Advertisement

The basics for barbecuing at the beach

May 25, 2000

Torus Tammer

Sunset at Bolsa Chica State Beach is the perfect time to have a mellow

night enjoying good company and the spoils of a well-planned cookout.

Fire rings supply an ultimate scene for barbecuing, relaxing and watching

the sun call it a day. In order to make things easier, we have compiled

some helpful advice and suggestions from some top chefs in town.

Before you plan your beach barbecue, there some basic rules to be aware

Advertisement

of. The fire rings at Bolsa Chica are accessible to the public from 6 a.m

through 10 p.m., though the gates close at 9 p.m. Parking fees are $6 per

car. Alcohol and glass bottles are not permitted on the beach.

Fire pit availability is handled on a first come, first served basis. The

best times to stake out a pit depend on what day it is, said Joe

Milligan, an official at the state beach. On the weekends, you need to

make your claim around 10 a.m. About 1 p.m. is considered early enough on

weekdays.

Of course, holidays are always busiest, so be prepared.

Perhaps the most important rule deals with safety. All fires must be

maintained within the rings. It is important to let the coals burn out on

their own without burying them in the sand, Milligan said. Burying coal

causes the temperature of the sand to rise several hundred degrees.

You can use lighter fluid to start your fire. However, only clean-burning

wood and or charcoal are allowed to keep the fire going. You need to

bring a barbecue screen in order to grill food.

Dinner at the fire pits does not have to be the regulation hot dog or

hamburger, said Chris Pionessa, head chef at Chicago Grill in Sunset

Beach.

To complement the beach environment and match the evening ambience,

Pionessa recommends beginning with Hawaiian prawns barbecued Cajun-style.

You can get your butcher or deli to clean them for you. From there, all

you need is some butter and Cajun spices. Slather them on, barbecue for a

few minutes and voila -- a treat for the taste buds.

Chef Jonathan Leibel at Dukes in Huntington Beach suggests a simple

clambake.

Fill a pot with white wine and some water. Add whole garlic cloves,

peppercorns and salt to taste. Bring it to a boil and add clams. Cook for

five minutes and then strain using your barbecue screen.

Leibel said the seafood delight can be made using lobsters, crab or a

melange of seafood and crustaceans.

You can stay on the seafood motif with a simple barbecued rock cod or

butter perch, Pionessa said.

After you purchase your fish cleaned, just rub it down with some

Huntington Beach Independent Articles Huntington Beach Independent Articles
|
|
|