Posted on 04/19/2024 1:59:21 PM PDT by nickcarraway
This exciting pitmaster is putting her own stamp on Texas-style smoked meat
At Southern California’s newest barbecue hotspot, there is no white bread available for sopping up the sauce.
Instead, Smoke Queen Barbecue fills its trays with unique smoked meats and an array of sides seen nowhere else before. For perhaps the best example, check out the restaurant’s take on Louisiana-style dirty rice (a Southern staple); theirs is infused with the flavors of Singaporean Hainan chicken and flecks of Chinese sausage. It may look about as simple as a slice of white bread, but the complex flavor is anything but easy to master — and this is just one of the menu’s many nods to owner and pitmaster Winnie Yee-Lakhani’s Chinese and Malaysian heritage.
Originally a pandemic-born pop-up, Smoke Queen opened its first brick-and-mortar in Orange County a few weeks ago. Its new standalone location and Asian-inspired reimagining of Texas-style barbecue further solidify its standing — along with Heritage Barbecue in San Juan Capistrano, Moo’s Craft in Los Angeles and Simi Valley pop-up Zef BBQ — as one of the top spots redefining what Southern California barbecue looks and tastes like today.
Smoke Queen is the first tenant to set up shop at Cottage Industries in the northern Orange County city of Garden Grove, a development that will eventually house several local small businesses. From three 1,000-gallon smokers placed directly in front of the restaurant (formerly a one-story house on a decidedly suburban block), Yee-Lakhani is smoking 2,500 pounds of beef, pork and chicken over white oak every week. Customers line up to order heaping trays of by-the-pound meats every Thursday through Sunday.
On weekends, some 500 customers wait patiently for up to two hours for her garlic, paprika, and cumin-scented beef brisket, gochujang-slicked beef ribs (available Sundays only), and pork
(Excerpt) Read more at sfgate.com ...
No. Just No.
Smoke Queen bbq to go.
While, I may or may not enjoy this style of Barbeque—as I will never get a chance to sample it—I am glad someone ventures out and tries something adventurous with food.
So far, the best BBQ I have enjoyed is Rolling Smoke in Las Vegas...In a tiny strip mall on Highland Av there behind Industrial Rd. Good Stuff...
Chinese SAUSAGE???? NO THANKS!
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(..."too hot for a lizard" - is pretty damn hot)
It’s probably pork lap cheong (it’s often cut up in little pieces and found in “good” fried rice). It’s typically made in the USA or Canada although I guess you could order it from overseas.
WTH is THAT?
lap cheong? It’s pork sausage. Has a similar flavor to the chicken-on-a-stick you get at a generic Chinese buffet.
Wow that looks tasty, lemme guess, thats the 75 dollar brisket plate with 3 sides?
4 sides, sorry.
Bkmk
Oh, I would try somma that. Had a slice of goat for the first time a few months ago. Tasty.
Good guess.
For a taste of Zef music, watch at your own risk:
https://www.youtube.com/watch?v=AIXUgtNC4Kc
(Die Antwoord: Fatty Boom Boom)
Looks good to me.
They do not grow BBQ in Texas. They have Smoked Beef, which is very good, but, BBQ is a type of meat, not a cooking style nor a gathering of folks.
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