Come and Enjoy Slowly Smoked Meats

Beale is not from Texas — he’s a Santa Ana native. He grew up with a single mother, so much of his childhood was spent hanging around the kitchen and watching her cook. Once a backyard hobbyist, the 50-year-old honed his skills with pitmaster Bill Cannon, the president of Texas BBQ Rub, who allowed Beale to compete with his team at the World’s Championship Bar-B-Que Contest. Beale opened his first restaurant in the city of Fontana in 2015, but it is no longer in business. Beale’s Texas BBQ is one of the two Black-owned restaurants in Huntington Beach, and one of just two dozen or so in all of Orange County.

"One thing we know how to do in my family is cook — these recipes are old and have been passed down for generations — it came from my grandmother, she’s originally from Natchez, Mississippi. But my mom was my biggest influence, she would barbecue for every birthday and holiday, ribs and everything. Even the men can cook, I was standing on a chair at the kitchen stove at five-years-old. I’m just a guy that loves to cook and bring people together. You gotta cook with love, low and slow. I want to have that nostalgic effect so when you eat my food it triggers an emotional connection — it takes you back to your moms kitchen, your grandmother’s food, whatever it is for you.”

“I use Bill Cannon’s rub, I call that my gold dust. We have different rubs for everything. And these are all homemade recipes. I blend all of my other rubs myself, I learned from watching my mom. A lot of seasonings and ingredients go into my rub, there’s a little bit of brown sugar in there, and that’s as much as I can tell you."

We refuse to compromise on quality in our restaurant. That's why we source our fresh ingredients and select only prime meats.