Three meat combo – Home Team BBQ

Posted on June 8, 2012 by vicentesf

Three meat combo - Home Team BBQ
Smoked pulled pork, 1/4 chicken, 3-4 ribs, mac and cheese, poppy seed slaw, cornbread muffin. $16.25
Fiery Ron’s Home Team BBQ, Charleston SC

Mmm, so good! I’m a sucker for pork ribs and these taste great. Actually, the chicken and the pulled pork were also very good. The mac and cheese was perfect, so cheesy and just the way I like it. The coleslaw was light, perhaps on the runny side but yummy. And the Alabama white sauce is amazing!

SweetWater 420 Extra pale ale - Home Team BBQ

SweetWater 420 Extra pale ale beer. I’m not a huge beer fan but this tasted great with the bbq!

Sauce bottles - Home Team BBQ
Bbq sauce bottles. They’re all different tasting and pretty good. The “hot” bbq sauce is not hot at all though. Maybe Southerners have a different spice gauge? And I’m not a big mustard based bbq sauce guy so I didn’t use much of it.

Circular Congretional Church and Cemetery

Circular Congretional Church and Cemetery. This is a beautiful church in the middle of the downtown historic district. I’ve never been inside, but the graveyard in the back is pretty cool.

Korean spare ribs – Wang’s in the Desert

Posted on April 5, 2012 by vicentesf

4 pieces of bite size pork ribs braised in a soy bbq sauce. Served with tangy Korean cole slaw. $9
Wang’s in the Desert, Palm Springs CA

These were sticky, sweet, salty, and absolutely delicious! Among all the small plates we tried, this was the most substantial. I love pork ribs and these did not disappoint!

Baked bbq pork bun – Tung Sing Restaurant

Posted on April 3, 2012 by vicentesf

Project 365: Day 82

It still feels weird to be back to work and not on a warm sunny cruise ship. I’m stressing out already because I just found out that I have to go to Charleston for 2 weeks in both April and June to teach a course. ARGH! I leave in a week and haven’t received much information on the course and logistics. Oh well, gotta make it work! This means that between all my other travel, I’ll only be at the office for 2 days in April. That’s realy weird for me!

I love bbq pork buns and while this one was quite large, the meat to bun ratio was not what I wanted. It had SO much bun and not enough yummy bbg pork. $1.95
Tung Sing Restaurant, San Francisco

BBQ baby back ribs – Tyler Florence Rotisserie

Posted on March 10, 2012 by vicentesf

Project 365: Day 61

Flew back from Ohio through Chicago this morning. Caught a 9am flight and was able to get back to San Francisco before 1pm and was able to squeeze in a few hours of work before the day was over. Love visiting Codes, but also glad to be back home.

BBQ baby back ribs Tyler Florence Rotisserie

With a macaroni with local cheeses and sauteed green beans. $13.50
Tyler Florence Rotisserie, SFO San Francisco

I love Terminal 2 at the San Francisco International Airport. It’s small, clean, and has amazing food options (for an airport). These ribs were tasty and reasonably priced. I really enjoyed the macaroni and cheese with the chunky bread crumb topping. The green beans – not so much.

Menage a trois sandwich – Ike’s Place

Posted on February 29, 2012 by vicentesf

Halal chicken, real honey, honey mustard, bbq, pepper jack, swiss, cheddar, lettuce, tomato, dirty sauce on Dutch crunch bread. $11.11
Ike’s Place, San Francisco

Ok, normally I’d be bitching and moaning about a sandwich that costs more than ten dollars, but the sandwiches at Ike’s are pretty large and super tasty! They have SO many sandwich options, that you should definitely go online and choose what you want first before heading over since they don’t post all the options at the store.

This sandwich was REALLY good! I loved the halal chicken with the honey, honey mustard, and bbq combo! Throw some dirty sauce in there and you’re in sauce heaven!

7×7 Magazine’s The Big Eat San Francisco: 100 Things to Eat + Drink Before You Die – 2010

Birria seca – San Jalisco

Posted on January 24, 2012 by vicentesf

Barbecued goat served dry and accompanied with onion, cilantro, lemon, and Mexican style rice and refried beans. Served with a side of corn tortillas. $10.95
San Jalisco, San Francisco

I decided to order the goat, which I’ve never had a restaurant (that I can remember). We grew up butchering goats for family parties. I was feeling adventurous and curious so I chose the birria. Tasting it immediately brought me back to my childhood – that’s exactly how goat tastes! I haven’t had it for SO long but the flavor of it was familiar. I liked it! Lemme also add that the refried beans were amazing!

Chips and salsa. The salsa started out a little tomato-y which I don’t really like, but it had suck a lingering heat to it that I ended up loving it!

BBQ pork – Hahn’s Hibachi

Posted on December 9, 2011 by vicentesf

“Thin sliced pork, marinated and sizzled on the grill. If it ain’t sizzled it just ain’t right! A tasty favorite here at Hahn’s! Our pork fans go crazy over this dish. Used by Pork Phobic Group Therapy facilitators to show those folks that have an irrational fear of pork that pork is good, pork is friendly, and pork is tasty! Nice Pork!” Served with steamed rice, fresh cucumber salad, kim chee and sprouts. $10.50
Hahn’s Hibachi, San Francisco

Although the menu description is a bit ridiculous, this huge pile of meat is pretty tasty! I have no idea what the brown sauce is that they ladle on top of the bbq pork, but it’s pretty good. I guess you can’t go wrong with gravy. I also love the pickled cucumbers that comes with the dish. The pork is sliced pretty thin so it’s very tender and has a great smokey flavor. When you see this on the menu, don’t expect it cooked bulgogi-style!

Beef brisket platter – Smokin’ Warehouse Barbecue

Posted on November 20, 2011 by vicentesf

Slowly smoked and cooked for 10 hours, topped with their house BBQ sauce. Ordered with potato salad, steak chili with onions and cheese, and cornbread. $11.95
Smokin’ Warehouse Barbecue, San Francisco

This brisket was cooked for 10 hours, and it tasted like it! The beef was SO tender and flavorful. I’m not a big potato salad fan, but this tasted pretty good. The chili was rich and tasty as well.

Pork ribs platter – Smokin’ Warehouse Barbecue

Posted on November 20, 2011 by vicentesf

Slowly smoked and finished with their house BBQ sauce. Ordered with mac and cheese, baked beans with pork, and cornbread. $13.95
Smokin’ Warehouse Barbecue, San Francisco

I love BBQ, that this was some pretty good BBQ ribs. It had a great smoky flavor and it was SO tender. The macaroni and cheese was such a guilty pleasure. It had the color and texture reminiscent of those from elementary school cafeterias. And that’s not a complaint! It was so yummy!

Diet coke.

BBQ pork spareribs – Ton Kiang

Posted on October 10, 2011 by vicentesf

You can’t really mess up Chinese bbq pork spareribs, right? I mean all you have to do is marinate it, cook it, and voila – deliciousness! Not so. You certainly can make them really boring and forgettable. And Ton Kiang succeeds in doing this, sorry. There was very little flavor in these ribs, and even the fat was somehow bland if that’s possible. This is also one of their larger dishes you it’s gonna cost you more $$. Take my advice, don’t pull this one off the roving trays.
Ton Kiang, San Francisco

7×7 Magazine’s The Big Eat San Francisco: 100 Things to Eat + Drink Before You Die – 2010, 2011, 2012

Cha siu bao – Clement Restaurant

Posted on August 13, 2011 by vicentesf

Bbq pork bun. Cantonese steamed bun filled with slow roasted pork tenderloin in a salty sweet, bbq sauce mixture.
Clement Restaurant, San Francisco

I love dim sum, and I love bbq pork buns whether steamed or baked! I didn’t know they use different doughs depending on whether they are steamed or fried, but it makes sense. The filling is always SO good! The bbq bun from Clement Restaurant had the thickest bun I’ve ever tried, and I admit that I wasn’t a fan. For me, the bun is there to hold the delicious filling together and there was just too much of it here.

* Also spelled “char siu bao” among others.

Chinese BBQ platter – Mission Chinese Food

Posted on August 8, 2011 by vicentesf

Smoked beef brisket, pork trotter and hot link with smoked cola BBQ sauce. Side of pickled cucumbers, onions and jalapenos.
Mission Chinese Food, San Francisco

I randomly read on Eater.com that Danny Bowien, the chef at Mission Chinese Food, had acquired a smoker and was going to start having bbq on the menu. So I HAD to order the Chinese bbq platter when I finally saw it on the menu. I must say that the brisket tastes pretty amazing with a great smoky flavor and oh so tender. The hot link was ok, didn’t taste very different from others I’ve tried. I was pleasantly surprised how much I liked the pork trotters – very flavorful. I was afraid that I wouldn’t like the texture of the skin, but I hardly noticed it from the rest of the meat. And of course, the homemade pickles were great!

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