Restaurants & Bars

Heaven's Dr. Biggles ! Rick's Quality Meats bbq smoked pork sandwich

rworange | Jun 13, 200507:02 PM     2

In a query about where to find roast beef in the East Bay, Dr. Biggles mentioned a meat market in El Cerrito (Two blocks from the BART station).

He didn't give the address, so I did a search and came across some loving tributes to Rick's house smoked meats and that BBQ pork sandwich.

I gotta tell you I'm eating it now and insanely satisfied. Super thin ham-like pork shoulder nicely dressed with smokey bbq sauce, a thin layer of cheddar and a touch of thin pepporoni.

There's meat and fish smoking done at the store on Thursdays. Rick smokes up a lot of meat on that day, so it usually lasts the week. The man at the counter said that the smoked salmon is excellent. He also mentioned ribs. There were still some smoked chickens in the meat case.

Searching around on Biggles blog I found that Rick's does a 10-12 hour smoked brisket occasionally. Rick seems to have some meats du jour and one time it was smoked Italian sausage. Hard to believe, but while EATING my Ricks sandwich I was salivating over the Italian sausage pictures.

Then there was the week Rick's smoked up some Kwolinguia a German/Portuguese sausage combo.

I'm a little confused about the blog linking policy so I'll do a separate post about that. If it's not ok, just delete. There are some mighty fine pictures of the meats, Rick and the smoker though.

Located inside Giovani's Produce on the corner of Protrero and Liberty. It's two blocks up from the Denny's on the corner of San Pablo. Giovani's has a few interesting items as well. They are two separate businesses though. You pay for the meat and sandwiches at the Rick's.

Most of this is Harrris ranch meat's. It's nothing fancy meat wise, but it goes to show you what can be done to elevate an average piece of meat.

Dr. Biggles, I have enjoyed your posts. You are a true chowhound uncovering this place.

Rick's Quality Meat
Rick Sjoberg
1600 Liberty St
El Cerrito Ca 94530

Link: http://www.chowhound.com/topics/show/...

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