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No Goat at Doug's

Shepherd B. Goode | Feb 8, 200209:38 AM

Too hard to get any more, she said. So I figured, the lamb instead. Don't care that much for lamb, but I wondered if the slow smoking would help. Sauce on the side, potato salad and beans.
First, a word about Doug's beans. What they are is, barbecue cassoulet. More meat in there than in a rib sandwich. I snarfed 'em down before I even touched the lamb. The meat, mostly ate it without sauce, was OK, no lanolin flavor, not real distinctive. This cut was ribs, just like pork ribs, tender and moist on top, more chewy (the way I like it) in the lifters (or whatever those flaps of meat under the ribs are). All things considered, a little too greasy for me; could only eat less than half the order. Washed it down with an acceptable Shiraz, Milburn Park 99.
The sauce, like you care, was a lot better than I expected. Doug's sauce used to be heavy on the tomato base and maybe mustard. This stuff was more in the black coffee and molasses range I prefer. No heat, though.
So last night I made halushki, and threw in the rest of the lamb meat, and finished the Shiraz, and it was good. Next time, I'll try the brisket, and get a quart of those beans.

Doug's Barbrcue
3600 San Pablo Avenue


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