Pairing award-winning 'que with local brews is a no-brainer. So when Charlie McKenna and Joe Manzella joined forces to launch Lillie's Q next door to TAPS in Brea, it only made sense. This week, we hear from the man whose resume includes Chicago's Tru and operating his own luxe lonchera. Talk about a range in talent.
Photo courtesy of Lillie's Q Grill 'em up!
Why cook with both wood and charcoal?
So that I can impart the right smoke flavor to the meat, and not overpower it. I believe smoke is a flavoring agent, like spices and herbs, and should be used to enhance the piece of meat you're smoking. Not dominate the flavor profile.
Explain the meaning behind your restaurant's name.
It is named after my 88-year-old grandmother who gave me the inspiration to begin cooking and focusing on Southern food and culture.