I'm a huge BBQ lover.... I'm very particular.....I'm a firm believer in the dry rub..... and I'm an east coast Southerner.
That being said... I've been searching for GREAT BBQ in town..... I haven't found THEEEE spot yet...... but this was my first trip to Uncle Andres.
1/2 rack of baby backs, beans and greens. ( I was raised right)<G>
I wish I had asked him to leave the sauce on the side. Then again..... their rub is a Texas/ California sort of affair....(why? because of the chili powder note in the rub... not my favorite thing at all.) The sauce wasn't great... kind of forgettable..but not a corn syrup travesty either.
The sides...... the sides!!! Down home styrofoam road side perfection... i say this in a good way. You don't want sophistication in a dish served with plastic.... it should have it's own situational etiquette of flavor and roots.
The collards were tender and loaded with white pepper and vinegar but not too tart and dotted with green peppers. Awesome.
I said "beans and greens" and he asked "baked or black eyed"- I said "surprise me."
He gave me baked....and they rocked.... sweet and perfect and pure...brown sugar sweet.... and a bit smokey..no need for anything else in them... no bacon flecks or porkbits needed or wanted.
The rub and sauce were pretty salty and not a sweet note lingered in either..... so the pot liquor in the beans was the perfect sop to dip the meat in.
( I'm more a fan of purist rub and either sweet hickory or good ol vinegar sauce)
I'll have to go back and try the yams, the gumbo on fridays and the beef ribs.
Long lost friends I ran into as I waited for my dinner swooned talking me up on the beef ribs.
I wish they served green beans like they do at Mr. Cecils.....
my chocolate chip cookie was sad..... wrapped in saran wrap.....
very defunct looking sweet potato tartlets held hostage in saran wrap as well.....
I longed to see real southern desserts..............like i bake.....
I just gotta open my own danged place..... a girl can dream.....
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