Good Bros. BBQ: The Report Card

Beach Pit BBQ

2009-02-07T22:55:00.000-08:00

560 El Camino Real
(Old Town) Tustin, CA 92780
714.929.RIBS phone

A spin of the ol' Urbanspoon and twitch of an eye and out and on the road again to make sure that our fan, our one and only fan, would not be let down by the Good Bros. No we never give up! We will find BBQ wherever it may be hiding. Now this place here in Old Town Tustin wouldn't be called obscure. Never mind the fact that no one was in the joint. But hey, it was past lunch time when I walked into the joint so I won't blame them. Many people have lauded this place as THE BBQ spot so that's why I was here to inspect.

I gotta admit, it's cool lookin' with its fake grass lawn and chairs with a tin roof rusted and exposed rafters. And I will say the service was friendly. It's even the spot to bring your special carnivorous someone on Valentine's Day. Oh, to be so lucky...

Now this is the spot where the slashing and smashing begins and fans of this place will begin to type furious comments about how unfair we are and how little we know. But ye have little faith. You see, I actually like the place; its nice enough that you can bring friends here who don't like barbecue, there was an adequate amount of blues playing the entire time, the Chicken Tortilla Soup had real chicken pieces in it, the cornbread had blueberries at the bottom and it wasn't in the shape of a cup cake, the bread was even grilled. I inspected the pulled pork and it even had bark and signs of pink smoke ring, albeit it was chopped instead of pulled, and even slightly dry - signs that it may have actually sat in a smoker for some time.

Yes, I will say, this was passable BBQ. I didn't see smoke rising from the top of its' stacks but I will assume it from the cooking. I would go here again and those who haven't, should try it. Its still no Lucille's, Brett's, or West Coast but I will choose this over SOUTH in the mouth any day.

Lone Star Steakhouse & Saloon

2008-11-25T06:12:00.000-08:00

24231 Avenida de la Carlotta
Laguna Hills CA, 92653
949-951-8687

Okay so Good Bro 2 has been talking about this place... Lone Star. There are places in Texas that go by the name and he says he spotted one off the I-5 North. He also gets a gift of this one napkin of none other than Lone Star. Oooo like the stars are lining up or something. Well he's too busy this past weekend to do anything but I decide to do what I was born to do - eat barbeque. Since I'm going to go solo, I figure it's only appropriate that I go to Lone Star.

Well, lemmetellyuawat - I may have been heading north, but it was all SOUTH from there. No, it's not barbecue. No, there's no flavor in any of their food. It's kinda what I expect from an aunt or uncle who doesn't know how to cook but they want to shove food in your face. Yeah, that good. It think that its best competition is Roadhouse Grill. The chicken was tasteless, and gave my knife a fight. The chicken was splayed with that harder connective tissue or cartilage in the middle. The bread was undercooked, but I think they knew that and were trying to fix that problem.

However, it's not fair to say that everything was bad - because that's not true. If your server is Shannon, then you should be getting the best service in town. Always comes to you with a smile and even brought a second refill before I was done with the first, she was the best dinner help I've had since Tamara at Lucille's. So look out for that, there's always a gem.

Next time, I'm using my gut feeling - heck even Urbanspoon was telling me to go to Beach Pit Barbecue. So, stay tuned fellow Good Bro-ers

Rating: SOUTH

KC's BarBQ

2008-08-13T09:20:00.000-07:00

Stowe Plaza
14077 Stowe Drive, Suite 107
Poway, CA 92064
(858) 391-1524

Now we haven't gone and started reviewing dim sum or french pastries just yet. Oh no, no, no... we're the Good Bros. dang it! So we were going incognito to a new place that opened up in San Diego. KC's in Poway is difficult to begin with because San Diego already has a KC and it's in downtown San Diego. Okay, so that one got grilled but they say they will be back - probably without the Top Gun memorabilia they once had. Hmm..... maybe they're gonna have to actually make good barbecue. Nah, you don't need good food to keep your doors open at all! Just take Lumpy's for instance...

Back on point, KC's in Poway was created to serve the many employees of the business park that surrounds it and the feeding frenzy that happens between 10:00 a.m. for slackers and 2:00 p.m. for workaholics. They are open longer Mon- Fri if you had any doubt.

From Brisket Salads to Chipotle Veggie Burgers and Smoked Ham Sandwiches, this place should satisfy a variety of needs so your coworkers who have to go to Chipotle EVERY day might even try it. But let me say, that if I brought my coworkers here... they better be good friends because they might not like you after. I certainly didn't like my Pulled Pork Sandwich! The pork had a sweet sauce on it that was reminiscent of a mango puree. Yes, it was orange. Did I mention that they had hot sauce too They did, and not like a hot barbecue sauce, but a hot sauce - like for rolled tacos! So bring your rolled taco here and enjoy them too!

Pork- texture resembling a mop, topped off with a soft, untoasted bun. After this incident I think I am no longer grading fries because all the fries in the San Diego area seem to come from the same location. Good Bro 2 had the Brisket and suffered the same consequences - this food sat in our stomachs for at least a day and a half. So if this is your idea of a good meal, have at it!

Bar-B-Que House

2008-03-17T00:34:00.000-07:00

5025 Newport Ave
San Diego, CA 92107
(619) 222-4311

OK, it's not really a house, but they do serve BBQ. The great thing is that it's just a few flip-flop steps from the beach, which means that if your fishing trip out in the Pacific didn't turn up a worthwhile dinner catch, you can head over to the Bar-B-Que House and load up on some smoky beef, chicken, or pulled pork. Being so close to the beach, you might think that this store location would be better suited as a fish taco hut, surf shop, or a place selling unusual trinkets. You would change your mind about that pretty fast after seeing the constant flow of people coming in here craving another shot of that smoky beef and some good 'ole side dishes.

It's actually a pretty smart thing putting a BBQ place right in the center of crowds of people who have had enough smelling salty air and funky crustaceans. It's kind of like the time I decided to have some Chinese food when in Italy after eating Italian food all week. With BBQ being a tried and true food category, this was genius setting up shop here in OB.

The restaurant is what I would expect in a beachfront area, small and casual. They've got a see-through counter so you can actually watch them chopping, slicing, scooping and pouring when fixing your meal. OK, I'm ready to try this place out. Send some pulled pork my way bro.

Good Bro #1 decided to go with a beef sandwich with a side of onion rings. I went with the pulled pork sandwich with a side of BBQ beans. Usually I would have to try out the coleslaw, but they already piled that on my sandwich. When we got our food, I thought that Good Bro #1 made the right choice. The beef sandwich looked and smelled pretty good, and the onion rings were really making me hungry. I was happy to see that they had the better sense here of using real buns instead of BK buns like some places use. The BBQ beef sandwich here is pretty good. The pulled pork was OK, but was a little mushy and lacking a good smokiness to it. The onion rings are worth getting, but I was unsure of the beans. They were a little to sweet for me. It could be that my tongue was already being affected by the salty air and making things seem overly sweet. Maybe I'll have to try the beans again, but take it go and eat it up at Balboa Park.

So, when in OB and stomach calls for a food infusion, head on over to Bar-B-Que House and get in line. You won't have to wait too long before you hear "BBQ's ready!"

C

Baby Blues BBQ

2008-02-03T12:53:00.001-08:00

444 Lincoln Bl.
Venice, CA
310 396-7675

Ah yes, BBQ has never been so hot. Here in this hipster, low key BBQ joint is one fun dining experience. Yes, the meat here is real and I've been here a few times now and I can say that when it's on - it's ON. Like anyplace, there are some off nights. But I'll tell you what's off the hizzay and that's the servers. Fit and beautiful they serve future beer-bellied patrons their portions of succulent smoked meats and prepared sides to everyone's delight. And by everyone, I just mean me, because I can only speak for myself on this.

Corn bread is present here, as are the collard greens and shrimp, ribs, mac and cheese, and what have you. The puled pork is a little too wet in my opinion although the flavor is good. Brisket is a little tough when I had some but again, good flavor. I had the Lasker Burger once and I respect them highly for using artisan bread for the bun. This place has some class and then it's got raunch - take the hot Porno Sauce for example.

If you make it here to Venice in the LA area, head over and check this out. There are plenty of barbecue places in LA but very few that are as fun as Baby Blues.

B-

Brett's BBQ: Revisited

2008-02-03T12:40:00.000-08:00

10550 Craftsman Way #185
San Diego, Ca 92127

Back in July 2007 we reviewed a new place called: Brett's BBQ. We liked it, didn't like it, liked it, brought more people to it who liked it, and liked it a little more.

The bottom line is this: we gave them a C+ and B-, waffling back and forth. But here's the kicker, I find myself going back for more and that's saying something. So, to set the record straight we want to say this: These guys are the real deal. This is barbeque, people - and it's CERTIFIED.

Hogg's Beach BBQ

2008-02-03T12:08:00.000-08:00

1158 West San Marcos Boulevard,Suite #104
San Marcos, CA. 92078
760-510-9254

One thing seemed completely wrong immediately when we heard of this place: it's called "Beach" BBQ and they are in San Marcos. To be completely honest, this location is actually the 2nd of 2 stores, the first one being in La Jolla - which is in fact a beach town. But I've done some due diligence and fount out that the restaurant formally known for BBQ is now known for pizza. Yes, apparently, someone took it over or this that and the other, and now the place is called Extreme Pizza or Z Pizza whatever - in any case, the guy on the phone says that they don't have BBQ anymore but the do carry BBQ pizza which is very good. I asked him that that was smoked and he said, "well, no."

So on to #2 and what we got was... well, #2. This review was the second of the day and the first had already done us in a little bit so we were a little queasy. We decided to take on a classic - the pulled pork sandwich. Yes, this little number will set you back about $6 and the guy behind the counter thought we were dumb for taking so long to decide but some things are worth the wait. I will let you know when I find out what that is. What the guy prepared for us was some toasted BK bun with some "meat" whose texture could be described as a wet mop with a touch of barbecue flavoring.

We trudged through this tragedy, downing some of the hot sauce that only provided heat but no comfort and walked outside to the car only to find that the sandwich had one more trick up it's sleeve. Yes, aftertaste. This was south in the mouth for sure and if I were to expound on my previous tirade, this sandwich would be succinctly described as a "DIRTY wet mop."

Franically looking for something tosave us from this torture I reached deep into the door pockets to find two old, hard pieces of peppermint gum - ah, salvation at last.

D+

Fat Ivor's

2008-01-14T01:14:00.000-08:00

Valley Center Rd
Valley Center, CA 92082
(760) 749-0600

Sure, there's a restaurant called Fat's. There's even one called Ivor's. This one is both. Yup, we confirmed it does exist, it's doors are open, and they serve BBQ. Plug into GPS nav, aka "Magic Box", and let's hit the road Good Bros!

Magic Box was showing that we would find this place way out past fast food row. A sad site pretty common these days. Major streets littered with fast food restaurants and other unappetizing food fair. We don't want pre-cooked food served up in one minute or less. I have a microwave at home for that. We're looking for some low and slow, classic BBQ. Keep driving. Fat Ivor's ETA in 15 minutes.

We pulled into the parking lot and saw the BBQ smokers parked off to the side. Yup, this is the place. If you're a fan of nostalgic western artwork and photographs, this place will have you grinning from ear to ear. If you're a fan of "The Duke" - John Wayne, or maybe Ronald Reagan's cowboy adventures, you would probably enjoy coming here just to check out the pictures. Fat Ivor's apparently burned down in the past, but the owners strapped on their boots and rebuilt the place. We're ready to give it a shot.

We ordered up some BBQ chicken and a pulled pork sandwich with some coleslaw, beans, and steak fries. The pulled pork is a misnomer as it was actually "sliced Carl Budding luncheon meat pork" and didn't have a nice smoky aroma or flavor. The chicken was OK, but only because of the BBQ sauce. It didn't have much of a smoky flavor to it either. The steak fries were the best of the side dishes, but the coleslaw and beans were disappointing.

Fat Ivor's is an interesting little place and off the beaten path. The crew that works here are welcoming and the wall art worth a look. Just don't get your hopes up of having top notch BBQ.
Happy BBQ trails.

C-

Chris & Pitts No. 15

2007-10-07T19:53:00.000-07:00

601 N Euclid St
Anaheim, CA92801
(714) 635-2601

Some people think that mad scientists build time machines out of Deloreans. I beg to differ, I say that they are made out of Chris and Pitts Bar-B-Q restaurants. Ask someone who grew up in Orange and LA County about barbecue and someone is guaranteed to mention Chris & Pitts. There are several that dot the landscape and the one that is graded here is the one in Anaheim. This way back machine took me back to a childhood I never had: one with brown, vinyl, buttoned crescent bench seats, faux-wood paneling, ceiling fans, fake green plants, sticky tables and a hint of “musty”.

As I glanced over the menu, it seemed like it went on and on, this was one large menu! However, for the literacy impaired it was also littered with a plethora of unflattering but realistic photographs of your lunchtime possibilities. Marge took my order (or her name could have been Marge) as I pondered over the Texas Hickory Smoked Bar-B-Q Ribs and the Bar-B-Q Brisket. But then I found the HAM! I asked Marge if the ham was smoked. It was so good of her to go the back and ask the cook. She returned with an affirmative and so it was done.

As the other patrons reprimanded their children for spilling their drinks, then reprimanded their spouse, while failing completely to reprimand themselves, I sat in my booth and tried to sit still. Every time I moved the seat creaked and made noises that sounded rude. Finally, Marge returned with my ham sandwich.

This was comfort food. Greasy, overly buttered bread, somewhat smoked ham and fries. I’m sure I walked out of there 10 lbs. heavier, I had begun the process of becoming like other guests. I started my car and quickly headed out to Disneyland to walk a few miles and burn some calories in a utopia of stressed, shouting parents and screaming children.

C-

Wood Ranch BBQ and Grill

2007-10-06T22:05:00.000-07:00

El Paseo Plaza
22352 El Paseo
Rancho Santa Margarita

If you're ever unsure if a place serves up real BBQ, do what we did and call the place. "Hello. Yeah, we're really hungry for some good BBQ. Do you smoke the meat there? Answer: Yes, we have a two step process where we smoke the meat for hours overnight, then grill it before we serve it." Thanks, that's what we needed to know. Magic Box, take us there, Now!

Little did we know that this place was a real road trek from where were had called from. We headed north, through a valley of trailer parks, then up and over a couple of mountain ranges, clung to the single lane that was still in place since the other side crumbled into the wash below, up over another hill with sweeping views and multi-million dollar homes, then into some utopian suburban neighborhood filled with well-preened, well-to-do's with seemingly matching bleach-blond coiffures. Where the heck is this place! Finally, we found it, after about an hour and a half trek. This better be good!

The interior of this restaurant is of a modern architectural style with a combination of exposed wood, rock, and metallic surfaces. Although the service staff here are all dressed head to toe in black, slacks and collar shirts with ties. Is this really BBQ? As Good Bro #1 and I talk about our trek through the social-economic cross section of America to get here, our server appears. "Welcome to Wood Ranch. Can I start you off with something to drink?" I say, I'll have an ice tea. Unexpectedly, I got another question from our server, "Regular or passion?" Uh, what? I'll just stick with the regular, thanks. It was a bit noisy in the restaurant at the time, but did he say passion? Oh well. We've ordered up some thin fried onion strings, and a combination plate with beef ribs, pork ribs, and tri-tip with beans and coleslaw on the side.

Let the grading begin. The onion strings here were excellent. They were sliced very thin, were crispy, and not very oily. We would later find that the onion strings would reheat well and would be perfect to use for a good ol' fashioned green bean casserole. The ribs were tasty, with hints of spiciness, and not overcooked, but we both had a problem with the smothering sauce. Although I thought the sauce was pretty tasty, there was just too much of it coating the ribs - an unsettling common form of malpractice amongst the barbecue greats. The coleslaw was fresh and crunchy with peanuts and a tangy taste. The beans were also pretty good. The best on the dish was definitely the tri-tip. This was hands down the best tri-tip I have ever had with a nice smoky aroma and very tender. The Good Bros like cornbread, but we didn't see that option on the menu. : (

We left here with some leftovers in a bag that seemed worthy of treasures from Fashion Valley Mall and felt happy that the long trek here was at least worth it. Maybe we'll see a Wood Ranch open up in San Diego territory sometime. Time to drive home.

B+

Sweet Lumpy's BBQ

2007-10-06T21:18:00.000-07:00

28464 Old Town Front St.
Temecula, CA 92590

There were big plans for this weekend and I'm not talking about partying. Partying is for college students who have not figured out yet that they have to make something of themselves before their student loans have to be paid back. No, these were plans for the focused type: the kind of effort that separates the weak from the strong, the bbq eaters from the aficionados. One free Saturday meant that it was time to head out to new territory. We were only sure of one target but we knew that Magic Box could take us to more options to fill the day.

A spirited ride to Old Town Front street took us to a thriving, pleasant, tourist trap known as Old Temecula. Temecula is known more for its wine country, a closer stopping off place for those who don't have the time or money for a Napa Valley tour. Little known to us, but if you wanted to get a dose of Wild West, this was the place to be. It looked like a new development versus the beautiful old wreck that you might find at Knott's Berry Farm's Ghost Town.

Toward the north end of the street is a place called Sweet Lumpy's, winner of the best ribs in the Inland Empire 2005 and Best Barbecue Restaurant on the Inland Empire 2006. It also sports a Barona award for ribs. The shop's patio welcomes you with a pleasant slotted roof covering, wood deck, and a slew of clever bbq memorabilia on the inside with scent of smoke tickling your olfactory. I'm excited. Looking over the menu and I could not resist the choices, I decided to go for the sampler: a plate of brisket, hot link, pulled pork, and ribs - goodness. WE'RE ALL IN BABY! Beans and sweet potato were the sides of choice as cornbread was already included. At $25 or so it was pricey but worth it - it's the first time it seems like I could get everything I wanted in one order.

Our number was called several times I would guess, but I was busy talking up how cool the place was and didn't hear it. I picked up the order and took it back to the table. We divied up the spoils and started to dig in. There was a little bit of pinkish sauce over the soggy, stringy, pulled pork. "Plop!" as I put some on good bros 2 plate. The taste of the sauce could only be described as one thing: SWEET AND SOUR. You know, like the La Choy variety!?! The brisket was also moist, but moist in a steamed kind of way, much like how I was starting to feel. Hot links are some of my favorite and this one had a nice carbon crusted exterior with a little sauce caramelized on it. As the knife pierced the link, the hot-dog-esque interior was exposed and so were Lumpy's inadequacies. I put that link in my mouth and nearly lost my breakfast. The taste was repulsive. The gooeyness of the cooked on sauce was sickening and I fought my body's desire to rid itself of this offense. I can only imagine that this must be what "cheesy feet smell" must taste like - it was that BAD.

I stupidly found some inner strength to look civilized around the other diners, only to try the sweet potatoes next. As a lifted lump of the strangely iridescent, "Cheetos orange" colored potatoes (you can't see that in the picture), I was distracted by the stringiness. It seems almost as if they had murdered a sweet potato that was trying to set its next progeny of taters in process. I need a break from this, maybe the corn bread would be a haven from this hellishness. As I cut the bread in half i came to a sad realization, the bread was sticky. I know spoonbread variates of corn bread and I actually like those but this was not that, it was undercooked yellow cake.

What was going on here? This place is buzzing with people? There is no way I could even finish this meal! I put my fork down and realized that I had been duped, Sweet Lumpy's is like a siren attracting visitors with a sweet facade only to rob you of your hard earned money in trade for a plate of dog food. It could only mean one thing:

F

Big Ernie's Rib Shack

2007-09-30T00:27:00.000-07:00

News Flash!!!
Early reports indicate that a roving BBQ mobile is parking at the Vista Family Fun Fest....End of message.

Sir what should we do? We don't have any BBQ agents assigned to that territory! Relax kid, the Good Bros are already on it.

Yup, even BBQ on wheels can't escape detection by the Good Bros. In this case, we have Big Ernie's Rib Shack. This one has been on our radar for a long time. We were just waiting for it to come out into the open.

Before we even had a chance to taste the food, we stood in awe of the cool BBQ rig that Big Ernie had parked here. Imagine a log cabin with a huge BBQ pit out on the patio, then throw some wheels under it, and you've got yourself a nice setup for making BBQ. Big Ernie and family are here to show us what this rig can do.

As we looked over the menu and looked in our wallets, we found that we didn't have enough cash on hand to put Big Ernie's through a full test. We're gonna have to eat now, get money, and eat later. So we order up a rib combo plate with coleslaw and beans, and a hot link sandwich. The ribs were nicely done with a good smoky aroma and just a tad bit of char on the outside. The interior meat on the ribs was nice and tender, but not falling off the bone. Nice. The side dishes however didn't keep pace with the ribs. The coleslaw was mushy and the beans were just OK. The hot link was showing signs of aging with plenty of wrinkles and well passed retirement. The flavor of the hot link didn't seem to be outstanding either.

After eating, we told Ernie and family that we would be back for more. We reloaded at a nearby ATM and then there were, back at Big Ernie's to try out the beef sandwich. They were surprised to see us again. I guess they confused the Good Bros with ordinary customers.

The beef was good BBQ, with a nice smoke ring on the outer perimeter of the meat. The bun though really dragged down the quality of the sandwich. Yup, a BK bun again. Sad. The BBQ sauce was homemade, but the flavor didn't strike us as outstanding, it was sweet but one-dimensional. I preferred not using the BBQ sauce after just a few tastes of it.

All in all, Big Ernie's has got a good thing going, but still needs some work. Over and out.

C-

Mesquite Restaurant

2007-09-26T21:26:00.000-07:00

9932 Mercy Road, Suite 108
San Diego, CA 92129
(858)693-6913

A light blue glow emanating from the neon sign above Mesquite beckons you to come in. Inside, a large mural of fish against a dark blue wall sit stark while the patrons sit on cush couches. This is no run of the mill bbq joint - it's hoidy toidy.

The main clientèle of Mesquite are the business class of people doing work in the Scripps Poway area. The prices show it - I would only approach this if I was on per diem. I was not on per diem and so I decided to take this food to go and avoid the tip. You can call me cheap but at least I know I'm poor.

The cooking technique here is straight forward but good. I'm hard pressed to call it barbecue. Their own description says "All entrees cooked over mesquite wood fire in our custom made rotisserie and cast iron grill." Grill I tell you!

With the Baby Back Ribs coming in at over $23 and me on my own, I figured that I should go for the Half Rotisserie Chicken at a meager $16, expecting good chicken, finally. Well, I can tell you that Costco sells just about the same chicken for $5. Really, the outer skin smelled great with that mesquite but the inside was just like Costco. The black beans were almost too healthy for my taste. The standout was the Green Chile Garlic sauce - it was a bright green sauce with a nice zing to it. The BBQ sauce actually didn't match the chicken at all. This might not be real bbq but it is okay if you like to pay for ambiance.

C

Crooms's Catering and BBQ

2007-09-22T06:56:00.000-07:00

573 “H” Street
Chula Vista, CA 91910
(Across from the Chula Vista Mall)
(619) 585-7072 phone

Croom’s Catering & BBQ was established in 1993 as C&M Custom Party Planners. Since then they have been diversifying into a BBQ restaurant, cakes, and travel. I don't know how those got mixed together but I guess if you have the means and the know how, you do it!

Maybe the Good Bros. can work with them to put a BBQ tour that takes you all over So. Cal tasting BBQ? You can ask for the C grade tour or the B grade tour.

Croom's was voted "BEST RIBS" at the Barona Ribfest 2005 so we invited a few people with us who were all revved up to have some BBQ and then they found out we were taking them to... Chula Vista. The parking lot said much, the broken sign, the shoes on the power lines hung by the laces, a fascinating glue pattern on the wall.

Once you walk in, the Gospel music puts you in a festive mood and the Crooms welcome you with a smile - that is if you are from around there. When we walked in, they looked at us like we were lost. I guess we stick out of the crowd. There's a lot of love in this place and in the short time we were there they took the time to feed the hungry and give some food away - Thank you Jesus! It's nice to see that some people are bold enough to wear their belief on their sleeve in a society that goes out of their way to criticize and stereotype any believer. Interestingly enough the place also has lasagna - I stopped myself from asking if it was smoked.

The first look at the food and my heart stopped - this sure looks like Huffman's. That's a bad thing. It's said that they have an outdoor pit to smoke the meats but you wouldn't know it because of how much sauce is on it. The sauce was a sour flavor, very acidic, Good Bro 2 got his variety spicy and he paid for it - it was hot! The ribs were not what we expected considering a contest win but maybe that shows that the Good Bros have a chance. The chicken suffered much the same problem that the ribs had - too much sauce. The beef sandwich was the same too much sauce and the beef was really tough. It was very nice of the cook to come out and check on us and see how things were going. I couldn't resist smiling and saying everything's great. There's just an energy about the place. Actually, there were some highlights to the place: the cornbread and the beans.

The beans were the one thing that I would stop for if I was around the town. It's a bit of the drive from North County but man, those beans were good. Remember that when you are in Chula Vista selling off your used car, stop by say hello to the Crooms and get some beans and cornbread on your way home and get your spirits lifted.

D+

Ramon's Smokehouse BBQ

2007-08-26T17:19:00.001-07:00

1730 Alpine Blvd
Alpine, CA

Are we just gonna sit here like bumps on a pickle and wish we were back at Lucille's for some pulled pork and fried onion strings. No. There's work to be done. BBQ to be explored. Spin the wheel and let's see who's next. The wheel is spinning slower, and slower ....... and the winner is.... Ramon's Smokehouse.
Let's go!

This place was a little bit of a drive, but hey, the Good Bros have travelled farther than this to find good BBQ. We actually drove past this place because it's tucked away in the corner of a little shopping center, almost embarrassed to show itself. Eventually we double-backed and found it, not by our usual method of "follow your nose", but through the keen eyesight of Good Bro #1. He spotted the little sign out front.

Ramon's looks like a small town restaurant, with the seating capacity for a about a van-load of people. The restaurant is very "dog themed", specifically chihuahuas. There was a slight smell of smoke in the air, but is it going to be on the meat? Who knows? Let's order.

Dr. Q and his assistant were with us on this outing, which meant we could try just about everything on the menu. The list of food we ordered included beef ribs, beef brisket, pulled pork, and hot links. To our disappointment, nothing was worth trying a second time. The brisket, pulled pork, and hot links had no apparent smokiness to them. Alright ribs, it's up to you. Can you save the day? Not today. The ribs did have a smokiness to them, but they were dry and fatty at the same time. The BBQ sauce here was another Wrangler version with quite a bit more vinegar taste. The coleslaw, looking wilted and worn out, was a big disappointment to me because I like coleslaw. The beans were OK, if you don't expect too much, but nowhere near the full, smoky flavor of a great bowl of beans. Good Bro #1 took the time to really enjoy the corn bread muffin, it was chewy and tough like something that would be reheated.

The one thing Ramon's has going for it is that it is original. It's not just another fast food BBQ joint like many others spouting up all over town. It also provides a place for people in Alpine to go get their BBQ fix, if they're within walking distance. If you are a hunter, you can smoke your bird for $1.25 per pound - what a deal! If you have the keys to the van though, load up and head out to one of the few good BBQ places we've reviewed. Have fun on the BBQ trail.

D+

Lucille's Smokehouse BBQ

2007-08-23T01:11:00.000-07:00

7411 Carson St.
Long Beach, CA 90808
562-938-RIBS (7427)
www.lucillesbbq.com

You can call the Good Bros all kinds of things, but you can't call them quitters! Apparently, finding "A" grade BBQ in San Diego is as hard as getting the stock market to settle on the price of pork bellies. Out of necessity, it was time to expand our horizons and search for BBQ in unexplored lands. But where to go? No worry, we will use our handy Magic Box* to direct us to new northern frontiers. "Magic Box, we need BBQ in near Buena Park" So, we plugged in our destination - Lucille's Smokehouse BBQ.

"Destination, 5,3mi. Turn left in 500ft and prepare to merge right"

As amazing as Magic Box is, it can only tell us WHERE, not HOW GOOD. Once Magic Box told us we had arrived at our destination, squinting at a sea of neon glow. We drove through the maze of cookie cutter shops and restaurants looking frantically for our prize, and there it was: Lucille's. Smoke rises from the stack, and Tamara the White welcomes and invites us in.

To our disappointment, we couldn't be seated immediately at a table, so we were handed a branded pager and waited. This part was a little tough for the Good Bros. since we both were still on edge after several roller coaster rides and the BBQ debacle we refer to as Joe Cool's Big Mistake. Thankfully, the wait was actually good for us and helped us focus on the task at hand.

The waiting room at Lucille's, unlike many other restaurants, felt a lot like the back patio of a comfortable house. All rattan on the inside, and 50's diner seating in the bar called When Pigs Fly - this was our home for 20 minutes. After a long day, sitting on a comfy wicker couch almost made us forget that we came here to try the food. Buzzzzzzzzzz. Our table is ready!

Our table #1 was next to the Zagat survey plaques and the door. Seemed like Lucille was trying to say "like it or get out." Once seated, we were eager to look over the menus. Wow! Look at all the food options here. After several minutes of tossing around ideas of what to eat, and some helpful suggestions, we were set. I'll take an order of the pulled pork sandwich with the coleslaw and baked beans. Good Bro #1 is going with the beef brisket and sweet potatoes. Oh, the fried shoestring red onion appetizer looks too good to pass up. We'll take an order of that to keep us company in the meantime.

As Tamara approached, we were glad we didn't stay on the comfy couch in the waiting room. Our playfully, patient server brought the food just as we finished gorging ourselves on fresh bread and apple butter. The food looked really good, and the aroma of real BBQ told us was time to eat. One whiff of the pulled pork and you can smell that hickory smoke. It was good enough to put in your pocket or wear it as a mustache. The brisket looked good, but seemed a little tough and oily. Good Bro #1 claimed that it melts in your mouth if you kept it in the side like chewing tobacco. The sweet potatoes had good color and texture, good enough satisfy the craving of mashed potatoes and a dessert. This BBQ joint didn't have cornbread - don't know why. But they might as well not have coleslaw either. The coleslaw didn't have that slightly sweet tangy taste, but was really just a small stack of freshly grated cabbage and nuts better suited for fish tacos. We didn't think the BBQ sauces were much to brag about either. Twist off the sticky cap, one taste and it was confirmed - ketchup and corn syrup. Didn't bother us though since the pulled pork and brisket, with that great smoky aroma, tasted fine without the sauce.

The service here was great, although our server seemed scared of us. (We got excited about the scent of hickory that filled the restaurant when the smoker was being loaded.) She hung in there and made our dining experience here fun. Thanks Lucille for the great time, and the great food. As we say,
"See you next Saturday!"

B+

* a cell phone with navigation service, affectionately called "Magic Box"

Memphis Championship BBQ by Dr. Q

2007-08-20T07:07:00.000-07:00

The Good Bros. were not on this trip so we don't have a review but Dr. Q did submit his white paper report:

Read Dr. Q's White Paper

Fireman's BBQ - Knott's Berry Farm

2007-08-19T14:56:00.000-07:00

Located in the Ghost Town area of Knott's Berry Farm is this little place called Fireman's BBQ. It claims it's the best BBQ in town, but remember were in a replica of an old ghost town, in a theme park. With that in mind, I think the line should read "We're the only BBQ place in town. Take it or leave it!" Having not eaten all day, the clock counting down minutes to 5:00pm, and our stomachs screaming to feed them, the Good Bros took on the challenge.

I think you could get on the most popular ride in the park quicker than you could order and get your food at this place. If I keel over from starvation, are they gonna make my skeleton part of the Ghost Town attraction? Don't get me wrong. I like the look of the Ghost Town at Knott's, (a lot of the props used seem to be authentic) but I want to go home at the end of the day.

By the time we finally got our food, just about anything edible would have looked good to us at that point. Looking back, I regret not following Good Bro #1 in getting the Jr. Fireman's meal here. I didn't think the kid's meal that included teddy bear cookies would hold me over for the rest of the day. Instead, I ordered up a BBQ chicken and ribs combo meal. Bad choice. The meat on both the ribs and the chicken were like leather, and the BBQ sauce was like a mixture of 5 parts oil to 1 part solids. If you're starting to feel sick, imagine how I felt, especially after spinning my stomach around on rides like GhostRider and the Silver Bullet. Good Bro #1 decided to go with some fresh roasted corn at a different vendor to complement his junior meal. The corn roaster was an interesting contraption, it resembled a big steel box with a ferris wheel inside to hold the corn. The baked potato that came with my chicken/rib combo meal was probably the only thing I should have eaten. Good Bro #1 rated the corn as the most pleasing part of the meal, followed by the bear cookies, Doritos, berry juice and then the chicken.

We were both rather parched and the thought of getting fresh squeezed lemonade to complement the meal was the perfect thought. Approaching the window with glee gave way to disappointment when the cashier said that they had run out of lemons. "Run out of lemons?" How could a lemonade stand at a theme park run out of lemons? Aren't theme Parks all about excess? So, we had to concede defeat and just try Knott's Famous Berry Juice. This Famous Juice was basically Kool-Aid. The kind of juice that would probably leave you with a joker smile if you didn't drink it through a straw.

Experience and common sense should tell us that you're not going to get "good" food at a theme park, but shouldn't it at least be somewhat edible? When at Knott's Berry Farm, enjoy the rides and the cool features of the Ghost Town attraction , but please, try to hold off on eating until you get out of the park. Head on over to Lucille's Smokehouse, just minutes down the road for some good stuff. Full review on Lucille's coming up.

D-

Geno's West Coast BBQ

2007-08-15T00:41:00.000-07:00

291 W. Main Street
El Cajon

Hmmm. Getting hungry for some barbeque again. Let's try that place over there called "Geno's" that looks like an old Taco Bell restaurant. Might be good.

Actually, I didn't just stroll into Geno's on a whim, but I was hungry. I've heard that this place is pretty good, so in we go. Actually Good Bro #1 beat me to it. He visited here earlier in the day and saved some corn bread for us to analyze back at the cave. I'm gonna have to keep watch on Good Bro #1 trying to get a head start on a review. Man, he's on the BBQ fast track!

I'm sure they don't have a dress code at Geno's, but I think you might feel a little out place if you're not in beachwear. The look here is definitely Pacific Island, maybe Hawaiian? The poor panda bears at the zoo must have been on low food rations for a few days after Geno used up all the bamboo in the county to decorate the restaurant. Hey, don't forget the tiki torches and the artwork on the walls to remind you of your last trip to Hawaii. OK, come on, you're really in El Cajon, see the green cafeteria chairs and the tables. See the little sign on the wall that encourages patience to get your food? OK, let's order.

Whoa! Hey wait a minute. I don't see anything on the menu that looks familiar. That's because most of the food items have been given a name. Kind of cool, but that means you can't just grunt, "gimme pulled pork". No, that one is called the "Wipe Out". "Gimme ribs". Oh, you mean one of the "Shortboards". There are others too like Rip Curl= hot dog, Hang Ten= BLT. For all the "I'm tired of burgers", people out there, rejoice because you can get the "Un-Burger" here. It's a tri-tip sandwich.

So I went with the Wipe Out and a combo rib, chicken dinner with two sides (coleslaw and cornbread). The Wipe Out, pulled pork sandwich with slaw on top, was right up the barrel. I had to give up after eating part of the chicken and ribs though. Not sure if I was just full, they didn't impress me all that much, or I got tired of the soy flavored BBQ sauce. The three sauces are all the same here, only they vary in heat factor. I wouldn't call them teriyaki sauce because to me teriyaki has a more fruity taste. This one has a more sweet molasis and soy sauce flavor. I have to say, the best part of the meal were the side dishes. The block of corn bread was large, had good texture, grilled on both sides, and tasted good. The coleslaw was just the right texture and flavor for me. The garlic bread strips were also good stuff. I smelled them even before I pulled them out of the bag.

Good thing I got in here right before they locked down the place. If you want to drop by to pickup some food, get here before 8:00pm because that's when the doors close and lock for the day. We found that out the hard way last week when we got there at 8:15pm. I'll be back for another Wipe Out and some cornbread. See you there.

C+

Original Roadhouse Grill

2007-08-11T20:09:00.000-07:00

9816 Mission Gorge Rd
Santee, CA 92071

Well, to our loyal fan, I want you to know that the Good Bros are not getting soft on our quest to find barbeque. We were on our way to Geno’s but much to our dismay, they decided to close at 8pm. Just our luck, after a hard day’s work we thought that we deserved some good barbeque. So we had to regroup and think fast: A friend said that we should try some ribs at this one place. it wasn’t really known for barbeque but the ribs we worth trying.

The place was Roadhouse Grill - I can think of one thing that was wrong with the name, “grill” that’s not really what we are about. At 8:30pm with not lunch or dinner so far, these are desperate times, and we have to take extreme measures to make sure that we get our nutritional BBQ requirements, so we decided to walk in. The Doors were rocking throughout the place, one of those 15 minute songs hearkening back to an era when musicians could hold a drug-induced trance and still make good music.

“Two for the bar,” the hostess asked. “No, we need a table.” I guess she might be used to the droves of people walking in off of work to have a couple of hours of down time. But we’re the Good Bros. and we mean business. Now if you haven’t been to Roadhouse make sure that you don’t wear your best clothes. As we were told, the place is a sty because of all the peanuts that you can eat and throw on the ground, or at each other. This definitely came in handy as we waited for our St. Louis Ribs and Grilled Shrimp.

Well folks, we gave it a shot. Butlemmetellyawut - the sauce was actually pretty good, a nice tomato-based flavor with some sweet and spicy tones, and a good thick consistency. (Reminiscent of what the Wrangler offered.) One needs as much of this as they can get because the ribs were as dry as a desert and the meat did not have any flavor at all. The chili didn’t seem like they came out of a can but they did have a weird aftertaste. The fresh rolls were warm and sweet, and went well with the even sweeter whipped margarine that they served it with. Yeah, margarine. That’s not the worst of it, the grilled shrimp had a strong pungent gun-powdery smell, like it was shot out of a shotgun to be flash cooked. The dipping sauce wasn’t butter either, it was some kind of lubricant like WD-40.

I guess this all goes with the Americana chain restaurant’s theme. There were classic gas pump replica’s and all kinds of old signage on the wall mixed in with the glowing , neon beer signs. I thought about the poor chaps that sacrificed themselves to make the tables at the joint, what a waste. As we pushed through the doors, Lynard Skynard poured out the speakers and onto the parking out. Our job was done, check this one off the list.

D-

Tyler's Taste of Texas

2007-08-10T01:56:00.000-07:00

576 N. 2nd Street
El Cajon

On a mission to fill up the fuel tank for my grill, I was in the neighborhood of Taste of Texas. It was about lunch time, so I decided to drop in and order something to go. If you want to instantly transport yourself to a truck stop somewhere on a lonely Texas highway, this is the place to go. It's full of stuff that says "I'm in Texas". There is a lot of variety on the menu here trying to serve up breakfast, lunch, and dinner, Texas style. They even have a bakery.

I've usually ordered up some version of a combination plate at a lot of the other BBQ places the Good Brothers have reviewed, but I guess I just wasn't hungry enough to try that this time. I ordered a bbq beef sandwich with some coleslaw to go. The sandwich was pretty darn big for the money, unfortunately, the taste was not so big. The filling on this sandwich was chopped bits of yesterday's beef swimming in a dark, sweet BBQ sauce. I was happy to see that I didn't get a BK bun on this one, instead it was a large onion sub roll. The coleslaw was not what I would call good. It was like it had been rinsed a few times then clumped up into my styrofoam container.

Texas is legendary for great BBQ, but I guess you'll have to pack up the wagon and go there to get it because I don't think you'll find it at Taste of Texas. If you make it to the real Texas, can you order up some BBQ for me too?

D

Joey's Smokin' BBQ

2007-08-03T20:25:00.000-07:00

4645 Carmel Mtn Rd
San Diego, CA 92130

Did I take a wrong turn and end up at Lightning Jack’s again? No, it’s right, Joey’s Smokin’ BBQ is set in a strip mall between Starbuck’s and Daphne’s with a fountain feature just like Lightning Jack’s, go back and check the review yourself. This place, however, is not set in the Clairemont hood but the much more affluent neighborhood of Torrey Hills in the Carmel Valley area.

Too late for lunch, and too early for dinner, I walked towards an empty store. Luckily, they had something called the Southern Sampler which could give me a taste of their Pulled Pork, Pulled Chicken, and brisket in one order. The chaps behind the counter recommended the cornbread and beans highly so I took their advice.

As I listened to the bluesy music playing in the background, I looked around my environment and could honestly say that this place didn’t really scream BBQ. In a few more minutes, there they were: my Southern Sliders. I took them to a table outside to catch some of the last hours of light. My, there they were: the plain white bread rolls filled with meat. A small cup of beans, and a birthday “cornbread” cupcake that was too sweet and soggy. How underwhelming. Let’s get back to the chase. The brisket was the most edible, probably because it was still moist. The pulled pork comes in next, and then the chicken was basically inedible because it was dry and tasteless. The spices that were dusted on the meat after cooking was all over the place and it was likely a mix of chili, paprika, and garlic. Sounds better than it tastes. The sauce was used sparingly but tasted artificial. (And this Joey’s Smokin BBQ place is going to be popping up all over San Diego and Orange County over the next year???)

As I trudged through my meal I watched a troupe of teenage girls on their cell phones calling their parents to be picked up. In a few minutes a parade of Mercedes, Volvos, Hummers, and BMW SUVs pickup their corresponding princesses and finally the air is cleared of their celluar-ly intended hormonal banter. I looked out in the distance where a hideous yellow Bently was parked and thought to myself, “Gosh, all that money and you don’t have any taste selecting a proper color for such a car” and then I thought again, “All the money around Torrey Hills and they can’t buy decent BBQ that has any taste.” So there you have it, NO TASTE coming to a strip mall near you. Yay : (

C-

West Coast BBQ

2007-08-02T02:14:00.000-07:00

6126 Lake Murray Blvd.
La Mesa, CA 92942

Like a couple of determined gold miners, we hit the BBQ trail again looking for good BBQ. Up to this point we had encountered a lot of setbacks and disappointments, but we weren’t going let up and get ourselves stuck in average BBQ country. We were looking to stake a claim to good BBQ.

Straggling in 15 min before their closing we entered, and couldn’t help but notice that this place was different. It looked very “civilized” compared to other BBQ joints we had visited. I’ve seen this kind of place before. “Yeah”, says Good Bro #1, “Looks like an upscale bakery I’ve been to”. As we were greeted and promptly welcomed to sit at a table, something was nagging at me. Hey, it’s my nose. It’s telling me to pay attention to it. It smells ….. BBQ! Menus were placed in front of us, real honest to goodness menus with pictures, not a piece of paper with print on it that had been through several generations of copying.

Looking at the menu we see that they offer a wide variety of food options in addition to BBQ. Before I get too excited here, let me mention that they also do catering and they have a BBQ express window near the entrance to the restaurant for all those folks that like to take their food to go. After looking at the menu a while, I’m ready to order, but Good Bro #1 wants to have a little shop talk with our server. So I join in and we ask all kinds of questions about recommendations, sides, and BBQ sauces. Surprisingly, our server didn’t show even a pinch of annoyance at all our questions. In fact, she was very helpful at talking over the menu with us.

We both ended up ordering the three meat combo plates with chicken, beef, and ribs and we couldn’t decide on one BBQ sauce, so our server brought out all three. This is a lot of food, since the combo plates also come with two side dishes and a serving of hot bread and butter. The ribs were tasty without BBQ sauce, the beef was a little dry, but still tasty, and same goes for the chicken. The most fun was trying out the three different BBQ sauces, Traditional Texas, Southern Smooth, and Chipotle. Each has it’s merits, but all were pretty darn good. But let's talk consistency, the viscosity of sauce should not be water. Otherwise, I would gladly be pouring my drink on my BBQ. Thankfully, this place understood this concept. The Chipotle sauce had a a nice thick consistency and the taste was surprisingly good. It was the standout but let's not forget the Traditional Texas or the mustardy Southern Smooth. The side dishes were also good. I tried the coleslaw and the baked beans. Good Bro #1 tried the salad, (yes salad he needed some roughage after weeks of eating meats and bread) and the chili.

It was getting late, all the rest of the tables were cleaned up and they were closing the registers. If we stay any longer we're gonna have to do dishes or load the wood into the pit smoker. We both had smiles due to the level of service here and we even got to talk to one of the owners who was genuinely interested in how we liked our meals and was happy to answer any questions we had about the food, the restaurant, or the catering.So if you're in the land of average BBQ, head on over to West Coast BBQ. They'll treat you right, and you'll find the food to be a real treat.

Lightning Jack's BBQ

2007-07-28T21:16:00.000-07:00

near Pacific Theatres
on Clairemont Mesa Blvd

People have naturally set up towns along the rivers, lakes, and seas. Fish and game could be hunted, crops could be grown and harvested. It was life-giving. As we have "evolved" into what we perceive to be a higher race, we now now gather along the edges of shopping malls to be entertained by movies, spend money on trinkets made in China, and consume average, poorly prepared food from the same restaurants we saw at the last mall ventured to. My how we've grown.

Situated on Clairemont Mesa Blvd along the banks of the Pacific Theatres, a name other than Daphne's and Rubio's stands proud, emblazoned with a flash of lightning. Enter Lightning Jack's! As I walked towards bright neon lights I heard cries of hormonal teenagers, outraged by the unfair grounding of innocent friends and the hope of liberation on Monday.

This was a solo mission, so the kind, smiling people behind the counter were a welcome sight. Low on flow I thought I would just get to business: smoked brisket sandwich and water. As I waited I looked upon a charcoal drawing that I liked could be none other than Jack himself. A somber man. His place was modestly decorated, well-lit and unoffensive. "Turn your face away and walk backwards towards me! Keep going, keep going, keep going.. down one knee, face on the floor" the TV balked.

"Brisket, boss" he said as he handed me a tray. "Thanks." Well, no surprises here. An upgraded BK bun slightly toasted with corn meal sprinkles, filled with tender, sometimes fatty meat with no bark or smoke ring, slathered too generously with KC Masterpiece.

Mediocrity at it's best - we've perfected it.

C

Huffman's BBQ

2007-07-26T22:57:00.000-07:00

5039 Imperial Ave

San Diego, CA 92113

I must admit I feel like quite a fool. For a while there, I was railing on Good Bro #2 to go to Huffman's because I heard that this place was "good stuff." Every time we would look at the list to choose our next barbecue adventure I would throw in, "Hey, don't forget about Huffman's, we still have to give that a shot." Knowing what I know now, I think that putting my foot in my mouth would probably taste better than eating there. Just take a look .

Was it the over-sauced ribs that put me off or the gumbo that looked like it says "Hi, you just paid $5 to lose you lunch." Try the chicken gizzards and tell us all about it, I don't think I can justify spending my money there.

Rated G for Grossness

The Wrangler BBQ Pit

2007-07-21T12:52:00.001-07:00

1644 E Valley Pkwy

Escondido, CA 92027

Wait a minute, now didn't we review this already? I'm sure our attentive and loyal reader might say. Yes, we did in fact review The Wrangler down in El Cajon, however, this one is in Escondido. You see, back in the 1960's a man had a vision - this one was not LSD inspired - it was inspired by smoke. No, not that kind of smoke, but oak and citrus. There was even a Wrangler in PB that has now recently closed. To add to the confusion, there's a number of restaurants that are called "The BBQ Pit" all of which have very similar recipes while having only the some variations on the menu items.

Opening door and walking in will cause the cow bell to jingle, which is a quaint and nice touch because in the words of Bruce Dickenson, "I gotta have more cowbell!" A look to your left and you will see a little decoration that says, "Pig Knuckles" and "Welcome Friends" I'm feeling the warm and fuzzies. That might be just because I've had experience going to other places like this and have survived. Most people seem to require having a color pendant lights hanging from the ceiling and French or Italian posters set against richly painted walls, with the latest cool music playing and their CD's conveniently available for purchase at the counter. Not here, the Andy Griffith show was playing on the TV.

The florescent light wagon wheel chandeliers are standard Wrangler issue. The white cinder-block walls have been infused with the smell of smoke, and the men's restroom has a broken roll and buns Toastmaster. If in Italy, tourists would refer to this as homely and charming. Here we call it, ghetto. It is very ghetto, being located in a forgotten strip-mall that should have had a bowling alley. Most of clientel seem like they remember the hey days of the Wrangler when it was much newer, going here by loyalty or habit over several decades.

I walked past the counter towards the back in search of the restroom. A cook looked over as I passed by and said "down past the smoker and to the left." The smoker! There's no doubt about it here, they know that a smoker is not a person violating code in California. There it was, set there over 40 years ago and still doing it's job. a gas line fed the bottom and the door was open while the guy was getting ready to load it up with more wood. "How long is the meat smoked for?" I asked. "about 16 hours," he answered. I thought wow that's serious. The rack to the right of the smoker had a few briskets waiting to be served. I wonder how long they sit there? They're probably drying out.

Well, in fact that is just what they are doing. Sadly, without a constant flow of people the meat might be dry. Somewhat strange is that neither the pulled pork or beef had much flavor to it. The light sauce was sweet and tangy. The baked beans however did - I must say that the beans is the bright spot here. Rich, dark and and bold, there was more smoke in the beans than the meat. They did take the time to toast the buns and that was nice of them. I guess when it comes down to it, that's what stands out. It's a place with some nice people and some barbecue.

C

Good Bro. #2
Deja vu. We're here at the Wrangler again, only it's in Escondido, not El Cajon. It's a good thing we didn't stick around here for too long. I felt myself aging rapidly as we sat eating our meals. It must have been the combination of the red checkerboard table cloths, country crafts decorations, the old run down nature of the place, and old reruns of The Andy Griffith show on the TV. I'm not ready to retire yet! Time to go. Let's get rollin' to the next BBQ review.

PRIMO'S

2007-07-21T12:50:00.000-07:00

Well this one is actually not a BBQ joint it's a marketplace. The smoke that comes rising from this little place was what lured us to check it out but that was a mistake and Good Bro #2 will have more to say about that.

Famous Dave's

2007-07-21T07:26:00.000-07:00

303 Vista Village Dr
(at Vista Way)
Vista, CA 92083

This one famous chain that started as an Adirondack Lodge on Big Round Lake in Hayward in 1994. Dave was obsessed about barbecue. Before then, for 25 years he visited as many barbeque joints as he could, "From the neighborhood storefront BBQ shacks in Memphis, Kansas City, and Chicago, to the backwoods smoke-houses found in the Southern foothills of Missouri, Georgia, Tennessee the Carolinas, and finally, to the huge mesquite pits of Texas." Dave talks of barbeque like it's his religion and in this respect his is definitely a fundamentalist, believing "that there is no other way to smoke good "cue" than to first hand rub each slab with a blend of southern spices, then slow smoke 'em in a pit of smoldering hickory." Rightly so, for as complicated this is to find good barbeque, the solution is really found in simplicity and good fundamental technique.

The location in Vista is a behemoth. The front section holding the sign is as big as some of the barbecue shacks that I have visited. Conviently located off the 78 in a newer shopping center it stands shoulder with the likes of CA Pizza Kitchen. Outside, the fire truck red catering truck waits outside for the desperate caller in need of barbeque. As we stepped in, there were two greeters who kindly asked if we would like to sit in the garage. "Garage?" we asked, "You have a garage?" "Yes, it's actually more of a bar," she answered. "We would like to sit next to the smoker," Good Bro #2 said. A perplexed look fell over the girl. Our request must have fell out of the normal range of questions that they have been trained for. We let it go for almost 10 secs hoping that she might figure out that we were not referring to a non-existant smoking section in California, but an actual smoker that should be present in a barbeque establishment.

From the outside to the inside, this restaurant is splashed with a revived, reprinted, some authentic images and artifacts of Americana complete with a hunting trophy over the mantle. Now the menu is just as complicated. This restaurant if full-service from appetizers to soup & salad, a choice of 5 sauces, to fish, sandwiches, chicken & burgers, it goes on. We had to regroup, Dave's has award-winning St. Louis Style Ribs so we got some of that and the Texas Manhandler that would give us a taste of brisket and hot links.

The spice rub was present. The sauce that was on the ribs were actually cooked onto them, sadly, that's a first on the gauntlet that we've been through. Tender meat with good flavor, the ribs are best consumed without the addition of more sauce, the smoke flavor was evident without being overwhelming. I pulled some brisket off the sandwich and took a taste. It's a pleasant experience much like the ribs, the hot link was lively with a nice kick of heat. I may have become distracted with the hot link because I saved a piece to finish my meal with that flavor. Through the sandwich, I tried a bit of each of the sauces: Georgia Mustard - with was very vinegary, Texas Pit - which was like Rich and sassy but with a strange heat in the beginning, Rich and Sassy - the thickest of the group you can taste the pickling, Devil's Spit - which basically means you like to ruin your food with hot sauce, and whatever the last one was. In the end my mouth, was a mess of flavors, and I accomplished finishing a sandwich on a soggy BK bun.

The sides are good. That is, if you like cornbread incarnated as a muffin and texture like a Duncan Hines cupcake. I think that this would be better with frosting and some sprinkles. There was something else that reminded me of apple pie filling, the mashed potatoes were thick and heavy and not a standout. Entertained by the environment, pleased with the ribs and hot links, felt the downward spiral on the sides, left feeling sick by the sauces; this was a rollercoaster I wouldn't take the time to drive to again.

C

KBs BBQ

2007-07-15T03:42:00.000-07:00

Carlton Hills (near the library)
Santee, CA

We heard the rumor that a new BBQ place opened up. Arms wide open, we trekked over there to embrace a new family member. We pulled into the shopping center looking for smoke signals, but saw nothing. Are we in the right place? Then we spotted the sign, KBs. Now there’s no law on the books that says that a BBQ place has to look like an old west saloon, and this place is thankful for that because it looks more like an Elvis museum that was ripped from it’s foundation by a tornado and landed in Toon Town.

A few questions about the menu items here gave us the impression that the counter folk at KBs don’t know a whole lot about BBQ. Being dinner time and all though, we decided to order up and pull up a chair. The wait for our food was not the real disappointment. Let’s just say that I try to un-remember unpleasant food experiences, like the times my mom tried to force me to eat eggplant casserole as a kid.

BBQ appeals to a lot of people, and KBs may appeal to some, but not the Good Bros. Elvis has left the building.

D

The BBQ Pit

2007-07-15T02:59:00.000-07:00

2388 Fletcher Pkwy
El Cajon, CA 92020

This place must have come from the same BBQ wagon train trail as the Wrangler Family BBQ. The décor here is very similar, but less interesting.

I took this order to go. I was eager to get a taste once I got home. All is not good brother. The beef brisket was kind of moist and tender, but was totally missing the smokiness. Same goes for the chicken. The white styrofoam container that I thought must be the BBQ sauce, really wasn’t. Thin, pale, and lacking zest, like an old hermit living his days in a rundown ghost town.

If you’re on the BBQ trail, don’t follow the “Dead End” sign that leads you to The BBQ Pit.

Wrangler Family BBQ

2007-07-15T02:24:00.000-07:00

901 El Cajon Blvd.
El Cajon, CA
www.wranglerfamilybarbecue.com

You all know those restaurants that really try to look like a 50s style diner. Well this place doesn’t need to try to look old. It really is! The décor here isn’t 50s, but I’d say 60s classic cafeteria/western. This theme is supported by the authentic wagon wheel lighting hanging from the ceiling with light provided by compact fluorescent light bulbs. Look around the place and you’ll see other visual cues that support this theme. The cafeteria style tables and chairs, the scuffed wood siding, the animal heads mounted on the walls, and the white on brown color scheme. This place could probably qualify for a spot on Antiques Roadshow.

If you haven’t made a run for the door by now, then that means you really like BBQ and you want to give this place a try. Okay, so I’ve been to this place before, so it wasn’t much of a shock to me. Good Bro #1 however must have hit sensory overload because of his non-stop hiccups right about the time we were going to place our order. So I order my grub and Good Bro #1 is unsure. So he asks the guy holding a knife behind the counter, “What do you recommend?” The guy flips the knife around and says, “We got ribs, we got brisket, we got ham. It’s all good brother.” So we both end up ordering some combination platters. All is good.

Eating was a mixed bag here. We both agreed that the ham was pretty good. It had the smoky smell and taste that we were craving. Although the brisket did have some slight smokiness to it and wasn’t dry, it wasn’t enough to really impress us. The ribs had a decent flavor and char on them, but still not the best. BBQ sauce had decent flavor, but I’ve tasted better. Side dishes were also “just okay”.

Stand out in the parking lot of Wrangler Family BBQ after dinner and you’ll be treated to the smell of real wood smoke. While your nose will be in Heaven though, your eyes will be telling your brain that it’s time to go because the view from the parking lot is not very scenic.

Abbey’s Real Texas BBQ

2007-07-12T19:41:00.000-07:00

6904 Miramar Rd Ste 211

San Diego, CA, 92121

For those of you who can’t get enough of Abbey’s BBQ there are actually two. This one serves the military in the Miramar area. Or at least that’s what I could tell from the photos on the wall. Groupings of signed glossys of yesteryears’ Playboy playmates were on the wall furthest from of them the counter.

Interestingly enough, there was once a connection between the original Mirarmar Abbey’s Real Texas BBQ and the Clairemont Mesa Abbey’s Texas BBQ. Today the two stores operate independent of each other but the decorating style (sans the aforementioned embellishments) and the taste are somewhat similar.

I had the ham sandwich with beans and it – well, there’s just not that much to say. No smokey flavor to be had in the meat. It wouldn’t merit holding it up to your nose like the Wrangler version of ham. The beans had some spice but the taste and texture were still bland. I can’t stand it, this one’s done for me. Good Bro #2 you can continue this…

D

Brett's BBQ

2007-07-10T06:53:00.000-07:00

10550 Craftsman Way, #185
San Diego, CA, 92127 in 4S

So I had to leave work and just head out to the 4S Ranch and check this one out myself. Good Bro #2 was busy bee-ing a tool for the time being. I can't blame him, he just had some B grade meat and chickless on Saturday so maybe he was a little burned out. Heck, I had some chicken wings cooked up by my cousin just the Wednesday before, you don't see me getting weak about getting some BBQ? Do ya? I'll have to deal with him Good Bro #2 later.

Back to Brett's and I'm pulling up and I can sense the light smell of smoke as I push open the front doors. Hmm... not bad, a look around and I see a bunch of old posters - I take a special note of the young BB King poster. The wall was littered with replica antique signage and framed vintage posters of Americana, stubbled with brick veneer. Construction these days - nothing's real. I only accept that kinda stuff at Disneyland, but hey, this is an upperclass strip mall.

A pretty good selection of meats: pork, beef, chicken, ribs, burger if you are under 12. There were indications as to how many hours each meat is smoked they max out at 14. Sides are classic fare: fries, potato salad, corn bread muffins, hush puppies and the like. The prices felt like I was being robbed so went for the cheapest decent eats a self-respectin man could get - pulled pork sandwich with a side of sweet potato fries! The fries were done perfectly light and crispsy, not a soggy one in the bunch. The sanwich was stacked with pork so I picked a piece out and took a whiff - lightly smokey - got a taste - OK - little dry, next piece, dip it in the sauce - better. Picked up the sandwich and all the piggies came tumbling out the bottom. Took a bite to keep me busy while i put everything back in place.

"Creeeeeek!?!" I turned around and took a look. Someone walked through the swinging saloon doors to the restroom. I saw there was another one leading to the kitchen. Hey, it that a sink in the dining area? Yes, yes it is. Good touch, definitely will be using that a little later. After the distraction I got back to business - the pork was a little dry, taste was good but I almost wanted more kick. The sauce was needed and it was nice that they put some on the sandwich and then gave you some in a container to add to your liking or dip. Although the sauce was not as good as Phil's it was pretty good. Seemed a a tad too light but it still did wonders. An occasional fry to mix it up and lemme-tell-ya-wut: still not a soggy one in the bunch! Perfect fry technique!

Updated: We got some flak for not updating this particular post (I guess no one really saw that we posted Brett's BBQ: Revisited) But just to set things straight, we have changed their grade from C+ to CERTIFIED!

I went to Jimbo's later to look around for some flour and I could still smell the smoke on my hands even after using the sink at Brett's. i would say that's a good thing.

Phil's BBQ

2007-01-11T21:12:00.000-08:00

4030 Goldfinch St
San Diego, CA 92103 (619) 688-0559

www.philsbbq.com
This location is closed and a new location has opened on Sports Arena Blvd.

The original Mission Hills Phil's BBQ is stuff of lore. Ask anyone in San Diego where the best BBQ is and they will tell you of some place near Hillcrest where the waits are long but the food is worth it. Phil uses real smoke and some neighbors complain about the smell. Thankless bluebeards or vegetarians (i'm really not sure!) Someone tries to do it right and they want to crucify him.

I wanted to put together a group of people to start trying out some new places and this one was new to me. A few friends from work were up for the adventure and so it was eventually scheduled for a Thursday night. Loyal customers have been going to this place for years, some probably remember when the restaurant was still a house. They told me that the wait could be over an hour, and you probably want to call in your order. If you find a table, you should jump towards it with your elbows out ready to lay anyone out in your way. This is serious business.

3 cars and 5 people headed down there in their own ways and found a busy place with a short line and our food ready. Corn was good but nothing special, fries are ok, beans ok, onion rings... ok, cole slaw ok. I was rather surprised when I heard that they sell a thing called chickless. I guess it's perfect if you think that chickens have nuggets. While the meat was rather dry and tasteless, the sauce was bright, tangy, and abundant. Too abundant. In fact, I was wondering if there was any real point to Phil's other than his mastery of the sauce. The flavor was wonderfully complementary to the spice rub used on the ribs - there is some good flavor in there, it's a shame that the meat has to swim in it. It is too much of a good thing.

The mess that you make is easily washed off at the sink in the dining area so you don't have to put your paws on a bathroom door. The decor and wood keeps you entertained and there's a charm to a small converted house that has rooms.

B

Abbey's Texas BBQ

2007-01-08T22:08:00.000-08:00

9353 Clairemont Mesa Blvd
San Diego, CA 92123
858 279-7427

I was on lunch and had to pick up some supplies in the Clairemont area. My spidey senses told me that there was a barbecue place nearby and I was determined to find it. Abbey's is a place in an unassuming strip mall. The walls are white and the decor are a mix of fames with photos, skulls and rope and whatever else I can't remember. Florescent lighting and the tables and chairs are a little bit sticky from years of use. The woman running the place was very nice, I didn't ask her name but let's just call her Abbey. "Where do you work?" she asked. "Poway" "You're not from here." Nope.

A pork sandwich was close to 8 dollars and the bread is just regular plain white. The thing to note was that the meat had a good amount of spice and smoke. Amazingly enough, the beans had a good amount of kick too. That's unique. Most so cal cuisine is just bland. Maybe Abbey really is from Texas.

Her food supplier came in and she had to discuss the need for brown sugar not white. Nothing I needed to know about but it was nice to know that she was particular about her ingredients.

C