The 4th Annual Long Beach BBQ Fest returns on the Weekend of May 23rd and 24th to Rainbow Lagoon celebrating enticing styles of the Pitmasters’ craft. May is National BBQ month!
“Organized by Ian and Qiana Mafnas, proprietors of the ever popular Axiom Kitchen Smoked Meats & BBQ, sponsored by non-profit NoahS’s Arc Foundation, dozens of BBQ and other vendors will gather at Rainbow Lagoon Park for the two day celebration, 11 a.m. to 9 p.m. both days, to offer their smoked, sauced and rubbed specialties to BBQ lovers. Adding to the fun will be other food and craft vendors, whiskey tasting, music, dancing and games.”
“We are excited for year four of this delicious event”, said Ian and Qiana Mafnas in a joint statement. “We hope to give our fellow smokers and BBQ joints some great exposure and two days of memorable BBQ to all that attend.”
Fest founder, Qiana Mafnas, puts down her tongs to join us.
“Pitmaster Justin Escobedio and his wife are El Guero y La Flaca Craft Barbecue and Desserts. They started their barbecue venture in March of 2023 and it’s been amazing. El Guero has done numerous Markets, Catering Events and Breweries all over Southern California in little over a year since they started this ambitious venture. They have had the pleasure of joining some of Southern Californias top Michelin Restaurants in competition and been featured on Fox 11’s Good Day LA, and KTLA 5 News.”
“What makes El Guero different? They have meticulously created a menu that includes their handcrafted rubs and sauces with flavors that are like no other. El Guero has managed to incorporate their Latin Roots that bring Mexican and Cuban spices into Texas Barbecue leaving guests wanting for more.”
“This year marks a decade of delicious Thanksgiving celebrations at Maple Block Meat Co., and the beloved Culver City smokehouse is once again serving up its signature 100% peach wood–smoked turkeys and all the classic sides that Angelenos have come to crave. For 10 years, Maple Block has been at the heart of Los Angeles’ Thanksgiving tables—providing quality, wood-smoked holiday meals that bring friends and families together. From its signature whole turkeys to new Friendsgiving options for groups and offices, Maple Block continues to make Thanksgiving easy, authentic, and irresistibly good.”
“These all-natural, free-range, antibiotic-free turkeys are raised in California, shipped to Maple Block fresh—never frozen—and slow-smoked to perfection over peach wood. The result is a tender, flavorful bird that’s ready to serve straight to your holiday table.”
Co-founder Daniel Weinstock joins us to carve the peach wood-smoked turkey.
“From the BBQ Hall of Famer and New York Times bestselling author of Meathead: The Science of Great Barbecue and Grilling comes The Meathead Method, a masterclass in the science and art of outdoor cooking. Meathead offers readers an informative, comprehensive, and fun guide to BBQ, grilling, and griddling, all backed by the latest culinary science. With more than 110 creative and non-traditional recipes, The Meathead Method provides both indoor and outdoor cooks with tools to elevate their skills. From mastering fire, smoke, and heat to discovering the intricacies of flavors, this book is more than just a cookbook—it’s a reference manual which guides us on a journey into the heart of what makes great food.”
Is Beer Can Chicken really up to the hype?
Tips for cooking vegetables on the grill including potatoes, Summer tomatoes and eggplant.
Meathead is our encore guest with insightful tips for outdoor cooking for the Labor Day Weekend.
Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries.
It’s the last big “official” outdoor grilling Weekend of the Summer. Chef Andrew grabs his tongs and shares a few worthy tips. Consider fresh, whole oyster cooked on the grill?
Andrew Gruel’s Family Cookbook is available with signed copies at his Calico Fish House on Pacific Coast Highway in Sunset Beach.
“From the BBQ Hall of Famer and New York Times bestselling author of Meathead: The Science of Great Barbecue and Grilling comes The Meathead Method, a masterclass in the science and art of outdoor cooking. Meathead offers readers an informative, comprehensive, and fun guide to BBQ, grilling, and griddling, all backed by the latest culinary science. With more than 110 creative and non-traditional recipes, The Meathead Method provides both indoor and outdoor cooks with tools to elevate their skills. From mastering fire, smoke, and heat to discovering the intricacies of flavors, this book is more than just a cookbook—it’s a reference manual which guides us on a journey into the heart of what makes great food.”
Meathead is our encore guest with insightful tips for outdoor cooking for the 4th Of July Weekend. What’s the Maillard reaction anyway?
“From the BBQ Hall of Famer and New York Times bestselling author of Meathead: The Science of Great Barbecue and Grilling comes The Meathead Method, a masterclass in the science and art of outdoor cooking. Meathead offers readers an informative, comprehensive, and fun guide to BBQ, grilling, and griddling, all backed by the latest culinary science.”
“With more than 110 creative and non-traditional recipes, The MeatheadMethod provides both indoor and outdoor cooks with tools to elevate their skills. From mastering fire, smoke, and heat to discovering the intricacies of flavors, this book is more than just a cookbook—it’s a reference manual which guides us on a journey into the heart of what makes great food.”
“Almost anything you can cook indoors can be cooked outdoors. Only better,” says Meathead. Blending science with art, The Meathead Method busts culinary myths, challenges old techniques, and introduces new methods to help home cooks create meals that inspire and impress.
“Meathead is one of only 40 living Barbecue Hall of Famers. He is the publisher of AmazingRibs.com, the largest and most popular barbecue and grilling website in the world. “The Meathead Method” is called “The only book on outdoor cookery you’ll ever need” by Alton Brown of Food Network fame. He lives in the Chicago area with his wife, a microbiologist and food safety expert.”
“Join, perhaps, the ultimate BBQ adventure at the 2025 Long Beach BBQ Festival – a BBQ & music event in Long Beach, Ca. Celebrating National BBQ Month!! It’s two days (Friday, May 23rd and Saturday, May 24th) of Food, Friends, Family and FUN – at Shoreline Aquatic Park in sunny Long Beach.”
“Step into the heart of Long Beach and brace yourself for an unforgettable BBQ festival extravaganza, hosted by Axiom Kitchen and in collaboration with NoahS’s Arc Foundation. The festival grounds will be alive with the sizzling aromas and lively tunes from local bands, creating a barbecue paradise that celebrates the diverse flavors of Southern California. Indulge in a gastronomic adventure with BBQ delights ranging from classic favorites to innovative culinary creations.”
Co-Founder Qiana Mafnas of Axiom Kitchen joins us with all the flavorful and succulent details.
December 2024 marks the 20th Anniversary of Baby Blues BBQ in Venice. They recently reopened after a devastating fire.
“Meat up at this LA take on a down-south smokehouse—Baby Blues fires up savory by the pound, serving quality ‘que to LA’s throngs of Dixie transplants. From the peppery punch of the Sliced Brisket Platter, to some good ol’ fashioned fried green tomatoes, the comfort-fueled menu presents enough smoke and soul to satiate even the most homesick southerner. Each table is equipped with an assortment of house-made regional-style sauces, including a molasses-based sweet BBQ sauce and the legendary “XXX” sauce, a one-two-three punch of habanero, poblano, and serrano, for those looking to eat the heat.”
“The funky roadhouse meets rock n’ roll brothel décor all jives with the laid-back, beer-swilling relaxed vibe of the joint. As the saying goes, “smoke ‘em if you got ‘em”… and fortunately for LA’s carnivores, this meatery has ‘em in spades.”
“Baby Blues BBQ takes pride in its classics–house-smoked brisket and pork, mac and cheese, collard greens, cornbread and their irresistible banana pudding. Everything is made in-house and from scratch, including spice rubs and barbecue sauce. They offer a range of vegan options and serve beer and wine. Baby Blues BBQ specializes in catering events of all sizes–whether for takeout or on-site–and can bring their smoker trailer locations. Early this year a back patio will open for private events.”
“Baby Blues BBQ highlights include Hushpuppies, Fried Green Tomatoes, Smokin’ Wings, Memphis-style Ribs, Baby Back Ribs, Pulled Pork, Brisket, Tri-Tip, Gulf Coast Catfish and Grilled Tiger Shrimp. The menu features nearly 20 sides, and their Plant-Based section offers Country-Fried Tofu Sandwiches, Sautéed Spinach, Baked Beans, and Vegan Corn Muffins. To pair with BBQ, draft beer, cans and bottles are available. Beers like Skyduster West Coast IPA and Santa Monica Pale Ale are on tap. A selection of red and white wines and refreshing Frosé are available, too.”
Founder & Proprietor Rick McCarthy describes their BBQ style as “hybrid,” with notes pulled from North Carolina, Texas, and Memphis. Rick is our well-informed guide to all things Baby Blues BBQ.
“Calling all BBQ lovers! The 2nd Annual Long Beach BBQ Fest will take place on Saturday, May 25. May is National BBQ Month.”
“Organized by Ian and Qiana Mafnas, proprietors of the wildly popular Axiom Kitchen Smoked Meats & BBQ, sponsored by non-profit NoahS’s Arc Foundation and in collaboration with Long Beach Living, dozens of BBQ and other vendors will gather at Shoreline Aquatic Park on Saturday, May 25, from Noon to 9 p.m. to offer their smoked, sauced and rubbed specialties to BBQ lovers.”
“We are excited for year two of this very unique event”, said Ian and Qiana Mafnas in a joint statement. “We hope to give our fellow smokers and BBQ joints some great exposure and to all those attending a delicious and memorable afternoon and evening.”
Long Beach’s newly launched ISM Brewing will be pouring a couple of their distinctive styles. ISM last month won a pair of prestigious Gold Medals at the World Beer Cup for CalfFiend (infused with coffee) and Western Standard Time (West Coast IPA.)
