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.
At Maderas Steak & Ribs, kitchen commanders craft a menu with hefty steaks forged from Kansas prime Angus beef. To sustain flavor throughout meals, in-house pastry chefs fill crumbly crusts with pie or cheesecake swirled with fresh fruit and juices.
Neon lighting grants old-timey-diner appeal to the spacious tables and cushy booths of Maderas's big, kid-friendly room, through which live music occasionally wanders on Friday and Saturday nights and whenever forks happen to clang melodically against glassware or mom's glass chewing-gum dispenser.
The spit-masters at Texas Pit Bar-B-Que bring a taste of backyard Texas cooking to California, delivering hearty barbecue to the eatery’s tables or directly to doorsteps. Their macaroni salad, mashed potatoes, and coleslaw accompany sauce-slathered helpings of St. Louis–style ribs, tri-tip sandwiches, and whole or pulled chicken. A sampler platter gives customers a little taste of everything, like a movie that features one scene from all the movies of ever. The staff also grants deli sandwiches a spot on the menu, with soft bread cushioning turkey and swiss or pastrami. Cooks pack up takeout or delivery meals for groups as small as 3 and as big as 25; they also can provide onsite barbecuing of pork and the like at picnics.