Brisket slow cooked with red oak and hickory, with Cowboy BBQ sauce, served on a fresh roll, side of Southwest macaroni salad. $11.95 The Cowboy Way BBQ, Palm Springs CA
OMG, I’ve found my go-to BBQ place in Palm Springs! The food here was amazing and very reasonably priced. The brisket was tender and smokey and the BBQ sauce was delicious. The light, spongy roll reminiscent of sliced white bread worked perfectly in this sandwich. The macaroni salad was unique, but I actually liked it. NOMS!
Marin Sun Farms beef brisket, cherry tomato conserva, lemon aioli. $10 Il Cane Rosso, San Francisco CA
Mmm, I really liked this sandwich. All the ingredients were SO tasty, but I just wish they had used a slightly softer bread. This one was really crispy and dense and it took quite some effort to chew through. But paired with a yummy beer and sitting outside on the water, I really couldn’t complain too much! 🙂
7×7 Magazine’s The Big Eat San Francisco: 100 Things to Eat + Drink Before You Die – 2010
Rayon Vert Belgian-style pale ale. $5
Lamb’s ear flowers (Stachys byzantina, Lamiaceae), Embarcadero with the Bay Bridge in the background.
EW, these hush puppies were overcooked and super greasy! They were probably some of the worst hush puppies I’ve ever had. The braised beef sandwich was pretty good though, thankfully. The meat was tender, juicy and flavorful.
White tulip flowers (Tulipa sp., Liliaceae), Renton.
Three little sandwiches: barbeque pulled pork and cole slaw, beef brisket with chimichurri sauce and caramelized onions, and smoked chicken with lettuce tomato and aioli. $7.95 The Dancing Pig, San Francisco CA
The overal theme of these sliders was that the proteins were dry. The flavor combinations should work beautifully but the execution needs to improve. I will say that the price point is very good at The Dancing Pig! The food just needs a little refinement.
Pink and orange Lantana camara (Verbenaceae), 17th Street. I love that the lantana is still covered in morning dew. Simply beautiful!
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!