I know there must be a decent BBQ joint in Sacramento Area, but I haven't ate at one yet. Not that I go out of my way to find them, because the vast majority of Calif. BBQ joints are just plain BAD.
In the area I live, I have tried 4 or 5, and tonight I added another to the list. This one specialized in Tri-Tip, but I decided to give the combo plate a try, tasting Tri-Tip, Chicken, Spare Ribs, Pinquito Beans, and Garlic Fries. Most of the what was served was not good. Pinquito Beans ( no flavor and thickish sauce which added nothing), Garlic Fries just overly crisp thin fries with garlic tossed on and most likely the worst garlic fries I have ever had. Chicken was dry with ok flavor. Spare Ribs well then need to change the menu to Spare Rib of all the meats had the best flavor and due to ribs normal fat was not dry. Tri Tip, 2 slabs 3/8" thick not dry but not moist with ok flavor, nothing special.
Worse it was 100º and at 5:30pm when you go into a restaurant you want a little relief, no such luck. I think they aren't making enough money to run the air, since there was only one other table with 4 people.
Its really hard to beat either fresh smoked or fresh grill meat, the flavors are intense, and this is where most BBQ joints are at a disadvantage. I have said it before the challenge of a BBQ joint is how to serve meat that has been cooked hours before and make it taste fresh and flavorful. The joint that master's food holding management will have a lot of hungry customers.
In the area I live, I have tried 4 or 5, and tonight I added another to the list. This one specialized in Tri-Tip, but I decided to give the combo plate a try, tasting Tri-Tip, Chicken, Spare Ribs, Pinquito Beans, and Garlic Fries. Most of the what was served was not good. Pinquito Beans ( no flavor and thickish sauce which added nothing), Garlic Fries just overly crisp thin fries with garlic tossed on and most likely the worst garlic fries I have ever had. Chicken was dry with ok flavor. Spare Ribs well then need to change the menu to Spare Rib of all the meats had the best flavor and due to ribs normal fat was not dry. Tri Tip, 2 slabs 3/8" thick not dry but not moist with ok flavor, nothing special.
Worse it was 100º and at 5:30pm when you go into a restaurant you want a little relief, no such luck. I think they aren't making enough money to run the air, since there was only one other table with 4 people.
Its really hard to beat either fresh smoked or fresh grill meat, the flavors are intense, and this is where most BBQ joints are at a disadvantage. I have said it before the challenge of a BBQ joint is how to serve meat that has been cooked hours before and make it taste fresh and flavorful. The joint that master's food holding management will have a lot of hungry customers.
