1. Lucille’s Smokehouse Bar-B-Que
Multiple locations, lucillesbbq.com
When Craig Hofman hit the road with the goal of “serving the best bar-b-que with the finest Southern hospitality” he already had a leg up. He was born into the restaurant business, coming into the world the same day his father’s Hof’s Hut debuted in Long Beach.
The younger Hofman delivered on his goal with Lucille’s Smokehouse Bar-B-Que restaurant, which opened in Long Beach in 1999. Since then the franchise has grown to dominate the scene in Orange County, perennially grabbing the top spot in the Best of OC. It has also grown to 21 restaurants, 18 in California.
After introducing his recipes and tastes from the Carolinas, Kansas, Texas and Tennessee, Lucille’s “became a go-to spot for authentic, slow-smoked bar-b-que right away,” said Joan Hansen, vice president of marketing.
Each day all meats are prepared on-site in the company’s Smokestack Lightning smokers.
The baby back ribs remain a perennial favorite, although the St. Louis ribs, Texas-style brisket and BBQ tri-tip, are among the favorites.
Lucille’s has been active throughout the years in philanthropy at local food banks. Each year in September, Lucille’s holds a Day of Giving and donates all proceeds from a special meal to food banks. Last year, the event raised more than $5,500.
President Brad Hofman says, “Lucille’s looks forward to continuing their commitment to their communities and to serving authentic, slow-smoked, award-winning bar-b-que to hungry diners for years to come.”
2. Heritage Barbecue
31721 Camino Capistrano, San Juan Capistrano; heritagecraftbbq.com
Talk about old school. That Daniel Castillo’s barbecue has a website is one of its few concessions to modernity.
The website for Heritage Barbecue tells you what it WON’T do, like take reservations for the restaurant, phone orders or make deliveries.
However, what Heritage DOES do, which is serve up some of the best slow-cooked flavors in the county, keeps the customers coming to the historic downtown San Juan Capistrano storefront.
Lines queue up early Wednesday through Sunday. And with good reason. The official hours are 11 a.m.-6 p.m., or until the food is gone. Which is common.
The menu is traditional Texas style, with premium meats, such as Creekstone Farms Black Angus prime brisket, natural Duroc pork, homemade sausage, from a carefully tended wood fire by Castillo and his pitmasters.
The menu is ever changing, so check ahead or just take your chances and make a discovery.
3. Bad To The Bone BBQ
31738 Rancho Viejo Road, San Juan Capistrano; 949-218-0227; badtothebone-bbq.com
As professional rodeo performers, Marty and Mary Wells toured some of the best barbecue areas in the country. Since 2005, they have brought tastes acquired on the circuit to Orange County.
“We use Marty’s own recipes and rubs,’ said Christina Masoulas, assistant manager of Bad to the Bone BBQ, referring to the restaurant’s owner and founder.
As you might suspect, “ribs are front and center at Bad to the Bone,” according to the restaurant website.
Masoulas said the baby back and St. Louis ribs are the most popular and the brisket is not to be missed.
There is also tri-tip, chicken, pulled pork and pulled smoked chicken and sausage, as well as generous traditional sides.
The restaurant bills itself as introducing Orange County to “real pit BBQ,” with all meats prepared in J&R all wood-burning pits over pecan wood .
And then there’s the authentic home style.
“We’re family owned. That puts us above others. We’re not corporate,” Masoulas said.
