Show 541, September 2, 2023: Restaurateur Qiana Mafnas, Axiom Kitchen Smoked Meats & BBQ, Long Beach Part One

Qiana Mafras of Axiom Kitchen Smoked Meats & BBQ

Black Restaurant Week is presenting its sixth annual campaign in the Los Angeles Region. It’s on until September 3rd.

Discover black-owned restaurants, food trucks, sweets, and more across Los Angeles and additional surrounding metro areas.”

“Founded in 2016 by Warren Luckett, Falayn Ferrell, and Derek Robinson, Black Restaurant Week® is dedicated to celebrating the flavors of African-American, African, and Caribbean cuisine nationwide. Through a series of events and promotional campaigns, Black Restaurant Week’s culinary initiatives nationwide help introduce culinary businesses and culinary professionals to the community.”

“Black Restaurant Week celebrates the flavors of African American, African and Caribbean cuisine with a series of regional cultural events and aims to support Black-owned culinary businesses with substantial programming outside of their multi-city tour across the United States.”

One of the participating restaurants in Los Angeles Black Restaurant Week is Long Beach’s Axiom Kitchen Smoked Meats & BBQ. Ian and Qiana Mafnas of Axiom Kitchen Smoked Meats & BBQ are a husband and wife pitmaster / executive chef team, that have over 20 years of restaurant experience between the two of them. Ian has been developing his love for smoking meats over a period of eight years, and Qiana has worked in some of the finest restaurants in California. They have finally decided to share their experience as well as the love for smoking meats and cooking with their community and the “Axiom Fam”.

“Axiom Kitchen is managed and run by the Mafnas family, including their son and daughter-in-law, Chef Tai and Chef Dominique, and front-of-house managers Elleana and Robbie. Add their amazing expediters Kevell, Christopher, Callista, Ian Jr., and Amara and you have magic!”

Follow their Instagram feed to know where Axiom Kitchen will be popping up next.

Qiana Mafnas is our guest with a brisket plate in hand.

Show 541, September 2, 2023: Restaurateur Qiana Mafnas, Axiom Kitchen Smoked Meats & BBQ, Long Beach Part Two

Qiana Mafras of Axiom Kitchen Smoked Meats & BBQ

Black Restaurant Week is presenting its sixth annual campaign in the Los Angeles Region. It’s on until September 3rd.

Discover black-owned restaurants, food trucks, sweets, and more across Los Angeles and additional surrounding metro areas.”

“Founded in 2016 by Warren Luckett, Falayn Ferrell, and Derek Robinson, Black Restaurant Week® is dedicated to celebrating the flavors of African-American, African, and Caribbean cuisine nationwide. Through a series of events and promotional campaigns, Black Restaurant Week’s culinary initiatives nationwide help introduce culinary businesses and culinary professionals to the community.”

“Black Restaurant Week celebrates the flavors of African American, African and Caribbean cuisine with a series of regional cultural events and aims to support Black-owned culinary businesses with substantial programming outside of their multi-city tour across the United States.”

One of the participating restaurants in Los Angeles Black Restaurant Week is Long Beach’s Axiom Kitchen Smoked Meats & BBQ. Ian and Qiana Mafnas of Axiom Kitchen Smoked Meats & BBQ are a husband and wife pitmaster / executive chef team, that have over 20 years of restaurant experience between the two of them. Ian has been developing his love for smoking meats over a period of eight years, and Qiana has worked in some of the finest restaurants in California. They have finally decided to share their experience as well as the love for smoking meats and cooking with their community and the “Axiom Fam”.

“Axiom Kitchen is managed and run by the Mafnas family, including their son and daughter-in-law, Chef Tai and Chef Dominique, and front-of-house managers Elleana and Robbie. Add their amazing expediters Kevell, Christopher, Callista, Ian Jr., and Amara and you have magic!”

Follow their Instagram feed to know where Axiom Kitchen will be popping up next.

Qiana Mafnas continues with an overstuffed, pulled pork sandwich plate in hand.

Show 480, June 25, 2022: Chef / Proprietor Aaron Robins, Boneyard Bistro, Sherman Oaks Part One

Aaron Robins of Boneyard Bistro

“For some 17 years Chef Aaron Robins’ Boneyard Bistro in Sherman Oaks truly has it all. Real Southern BBQ slow smoked over Hickory, Santa Maria BBQ grilled over live Red Oak, and creative bistro fare influenced by all corners of the world.” Based on years of hands-on experience preparing premium BBQ, Chef Aaron even uses different types of smokers for his various proteins so they are cooked just right.

“If adult beverages spark your fire then Boneyard has a vast selection of appealing beverages at the ready. They feature 42 taps of beer all focused on micro brews and specialty imports. Boneyard Bistro also has over 100 specialty brews in the bottle. When it comes to premium wine they feature at least 10 by the glass and will open almost any bottle you wish with a 2 glass minimum. Boneyard offers one of the largest Zinfandel collections in all of Southern California.” There is also an ambitious premium Whiskey program.

Join them on Mondays for their ever-popular Fried Chicken night. You can get your bird either Nashville Hot or Southern Style with no heat. They are also known for their unusual Kobe Style Beef Chili Filled Donuts with cheddar cheese, mustard, onions and pickles.

Dinner nightly with Lunch on Weekends.

Pitmaster and Chef Aaron Robins is our guest.

Show 480, June 25, 2022: Chef / Proprietor Aaron Robins, Boneyard Bistro, Sherman Oaks Part Two

Aaron Robins of Boneyard Bistro

“For some 17 years Chef Aaron Robins’ Boneyard Bistro in Sherman Oaks truly has it all. Real Southern BBQ slow smoked over Hickory, Santa Maria BBQ grilled over live Red Oak, and creative bistro fare influenced by all corners of the world.” Based on years of hands-on experience preparing premium BBQ, Chef Aaron even uses different types of smokers for his various proteins so they are cooked just right.

“If adult beverages spark your fire then Boneyard has a vast selection of beverages at the ready. They feature 42 taps of beer all focused on micro brews and specialty imports. Boneyard Bistro also has over 100 specialty brews in the bottle. When it comes to premium wine they feature at least 10 by the glass and will open almost any bottle you wish with a 2 glass minimum. Boneyard offers one of the largest Zinfandel collections in all of Southern California.” There is also an ambitious premium Whiskey program.

Join them on Mondays for their ever-popular Fried Chicken night. You can get your bird either Nashville Hot or Southern Style with no heat. They are also known for their unusual Kobe Style Beef Chili Filled Donuts with cheddar cheese, mustard, onions and pickles.

Dinner nightly with Lunch on Weekends.

Pitmaster and Chef Aaron Robins continues as our guest with a plate of slow-cooked Brisket in hand.

Show 383, July 25, 2020: Chef / Proprietor Daniel Castillo of Heritage Barbecue, San Juan Capistrano Part One

Daniel Castillo of Heritage BarbecueBarbecue afficionados have been eagerly anticipating the pending arrival of Daniel and Brenda Castillo’s Heritage Barbecue in San Juan Capistrano. They have developed a fanatical following for their Central Texas-Style craft barbecue (that’s cooked low and slow) served in Orange County at popular pop-ups at area craft breweries. Daniel has trained extensively with prominent Texas pitmasters at their respective establishments. The soon-to-open restaurant with the capacity to serve several hundred guests per day (seven days a week) will be all outdoors.

Heritage is well-known for their brisket, tri-tip, smoked turkey, chicken, ribs and sausages. There is even a proprietary barbecue cheesecake. All the proteins are cooked using California White Oak in twin, 1,000 gallon custom offset smokers crafted by Harper Barbecue in Costa Mesa.

Kingsford, the very familiar charcoal briquet firm, has recently launched a cash award program to recognize (and encourage) barbecue chefs nationwide. Chef Daniel was awarded $10,000 in May by Kingsford with no strings attached.

We pull Chef Daniel away from the twin offset smokers for a meaty chat.

Show 383, July 25, 2020: Chef / Proprietor Daniel Castillo of Heritage Barbecue, San Juan Capistrano Part Two

Daniel Castillo of Heritage BarbecueBarbecue afficionados have been eagerly anticipating the pending arrival of Daniel and Brenda Castillo’s Heritage Barbecue in San Juan Capistrano. They have developed a fanatical following for their Central Texas-Style barbecue (that’s cooked low and slow) served in Orange County at popular pop-ups at area craft breweries. Daniel has trained extensively with prominent Texas pitmasters at their respective establishments. The soon-to-open restaurant with the capacity to serve several hundred guests per day (seven days a week) will be all outdoors.

Heritage is well-known for their brisket, tri-tip, chicken, ribs and sausages. There is even a proprietary barbecue cheesecake. All the proteins are cooked using California White Oak in twin, 1,000 gallon offset smokers crafted by Harper Barbecue in Costa Mesa.

Kingsford, the very familiar charcoal briquet firm, has recently launched a cash award program to recognize (and encourage) barbecue chefs nationwide. Chef Daniel was awarded $10,000 in May by Kingsford with no strings attached.

Chef Daniel Castillo continues talking ‘cue with us.

Show 350, December 7, 2019: The Meatheads from West Coast Prime Meats with Holiday Cooking Advice

Jay Henderson one of the Meatheads from West Coast Prime MeatsBetween the two of them our resident Meatheads from West Coast Prime Meats, Terry Hanks and Jay Henderson, have decades of practical experience with center plate proteins. They are both avid home cooks, too. Terry and Jay join us with some genuinely useful Holiday cooking tips.

Terry Hanks tells about the joy of putting goose on the Holiday Table. Preparing it with a delicious outcome is easier than you think.

Jay Henderson advises about Prime Rib and roasting brisket as a versatile and more economical Holiday main dish that garners raves.

Show 236, August 12, 2017: The Meatheads from West Coast Prime Meats, Terry & Jay. For Best in BBQ is it Brisket or Tri-Tip?

Santa Maria style Trip Tip from West Coast Prime MeatsThe Meatheads from West Coast Prime Meats, Terry Hanks and Jay Henderson, are back with us. In the smoker is advancing the great BBQ debate about which rates higher between Brisket and Tri-Tip.

Terry advances the cause of brisket and Jay champions tri-tip. You’ll hear strong opinions defended on both sides. We’ll take a combo plate, please…

Also, some good information on the lesser known cuts of beef that are worthy of your attention and value priced. The round primal is just one example along with tri-tip and clod heart (from the shoulder clod.)

Show 170, May 7, 2016: Oak Grill’s Executive Chef, Marc Johnson, Island Hotel, Newport Beach

Marc JohnsonExecutive Chef Marc Johnson at Oak Grill at The Island Hotel in Newport Beach just launched Slow Smoked Sundaze. It’s a relaxed, family-style, smoked BBQ Sunday. Chef Marc is here with all the succulent details.

Chef Marc isn’t just playing around with grilling and barbecue here. He has three years of serious regional cooking experience in Huntsville, Alabama. That’s real barbecue country! His creations at Slow Smoke Sundaze play homage to the various styles of American regional barbecue.

“All summer long you’ll find us smoking up Southern goodness at Oak Grill. Join us for Slow Smoked Sundaze and devour authentic BBQ smoked on property with a mixture of cherry and oak wood.”

“Choose from baby back ribs, brisket, cedar-plank salmon, fried chicken and whole roasted catch of the day. The mains are accompanied by deliciously authentic sides and down-home desserts.”

“Wash it down with our backyard lemonade, spiked with Tito’s Vodka if that’s your thing.”

Slow Smoked Sundaze is an inspired idea for Dad on Father’s Day on June 19th. It’s a reasonable $34 for adults with generous portions. You’ll probably have food to take home.

 

Show 122, May 16, 2015: Sterling Ball of Big Poppa Smokers

Sterling BallIt’s always a good time for classic regional barbecue. Last Saturday the Queen Mary hosted their 4th annual West Coast BBQ Classic (WCBC) which featured over 60 different SoCal-based champion grill masters and BBQ teams competing for the coveted title of West Coast’s Best BBQ along with cash prizes.

This BBQ competition is California-State-Certified and Kansas City Barbeque Society (KCBS)-sanctioned. The competition highlighted various grill styles from across the nation including slow-cooked hickory Texan and southern Memphis-style barbecue.

The Grand Champion of chicken, pork ribs, pork and brisket, Sterling Ball, of Big Poppa Smokers in Newport Beach and La Quinta joins us. He was Number One overall with a 1st Place Finish (a perfect score) in Chicken and a 3rd Place Finish in Brisket.

Big Poppa Smokers also has an on-line barbecue supply store. They are particularly known for their award-winning rubs.