Some BBQ places have a reputation that precedes them. Others, you just kind of drive by a bunch and decide it’s time to pay a visit. Porkopolis in Scottsdale is the latter, and I finally decided to pay that visit. I was greeted by possibly the friendliest waiter a BBQ restaurant has ever seen and the scent of smoke and meat juices.

After enlisting the assistance of the waiter, I ended up ordering the 3 Meat Platter with the baby back ribs, pulled pork and burnt ends (which is an option even though the menu doesn’t say so!) It was tough deciding between the burnt ends and the brisket, but I felt confident in my decision. I also opted for mac and cheese and mashed potatoes for my sides.

The platter was nothing short of massive, and the ingredients in the platter were also huge. And yet, somehow a couple of pickles managed to squeeze onto the plate and taint the mashed potatoes. I pushed them away, but was unquestionably disappointed to find there was one or two lurking beneath the potatoes. I tried to move on to the rest of the food and the mac and cheese really helped me through that tough time. It was cheesy, stretchy and had just the right amount of char on top.

Of the meats, the pulled pork was the best. This was weird to me because usually I simply don’t love pulled pork. However, it was juicy, smokey and flavorful. I was expecting the burnt ends to be the best, and they were quite good, but just not as delicious as they could have been. The baby back ribs were of the fall off the bone variety and I don’t care what some people say, I love that. The mashed potatoes were…mashed potatoes. No complaints, but nothing special.

I would definitely make my way back to Porkopolis for that pulled pork. I mean, it’s in the name and it makes sense. I’d switch a couple of other things around as well, but would expect that nothing would be less than “pretty good.” Porkopolis may not be a real city, but it still has all of the amenities I need.

There are certain aspects of the Phoenix area that are tough to get used to. Not in the sense that they are bad in any way, just that they are different. You see, I spent much of my life thinking that good food is a pretty rare find in a strip mall or as a standalone building in the parking lot of a strip mall. But, when a city is basically all strip malls, the good food simply has to be there. Thus, while my expectations of BBQ spots are generally a bit less pristine than a strip mall, I couldn’t pass up the chance to check out Naked BBQ in Scottsdale.

Of course, Naked BBQ had the added bonus of being the second location, so I assumed they already had a fair idea of how to smoke some meats. When we arrived, the guy behind the counter told us they were running a Beef Rib special, that it was the best thing they had and that it was like eating a dinosaur bone. I figured he meant something along the lines of sauropod as opposed to the velociraptor (basically the dino equivalent of a faster turkey). This also came with two sides and I got the mac and cheese and convinced them to let me get banana pudding as my second side because it was the same cost.

To start with, the rib (yes, it was literally just one rib) was nothing short of incredible. It was also on the sauropod side of of the dinosaur spectrum. The meat had just enough smokiness to it to bring out the savory flavor and just enough fat to blow away my taste buds in a logarithmic fashion. The meat was easily pulled apart with a fork and could have easily been sliced with a butter knife you can learn more at https://www.wetheknives.com/best-damascus-chef-knives-review/. I was also recommended the horseradish sauce to dip and it went perfect if used in moderation. The hot BBQ sauce and the regular BBQ sauce also got the job done in terms of adding a bit of taste, but there was so much flavor in the meat that there really wasn’t a need.

The mac and cheese was also a really solid addition to the meal. It was plenty creamy and cheesy, but took a definitive backseat to the main course. The banana pudding was actually a bit disappointing. I am by no means a banana pudding aficionado and am perfectly happy with Jell-O Pudding, but this actually tasted like Jell-O Pudding and I could have just made that at home.

Dessert aside, this was one delicious meal. And, perhaps more importantly, it helped me in my continuing quest to set aside restaurant prejudice and be a real Phoenician.

It’s hard to make BBQ trendy. It is inherently something that people have very specific expectations for, and anything “new” and good is almost always a minor tweak that makes a real difference. So where can innovation come from? Booze. At least that’s what Bootleggers BBQ in Phoenix was thinking, offering a pretty snazzy modern divey bar that also serves up BBQ. It’s like a gastropub meets a BBQ spot and I was eager to see how the meat would hold up.

So, after a couple of beers, we went with the BBQ Sampler for Two. This came with pulled pork, brisket, a hot link, turkey and two St. Louis Ribs. There were also tortillas for some reason and some cole slaw. When it arrived, it looked mighty pretty. I dug right in and was happy with the results. By far my favorite was the brisket, which was juicy, smokey and super tender. In fact, there wasn’t really anything to complain about for any of the meats. Even the hot link, which can often be hit or miss, was solid if not exciting. They used an amazing small wood stove to cook efficiently.

Truthfully, I would have been happy with pretty much any of these meats as my full meal (except maybe the turkey, but that’s more personal preference than anything else). And yet, after I downed half the platter I wanted some mac and cheese. So I ordered it and have to say it didn’t impress me. Just ho hum flavor and simply not cheesy enough for me. Perhaps that is why the sampler didn’t come with a side, but I still would take the good main course over the side on almost any day.

Bootleggers was an impressive, if not overly exciting meal. But having that bar was a great touch, because I got to drink Bell’s Two Hearted Ale and it’s hard to go wrong with that. I’d definitely be willing to make Bootleggers BBQ a regular BBQ stop.

BBQ is pretty much the best. But the Bay Area is a long way from where the best BBQ is supposed to be. Yet, while there for a quickie trip I made my way to 3 Pigs BBQ in San Carlos. The place definitely has a rustic feel, with an homage to the southern source of great BBQ in the form of an American flag made from Bud and Bud Light beer cans. It seemed like my kind of place and I set to work on ordering.

I opted to split a couple things with my buddy. The first was a half rack of St. Louis ribs. The ribs came out pre-sliced and followed the mantra of “ribs shouldn’t be fall off the bone.” I prefer them at least a bit more tender, but they had a good, smokey flavor and went well with all of the BBQ sauces provided by 3 Pigs.

We also split a Chopped Brisket Tray, which came with two sides and corn bread. For the sides we went with chili and mac and cheese because chili and mac and cheese. Duh. Unfortunately, the highlight of this tray was everything except for the ribs, which is definitely not what you want to say at a BBQ spot. The brisket was flavorless and simply not as tender as brisket should be. Not even the sauce could salvage the brisket, but at least I had the sides. The mac and cheese was great, with bread crumbs on top to for crunch and despite lacking in creaminess, there was plenty of cheesy flavor. The chili was also pretty solid and was a much better use of the brisket than the actual brisket. Oh, and the corn bread was plenty moist, fluffy and corny.

So, while the ribs were better than the brisket, 3 Pigs BBQ was nothing to write home about. That’s why I am writing about them in a blog, because home just wouldn’t care.

What is Montrose? For the first 6+ years I lived in LA I probably would have answered that it is some sort of mythical creature composed of combining a mongoose with an albatross. The fact is that it is neither. Instead, it is a town up near Pasadena, built into the foothills of the San Gabriel Mountains. And in that town is a restaurant called Zeke’s Smokehouse.

Zeke’s, as you might imagine, is a BBQ spot and usually if I don’t know what a BBQ place specializes in I have to go for a platter. Fortunately, the wife was game and we ordered up Zeke’s Combo for Two. This came with some white or dark chicken, Kansas City Spare Ribs, brisket and a hot creole link with three sides. We went with the mac and cheese, plus sweet potato fries and slaw for the lady because I would never make that mistake.

It turned out that Zeke knows how to cook up some pretty good BBQ. I was a big fan of the chicken, which was smokey and moist, and the ribs, which fell off the bone as they should have. The brisket left a bit to be desired, as the flavor was funky in a bad way and simply was not the moist and tender type of brisket I have come to know and love from other spots. The creole link was pretty solid, but I’m one of those people that doesn’t quite understand the point of random links with BBQ when I could just have more ribs instead. The mac and cheese was a little disappointing as well, but certainly nothing to complain about.

In all, Zeke’s did me pretty well. It’s not my favorite BBQ in the area, but variety is the spice of life and I fully expect to get back again soon to get busy with some ribs.

When you travel for business, you don’t really stop to think about just how much food you’re taking in. Thus, I felt it necessary to follow up my first BBQ dinner in Alpharetta, Georgia with another one. This time I went to ‘Cue and split ribs and brisket in an attempt to get enough meat to compare to the night prior at Smokejack.

So let’s begin with those ribs. They fell off the bones like nobody’s business, as in when I tried to pass half of the slab to my eating companion I failed because the whole thing just fell apart. Yet, as tender as they were, I felt that the rub was not as good as the night before.

As for the brisket, it was decent, but really nothing special. I have high brisket standards and this one was just kind of eh. Regardless, the spicy vinegar sauce ‘Cue had was fantastic. It was one of a few different choices and it easily took the brisket and ribs to the next level.

Now you may be wondering what sort of delicious side that piece of bread seems to be hiding. Why, it’s none other than Mac and Cheese, or as the menu calls it, “Creamy Macaroni and Cheese.” This stuff lived up to its billing and had a nice crispy crust to it to go with the creaminess. There was a thought and care that went into the mac and cheese, and that went appreciated.

Yet, when it came to the end of the meal I couldn’t help but feel if I had only one BBQ meal to eat in Alpharetta it would be Smokejack. Perhaps it’s only because I tried them out first, but the combination of greater meats and nearly-as-great sides just did it for me.

Alpharetta, Georgia isn’t exactly a food blogger’s destination of choice. Yet, when the day job sends you off to such an exotic place, you make do. And that’s what I did when I made my way to Smokejack, a BBQ that I hoped would represent The South well. Smokejack is located in what can best be described as Alpharetta’s Main Street (because it is), and while all the other restaurants nearby looked good, Smokejack just drew me in.

Fortunately, I was with a fellow BBQ lover and we proceeded to order the biggest platter possible to split. It was called The Jack and came with 1/4 lb. pulled pork, 1/4 lb. burnt ends, 1/4 roasted chicken, 1/4 rack spare ribs, 1/4 rack baby back ribs and 4 sides (I suppose to keep the 4 theme going). We picked Mac and Cheese, Pimento Cheese Grits, Baked Beans with Bacon and Corn Pudding for our sides, because we had no need for greens.

Yet, Smokejack seemed to disagree, because when The Jack arrived, it cam with a boatload of pickles tossed in one corner. I did my best to ignore these as I dug into the meat. While each item seemed to borrow BBQ styles from other places, they were all great. The Memphis-style spare ribs were fantastic, as were the baby back ribs. The burnt ends probably could have been a bit more tender, and the pulled pork could have used more flavor, but then again the rubs were so great on the ribs that the pulled pork probably would have tasted better on its own. The chicken was even pretty good, and super juicy.

As for the sides, I was pleased with all of them. The baked beans did not fall into the nasty habit of being overly sweet and the mac and cheese didn’t amaze, but still tasted solid. The pimento grits were probably my favorites, being creamy, textured and flavorful.

I left Smokejack packed to the brim, and happy with the quality as well. Atlanta locals may not think Alpharetta has good BBQ, but this transplanted Los Angeleno was impressed.

For our last night in Portland we went out big, heading to Tasty n Sons. Our waitress tried to make the claim that the food was meant to be shared by the table like tapas, but everything seemed like an entree and that really seemed like a ploy to get us to order more food. Thus, my buddy and I decided to go splitsies and then decide whether sharing was the right course of action.

We started off with Mary’s Fired Chicken and went with hot instead of Chesapeake Bay-style, which I assume would have meant Old Bay seasoning? The hot was a sort of cayenne powder instead of sauce, which was unique and worked well with this chicken. It seemed to have been randomly tossed upon the chicken, but it got the job done. The batter was really delicious and the chicken was perfectly tender. Moreover, there was a mix of boney and boneless chicken and it was all equally good.

We also had the Spicy BBQ Pork Ribs, which were also different than the kind of ribs I usually go for. Unlike the slow-smoked variety, these were not fall-off-the-bone ribs and instead relied on the sauce to deliver. That sauce was a nice mix of spicy and sweet that I definitely enjoyed. I’d still choose smokey first, but that doesn’t mean it’s not worth trying such ribs. Also, bonus points for the thick slice of bread on the bottom picking up extra juices.

We did end up sharing a rib or two and a piece of chicken or two, allowing us the opportunity to try other people’s food as well. I can’t really speak to anything in particular, but I can say that everything I tried was delicious and worth ordering. Tasty n Sons indeed.

Bludso’s in Compton is very often hailed as the best BBQ in LA. Yet, for some reason, a number of people find it difficult to make it to that part of town. Thus, Bludso’s spun off into Hollywood with a bar and que concept that creatively includes a bar along with BBQ. In other words, my long-awaited trip to BBQ heaven (and possibly like real heaven) in Compton was put on hold to make the trip to Hollywood.

Bludso’s considers itself to be Texas-style, which means that the dry rub and smokiness is supposed to be much more important than the sauce. Our waiter made this very clear and we had absolutely no issue with it, while still asking for both the regular and hot BBQ sauce just in case.

We ordered a half rack of pork ribs, a half pound of brisket (not the lean Hollywood stuff), a Texas Red Hot and that side of collared greens was just for my buddy, don’t worry.

For starters, the brisket blew me away. It was so unbelievably juicy and smoky, with glistening fat that packed flavor rather than distracted from the meatiness. There was truly no need for the BBQ sauce with this brisket, which left me drooling for more.

The ribs were also great, but not nearly up to the level of the brisket. This is either a slight to the ribs or a glowing endorsement of the brisket, but either was I couldn’t complain. The meat did a mighty good job of falling off the bone and they were quite meaty. Again, these did not need sauce, but a little touch here and there really took these ribs to another delicious level.

The Texas Red Hot was, well, a Texas Red Hot. It wasn’t bad, it was just exactly what you would expect from a solid beefy Red Hot. I’d take more ribs or brisket over that any day.

Ultimately, the food at Bludso’s was a resounding success. I fear I have eaten the greatest brisket in the world and that I will be searching the world forevermore to find some better, but that is a worthy quest and a worthy result of a meal from Bludso’s. Now, to see if the original Compton location can do any better…

South Pasadena is a unique place. As a wholly independent city, it’s often thought of as a more hoity toity part of the area. Yet, it retains a charm that is distinctly “main street.” The part of Fair Oaks that runs through town features a pharmacy straight out of a Norman Rockwell painting, but more importantly it has Gus’s Bar-B-Q, which has been around since 1946.

The style of the place is like an old diner, but the smell says it is definitely a BBQ joint. The staff was incredibly friendly and helpful, pointing me away from the brisket (which was apparently not great) and toward the Ribs & Chicken Combo. This came with a choice of smoked or fried chicken and baby back or spare ribs. It also came with two sides. I opted for the fried chicken and spare ribs, then mac and cheese and jalapeno cheddar grits and could hardly wait.

The result was a beauty. Although I had been warned, the fried chicken was boneless, which was new and different and made it twice the size of the ribs. The ribs were slathered in a bit of the BBQ sauce, but I added some more of the three flavors (normal, spicy and vinegary) offered at the table and they were all good. The ribs came right off the bone and while they weren’t too big, they were packed with perfect smokey flavor.

The breading on the fried chicken was tasty, but wasn’t as spiced as some can get. Considering this was a BBQ place it wasn’t a problem, as I was able to dip the chicken in various BBQ sauces. Due to the lack of bones, there were a few strange bites of cartilage, but overall I could not complain.

As for the sides, one can obviously never get enough cheese and this held true at Gus’s. The mac and cheese was very solid and much more cheesy than creamy. The jalapeno cheddar grits, though, shined above the mac just due to a perfect blend of flavor and texture. This is not to say the mac and cheese was bad, it’s just that it wasn’t special like the grits were.

Overall, though, Gus’s did not let me down. There’s a reason it has been around for 70 years and it’s not because it serves bad food. It may be lacking some of the charm that you typically find at BBQ spots off the beaten path, but it more than makes up for that with its great service and food.