Thread: Beef Palace - Huntington Beach

I close the lid, get the temp up to 500 degrees.

Throw the chicken on and turn it down to medium heat (direct heat). Wait about 10 min and turn it at a right angle to make nice grill marks. Then leave it for another 10 min and flip it over. Cook some more, have a beer. Stick the thermometer in the fattest part and when it says 170 take it off and eat it. Don't open the lid too much to mess with it especially if it is thick like this one.

Filet kabobs for dinner tonight.

Sweet Pics RR!

Im craving a big ole beef palace ribeye!

mmmm I went to beef palace today for the first time on the way back from a visit to a client in irvine. picked up 6 racks of baby back ribs for my 18 hour rib experience, 2 ribeyes, 1 tri tip and 2 lbs of 15% ground sirloin.

cooked the ribeyes and tri tip tonight. my god what beautiful meat. I haven't had meat this buttery in a long, long time.

I can't wait until sunday and those ribs...yum!

I'm definitely going back every time I have a trip to irvine. this meat is phenomenal! Now I have to learn how to make prime rib.

Originally Posted by nosoupforyou

mmmm I went to beef palace today for the first time on the way back from a visit to a client in irvine. picked up 6 racks of baby back ribs for my 18 hour rib experience, 2 ribeyes, 1 tri tip and 2 lbs of 15% ground sirloin.

cooked the ribeyes and tri tip tonight. my god what beautiful meat. I haven't had meat this buttery in a long, long time.

I can't wait until sunday and those ribs...yum!

I'm definitely going back every time I have a trip to irvine. this meat is phenomenal! Now I have to learn how to make prime rib.

as someone who frequents Beef Palace quite often for the baby backs, you will not be disappointed.

Finally got to try the beef palace a couple of weeks ago and it was worth the detour as I go up and down the 405 on a daily basis.

Super service by a friendly staff, got a ribeye a filet and some apple bacon.

The veridict: The filet was incredible and I would go back for more. The ribeye and the bacon IMHO were just ok. Still prefer the ribeye and apple cured bacon from Bristol Farms and if anyone gives BF a try get some of the Santa Maria seasoning they got. The stuff is perfect on ribeyes.

oh, one thing that I may have missed in a previous post - they only take cash or check. no credit cards!

so meandered to the Palace yesterday morning, and picked up 4 racks of baby backs at 10AM.

All I did (thanks to Paula Deen) was rub them with some liquid smoke, salt, pepper, garlic powder, and seasoned salt. Put them in the over at 325 for 90 minutes. Perfect every time.

Man, I love Beef Palace.