Good BBQ on the Peninsula?
Barbara Petersen
Can anyone recommend a place on the Peninsula where we can get good
BBQ? Someone told me that "Windy City" in San Mateo was worth a try,
but we were disappointed, to say the least. Any other ideas?
====
Barbara Petersen
pete...@netcom.com
Jo Ann Malina
Barbara Petersen (pete...@netcom.com) wrote:
: Can anyone recommend a place on the Peninsula where we can get good
: BBQ? Someone told me that "Windy City" in San Mateo was worth a try,
: but we were disappointed, to say the least. Any other ideas?
Armadillo Willy's (I know, I know...) on San Antonio in Los Altos has
changed its menu. It's more like Texas barbecue than it used to be
(though they don't serve it with Wonder bread as the Texans do, but,
hey, that's a plus as far as I'm concerned). Whether that's what you're
looking for, I don't know. But the pork and beef were both pretty good.
--
Jo Ann Malina, jma...@hooked.net
I like to write when I feel spiteful; it's like having a good sneeze.
-- D. H. Lawrence
J Durbin
pete...@netcom.com (Barbara Petersen) wrote:
>Can anyone recommend a place on the Peninsula where we can get good
>BBQ? Someone told me that "Windy City" in San Mateo was worth a try,
>but we were disappointed, to say the least. Any other ideas?
You might try Redneck Earl's Cowboy Takeout at 2319 S. El Camino Real
in San Mateo (just past 25th going towards 92).
It's a little hole-in-the-wall place but the kitchen's clean and the
BBQ is good. Passed the Texas sauce on the side test (i.e. the meat
stands on its own).
jd
--
jason durbin
spoi...@gateway.idiom.com
s...@sun.idiom.com
stop reading here <---
Tony Lima
On Sun, 4 Jan 1998 05:29:44 GMT, pete...@netcom.com
(Barbara Petersen) wrote:
>Can anyone recommend a place on the Peninsula where we can get good
>BBQ? Someone told me that "Windy City" in San Mateo was worth a try,
>but we were disappointed, to say the least. Any other ideas?
Barbara - You might visit http://www.dejanews.com and search
this newsgroup; there was an extensive discussion of this
issue a while back.
A place others have said good things about is Redneck Earl's
Cowboy Takeout in San Mateo. It's on the east side of El
Camino just north of 25th Ave. Good stuff (or so I'm told).
Personally, I'd head across the San Mateo bridge to Carmen
and Family on A Street in Hayward, but you may not be
willing to travel that far! HTH. - Tony
red-dobe
Tony Lima wrote:
> Personally, I'd head across the San Mateo bridge to Carmen
> and Family on A Street in Hayward
Carmen's is good stuff! Hot hot hot too! Here's the address & ph# in
case anyone's interested;
Carmen & Family Bar-B-Q
692 West A St.,
Hayward 510-887-1979
--
Lisa
Robert Lauriston
The ribs at Barley & Hopps are pretty good. Not in a class with those at
Everett & Jones, Big Nate's, or Vic & Betty's, but good.
Barbara Petersen wrote:
>
> Can anyone recommend a place on the Peninsula where we can get good
> BBQ? Someone told me that "Windy City" in San Mateo was worth a try,
> but we were disappointed, to say the least. Any other ideas?
>
> ====
> Barbara Petersen
> pete...@netcom.com
Paul Carufel
Vic and Betty's? keep talking (where??)
Tried Memphis Minnies lately?
Paul
"All, everything that I understand,
I understand only because I love."
Leo Tolstoy
Robert Lauriston
Vic & Betty's went out of business years ago, sorry. They used to have
these silly ads on TV--"But what about the sauuuuuce?"
Michael Good and JoAnn Close
The only decent barbecue we've found so far on the Peninsula is at Austin's
on El Camino in Mountain View. Not great by any means, but certainly a lot
better than Windy City, Armadillo Willy's, and some of the other
pretenders. The hot sausage is perhaps the best bet there.
We went to Houston over the holidays and a nice portion of Goode Co.'s
barbecue has tided me over for the time being. Truly awe-inspiring
brisket. A few weeks before that I got to Fort Worth and found Angelo's to
be most enjoyable. So you can tell I'm particularly fond of Texas-style
barbecue, but that's probably a matter of visiting Texas more often than
other barbecue areas. Sometime I'll have to venture over to the East Bay
and try some of the places recommended there. But there are so many good
restaurants of all different types in the Bay Area that the search for good
barbecue just hasn't been that high a priority for us.
Regards,
Michael
Steven Goodman
Michael Good and JoAnn Close wrote:
> The only decent barbecue we've found so far on the Peninsula is at Austin's
> on El Camino in Mountain View. Not great by any means, but certainly a lot
> better than Windy City, Armadillo Willy's, and some of the other
> pretenders. The hot sausage is perhaps the best bet there.
>
Is Firehouse BBQ in downtown Burlingame still around? I used to like it, but
haven't been there in years.
And there used to be a little takeout place in Whiskey Gulch (East Palo Alto)
that was quite good.
Steven Goodman
st...@ancore.com
dap...@best.nocomspam
Michael Good and JoAnn Close beat on the keyboard and out came:
||The only decent barbecue we've found so far on the Peninsula is at Austin's
||on El Camino in Mountain View. Not great by any means, but certainly a lot
||better than Windy City, Armadillo Willy's, and some of the other
||pretenders. The hot sausage is perhaps the best bet there.
Oh man, I coudn't disagree more. I'll admit that I have
never had BBQ in Texas but I do know that Austin's couldn't
hold a candle to Willies. When Austins first opened I gave
them 2 tries and both times the meat was over cooked and dry.
I've had it that way at Willies before (they're hit and miss)
but more often than not it is excellent. Plus, the BBQ Sauce
at Willies (mild, not spicy) is the best I know of.
A lot of the sides at Austin's seem to have the "Iris" logo
written all over them, as well.
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Mitch Sako
Well, I've had BBQ in Texas in the Dallas and Houston areas both and
I really wasn't very impressed. I always try to have babybacks and
brisquet, I don't care for BBQ style chicken. I've had BBQ in Chicago
(Carson's) and I cannot for the life of me find anything better than
Armadillo Willy's. I'm not necessarily saying that it's the best,
I just haven't found anything better, and I've had plenty of BBQ
from all over the country. Texas ain't got nothin' on Willy's.
dap...@best.NOcomSPAM wrote:
> Michael Good and JoAnn Close beat on the keyboard and out came:
> ||The only decent barbecue we've found so far on the Peninsula is at Austin's
> ||on El Camino in Mountain View. Not great by any means, but certainly a lot
> ||better than Windy City, Armadillo Willy's, and some of the other
> ||pretenders. The hot sausage is perhaps the best bet there.
> Oh man, I coudn't disagree more. I'll admit that I have
> never had BBQ in Texas but I do know that Austin's couldn't
> hold a candle to Willies. When Austins first opened I gave
> them 2 tries and both times the meat was over cooked and dry.
> I've had it that way at Willies before (they're hit and miss)
> but more often than not it is excellent. Plus, the BBQ Sauce
> at Willies (mild, not spicy) is the best I know of.
> A lot of the sides at Austin's seem to have the "Iris" logo
> written all over them, as well.
--
----------------------------------------------------------
Mitch Sako (remove SPAM to reply) ms...@SPAMnetcom.com
Aahz
In article <msakoEM...@netcom.com>, Mitch Sako <ms...@netcom.com> wrote:
>Well, I've had BBQ in Texas in the Dallas and Houston areas both and
>I really wasn't very impressed. I always try to have babybacks and
>brisquet, I don't care for BBQ style chicken. I've had BBQ in Chicago
>(Carson's) and I cannot for the life of me find anything better than
>Armadillo Willy's. I'm not necessarily saying that it's the best,
>I just haven't found anything better, and I've had plenty of BBQ
>from all over the country. Texas ain't got nothin' on Willy's.
They do poor beef ribs. Tony Roma's is better for that.
--
--- Aahz (@netcom.com)
Hugs and backrubs -- I break Rule 6 <*> http://www.bayarea.net/~aahz
Androgynous poly kinky vanilla queer het
The best way to get information on Usenet is not to ask a question,
but to post the wrong information.
dke...@best.com
In article <34BE662C...@ancore.com>,
Steven Goodman <st...@ancore.com> wrote:
>Michael Good and JoAnn Close wrote:
>
>> The only decent barbecue we've found so far on the Peninsula is at Austin's
>> on El Camino in Mountain View. Not great by any means, but certainly a lot
>> better than Windy City, Armadillo Willy's, and some of the other
>> pretenders. The hot sausage is perhaps the best bet there.
>>
>
>haven't been there in years.
>
>And there used to be a little takeout place in Whiskey Gulch (East Palo Alto)
>that was quite good.
Goldie's.
It is quite good. Probably not as good as the best places in the
bay area, but the best I know of near me. Little hole in the wall.
No amenities. You'll want to get takeout. Doesn't feel entirely
safe going there, but I've never had any problems either.
Good ribs. Chicken. The brisket has always seemed too dry
to me. I like their links too.
Goldie's husband died in 1996 which was a shame because he was
always pleasant to deal with and, besides, he was the barbecue
expert (Goldie considers herself a pastry chef and is the force
behind their sweet potato pie and peach cobbler).
I haven't noticed the quality of the barbecue suffering since
his death.
--
Dave Eisen Sequoia Peripherals: (650) 967-5644
dke...@netcom.com FAX: (650) 967-5648
There's something in my library to offend everybody.
--- Washington Coalition Against Censorship
eis...@slacvx.slac.stanford.edu
In article <69kdp9$7...@bgtnsc01.worldnet.att.net>, "Michael Good and JoAnn Close" <Good...@worldnet.att.net> writes:
> We went to Houston over the holidays and a nice portion of Goode Co.'s
> barbecue has tided me over for the time being. Truly awe-inspiring
> brisket. A few weeks before that I got to Fort Worth and found Angelo's to
> be most enjoyable. So you can tell I'm particularly fond of Texas-style
> barbecue, but that's probably a matter of visiting Texas more often than
> other barbecue areas. Sometime I'll have to venture over to the East Bay
> and try some of the places recommended there. But there are so many good
> restaurants of all different types in the Bay Area that the search for good
> barbecue just hasn't been that high a priority for us.
>
the Peninsula). I've found the brisket excellent there -- in the same ball-
park as what I've encountered in very limited experience in Texas. (I was a
bit less happy with their chicken.)
Al Eisner
(EIS...@SLAC.Stanford.EDU)
San Mateo County, CA
Greg Ellis
Barbara Petersen wrote:
>
> Can anyone recommend a place on the Peninsula where we can get good
> BBQ? Someone told me that "Windy City" in San Mateo was worth a try,
> but we were disappointed, to say the least. Any other ideas?
If you don't mind driving the extra distance you might try Quincy's
on Main in Milpitas. You'd be hard pressed to find better ribs.
Their business hours are a bit touch and go, so I recommend phoning
them first to see if they're open.
Greg
Tim
Greg Ellis wrote in message <34C0DC...@aimnet.com>...
Ugh! I've eaten a lot of good BBQ, and Quincy's is perhaps the worst I've
found in the area. I just can't recommend it.
For BBQ in that area, look for a place on the right (west) on Old Oakland
south of Brokaw about a mile or two. Can't remember the name, but the
food's pretty decent. Don't let the place's looks scare you...
Greg Ellis
Tim wrote:
> Ugh! I've eaten a lot of good BBQ, and Quincy's is perhaps the worst I've
> found in the area. I just can't recommend it.
>
> For BBQ in that area, look for a place on the right (west) on Old Oakland
> south of Brokaw about a mile or two. Can't remember the name, but the
> food's pretty decent. Don't let the place's looks scare you...
Okay, so what's so bad about it? I've been to a few ribs places
here and there, and have found that Quincy's beef ribs are among
the best, although sometimes they have served them a little on the
cold (temperature)side. Nevertheless, the ribs are huge, with lots
of meat, nice hickory smoke flavor, and wonderful sauce, hot or
mild. I can't really speak for their pork, chicken, or links,
because I always order the beef. I've tried Flint's, Armadillo
Willy's, and homemade ribs smoked in the backyard by a good 'ol
southern boy while traveling in Georgia. Quincy's ribs hold up
well, I'm afraid. I will try the place you recommend however.
Greg
Tim
Greg Ellis wrote in message <34C177...@aimnet.com>...
Disclaimer #1: It's been about 2yrs since I've been to Quincy's.
When I went (both times) I tried the BBQ pork sandwich. What I got was a
small pile of "pieces" that were mostly fat and bone, plus a couple slices
of Wonder bread. Making a sandwich out of it was impossible. I need to go
back and give the ribs a try, although I must admit I'm partial to pork over
beef ribs. The sauce was OK, but not memorable after 2 years. I do recall,
though, that the portions of ribs were huge.
I'll give it another try!
dke...@best.com
In article <69m70d$qf6$1...@shell9.ba.best.com>, <dke...@netcom.com> wrote:
>>>
>>
>>Is Firehouse BBQ in downtown Burlingame still around? I used to like it, but
>>haven't been there in years.
>>
>>And there used to be a little takeout place in Whiskey Gulch (East Palo Alto)
>>that was quite good.
>
>
>Goldie's.
To quote Emily Latella: "Never Mind".
Goldie's closed down for good last week.
--
Dave Eisen Sequoia Peripherals: (650) 967-5644
dke...@netcom.com FAX: (650) 967-5648
In our society, you can state your views, but they have to be correct.
--- Ernie Hai, coordinator Singapore Gov't Internet Project.
s...@bob.eecs.berkeley.edu
"Tim" <tn...@nospamblackcat.org> writes:
>>> Ugh! I've eaten a lot of good BBQ, and Quincy's is perhaps
>>> the worst I've found in the area. I just can't recommend it.
>>Okay, so what's so bad about it? I've been to a few ribs places
>>here and there, and have found that Quincy's beef ribs are among
>>the best, although sometimes they have served them a little on the
>>cold (temperature)side. Nevertheless, the ribs are huge, with lots
>>of meat, nice hickory smoke flavor, and wonderful sauce, hot or
>>mild. I can't really speak for their pork, chicken, or links,
>>because I always order the beef. I've tried Flint's, Armadillo
>>Willy's, and homemade ribs smoked in the backyard by a good 'ol
>>southern boy while traveling in Georgia. Quincy's ribs hold up
>>well, I'm afraid.
>Disclaimer #1: It's been about 2yrs since I've been to Quincy's.
>When I went (both times) I tried the BBQ pork sandwich. What I
>got was a small pile of "pieces" that were mostly fat and bone,
>plus a couple slices of Wonder bread. Making a sandwich out of
>it was impossible.
Well, there's no excuse for the low quality of the pork itself,
but as for it not being a "sandwich", in certain styles of barbecue
the term "sandwich" refers only to the size of the order -- it
is smaller than a "dinner", but it isn't intended to be picked
up and eaten like a sandwich; it is still just a serving of meat
and sauce on a plate.
> I need to go back and give the ribs a try, although I must
> admit I'm partial to pork over beef ribs. The sauce was OK, but
> not memorable after 2 years.
I've never been to Quincy's. In that area, I've been to Carmen's
in Fremont, which is pretty good, and I am told it is preferable
to Quincy's.
Right now, I think E&J's does the best Q around, at least of
what I've tried.
Steve
Ian Mac Lure
dke...@best.com wrote:
: In article <34BE662C...@ancore.com>,
: Steven Goodman <st...@ancore.com> wrote:
: >Michael Good and JoAnn Close wrote:
: >
[SNIP]
: >
: >And there used to be a little takeout place in Whiskey Gulch (East Palo Alto)
: >that was quite good.
There was an article in Sunday's San Jose Mercury News ( section B )
that said both Whiskey Gulch BBQ establishment's ( Goldie's and Dimple's )
had closed. Apparently the owner of Dimple's was murdered. The article
says that the EPA City Cafe also does BBQ.
--
*******************************************************************
***** Ian B MacLure ***** Sunnyvale, CA ***** Engineer/Archer *****
* No Times Like The Maritimes *************************************
*******************************************************************
* Opinions Expressed Here Are Mine. That's Mine , Mine, MINE ******
*******************************************************************
Debora Dittmar
In article <69u75u$s7h$1...@shell9.ba.best.com> dke...@netcom.com writes:
>In article <69m70d$qf6$1...@shell9.ba.best.com>, <dke...@netcom.com> wrote:
>>>>
>>>
>>>Is Firehouse BBQ in downtown Burlingame still around? I used to like it, but
>>>haven't been there in years.
>>>
>>>that was quite good.
>>
>>
>
>To quote Emily Latella: "Never Mind".
>
>Goldie's closed down for good last week.
>
Jon Ziegler
<eis...@slacvx.slac.stanford.edu> wrote:
>You might want to check out the Central Texas BBQ in Castroville (not exactly
>the Peninsula). I've found the brisket excellent there -- in the same ball-
>park as what I've encountered in very limited experience in Texas. (I was a
>bit less happy with their chicken.)
Their brisket is quite good. Pork ribs and loin are excellent. Chicken,
turkey, and links are okay. Beef ribs tend to be over-cooked. Beans are
good if you add some hot sauce to them.
Worth the trip to Castroville if that's what you crave.
Jon
--
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[\\\\\\\\\\\\\\\\]Jon Ziegler, Cupertino, CA <jo...@netcom.com> }
[////////////////] URL -- ftp://ftp.netcom.com/pub/jo/jonz/jonz.html }
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eis...@slacvx.slac.stanford.edu
In article <34C0DC...@aimnet.com>, Greg Ellis <kce...@aimnet.com> writes:
> Barbara Petersen wrote:
>>
>> Can anyone recommend a place on the Peninsula where we can get good
>> BBQ? Someone told me that "Windy City" in San Mateo was worth a try,
>> but we were disappointed, to say the least. Any other ideas?
>
> If you don't mind driving the extra distance you might try Quincy's
> on Main in Milpitas. You'd be hard pressed to find better ribs.
> Their business hours are a bit touch and go, so I recommend phoning
> them first to see if they're open.
Can anyone provide any helpful clues? I've investigated this place several
times when I've been in the vicinity, and I haven't yet found them open....
Michael C. Berch
eis...@slacvx.slac.stanford.edu wrote:
> >> Can anyone recommend a place on the Peninsula where we can get good
> >> BBQ? Someone told me that "Windy City" in San Mateo was worth a try,
> >> but we were disappointed, to say the least. Any other ideas?
> >
> > If you don't mind driving the extra distance you might try Quincy's
> > on Main in Milpitas. You'd be hard pressed to find better ribs.
> > Their business hours are a bit touch and go, so I recommend phoning
> > them first to see if they're open.
>
> Can anyone provide any helpful clues? I've investigated this place several
> times when I've been in the vicinity, and I haven't yet found them open....
My understanding is that the owners are involved in some sort of evangelical
church, and attend out-of-town church meetings often, which means closing the
restaurant on irregular occasions for several days at a time. There's usually
a notice on the door as to when they'll reopen.
Personally, I think Quincy's is highly overrated, and agree with others here
who found the Q there unimpressive. It's certainly edible, but not anything
you'd want to drive over from the Peninsula for. If you're going to go on a
real barbecue run, you might as well go all the way to Oakland and go to
Everett & Jones, the alpha and omega of Bay Area barbecue.
--
Michael C. Berch
m...@postmodern.com
P.S. Al -- thanks for the info on L.A. delis!
Greg Ellis
Michael C. Berch wrote:
> Personally, I think Quincy's is highly overrated, and agree with others here
> who found the Q there unimpressive. It's certainly edible, but not anything
> you'd want to drive over from the Peninsula for. If you're going to go on a
> real barbecue run, you might as well go all the way to Oakland and go to
> Everett & Jones, the alpha and omega of Bay Area barbecue.
Again, my culinary experience there is with the beef ribs only, which I
find
to be top notch IMNSHO, except for a couple of instances when they were
served not hot enough. The other items they have may not be so great,
as others
have stated, but I just go there for the ribs. A Mercury article
printed
several years back also gave the beef ribs high marks, but did not rate
their
chicken, pork or links so highly.
I'll take your word for it that Everett and Jones is THE place, and give
them a try sometime. It would be helpful though if you could write a
little on
WHY you find them so heavenly.
Greg
Mary Kay Kare
>
> I'll take your word for it that Everett and Jones is THE place, and give
> them a try sometime. It would be helpful though if you could write a
> little on
> WHY you find them so heavenly.
Anyone who recommend Everett and Jones has absolutely no understanding of
what bbq is. The sauce is too sweet and the meat too tender--I suspect
some form of wet cooking.
MK
Mary Kay Kare
Compuserve's Team SF/F
s...@bob.eecs.berkeley.edu
Greg Ellis <kce...@aimnet.com>
> I'll take your word for it that Everett and Jones is THE place,
> and give them a try sometime. It would be helpful though if you
> could write a little on WHY you find them so heavenly.
I'll take a shot at this.
There are lots of different types of BBQ in the world, but in
gross terms they can be broken down into two categories:
those that rely on the sauce for flavor appeal (i.e. Kansas City,
Memphis, Virginia etc. styles); and those that rely on cooking
and smoking the meats perfectly to obtain a wonderful flavor (most
notably "Texas BBQ" which perhaps more correctly can be called
"white Texas BBQ", and for which the sauce, if used at all,
is an afterthought served on the side).
Well, it turns out that back in the 1940's, down in the black
areas of Dallas, Texas, evolved a form of BBQ that involved meat
as well cooked as any in Texas, but also with an intricate,
complex sauce that has an edge over the tomato-y sauce of Kansas
City or the vinegary sauces of Virginia and Carolina. The sauce
was dark brown, spicy, smoky, without a mundane tomato base,
presumably containing coffee, not too thick but not watery or
vinegary either. It combines perfectly with
slow-wood-fire-cooked pork ribs, beef brisket, and a special kind
of beef links that are coarse in texture and which, after hours of
cooking, have lost every drop of fat while accumulating amazing
amounts of smoke flavor. On the side you have simply a seemingly
over-mayonaissed potato salad (no sides of beans, greens, etc.)
which absorbs any excess sauce wonderfully.
I do not know whether one can, today, go down to the African-American
parts of Dallas and find this very same BBQ. However, fortunate
indeed are we here in the Bay Area, because in the 1940's, when large
numbers of southern blacks migrated to the East Bay to work
in the wartime Navy yards, they brought their BBQ with them,
and the particular form I have described above became established
as the best in the area, and many say in the entire world.
If you call it simply "Oakland BBQ", people who have been there
will know exactly what you mean.
Over time, Flint's (considered by many the original) and E&J's
have jockeyed for postion of "best of the best". Right now,
E&J's has the clear edge. Some like Carmen's and Doug's, and
a handful of lesser-known places stretching from lower Sacramento
Street in Berkeley, down into Fruitvale and as far south as
Hayward. It's worth checking around now and then but for
reliable eating, the E&J's in Berkeley, and the one on Fruitvale
Avenue are right now first-rate.
So that's the picture as I see it. Believe me or don't. It's
the best, most righteous Q anywhere, ever. (I've never been to
Arthur Bryant's but those who have rank Oakland higher).
(And for those who really don't like sauce-based BBQ .. I've
seen people go into Flint's or EJ's and order their Q without sauce!
And they're pleased with it. I suspect it ranks up there with other
unsauced Texas Q; but I really don't know because obviously
I've never told them to "hold the sauce"...)
Steve
s...@bob.eecs.berkeley.edu
Mary Kay Kare <ka...@sirius.com> wrote:
> Anyone who recommend Everett and Jones has absolutely no
> understanding of what bbq is. The sauce is too sweet and the
> meat too tender--I suspect some form of wet cooking.
Just out of curiosity, which E&J's did you experience this
at, and when?
Both E&J's and Flints have varied in quality over time and among
locations. I've also sometimes noticed meat not cooked to the
desired state of dryness (particularly noticeable on the sliced
beef), but I haven't noticed this recently at, say, the E&J's in
Berkeley. They have a bunch of locations I haven't tried though.
As for the sauce, it does not seem too sweet to me. It definitely
is less sweet than, say, the sauce at Big Nate's or KC Bar-b-cue
in Berkeley (both of which have their followers, but the too-sweet
sauce is a turnoff). But it is not a vinegar-based sauce if
that is what you are after.
Steve
Mary Kay Kare
In article <fdpEn5...@netcom.com>, f...@netcom.com (Ciccio) wrote:
> ka...@sirius.com (Mary Kay Kare) writes:
>
> >Anyone who recommend Everett and Jones has absolutely no understanding of
> >what bbq is. The sauce is too sweet and the meat too tender--I suspect
> >some form of wet cooking.
>
> Yeah, Yeah, sure...That's what I heard when I went to Kansas City, KC
> has the best bbq, Calif. doesn't know what bbq is, yada, yada, yada.
> So off we went for bbq feed in KC....Sorry, Everett Jones kicks butt
> over anything in KC, even the almighty Bryant's.
>
> Also, I heard the same b.s. when I went to Texas. AND once again
> Everett and Jones is better. The sauce and meat are much better.
Well, this is obviously a matter of taste, and, as they say, de gustibus
non diputandum. However, almost all aficiandos demand smoked meat and
what I got at E&J wasn't.
Mary Kay Kare
> Mary Kay Kare <ka...@sirius.com> wrote:
>
> > Anyone who recommend Everett and Jones has absolutely no
> > understanding of what bbq is. The sauce is too sweet and the
> > meat too tender--I suspect some form of wet cooking.
>
> Just out of curiosity, which E&J's did you experience this
> at, and when?
The one in Pleasanton--some years ago now. I tried it several times and
it was always the same, so I never went back.
Michael C. Berch
Ciccio wrote:
>
> s...@bob.eecs.berkeley.edu writes:
>
> >Mary Kay Kare <ka...@sirius.com> wrote:
>
> >> Anyone who recommend Everett and Jones has absolutely no
> >> understanding of what bbq is. The sauce is too sweet and the
> >> meat too tender--I suspect some form of wet cooking.
>
> >Just out of curiosity, which E&J's did you experience this
> >at, and when?
>
> >locations.
>
> a guarantee that it will be top notch. Having eaten at E&J's as well as
> Flints for over 20 years I offer...that when the ribs are good, they're
> great as to others...when the ribs are bad...they're average.
Amen to that!
I can imagine that someone whose basic concept of Q is either the Kansas City
type or the Texas (e.g., Armadillo Willy's) type is going to be somewhat
confused by E&J's, which is a deep-South Black style with a molasses-based
sauce.
As for Pearl, I don't know what she's up to -- she opened the Pleasanton store
some years ago (reportedly at the urging of John Madden, who lived here in
Pleasanton at the time, and is a major E&J's fan), but it never did well; it
moved to Dublin to a lower-rent location, did even worse (so far as I could
tell), and has now closed (or moved somewhere else). Sigh.
To me, saying "the meat is too tender" in Q is like saying "the wine was from
too good a year" -- just love that smoky, slow-cooked Q, juicy and falling off
the bones. Mmmm.
Ciccio
s...@bob.eecs.berkeley.edu writes:
>Mary Kay Kare <ka...@sirius.com> wrote:
>> Anyone who recommend Everett and Jones has absolutely no
>> understanding of what bbq is. The sauce is too sweet and the
>> meat too tender--I suspect some form of wet cooking.
>Just out of curiosity, which E&J's did you experience this
>at, and when?
>Both E&J's and Flints have varied in quality over time and among
>locations.
First, call around and find out which E&J's Pearl is at...that's almost
a guarantee that it will be top notch. Having eaten at E&J's as well as
Flints for over 20 years I offer...that when the ribs are good, they're
great as to others...when the ribs are bad...they're average.
Ciccio
Ciccio
ka...@sirius.com (Mary Kay Kare) writes:
>Anyone who recommend Everett and Jones has absolutely no understanding of
>what bbq is. The sauce is too sweet and the meat too tender--I suspect
>some form of wet cooking.
Yeah, Yeah, sure...That's what I heard when I went to Kansas City, KC
has the best bbq, Calif. doesn't know what bbq is, yada, yada, yada.
So off we went for bbq feed in KC....Sorry, Everett Jones kicks butt
over anything in KC, even the almighty Bryant's.
Also, I heard the same b.s. when I went to Texas. AND once again
Everett and Jones is better. The sauce and meat are much better.
Ciccio
Ciccio
ka...@sirius.com (Mary Kay Kare) writes:
>Well, this is obviously a matter of taste, and, as they say, de gustibus
>non diputandum. However, almost all aficiandos demand smoked meat and
>what I got at E&J wasn't.
I guess the same goes for what is smoked...A few times over the years
I might agree with you about it not being smoked. But overall, I have
found it plenty smokey enough.
Ciccio
s...@bob.eecs.berkeley.edu
Mary Kay Kare <ka...@sirius.com> wrote:
> s...@bob.eecs.berkeley.edu wrote:
>> > Anyone who recommend Everett and Jones has absolutely no
>> > understanding of what bbq is. The sauce is too sweet and the
>> > meat too tender--I suspect some form of wet cooking.
>>
>> Just out of curiosity, which E&J's did you experience this
>> at, and when?
> The one in Pleasanton--some years ago now. I tried it several
> times and it was always the same, so I never went back.
Thanks. I've never been to the one in Pleasanton. Sounds like
they were using some inferior cooking method at that location.
I totally agree that if there is not a good infusion of smoke
into the meat during cooking, it is not good Q.
Steve
Ciccio
"Michael C. Berch" <m...@postmodern.com> writes:
>As for Pearl, I don't know what she's up to -- she opened the Pleasanton store
>some years ago (reportedly at the urging of John Madden, who lived here in
>Pleasanton at the time, and is a major E&J's fan), but it never did well; it
>moved to Dublin to a lower-rent location, did even worse (so far as I could
>tell), and has now closed (or moved somewhere else). Sigh.
Like I said, call around at E&Js and you'll find her. The Pleasanton rent
was wayyy too much for the operation. A phoney italian cuisine joint moved
in, which is what the Pleasanton area supports instead of good Q. There was
a fire at the Dublin location and E&J moved thereafter. Just as well, it
probably wouldn't have made it there either. Over the years I have seen many
good Q joints fold in the tri-valley area. The local populace favors the
Emile Villa genre. No bigee, a short jaunt over the hill to get some great Q
is well worth it.
Ciccio
Lawrence Wheeler
Is Flynt's still operating in Oakland/Berkeley?
--
Lawrence Wheeler
Dept. of Western Languages
Faculty of Humanites
Thaksin University
Songkhla, Thailand
http://www.geocities.com/thetropics/9632/
s...@bob.eecs.berkeley.edu
Greg Ellis <kce...@aimnet.com> wrote:
>I tried the Pleasanton place too, but was disappointed that they
>did not offer beef ribs. I had forgotten that this was E&Js; they
>closed many years ago.
So far as I know E&J (unlike Flint's) has never offered beef ribs.
>I tried their pork ribs, which seemed
>a little dry. But holy Toledo were they HOT! I had specified
>the hot sauce, and I like hot food, but they turned out to be
>painful for me to eat. Their mildest sauce then was probably too
>hot for the Pleasanton palate, which may be one reason they closed
>shop.
E&J's hot sauce has always been pretty damn hot. Flint's
hot sauce, back when Flint's was more consistent, was always
somewhere in between E&J's medium and E&J's hot, which
put it at the exact right level of heat for alot of folks.
Steve
Robert Lauriston
Good question. I live a couple of blocks away and drive past it all the
time. It's been closed for over a month now, but the phone hasn't been
disconnected.
It's Flint's, BTW, and it's just on the Oakland side of the border.
Peter MacLeod
a...@notsirius.com (alijah's da) writes:
>
> I'm surprised to have seen no mention
> of Doug's in this thread. Is it closed?
>
> If not, it used to be one of the best.
>
> adr
Doug's is still there. I haven't been there in a while, but you can
often smell it on 580 just before the maze, which is right above.
--Peter
Stas...@ix.netcom.com
alijah's da wrote:
>
> I'm surprised to have seen no mention
> of Doug's in this thread. Is it closed?
>
> If not, it used to be one of the best.
I was just there. Pretty good bbq. Also, they've got beef ribs for those
you like 'em.
Further north on San Pablo, in Berkeley, is KC BBQ. Try that one
sometime.
alijah's da
I'm surprised to have seen no mention
of Doug's in this thread. Is it closed?
If not, it used to be one of the best.
adr
Michael Good and JoAnn Close
Ah, a fun barbecue discussion. Here are my 2 cent replies:
dap...@best.NOcomSPAM wrote:
> Oh man, I coudn't disagree more... the BBQ Sauce
> at Willies (mild, not spicy) is the best I know of.
Yeah, but weren't you the guy raving about In-n-Out over in another thread
:-) ? I'd recommend traveling more to good barbecue areas in the country
if Willie's is the best sauce you've ever had. Kansas City wouldn't be a
bad places to start.
Mitch Sako <ms...@netcom.com> wrote:
> Well, I've had BBQ in Texas in the Dallas and Houston areas both and
> I really wasn't very impressed.
Well, where did you go? Certainly there is plenty of mediocre barbecue in
Texas like there are mediocre restaurants anywhere. Heck, if you're in the
Boston area, go to Redbones in Somerville and you'll have better
Texas-style barbecue than lots of places in Texas - and certainly better
than any place I've tried on the Peninsula. If you went to County Line, I
wouldn't be impressed either. If you went to Sonny Bryan's in Dallas or
Goode Co. in Houston and weren't impressed, then I know we likely have some
serious differences of opinion.
Steven Goodman <st...@ancore.com> wrote:
> Goldie's.
>
> It is quite good. Probably not as good as the best places in the
> bay area, but the best I know of near me. Little hole in the wall.
Unfortunately, it closed about a week ago, according to today's San Jose
Mercury News, as has another place in East Palo Alto, Dimples. The same
article mentions the EPA City Cafe, which I haven't tried.
eis...@slacvx.slac.stanford.edu wrote:
> You might want to check out the Central Texas BBQ in Castroville (not
exactly
> the Peninsula). I've found the brisket excellent there -- in the same
ball-
> park as what I've encountered in very limited experience in Texas. (I
was a
> bit less happy with their chicken.)
I also got some e-mail from an Angelo's fan who also recommended this
place. Sounds like a good one to try out when we're down that way!
Michael
eis...@slacvx.slac.stanford.edu
In article <6amh0g$g...@bgtnsc03.worldnet.att.net>, "Michael Good and JoAnn Close" <Good...@worldnet.att.net> writes:
> Ah, a fun barbecue discussion. Here are my 2 cent replies:
>
>>
>> It is quite good. Probably not as good as the best places in the
>> bay area, but the best I know of near me. Little hole in the wall.
>
> Unfortunately, it closed about a week ago, according to today's San Jose
> Mercury News, as has another place in East Palo Alto, Dimples. The same
> article mentions the EPA City Cafe, which I haven't tried.
>
> eis...@slacvx.slac.stanford.edu wrote:
>
>> You might want to check out the Central Texas BBQ in Castroville
> I also got some e-mail from an Angelo's fan who also recommended this
> place. Sounds like a good one to try out when we're down that way!
>
Excuse my ignorance, but what's Angelo's?
--
Unknown
Today's (Wednesday) Chronicle has a great big article on the subject,
broken down by county. Included in the article are comments on the
meat, sauces, side dishes, desserts. Prices and locations are also
included. Has anyone tried the BBQ joints mentioned in the article and
do you agree or disagree? Did they miss any gems?
I'd like to see this discussion stick closer to home, because I'll have
a better chance to actually taste what you are discussing. I find the
topic wandering off to mediocre joints in other states sorta like me
lamenting that I can't find a good taqueria in San Diego (talk about
mission: impossible!).
```````````````````````````````````````````````````````````````````````
On 28 Jan 1998 05:51:12 GMT, "Michael Good and JoAnn Close"
<Good...@worldnet.att.net> wrote:
>Ah, a fun barbecue discussion. Here are my 2 cent replies:
>
>dap...@best.NOcomSPAM wrote:
>> Oh man, I coudn't disagree more... the BBQ Sauce
>> at Willies (mild, not spicy) is the best I know of.
>
>Yeah, but weren't you the guy raving about In-n-Out over in another thread
>:-) ? I'd recommend traveling more to good barbecue areas in the country
>if Willie's is the best sauce you've ever had. Kansas City wouldn't be a
>bad places to start.
>
>Mitch Sako <ms...@netcom.com> wrote:
>> Well, I've had BBQ in Texas in the Dallas and Houston areas both and
>> I really wasn't very impressed.
>
>Well, where did you go? Certainly there is plenty of mediocre barbecue in
>Texas like there are mediocre restaurants anywhere. Heck, if you're in the
>Boston area, go to Redbones in Somerville and you'll have better
>Texas-style barbecue than lots of places in Texas - and certainly better
>than any place I've tried on the Peninsula. If you went to County Line, I
>wouldn't be impressed either. If you went to Sonny Bryan's in Dallas or
>Goode Co. in Houston and weren't impressed, then I know we likely have some
>serious differences of opinion.
>
>Steven Goodman <st...@ancore.com> wrote:
>
>> Goldie's.
>>
>> It is quite good. Probably not as good as the best places in the
>> bay area, but the best I know of near me. Little hole in the wall.
>
>Unfortunately, it closed about a week ago, according to today's San Jose
>Mercury News, as has another place in East Palo Alto, Dimples. The same
>article mentions the EPA City Cafe, which I haven't tried.
>
>eis...@slacvx.slac.stanford.edu wrote:
>
>> You might want to check out the Central Texas BBQ in Castroville (not
>exactly
>> the Peninsula). I've found the brisket excellent there -- in the same
>ball-
>> park as what I've encountered in very limited experience in Texas. (I
>was a
>> bit less happy with their chicken.)
>
>I also got some e-mail from an Angelo's fan who also recommended this
>place. Sounds like a good one to try out when we're down that way!
>
>Michael
>
Robert Lauriston
David Braun
On 21 Jan 1998 18:11:39 GMT, s...@bob.eecs.berkeley.edu wrote:
(snip)
>Both E&J's and Flints have varied in quality over time and among
>locations.
Ain't it the truth!
I maintain that Flint's, on a good day, is (was) some of the best Q
around. The sliced beef, with its crunchy burnt ends, was excellent.
Personally, I like that dark sweet kind of sauce.
Today I hit Memphis Minnie's, and tried their 18-hour-smoked brisket.
Outstanding. Very tender and smoky. I didn't care for the sauces,
although the mustardy one was OK in very small doses. I really didn't
want to cover up the smoky taste of the meat.
DAVID BRAUN
brau...@hooked.net http://www.hooked.net/~braunink/
David Braun Photography
Specializing in groups of all sizes--Conferences/Special Events,
Corporate/Industrial, Editorial, P. R.
Rich Tester
eis...@slacvx.slac.stanford.edu wrote:
> In article <34C0DC...@aimnet.com>, Greg Ellis <kce...@aimnet.com> writes:
>>>
>>> Can anyone recommend a place on the Peninsula where we can get good
>>> BBQ? Someone told me that "Windy City" in San Mateo was worth a try,
>>> but we were disappointed, to say the least. Any other ideas?
>>
There was a pretty good list of bbq places in the food section of the
chronicle on Wednesday, Jan. 28. For the Peninsula it lists:
Armadillo Willies Real Texas BBQ Los Altos (650)941-2922
Barley & Hopps, San Meteo (650)348-7808
The House of Catfish and Ribs, Daly City (415)997-3700
MacArther Park, Palo Alto (650)321-9990
Redneck Earl's Cowboy Takeout, San Meteo (650)341-3834
S & B Soul Food, San Meteo (650)344-5109
Windy City Chicago-Style Pizza, San Meteo (650)591-9457
The article has a little reveiw of all of these, pricing info, addresses
and such. Enjoy.
--
I'll talk to ya later.
Richland W. Tester (Currently doing chemistry for food....well, money to
buy food anyway)