Wood Ranch BBQ & Grill @ Irvine Spectrum – Media Tasting

I’ve never had BBQ before coming to the US.  I honestly don’t even remember when I was first introduced to BBQ.  But I clearly remember when I first visited Wood Ranch in Anaheim Hills, I fell in love with the Baby Back Ribs.  It has been a regular spots for our family gathering over the years.  You can imagine my excitement when I received an invitation for a new menu tasting hosted at the Irvine Spectrum location.

How does this location differ from the other locations I’ve been to?  It’s not just the big neon sign with the cowboy riding a bull, but the big a$$ fan hanging above the reception podium.  You heard it right; that is the name of the HUGE fan – the BIG A$$ fan!

We kicked off the evening with some yummy starters – Fresh Salsa & Chips, Spinach-Artichoke Dip and Fresh Guacamole.  I loved the Half & Half with Shredded Onions + Sweet Potato Fries, two of the most popular starters in one. We were also treated to refreshing cocktails like WR Margarita (Sauza Hornitos Plata tequila, freshly-squeezed lime and orange juices) and Raspberry Ranch Lemonade (Cruzan Raspberry rum, fresh lemonade, raspberries). The Carolina Pull Pork Sliders (pictured below top) can be had as appetizer to share or even as an entree.  The Killer Wings were everyone’s favorite appetizer (pictured below left) and can be ordered in Buffalo, Fiery or Habanero-Peach BBQ.

New on the menu was the St. Louis Ribs (Dry-rubbed & smoked, choice of BBQ sauce on the side) (pictured below bottom right).  I could not believe how tender these were.  The secret rub, which I actually got the recipe, was absolutely amazing!  There was no need for any additional sauce.  Someone recently asked me where they could get great dry-rub ribs.  Hands down, Wood Ranch has got them!

It was such an honor and treat to meet Chef/Partner, Alex Benes, aka, Sultan of Smoke, who shared a wealth of information with us from the different cuts/types of meat, different techniques in grilling and smoking BBQ  and how to easily apply dry rub.   Perhaps the most intriguing moment was when he pulled out the Spit Jack Magnum Meat Injector Gun.  I’ve never seen it before.  Chef Alex explained that this was used if you wanted get some extra flavor deep into your meat that went beyond rubs and marinating.  In case you haven’t noticed how funny he was, just take a look at picture below on the right.  There were many loud laughs throughout the evening.  Also new on the menu was Natalie’s Salad (Baby greens, candied pecans, Gorgonzola, avocado, cucumber, balsamic vinaigrette) (pictured below top).  I absolutely loved it!  I would order this with my meal or even as a meal itself.

Tuscan Kale Salad (Baby greens, candied pecans, Gorgonzola, avocado, cucumber, balsamic vinaigrette) was such a beautiful salad, too.  I have just recently discovered kale and have grown quite fond of it.

I had no idea Wood Ranch severed Short Rib.  It turns out that it is not on the menu because it’s not always available.  But please make sure to ask because if they have it, you must order it.  They were so ‘melt-in-your-mouth’ tender and flavorful!  I honestly wanted to just pick up that whole piece and took it home.  LOL!!! 

When I go to Wood Ranch, I often order a WR BBQ Combo with All-American Baby Back Ribs and WR Tri Tip, both were on the plate below along with Texas-Style Brisket.

If you have been to Wood Ranch, you know how addicting the Garlic Rolls are.  I was happy to see some Broccoli served with all the meat, but even more pleasantly surprised to see the Fiery Green Beans which tasted a lot like the ones found in Chinese restaurant.  The good old Mac and Cheese was a familiar side.  But take note of Smashed Sweet Potatoes (unfortunately I didn’t get a picture of).  It was sweet, smooth and creamy.We were pretty stuffed by now and we still had desserts to come.  But Chef Alex wanted us to try the Brisket Burger 2.0 (Chipotle-cherry BBQ sauce, Famous Shredded Onions, toasted sesame-seed bun).  It looked really good but I couldn’t take a bite because I needed to save room for dessert.   Our mouths almost dropped when all the desserts came out.  OMG!  I had gone to dessert heaven!!!

Mom’s Deep-Dish Cobbler (pictured below left) – Peaches or Granny Smith apples, whole grains, brown sugar, cinnamon, vanilla ice cream.

Warm Chocolate Cake (pictured below upper right) – Flourless Guittard chocolate cake, vanilla ice cream, whipped cream, hand-candied pecans.

Pumpkin Spiced Cheese Cake (pictured below lower right) – Seasonal for the holiday.

The Best Cheesecake (pictured below top) – Classic graham cracker crust, raspberry sauce, fresh berries.

Oreo® Cookie Crunch (pictured below bottom) – Vanilla ice cream hand-rolled in ground Oreo® cookies. Served with raspberry or hot-fudge sauce.

Now do you see why I love Wood Ranch?  Everything was delicious!  But you will also be happy to know that Wood Ranch also offers Gluten-Free for those with special dietary needs.  Also check out the Wood Ranch Kids menu that offers more than just Mac & Cheese or Chicken Tenders.  In fact, there are 11 items such as Beef Rib, WR Tri Tip, Baby Back Ribs, etc. I love that the kids can enjoy adult food in smaller portion.

Allen and I would like to thank Murphy O’Brien Public Relations, Chef Alex and the entire staff at Wood Ranch BBQ & Grill at Irvine Spectrum for their hospitality.  Before I even wrote this blog post, we have already gone back for more at the Anaheim Hills location.  You don’t have to drool over the pictures, either.  There are 14 locations in Southern California, so find one nearest you and enjoy some delicious BBQ!  Don’t forget to pick up a few gift cards for the holiday.  You can also order them with free shipping.  Right now, if you buy $50, you will receive a $10 complimentary card to be used in the first quarter of 2014.  Check out the details on their website.

Wood Ranch BBQ & Grill
57 Fortune Drive, Suite 230
Irvine, CA 92618
(714)974-6660