
1 tablespoon chili powder
2 tablespoons balsamic vinegar
2 tablespoons brown sugar
2 tablespoons grainy mustard or 2 tablespoons Dijon mustard
salt and pepper

Directions:

1 Pierce meat with a fork several times.
 

2 Place in a plastic bag.
 

3 Mix other ingredients and pour over meat.
 

4 Marinate in fridge 12 hours or overnight.
 

5 Broil or grill steak over medium high heat 5 to 6 minutes per side.
 

6 Let meat rest 5 minutes when done.
 

7 Boil marinade in saucepan for 5 to 10 minutes until slightly thickened.
 

8 Slice steak into thin strips and top with sauce.

Source: http://www.food.com/recipe/balsamic-beer-flank-steak-29008

Lemon, Garlic and Basil Shrimp Skewers Recipe!

Makes 4 skewers

Ingredients:

1/4 cup lemon juice
2 tablespoons olive oil
1 tablespoon honey mustard
2 garlic cloves, minced
1 1/2 teaspoons finely grated lemon peel
1 lb peeled extra-large shrimp
salt
6 basil leaves, cut into julienne strips

Directions:

1 In a medium bowl, whisk lemon juice with oil, mustard, garlic and lemon peel.

2 Add shrimp and stir to coat.

3 Marinate, covered and refrigerated, for about 45 minutes.

4 Grease grill and preheat barbecue to high.

5 Thread shrimp onto skewers and sprinkle both sides lightly with salt.

6 Place on grill and barbecue until shrimp are pink, about 1½ to 2 minutes a side.

7 Remove, place on a platter and sprinkle with basil.

Source: http://www.food.com/recipe/lemon-garlic-and-basil-shrimp-skewers-193864

Firecracker Shrimp Recipe!

Ingredients:

2 lbs large raw shrimp
2 tablespoons olive oil

Dry spice mixture

2 teaspoons black pepper
1/2 teaspoon salt
1 teaspoon onion powder
1 teaspoon dried chili pepper flakes
1 teaspoon ground sweet paprika
1/2 teaspoon cayenne pepper
1 teaspoon ground oregano
1 teaspoon thyme
1 teaspoon garlic powder

Directions:

1 Shell the shrimp, leaving tail shells on.

2 Skewer six shrimp on each of eight metal skewers.

3 Brush with olive oil.

4 To make the dry spice mixture: Combine ingredients and sprinkle over the shrimp on both sides.

5 Cook on a hot barbecue grill for 4 minutes each side or until shrimp are pink and tender.

Source: http://www.food.com/recipe/firecracker-shrimp-240223

Grilled Teriyaki Salmon Recipe!

 Ingredients:

3/4 lb salmon
2 tablespoons soy sauce
2 tablespoons honey
1/4 cup mirin rice wine
1 teaspoon fresh ginger, grated
1/2 teaspoon minced garlic
1 teaspoon fresh lime juice
1 teaspoon wasabi

Directions:

1 Cut salmon crosswise into 2.
 

2 Combine the remaining ingredients in a bowl and pour over fillets. Marinade for 2-4 hours in in the fridge.
 

3 Heat grill or broiler.
 

4 Arrange the salmon skin side down on hot grill.
 

5 Repeat brushing with left over sauce every 2 minutes.
 

6 Should be cooked through in no more then 8-10 minutes.
 

Source: http://www.food.com/recipe/teriyaki-salmon-60568

Grilled Ginger Salmon Recipe!

 

Ingredients:

1 teaspoon ginger
1 teaspoon garlic powder
1/3 cup soy sauce
1/3 cup orange juice
1/4 cup honey
1 green onion, chopped
1 1/2 lbs salmon fillets

Directions:

1 In bowl, mix the first 5 ingredients.
 

2 Place onions in small bowl and chill until ready to use.
 

3 Grill salmon over medium coals for 10 minutes, turn and grill the other side for 10 minutes.
 

4 Brush with ginger sauce throughout grilling.
 

5 Place salmon on platter and sprinkle with onions.

Source: http://www.food.com/recipe/grilled-ginger-salmon-31837

Honey Ginger Grilled Salmon Recipe!

 

Ingredients:

1 teaspoon ground ginger
1 teaspoon garlic powder
1/3 cup reduced sodium soy sauce
1/3 cup orange juice
1/4 cup honey
1 green onion, chopped
1 1/2 lbs salmon fillets

Directions:

1 In a large self-closing plastic bag, combine first six ingredients; mix well.
 

2 Place salmon in bag and seal tightly.
 

3 Turn bag gently to distribute marinade.
 

4 Refrigerate 15 minutes or up to 30 minutes for stronger flavor.
 

5 Turn bag occasionally.
 

6 Lightly grease grill rack.
 

7 Preheat grill to medium heat.
 

8 Remove salmon from marinade; reserve the marinade.
 

9 Grill 12-15 minutes per inch of thickness or until fish flakes easily with a fork.
 

10 Brush with reserved marinade up until the last 5 minutes of cooking time.
 

11 Discard leftover marinade.

Source: http://www.food.com/recipe/honey-ginger-grilled-salmon-13982

Honey-Garlic Grilled Chicken Recipe!

 

Ingredients:

2 tablespoons oil
2 tablespoons fresh cilantro, chopped
1 tablespoon honey
1 tablespoon lime juice
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon pepper or 1/2 teaspoon lemon pepper
4 boneless skinless chicken breast halves

Directions:

1 Mix first seven ingredients.
 

2 Add chicken breasts, turning to coat.
 

3 Cover and let stand at room temperature NO LONGER THEN 30 minutes, turning once.
 

4 Grill over medium heat for 10 minutes (turning once), or until cooked through.

Source: http://www.food.com/recipe/honey-garlic-grilled-chicken-27652

Grilled Chicken Legs Recipe!

Ingredients:

4 chicken legs-thighs

marinade

1 teaspoon sugar
1 teaspoon seasoning salt
1 teaspoon paprika
1 teaspoon pepper
1 teaspoon garlic powder
1 tablespoon olive oil

Directions:

1 Mix all marinade ingredients in a zip lock bag add chicken.

2 Chill and marinade for 4 hours.

3 Grill chicken on a well oiled grill until well browned on all sides, turning once, 30 to 40 minutes (meat near thigh bones should no longer be pink when tested with the tip of a knife).

4 FYI.

5 All grills are different temperatures.

6 Take advantage of indirect heat --.

7 If the chicken browns quickly finish over indirect heat.

8 All grills have hot spots so watch and be sure to move the chicken to spots on the grill so not to burn and completely cook the chicken.

9 As the time of the year makes grilling quicker or slower. So take care and watch and enjoy you food as it grills.

Source: http://www.food.com/recipe/chicken-legs-grilled-97340

Grilled Crusted Steak With Lemon Butter Recipe!

 

Makes 4 steaks

 

Ingredients:

Lemon Butter

4 tablespoons butter, softened
1 tablespoon chopped fresh parsley
1 tablespoon fresh lemon juice
1/4 teaspoon garlic powder

Steak

4 sirloin steaks
1/4 cup ground black pepper
1 1/2 teaspoons white pepper
1/2 teaspoon red pepper flakes
1 teaspoon ground coriander
1/4 cup sugar
1 tablespoon salt
1 teaspoon garlic powder

Directions:

1 Mix together butter, parsley, lemon juice and 1/4 teaspoon garlic powder.
 

2 Place butter mixture in plastic wrap and roll into a log shape.
 

3 Chill until firm.
 

4 Combine black pepper, white pepper, red pepper flakes, coriander, sugar, salt and garlic powder.
 

5 Rub spice mix into both sides of steaks.
 

6 Shake off excess.
 

7 Place steaks on a hot grill and cook for 2 minutes.
 

8 Turn and cook for 2 additional minutes.
 

9 Move steak to a cooler section of the grill and continue to cook until desired doneness.
 

10 Serve each steak with a slice of the lemon butter.

Source: http://www.food.com/recipe/grilled-crusted-steak-with-lemon-butter-30360

Simple and Brilliantly Tasty Grilled Steak Recipe!

 

Makes 1 steak

 

Ingredients:

1 lb steak, trimmed of fat to within 1/4 inch (any cut you like just make sure it is a tender cut and good for grilling like sirloin, rib eye, etc.)
1/2 tablespoon butter or 1/2 tablespoon Butter Buds
1 tablespoon olive oil
sea salt, course grind, to taste
black peppercorns, course and freshly ground

Directions:

1 Trim any large fat around steak so that it is within 1/4 inch- prevents meat curling up on grill.
 

2 Rub both sides of steak with butter or butter buds then repeat with olive oil. This will allow you the flavor of the butter without it burning as the olive oil raises the burn point. Season with salt and pepper.
 

3 Allow steak to come to room temperature letting it rest on counter for about 45 minutes or so.
 

4 Meanwhile, preheat gas or charcoal grill to highest setting- nice layer of white ash for charcoal.
 

5 Place steak on grill and let it sear for one minute. Lift with tongs- never a fork as this will pierce the meat and allow juices to escape.
 

6 Turn steak and allow to sear on other side for one minute. If you want crosshatch grill marks, turn 45 degrees and lay steak down on grill to sear crosshatch lines into the meat.
 

7 Allow steak to cook for about 6 minutes total for medium rare, about 8-10 for medium and longer for well done.
 

8 Remove steak from grill and let rest on platter or cutting board for at least 5 minutes before cutting. Resist temptation! Do not even pick any crispy edges off. The meat will relax and all the juices will redistribute making this the juiciest steak you may have ever had.
 

9 Now you can add any other seasonings you like. DH likes it just as it is.
 

10 Enjoy!~.

Source: http://www.food.com/recipe/simple-and-brilliantly-tasty-grilled-steak-320856

Steak Marinade Recipe!

 

Makes 3 servings

 

Ingredients:

1 tablespoon olive oil
1 garlic clove, minced
1 tablespoon Worcestershire sauce
1 tablespoon balsamic vinegar or 1 tablespoon white vinegar
1 teaspoon yellow mustard
1 tablespoon soy sauce
pepper

Directions:

1 Mix all ingredients together and place steaks into freezer bag with marinade, preferably overnight.
 

2 The original recipe used balsamic vinegar.Seems I never had that on hand so I just used white and listed that in the recipe, but balsamic is definitely better.

Source: http://www.food.com/recipe/steak-marinade-66648

Grilled Pineapple With Rum Reduction Sauce Recipe!

 

Servings 4

 

Ingredients:

1 pineapple, ripe
1 teaspoon vanilla extract
1/2 cup brown sugar
1/2 cup rum

Directions:

1 Cut the pineapple into 8 wedges, remove core and rind with a knife.
 

2 Place the wedges into a freezer bag with the brown sugar, seal the bag and massage brown sugar onto the wedges.
 

3 Allow the pineapple to macerate in the brown sugar for anywhere from two hours to two days; refrigerate if macerating more than a few hours. The pineapple should release enough juice to dissolve the brown sugar completely.
 

4 Heat the grill to medium heat.
 

5 Add the vanilla and rum to the bag, seal and shake.
 

6 Remove the pineapple from the bag and place it on the grill.
 

7 When the pineapple becomes caramel colored on the bottom side, rotate it. Repeat for each of the 3 sides of each wedge, then remove from the grill.
 

8 Pour the juice from the bag into a saucepan and reduce over medium heat to a thick syrup (be careful of flare-ups during the first minutes since there will be alcohol from the rum and vanilla extract).
 

9 Serve the pineapple alongside a main dish or serve with ice cream and drizzle with the reduction sauce.

Source: http://www.food.com/recipe/grilled-pineapple-with-rum-reduction-sauce-119267

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

Dry Rub for Barbecued Ribs Recipe!

 

Servings: 4

 

Ingredients:

8 tablespoons brown sugar
1 tablespoon kosher salt
1 tablespoon chili powder
1/2 teaspoon pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon Old Bay Seasoning
1/2 teaspoon thyme
1 teaspoon onion powder
1 teaspoon garlic powder
5 -6 lbs baby back ribs
barbecue sauce

Directions:

1 Mix all herb and spice ingredients.
 

2 Rub over both sides of ribs.
 

3 Let sit in refrigerator for a couple hours or overnight.
 

4 Bake in covered pan at 325 degrees F.
 

5 for 2 1/2-3 hours or until done.
 

6 At this time you can refrigerate until ready to barbecue or immediately put on moderately heated grill and brush your favorite barbecue sauce over them while turning and heating through.

Source: http://www.food.com/recipe/dry-rub-for-barbecued-ribs-10840