Strands of hanging lights illuminate the yard outside Beach Pit BBQ's low-slung bungalow, where guests gather at picnic tables to enjoy Southern–style barbecue. Pit masters smoke the meat for 12 hours over indirect heat from hickory- and pecan-wood-burning ovens that give pulled pork, beef brisket, and whole chickens rich flavors. Diners get a complete rustic meal rounded out by classic Southern sides that range from jalapeño-cheddar cornbread to sweet-potato fries. The restaurant slathers their slow-cooked selections with a variety of housemade sauces, including a golden mustard sauce praised in Orange Coast magazine.
The vibe is laid-back as patrons settle into adirondack chairs around the outdoor fire pit or inside at gingham-covered tables the perfect size for arm-wrestling contests to decide who gets the last rib. Youngsters gambol about a play area enclosed by a white picket fence and sit at kid-size picnic tables to enjoy their meals. The eatery strives to give back to the community by sponsoring fundraisers and catering local events.
Wood smoke infuses all of the meats on BBQ Two 20’s bold southern menu](http://www.bbq220.com/menu/), creating a complex flavor as head chef and owner David Osborn grills racks of ribs, brisket, and cuts of pulled pork. Each of the southern family-style dishes is made from scratch, with meats taking on the flavors of the house’s signature spice rubs, secret barbecue sauce, and hickory wood condemned of being witches. Meaty cuts are presented atop buns for succulent barbecue sandwiches or in larger portions with a choice of two sides via the shop’s hearty barbecue plates. A full lineup of homestyle sides complement the flavors of entrees, with the gourmet slaw adding a vinegary tang to hand-pulled cuts of pork and bowls of chili signaling the need for the next course of bibs.