Chef Marty Wells

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Sept/Oct 2011 by Chef Katie Averill When you walk into Bad to the Bone, San Juan Capistrano, you are immediately struck with two things: the space is huge compared to what is expected walking in, and the customers look like they have sat in their seats many times before; there is an instant sense of familiarity. Co-owners Chef Marty Wells and Al Meyling have the monopoly on true American BBQ in Orange County.

Chef Marty Wells 01
Marty Wells
Bad to the Bone BBQ
27545 Paseo Toluca
San Juan Capistrano, CA 92675
949.218.0227
badtothebone-bbq.com

Their restaurant has tripled from its original size; and they would take over the entire plaza if it were available. In tough times like these, it is inspirational to know that restaurants still boom. In this Bad Bone BBQ world, the pair have mastered dining, take-out, and catering to create their success.

Straight from Oklahoma, Marty is a self taught chef (with a little help from his uncle) who joined a traveling rodeo for twenty years, one which covered 60,000 miles a year. He learned to cook on the road since eating out every meal was not an option. When he met his future wife in California, his traveling inevitably came to an end. So when it was time to settle down he turned to his second passion, BBQ. Bad to the Bone started as catering with a portable smoker and soon grew into a full blown restaurant in 2005. I was lucky enough to get a tour of the kitchen where the smoking meats schedule is down to a science. They have two temperature-controlled, walk-in sized smokers that can hold 1,000 pounds of rotating meat at one time. Brisket and pork butt cook overnight; chicken, ribs, and tri-tip cook twice a day in preparation for lunch and dinner. They also have a mesquite wood fed grill which takes constant attention. They go through 200 gallons of BBQ sauce a week; it’s Carolina style vinegar based sauce, not the overly sweet ketchup kind. What are the most popular signature dishes? For entrees it’s the pulled pork (amazing!), baby back ribs and 30-day aged tri-tip. The bar crowd favors the pulled pork nachos.

Other favorites include the pinto baked beans which have chunks of brisket throughout, no corners cut. Mac and Cheese is another popular side dish, comfort food at its best. On your way out you can purchase their secret dry rub, original BBQ sauce, and their pepper sauce. Instead of marinating meat they have found that dry rub is the key. The meat gets “rubbed” and then it goes into the smoker. To top it off, Bad to the Bone even has their own beer label Capistrano Brewing. Happy hour is from 3 pm – 6 pm weekdays with live music on the weekends so dining in-house is sure to be a good time. We are lucky to have true BBQ this side of Texas and Oklahoma at Bad to the Bone. When you’re in the mood for BBQ, nothing else will do. The line out the door speaks for itself.

Chef Marty Wells
1ST COOKING OR FOOD-RELATED MEMORY: Cooking in the kitchen with my grandfather making potato soup at age 6.

WHAT WAS YOUR FIRST JOB? Working on my parents Quarter Horse Ranch in Oklahoma.

WHAT FIRST INTERESTED YOU IN THE HOSPITALITY INDUSTRY? Always enjoyed cooking and felt when my rodeo career was complete I would like to open a restaurant.

FAVORITE KITCHEN APPLIANCE: Ole Hickory Smoker/BBQ Pit

CONDIMENT/SPICE: Cumin

FAVORITE TYPE OF COOKWARE: Dutch Oven

SIGNATURE OR FAVORITE DISH TO MAKE: Hickory Smoked Beef Brisket

FAVORITE OC RESTAURANT: Beach Fire

FAVORITE RAW INGREDIENT: Garlic

YEARS OF CULINARY EDUCATION: Self Taught

OTHER EDUCATION: Oklahoma University

PLACES TRAVELED TO EXPLORE & LEARN ADDITIONAL CUISINES: Traveled all over the United States and Canada while I was a Professional Rodeo Cowboy.

WHAT 3 WORDS BEST DESCRIBE YOUR CULINARY STYLE? Fresh, Authentic, Flavorful

Ranch Style Beans

By: Marty Wells
1 lb Pinto beans Beef base
1 Yellow onion – chopped
4 Cloves garlic – minced
1/4 C Olive oil Salt and black pepper – to taste

1 T Cumin

1 T Chili powder

1 T Granulated garlic

1/4 C Liquid Smoke or brisket drippings

2 T Crystal Hot Sauce

1/2 lb Brisket trimmings or any other leftover smoked meats

1/4 C Brown sugar

1 C BBQ sauce – Soak beans overnight in water; drain and fill pot with water, enough to cover and bring to a boil and add beef base.
Meanwhile, saute onion and garlic in olive oil until translucent; season with salt and pepper.
Add onion mixture, cumin, chili powder, granulated garlic, pepper, Liquid Smoke or brisket trimmings and hot sauce to beans and continue to simmer over medium heat for 1 1/2 to 2 hours until beans are tender.
Add BBQ sauce, brown sugar and salt; mix well and continue to simmer until all ingredients are mixed well and sugar is dissolved.
Add salt and pepper to taste.