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askarabbq

@askarabbq

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Three cultures. One pit.
Texas-inspired BBQ
Mexican & Lebanese roots
Pop-Ups | Plates | Catering
📍 Orange County, CA

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ROUND 2 //

LABOR DAY MENU
Back with some classics//
Testing out some menu items my brain thought sounded good

Za’atar 3 Cheese Mac.
Mujadara BBQ Beans.
Tabbouleh.
“Tres Leches” Corn Bread.
And Legend’s Watermelon Lemonade.
Just a few items on this weeks menu

Come hungry. Leave family.

10511 LOS ALAMITOS BLVD
12 PM - SOLD OUT

ASKARA BBQ
LIVE FIRE • LEGACY • GATHERING by @askarabbq

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a month ago

This place means more to me than I probably realized growing up.

My mom used to carry me in one arm while cutting pizzas with the other. Me, my brothers, and sister would spend countless afternoons here after school. And when my fam was first getting the business going, a lot of our dinners were eaten right here too.

So many days and late nights in this little pizza shop.

Back then, it was just where my family worked. I had no idea I was watching them build something. I had no idea those years were quietly shaping me too.

Fed tons of my friends, classmates, teammates, over the years from this spot right here.

Funny how life works.

Really thought I was gonna be Beverly Hills top plasitic surgeon til I realized I can’t do blood, 2 years into a biology major.

All these years later, I found my own way back to food. Back to long days, late nights, feeding people, and building something of my own.

And now I get to teach my son.

I didn’t know it then, but I think a lot of this started here.

GRATEFUL.
🌹 by @askarabbq

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a month ago

Been working on this one for a minute.

New name. New menu. Same smoke.

This Saturday will be the first ASKARA BBQ pop up.

Slowly moving the food in a direction that feels a lot more like me and how I grew up. Lebanese flavors, Mexican flavors, Texas barbecue, live fire.

Just trynna cook food that feels good to my soul.

Brisket. Ribs. Pork belly. Kafta.
House-baked pitas. A few new sides.

A lot of this menu is new, so I’m excited (and a little nervous) to finally let you guys try it.

Saturday 08.15
10511 Los Alamitos blvd.
Los Alamitos
12PM until sold out.

First fire under the new name.

BLESSINGS by @askarabbq

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2 months ago

Lately, I’ve been feeling disconnected.

And in search for some meaning…one of many things I came across was a slight disconnect with the original concept of this business of mine.

Still love barbecue, still in love with the smoke, late nights, and all the blood sweat and tears that go into that. But at some point I hit a wall, and realized that simply cooking traditional Texas bbq was not telling my full story..

What truly reignited my desire to keep this going was researching and studying how people from my Lebanese and Mexican roots cooked over fire throughout history.

Old shawarma and doner spits turned by hand. Charcoal anafres on the skreeets of Mexico. hearths….comales….braziers, skewers, pits, and food cooked with nothing but fire, wood, patience, and the ability to transform.

Then it clicked..

Found a new love…passion…and new sense of direction….one rooted in heritage, migration, transformation, and belief that fire has always been more than a way to cook.

They transform us.

And leave a lasting impact.

I’m not ready to show everything yet.

But wanted to share where I been.

With that being said,
POP UP SOON
MORE CHANGES SOON COME

LOVE 🌹 by @askarabbq

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2 months ago

This isn’t traditional BBQ.

This is Lebanese roots, Mexican Influence, and California smoke.

Crispy smoked chicken shawarma wrap with smoked jalapeño toum, pomegranate molasses, sumac onions, Lebanese pickles, and a chipotle x Lebanese red pepper glaze.

Just the beginning…but this direction feels like home.. by @askarabbq

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4 months ago

Quick vid of a catering gig I did last week. ///

Took a lot of planning and coordination but proud of myself for pulling this off.

#bbq #smokedmeat #nowiknowwhyimgettingallthesegrayhairs by @askarabbq

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a year ago

Ribs so good //
Even the pickiest eaters can’t say no
#iwantmybabyback by @askarabbq

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a year ago

WEST COAST CLASSIC
Tri Tip
Red Oak
California Smoke x Reverse sear by @askarabbq

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a year ago

Three years ago I bought this smoker from a junk yard for $300 + 5 pizzas, with hopes of starting pop ups that summer. But life had other plans for me….had to pick up two jobs while having my son with me 7 days a week.

The dream of having my own bbq hustle was still strong and it was not something I was willing to give up on.

Three years and lots of sleepless nights later, I’ve finally got it ready to go. This weekend only reaffirmed that this is what I want to be doing.

Excited for what’s to come.

Thank you for listening to my Ted Talk. by @askarabbq

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a year ago

Pork Belly Burnt Ends w/ a raspberry chipotle glaze. Melt in your mouth. These are dangerous! by @askarabbq

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a year ago

-Bark’d BBQ-

Born out of a hobby during the pandemic.

Influenced by culinary roots from parents of two different countries.

Coming Summer 2025.
Stay tuned. by @askarabbq

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2 years ago