The Q Spot BBQ Truck

“Food is an important part of a balanced diet.”
― Fran Lebowitz

 

 

Q SPOT BBQ TRUCK

Los Angeles Area, various locations around town.

818-855-9950

http://theqspotbbq.com       (Note: This link seems to be dead.)

https://twitter.com/theqspotbbq      (The Twitter page works.)

 

Sharon, the more daring part of the duo, suddenly announced “Let’s do barbeque food trucks!”  So, off we went.  Wednesday and Friday nights in Granada Hills finds a congregation of food trucks on two blocks of Chatsworth Boulevard between White Oak and Zelza.  In a carnival atmosphere you can find almost any food you desire from a seeming endless array of gourmet grilled cheese sandwiches (Yes, that’s all one truck sells is grilled cheese and drinks!)  to Mexiterranean  (Mexican/Mediterranean fusion) for the adventurous.  Many of the trucks are Southern style or have soul food and have one or two barbecue items per truck, but there are a few that specialize in barbecue. 

First, we stopped at Smokin’ Willie’s BBQ Truck.  The menu here is barbecued meatballs, pulled pork and pulled chicken.  This is all served as sandwiches, sliders, or tacos.  Not exactly traditional barbecue, but we tried samples of the pulled pork and pulled chicken.  They were a bit over sauced…to the point where you could not tell the difference between the chicken and the pork.  To be fair, the sauce was great but you can have too much of a great thing so we moved on.

The only truck that had traditional barbecue last Friday was The Q Spot BBQ Truck.  They claim to have Texas style barbecue, and I won’t dispute that.   The truck was parked in front of a store that had a ledge across the façade that provided convenient seating and we decided to order and eat there.  They were giving out samples of rib tips so we had a couple of those and made our order.  We ordered pulled pork, brisket, a hot link, pork ribs, baked beans, and potato salad.  That and a couple of drinks came to a little more than one combo plate at a moderately priced barbecue restaurant.   Eating off a truck means portable food.  You expect sandwiches.

Pulled Pork

This was served as a sandwich on a fresh hamburger bun.  It was tender, not too fatty, and full of the flavor of the cherry wood smoke, which I find more subtle than oak…a pulled pork that should be the minimum standard for any barbecue establishment.  Unfortunately, there are too many places that do not do it this well.  Q Spot had one interesting little trick.  They put some French’s mustard (for all you traditionalists out there, like Sharon) and some barbeque sauce (light, not heavy on the sauce) on the bun and some sweet pickle relish on top of the sauce.  The combination of the mustard, barbeque sauce and pickle relish gave your taste buds the illusion of a Carolina style barbecue sauce.

Brisket

Again, this is served as a sandwich on a hamburger bun, but what a sandwich!   This is brisket done by someone that understands brisket.  It is moist and fall apart tender with its beefy flavor enhanced by the cherry wood smoke.  It was not over sauced so the flavor of the beef came through.  This is brisket that also stands up to the kitty test and burrito from leftovers test.

Pork Ribs

These are sold by the rib.  Bring money!  They were meaty, fall-off-the-bone tender, and just smoky enough.  They could possibly be a little moister, but that is a minor point that most would ignore.  If all pork ribs were this good as these, pigs would be an endangered species.  They come with the traditional slice of white bread, which came in handy later. 

Hot Link

The line on the menu says (Spicy).  It’s not kidding.  I warned Sharon about this one but she had to try a bite.  It turned out to be a tonsil scorcher for her.  (She still has hers.)  The link was served on a fresh hot dog bun, and if you are not used to a real hot link you will be glad for the bread.  It’s a nice fat link with good texture, flavor, and heat.  I’m not saying that it’s too hot; just know that the description is milder than the link.

Beans

These are killer beans!    They’re just beans in a sauce, but what a sauce.  There seems to be brown sugar, molasses, cayenne pepper, and a few other things that combine to make them the most wonderful, sweet and spicy beans.  Duke, from the Bush’s Beans commercials, will probably be lurking around to steal the recipe.  That slice of white bread came in handy here.  Both to help cool down the spicy part of the sauce and to mop up the sauce when the beans were gone.

Potato Salad

You know they made this one and are thankful for it.  It is potato salad the way I like it, not too creamy with distinct chunks of potatoes, combined with bell peppers, and bits of other vegetables and a touch of cayenne and herbs.  This is another side well worth trying.

Rib Tips

The rib tips were not exceptionally meaty, but tender and not over cooked.  This was where they blew it, in my opinion.  It’s traditional to sauce rib tips but they drowned these.  Enough sauce for a double dipped glaze would have been sufficient.

  OK, so it’s not a restaurant, and you may have to chase it down at lunch time, but it  has what would be damn good Que from a restaurant and not at all what you expect from a food truck.  The carnival atmosphere at food truck nights in Granada Hills was fun and with food this good we have to give them an eight.

Smoke City Market

THIS PLACE IS GONE!

“Only Jews and Texans understand brisket.”

--- Anthony Bourdain

“Not all of them.”

--- Howard

SMOKE CITY MARKET

5242 Van Nuys Boulevard

Sherman Oaks, CA 91401

818-855-1280

11:00 AM to 10:00 PM or until they run out of meat

http://www.smokecitymarket.com/

Some of the best barbecue in Texas is served up at some of the quirkiest places.  You find a small stand with a big smoker behind it.  They fire up the smoker with oak at 3:00 AM and slowly smoke meat that is prepared with nothing more than a salt and pepper rub.  They open the stand at noon, sell the meat by the pound and close when they run out of meat.  The service is strictly at the cutting board and they wrap your meat in butcher paper and you walk off with it.  You may be able to get some pit beans as a side and you can pull a bottle of soda from an old Coke cooler.  There will probably be some picnic tables for seating, outside, paper towels for napkins, and if you must, a bottle or two of barbecue sauce.  The meat at these places is so tender and flavorful (It’s usually grass fed, beef, not feed lot beef.) that people line up at 8:00 AM waiting for the place to open so they don’t miss out.  Smoke City Market is an attempt to bring this “meat market” style of Texas barbecue to Los Angeles.

It’s in a store front on Van Nuys Boulevard.   There are some small, two person, picnic tables in front and larger picnic tables inside.  Enough Texas memorabilia is nailed to the walls to establish their Texas cred, but I wouldn’t call this interior restaurant designer anything by any stretch of the term.  There is the old Coke cooler alongside where people line up to order.  You walk up to the order counter to place your order and pick up your order on the other side of the register at the other end of the counter.  The prep table/cutting boards are behind the order counter.  Meat is sold by the half-pound with market prices posted on a large board behind the prep counters.  Your order comes on a tray, or as many trays as necessary, and they tear off a couple of feet of butcher paper, from a roll behind the counter, for each person in your party.  You put the butcher paper down in front of you on the picnic table, put your meat on it and go to town.  Napkins are sheets pulled from a paper towel dispenser on a post in the middle of the room, and there is a bucket on each table with plastic utensils and a couple of squeeze bottles of barbecue sauce.  When we were there a sound track was playing that indicated that someone really likes their classic rock and roll.

The sauces are what you might expect at a real Texas meat market style establishment.  One is a standard sort of sweet barbecue sauce and the other is a vinegar and mustard hot sauce.  In Texas you will find that the meat at these places is so flavorful that the sauce is redundant.  I wish I could say that here.

Beef Brisket

They serve it lean or moist.  In Texas this does not mean sauced or dry, but do you want it cut from the lean end or the fat end.  We chose it lean.  I will tell you that it looked just right, juicy, just cooked through, and cut with the touch of a fork (even a plastic fork).  What we could not understand is how they could manage to rub a brisket with salt and pepper, smoke it over oak for somewhere between 12 and 18 hours, have it look so good, and be so tasteless.  There were some “Best Meat” awards on the wall, but whoever awarded them did not taste this brisket this evening.  Just to give you an idea of how bland this brisket is, I had no hesitation in sharing some of the leftovers with my cats.  It wasn’t spicy enough to make them spit it back at us or rich enough to make them throw it back up.

St Louis Spare Ribs

These ribs were reasonably meaty and did have a slight oak smoke flavor.  They were tender and not stringy (not something you would expect from pork anyway) but seemed to be a bit dry.  Our impression was passable, but not great ribs even as a leftover the next day.

Texas Beef Rib

Typical looking Texas beef rib, large, and one bone has about a half pound of meat on it.  Because of the beef fat you knew it was beef, but somehow it didn’t have any more flavor than the pork ribs.  Usually, Texas beef ribs shout “BEEF!” to the taste buds.  This one was tender and not stringy, but as Texas beef it was rather shy and retiring.  Again, something you can share with the cats.

Jalapeno Cheddar Link

I had intended to order a normal beef link, but they were out of them at 7:00 in the evening.  From what I have been told by others who have been there this is a good thing, due to the quality of the links, not a lapse of inventory management on the part of the cooks.  While I’m not a fan of novelty links, with things like cheese in them, this was actually quite good.  It was too hot for Sharon, but to my taste had just a hint of jalapeno and no lingering after taste hotness.  I would guess that most people will probably find it hot enough to be glad that they give you a couple of slices of white bread for each person in your party.

Pulled Pork

This is probably the best thing here, or at least the best thing we tried.  It was smoky, tender, and manages to be relatively lean without being dry.  A small amount of the vinegar and mustard based sauce complements it well.  I’ve had better, but this is more than acceptable.  Just based on the pork, I would have no problems ordering a pulled pork sandwich here…if it were just pork.

Cabbage and Apple Slaw

I think someone forgot to order the apples.  There wasn’t a piece of apple in sight, but it did have some carrot slivers.  It was way too wet with a thin dressing and seemingly just dead cabbage.   For once I have found an incompetent slaw.  It would have been better to have come from a tub from Smart and Final.

Longhorn Mac and Cheese

This is rotini pasta with the most outrageously bland cheese sauce we have experienced.  Kraft mac and cheese would have been better.

Pit Beans

Not bad, actually, not great, but more than acceptable.  Some barbecue places have taken their beans to new heights.  This one does not reach for any culinary heights, but is a more than competent side dish for barbecue.

Banana Pudding

This is a barbecue dessert staple, done disappointingly.  It seemed a dispirited commercial pudding mix poured into a plastic go box with a couple of banana slices and vanilla wafers.  Try Baby Blues or Famous Dave’s to see how this should be done.

I suppose the problems we had with the Smoke City Market were that we had expectations.  With great reviews, recommendations from acquaintances, and experience with Texas barbecue, we were probably set up for a fall.  Regardless of our expectations, we would have been disappointed anyway.  We would really have to find a good reason to give it another try.  This one gets a five.

Baby Blues BBQ

THIS PLACE IS GONE!  

We will review the other location that still exists.

 "When engaged in eating, the brain should be the servant of the stomach.”
--- Agatha Christie

BABY BLUES BBQ – WEST HOLLYWOOD

7953 Santa Monica Blvd.

Los Angeles, CA 90046

323-656-1277

http://www.babyblueswh.com

We were taking our 4 year old grandson to the Page Museum ( Paleolithic megafauna, NOT dinosaurs.) at the La Brea tar pits last Saturday at his request.  Since this is over the hill from us we decided to have an early dinner at Baby Blues in West Hollywood.  (For those of you not familiar with Los Angles geography, the Hollywood Hills are a range of mountains that separates Downtown, Hollywood, Beverly Hills, and the West Side from The Valley.  Being Valleyites anything in Hollywood is “over the hill” for us. )  We arrived a little after 4:00 PM, a conveniently slow time, after lunch and before dinner gets started, and had no trouble getting seated immediately.

Located in a store front, with adjacent parking, Baby Blues is decorated in restaurant designer Southern roadhouse/dive/backwoods style and reminded Sharon of the décor at Stevie’s in Encino.  Somehow, it comes off as more comfortably authentic than most places decorated like this.  And it is definitely kid friendly.  When you enter the bar is at the left and the dining area to the right.  Seating is a mix of tables and chairs and booths.  The tables have a paper towel holder in the center, a great accessory for eating barbecue, and bottles with an assortment of four sauces.  The sauces were regular, sweet, hot and XXX which is a good Georgia style mustard and vinegar based sauce.  You know someone here has a sense of humor when you notice the formal portrait photo of “The Most Interesting Man in the World” (actor Jonathan Goldsmith, if you didn’t know.) behind the bar.

I don’t know if it was just that it was the slack time between lunch and dinner or that it is their normal mood but the servers and bar tender seemed to be especially cheerful.  It’s probably their normal mood because they were still cheerful after a shift change.  Even though the server that took our order left at the shift change Julie Ann took over with no interruption or mistakes in our order.  Sharon and I each ordered a three meat combo with two sides and our grandson’s mother ordered some shrimp (large, juicy, not over cooked) as an appetizer and several sides that would satisfy the appetites of a four year old and both of them shared what we ordered as well.  The food arrived promptly, even for the slack time of the day, and was satisfyingly hot.

You can’t pin a regional style on the preparation here.  Some items are definitely St Louis style, or Memphis, or Georgia, or Texas and one uniquely California.  Let’s start with the meat this time.

Tri-Tip

This is the item that is uniquely California.  The smoky flavor is as good as any I’ve had on the Central Coast.  It is not sliced too thin so you get a good squirt of the tasty juices when you bite into it.  It also passes the leftover test hot or cold.  Simply put, tri-tip does not get any better than this.

Pulled Pork

This needs to be enjoyed as the only meat on the plate.  In flavor and texture it seems more Georgia style than Memphis style with a less intense flavor.  If you have it on a combo platter with some stronger beef flavors, say pulled brisket and tri-tip, it seems to take a back seat.  However, in a sandwich, on a lightly toasted bun, with the coleslaw served here and a dab of the XXX sauce it is outstanding.  This is another item that stands up to the leftover test.  If you have any extra, take it home.

 Hot Link

It was not so much of a hot link as a mild link with an after bite.  The seasoning is good, but not too intense, and the link is juicy and it has a good pop when you slice it.  This is not the best link I have had, but worth ordering.

Chicken

Succulent, tender breast, fully cooked and not the least bit dry, this chicken has a good smoky flavor and is barbecued chicken done right.

St Louis Style Ribs

These were not the most meaty pork ribs we have had, and much to our surprise came already sauced with the regular sauce.  They were not falling off the bone tender, but were tender to the tooth, not the least bit stringy, and had a good, smoky flavor…very good but not great ribs.  They did make decent leftovers.

Beer Braised Brisket

When this comes on the plate it is a surprise.  You’ll be tempted to ask, “Where’s the beef?”  If you were expecting sliced brisket, don’t.  It is served as a pulled beef.  The next surprise is how good it tastes.  It may have been double dipped since it seems to have a slight glaze.  The flavor is not too intense, but can overpower chicken or the pulled pork.  This is something else that should be enjoyed as the only meat on the plate, but for the opposite reason as the pulled pork.  It passes the leftover test very well and made an especially savory burrito the next day.

Texas Beef Rib

If I were still in my twenties I would have thought it a small serving, but it tasted like beef with a capital “B”.  OK, this isn’t the largest Texas rib I have ever had, but it was definitely a good serving.  It was juicy, tender, flavorful and not stringy at all.  As good a Texas rib as you will find outside of Texas.

And, now, let’s look at the sides.

Pork and Beans

Unlike canned products of the same name, this is exactly what the name says.  The dish had chunks of pork and three different kinds of beans, pinto, black and kidney, in a rich sauce. It tastes so good that you could make a meal out of a bowl of it.

Collard Greens

There are greens traditionalists, for whom the greens at Mom’s are the only way greens should be done.  While the greens at Mom’s are the standard for traditional greens, I like kitchens that reach for new heights with simple things like greens.  Baby Blues reaches new heights with greens.  They are cooked in what appears to be a tomato based soup stock and have an intense flavor.  If you have never liked greens before try these.

Mac and Cheese

A baked mac and cheese made with real cheese, and seems to have been baked with a topping of panko breading with just a touch of cayenne pepper. The pasta, apparently a ribbed sedani rigati type, is not overcooked…one of the better mac and cheese versions available. 

Yams

These were creamy and sweet, but had some chewy bits in it that might not be yam…possibly apple.  It was mildly seasoned without any one spice standing out.  They are competent but not outstanding.  Once again, Mom’s is the standard of excellence for yams.

Corn Bread

This is a sheet pan cornbread that is moist, actually dense, and can stand up to butter with no problem.  It has roasted corn kernels, a hint of cayenne, and a sweetness, possibly from a little molasses, that almost makes you want to make a dessert of it.  It is different but one of the great corn breads.

There are real desserts, however.

Key Lime Pie

It’s not a large serving, but our grandson’s mother, who is from the Caribbean, tasted it and said, “That’s Key Lime pie!”

Banana Pudding

If this was a commercial mix and not “made in the kitchen” they have found an exceptional one.  It was creamy with a good banana flavor, contained the required banana slices and vanilla cookies.  Our grandson delightedly used the cookies to make banana pudding sandwiches.

Baby Blues is a small chain.  They have another location in Santa Monica.  It will be interesting to see if the owners can keep up the exceptional quality of food and atmosphere if the expand it further.  Make no mistake, it is exceptional.  They seem to take pride in using what they feel is the best method of preparation for each style of meat regardless of the barbecue style.  You can’t pigeonhole it.  This is a barbecue destination.  Taking it all in, I gave it a nine, Sharon a nine point five.

Mom's Bar-B-Q House

“Tomatoes and oregano make it Italian; wine and tarragon make it French. Sour cream makes it Russian; lemon and cinnamon make it Greek. Soy sauce makes it Chinese; garlic makes it good.”

 
--- Alice May Brock

 

MOM’S Bar-B-Q HOUSE

 

14062 Vanowen Street

Van Nuys, CA 91405

818-786-1373

818-786-1389 FAX

 

11:00 AM to 9:00 PM Tuesday through Thursday

11:00 AM to 10:00 PM Friday

Noon to 9:00 PM Saturday

 

http://momsbarbq.com

 

Mom’s Bar-B-Q House is one of the standards by which to judge barbecue.  You might not guess this the first time you come to Mom’s because it is probably the most humble barbecue establishment you have ever seen.  It is a tiny storefront location in the corner of a minor strip mall.  Inside there is seating for maybe twelve people.  Three quarters of the place is kitchen.  Obviously, most of their business is take out.   The first thing you notice is the good smell of the food.  As you look around the room you see the menu writ large on the wall.   Then, you begin to notice the photos, mostly and head shots, of the famous and near famous that frequent Mom’s.  Finally, you notice the awards that indicate that what is served here is no ordinary barbecue.

What is served here is Louisiana, Creole, style barbecue and soul food.  So, vampires, beware!  Mom does not fear garlic.  The barbecue menu is a bit limited, but they concentrate on the basics.  They also have fried chicken and fried fish on the menu, what you would expect from a Louisiana Creole kitchen.  Unfortunately, they don’t do shrimp. 

We had a couple of friends over who wanted a Mom’s fix so we had the opportunity to order more than our usual combo plates to get a good sampling.  The combos are two of any meat so we ordered our first one of pork ribs and chicken with rice and greens, the second was beef ribs and links with cole slaw and baked beans and we also ordered a separate rib tips dinner with potato salad and macaroni salad.  The yams and mac and cheese are special order items, not regular sides.  There’s a reason as you will see.  We always order at least a half pint of each.  Of course, we could not resist getting an order of corn bread.

Corn Bread

Actually, it was not up to par this time.  It is a sheet pan corn bread, and came out a bit dry.  It was tasty, but crumbled at the sight of a butter patty.

Yams

These are wonderful!  They are sweet, well spiced, and a real treat.  At the first taste you will find out why they are a special order item.  Don’t wait to the end of the dinner hour to make your order because they will run out of yams.

Greens

More people would like greens if they had these.  This is how greens are supposed to taste.  They are not over cooked and not too vinegary.  Sets the standard.

Cole Slaw

Not bad, but not exceptional.  This is a competent shredded slaw with carrots.

Macaroni Salad

Not your grandmother’s macaroni salad, unless Mom is your grandmother.  The pasta is al dente; it has chunks of fresh tomato, green pepper and scallions and is subtly dressed.   It will make you rethink what a macaroni salad should be.

Potato Salad

This is too smoothly mixed for my taste.  I like to be able to feel the individual chunks of potato as I eat it.  It is tasty and the taste is home made.  I don’t think this one came out of a bulk carton from Smart and Final.

Baked Beans

The beans fall down a bit.  They are oddly flat. Not bad, but not that great.

Mac and Cheese

Another item that sets the standard and don’t wait too late to place your order if you want this either.  They regularly run out.  If you are used to mac and cheese mixes from a box you need to try this baked mac and cheese.  It is mac and cheese done right, with macaroni that is not mushy and real cheese.

Pork Ribs

Mom’s serves their meat wet.  This is not a problem here.  The sauce hides nothing, but be aware that the preparation is not stingy on the garlic.  These ribs are meaty, fall off the bone tender and have amazing flavor.  Whatever style you prefer in pork ribs these are about as good as they get.

Links

We ordered mild links and were a bit disappointed.  I’ve had them here before and something was a bit off this night.  The spices are unique but good; however the texture was a bit mealy as though it had some kind of filler.  Although they were mild to first taste they had a hot aftertaste that was a bit too much for Sharon.  Both she and Leslie reported that the aftertaste burned their mouth and throat.

Beef Ribs

What can you say?  They are relatively meaty, not fall off the bone tender but tender when chewed, and not in the least bit stringy.  (I hate stringy beef ribs.)  The have a slight glaze to them which makes me think that they are double dipped.  Be aware, that if you have leftovers you need to repackage them in tightly sealed plastic containers so that the garlic smell will not knock you over when you open the refrigerator door the next morning. 

Chicken

The barbecued chicken is done but not overcooked and has a flavor that stands up to the sauce.  This may seem like faint praise, but it’s not easy to get barbecued chicken right, and many places can’t get it as consistently right as Mom’s.  Try their fried chicken too.

Rib Tips

Rib tips are another of those things that it is not easy to do right.  These are done right, tender and not cooked to dryness.  If you’ve ever done rib tips yourself you know that it’s a bit of a crapshoot as to whether or not they are meaty enough to be worth it.  It speaks well of the care they use to select their meat at Mom’s that these are mostly meaty for rib tips.

Everyone has an off day and Mom’s is no exception.  The food on the night we did this post would give them a rating of eight and a half.  Most times we have ordered here they would get a nine.  You might think that this isn’t so great but you must understand that Mom’s is the standard that we use to compare other barbecue.  Either they are better than Mom’s, which doesn’t happen that often or not as good as Mom’s, which happens a lot. Even when they have an off day they are exceptional.  If you are in the area you have to order from Mom’s.  But, remember, Mom doesn’t cook on Sundays.

Public Service Announcement

“It’s absolutely unfair for women to say that guys only want one thing: sex. We also want food.”

---Jarod Kintz

“This seems to be the general idea behind the Carl’s Jr commercials.”

---Howard

CARL’S JR “MEMPHIS BBQ BURGER”

Various locations nationwide

http://www.carlsjr.com

 

We’ve seen TV advertising for a “Memphis BBQ” burger with pulled pork from Carl’s Jr.  It featured two attractive, scantily clad young women allegedly barbequing a pork butt over an open grill at what looks like a barbecue contest in a park-like setting.  They pull tender, roasted pork off the grill and pile it on a burger.  They add breaded fried onion rings, cheese to the mix and voila, you have the “Memphis BBQ” burger.  Then they feed their burgers to each other in a highly suggestive manner meant to make one want to run right out, secure one and have a decadent feast too.  We thought: could it be?  When we’re jonesing for barbeque, could it be that easy?  Just drive through and get our fix to tide us over?  In a word: no.  Just don’t do it, it was a waste of a perfectly good burger patty.  It reminds one of the “Mac Rib” sandwich that McDonald’s insists on periodically resurrecting like a zombie rising from the grave.

We usually do our grocery shopping on Thursday nights shopping at two stores.  Sometimes we are peckish enough to want dinner or a snack between stores.   This is not a problem since there is a good selection of fast food establishments between the stores.  As we left our first stop Sharon suggested that since there was a Carl’s Jr on the way we try the Memphis BBQ Burger.  I said, “Really?!  You really want to write a review of that?” 

She said we should be daring.  We flipped a coin.  I lost, and bravely stepped up to the counter to place my order.  I ordered the subject burger and Sharon ordered a conventional hamburger.  The girl at the register repeated the order and mentioned barbecued chicken whereupon I asked, “There’s chicken on that too?”

“I’m sorry”, she replied, “This burger is new and I’m used to people ordering the barbecued chicken sandwiches.  This is scary enough.  With chicken it would be really scary!”

When it arrived at the table it was wrapped in a paper that was labeled,   “Special Promo”.  This, hopefully, indicates that they do not intend to make it a regular menu item.  Now I have had many legitimate pulled pork sandwiches.  Some come with coleslaw on top of the pork, some with crisp onions or onion rings on top and some with both.  They can all be good.  This is another story.  I can definitely say that it does not look like its pictures.  On the bottom layer of the bun is a thin layer of pulled pork that is like the pulled-pork-in-a-pouch that you get in the refrigerated section of a Kroger store.  This is drenched in a generic barbecue sauce.  Next is the burger, Carl’s usual decent hamburger patty.  On top of that is melted cheddar cheese and some unbelievably soggy onion rings.  All this is topped by the top half of the bun. 

How does all this taste?  The best description is muddled.  The flavors are all so indistinct that nothing comes through.  The pulled pork is obviously pre-processed and there is not enough of it there to really taste.  I did pull some out and it did not taste all that good anyway.  The patty would have been quite good treated as a conventional hamburger, but here it is wasted.  What was above the patty could only be described as cheesy onion mush.  I’ll give it credit for one thing.  As with all Carl’s Jr products, even if you don’t finish it, if you are hungry, it is filling.

Whatever it is it is not barbecue.  The words “Memphis BBQ” should not be in the name.  As barbecue this rates a zero.

 

Roger's Rib Shack

THIS PLACE IS GONE!

“Red meat is not bad for you. Now blue-green meat, that’s bad for you! ”

--- Tommy Smothers

ROGER’S RIB SHACK

8450 Reseda Blvd

Northridge, CA 91234

818-741-4070

818-975-5004  Fax

rogersribshack.com

11:00 AM to 9:00 PM Monday through Thursday

11:00 AM to 10:00 PM Friday and Saturday

12:00 PM to 8:00 PM (Or until they run out of meat) Sunday

One of Sharon’s co-workers told her that another co-worker swears by the barbecue at Rodger’s Rib Shack, and since she swears by it, and not at it, we decided to give it a try. 

When you walk in here your first impression is that this place used to be a bar.  That’s because it was a bar, or rather a British Pub.  Not that pub grub is all that bad, but I’ll bet it wasn’t as good as some of the Southern style barbecue here.  Unfortunately, Roger’s does not have a liquor license.  This is no fault of Roger’s, and while this blog is not the place to go into the vagaries and costs of city zoning policy in post housing bust Los Angeles, Sharon would have enjoyed a beer with her meal.

This is a storefront location on Reseda Boulevard just South of Chase Street.  Traveling northbound on Reseda keep a sharp eye out because the building just South of it projects farther toward the street and all but hides Roger’s.  Don’t worry about the parking since there is a large lot behind the place.  Right out front next to the sidewalk are the two American Barbecue Systems, “Pit Boss” rotisserie smoker/grills where the meat is barbecued every day.  They get the cherry wood fires going at 5:00 AM. 

Inside the walls are plainly painted.  There is a row of chairs and tables along the wall opposite the bar, and behind the bar are bottles of barbecue sauces and hot sauces where the liquor once resided.  There are bar stools so that when it gets busy you can sit and eat at the bar.  There are “oldies” rock ‘n roll playing for atmosphere and the big screen TV over the bar is on mute.  Mercifully, it was not tuned to the now de rigueur sports channel.  The lone hostess/waitress/bus person was very friendly and accommodating.  She explained that the place was still a work in progress, with the owner debating if he wanted to cough up the $15,000.00 to get a “zoning change” to apply for a liquor license (who said extortion doesn’t pay).  Takeout orders are accommodated and they also deliver to a fairly wide area of the San Fernando Valley.

Sharon and I each ordered a three meat combination with two sides.  Sharon’s was rib-tips, Tri-Tip, and a ¼ chicken with “Cheesy Mac N Cheese”, and sweet potato casserole as sides.  Mine included spare ribs, pulled pork and a regular hot link with coleslaw and mustard potato salad as sides.  Both combos were ordered with corn bread although garlic rolls are also available.  We were there before the regular dinner hour so there was almost zero wait for our food to arrive. (I have to apologize to our server.  I neglected to ask her name so I could mention it in this post. Mea Culpa!)

Corn Bread

The serving is a slice from corn bread made in a sheet pan.  It is a bit coarse, not a bad thing in a corn bread, and has corn kernels in it that give it a nice chewy texture, also not a bad thing, but it is a bit dry.

Cheesy Mac N Cheese

To its credit it is made with real cheese, not a Velveeta clone.  Unfortunately, the pasta was over cooked and mushy.  Sharon is a true mac and cheese snob and prefers her pasta al dente.  Somehow, when compared to other mac and cheese sides we have experienced, even those without peppers, it comes off strangely bland.  Maybe because the cheese used is a mild cheddar as opposed to one of the sharper cheddars or a more flavorful cheese blend and there are no other seasonings in the recipe.

Coleslaw

This is a basic, shredded slaw, firm, fresh cabbage and carrots, and is has just the perfect amount of dressing, to my taste, just a bit on the dry side.  The surprise here is a bit of cilantro in the slaw, which gives it a wonderful kick.  Well done, and it probably goes just right on a pulled pork sandwich.

Mustard Potato Salad

The taste and over processed texture made me think that it was commercial.  I would guess First Street brand from Smart and Final. 

Sweet Potato Casserole

This is very tasty and obviously done in house.  It is sweet, very buttery on the tongue, and just a bit difficult to determine just what spices have been subtly added.  This is worth ordering.

Spare Ribs

These are meaty and while not falling-off- the-bone tender are tender to the tooth, and full of the flavor of the cherry wood smoke.   They are great dry and are well complemented by the regular barbecue sauce in the bottle on the table,    

Tri-Tip

The cherry wood smoking does wonders to a great piece of Tri-Tip.  While they slice it a bit thinner than I would like it does not detract from the flavor and they certainly give you a generous portion.  If you have any left over, do take it home to make a sandwich for lunch the next day.  You will not regret it.

Lynda’s Hot Link

This is the “regular” hot link, and doesn’t deserve to be called a hot link.  It is spicy, with a rather puzzling mix of spices that I’m not sure I really like, but “hot” it’s not.  Put some of the barbecue sauce on this one.  I will try the Roger’s hot link next time.

Chicken

It’s not easy to barbecue chicken right.  If you want to know what it tastes like done right, order it here.  The breast and wing were moist, tender, and full of the cherry wood smoke taste.

Rib Tips

The word is disappointing.  They were dry, overcooked, and for a cut not known for being particularly meaty, they were not very meaty.  Even the sauce couldn’t save them.  This was the one thing we tried that we would not order again. 

Pulled Pork

I love good pulled pork and this one has great flavor from the rub and the cherry wood smoke.  The only negative was that it was a little dry and a little sauce takes care of that.  I took the leftovers home and made a pulled pork sandwich for  lunch using just a little sauce and the coleslaw…Wonderful

Although we didn’t try one, we saw a delivery order being prepared with what they call a Roger’s Beef Short Rib.  To me short ribs are small, and something you braise Italian style.  I don’t know what kind of cow this thing came from but it looked like a rib bone with a steak attached…a meal in itself.  Got to try one of these!

Roger’s Rib Shack is a no nonsense barbecue joint.  What they do well, they do very, very well.  Unfortunately, they don’t do everything well.  Still, it’s well worth going here or making takeout orders for the things they do well.  We give Roger’s Rib Shack a 7-1/2.

On Barbecue In England

“On the Continent people have good food; in England people have good table manners.”

Anonymous

 

On Barbecue in England

 

After returning from Las Vegas, Howard and I were picking tomatoes, Hungarian peppers and green beans in our garden, and for some unknown reason I began to reminisce about our unfortunate experience trying barbeque in England.  The only advice we have is: just don’t do it.  We found a restaurant a short distance from our hotel in Kensington that boasted authentic Texas barbeque.   Naturally, we had to try it.  I don’t know what fantasy world the owners were inhabiting, but it was as authentic as a reality television show is about real life.  We were seduced in by the crowded dining area (how bad could it be?) and the charming, down home interior.  There the charm ended.  I ordered the beef ribs and the menu stated that it came with potatoes.  Silly me, I thought it would be a baked potato or fries.  Howard ordered the fish.  There were no baked beans, coleslaw, corn on the cob, collard greens, salad, or alternative vegetable offered.  In fact, there were little to no vegetables anywhere in sight.  The two Russian girls at the table next to us ordered the tacos.  Another mistake.

Our meals arrive at the same time.  My place had two lean, heavily sauced beef ribs, scalloped potatoes (really?) and sliced tomatoes.  No salad came with the overpriced dinner.  Howard’s catfish came with fries and sliced tomatoes.  The Russian girls’ dinner also arrived.  Their tacos arrived with fries instead of the customary rice and refried or black beans.  They looked at our plates, we looked at theirs, we all looked at each other and laughed.  Apparently, they were as disappointed in this rendition of “authentic” Texas food as we were.  I considered demanding to speak to the chef to query just what were they thinking in touting this ridiculous farce as authentic Texas barbeque.  Apparently, the chef never met a real Texas barbeque and the patrons had never experienced the real thing or this restaurant never would have stayed in business longer than a week.  But Howard convinced me to let it go and chalk it up to a humorous story to tell our friends back home.  But it so wasn’t funny at the time.

My two ribs were stringy and tough and so lean that I suspected that the poor animal had starved to death.  The overly sweet, cloying barbeque sauce overwhelmed any taste the ribs might have had.  The scalloped potatoes were good and the English do know how to do potatoes.  I just would have preferred a baked potato or fries.  Howard said his catfish was good but would have preferred collard greens to the sliced tomatoes.   We skipped the “authentic” desserts offered and fled to a pastry shop down the street.  We gave them a solid 2.  They were overpriced and we were underwhelmed.