Highlights:
- Best restaurant BBQ I've ever had in California
- Somebody in the kitchen has been to Texas a time or 2
- Smokiness slightly toned down for the local clientele
- The adjacent brewery is a big win
- Brisket:
- Based on my voyeurism into the kitchen, I don't think they process them as whole packers - I think they are cutting off the flat and the end of the point, and just serving the relatively easier middle part of the overlapped point & flat. I don't have a problem with that - smart business if it works. Just something I noticed.
- Texture and tenderness were SPOT ON - as good as my best ever
- I definitely expected more smokiness - I think they toned it down for the California customer base.
- Chili
- This is where they put the rest of the brisket - awesome Texas (no bean) chili with plenty of shredded brisket
- Did I mention it was really good? Get extra to take home for leftovers. Eat it alone, or put it on baked potatoes or chili dogs.
- Sausage
- Excellent. As good as I've had in TX, OK, KS, MO, etc. I don't know if they make it or buy it, but I want their recipe.
- Ribs
- Very good texture, flavor, and tenderness. For South OC, it's amazing, but for the country as a whole, it's just slightly above average.
- Sides:
- Potato salad is on point - nothing special, but not disappointing
- Slaw: sorry - you lost me. Don't say "slaw" at a BBQ joint and then serve me a "salad". Slaw is cabbage coleslaw, salad is salad.
- Beer
- I don't know if the adjacent local brewpub is operated jointly, but it's a big win. Great beer.
SJC: the Austin of the coast.
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