Make sure you come here not just to eat but to talk to Frank, the friendly proprietor of Uncle Frank's in East Palo Alto. He will give you the low down on how real Southern smoking is done and this includes a tour of his very large homemade smoker (fit with a trailer hitch) and abundant stores of fruitwood piled high in the back. Smoking meats in the deep, poor rural non-electrified rural South was the best bet to ward off spoilage but given that we have the luxury of refrigeration, eating smoked meat is done now only for the pleasure of tasting the mellow flavors of slow cooking.
Frank's menu has the ususal offerings of big meaty beef ribs, links, brisket and chicken. The meats have been cooked at low temperatures for hours (Frank starts the fires at 0500 as he has since was ten yhears old) and the meats are tender and delicious. The BBQ sauce is thick and sweet but Crystal hot sauce and vinegar bottles are on the tables for those who like it hot. Also tried was the most delicious catfish
which was breaded in a light and completely greasless
coating, accopanied by thick steak fries and tarter sauce for dunking. Wonderful.
Frank is a stickler for quality and his mission is to transport true Southern smoking ideals in the mouths of mid-Peninsulans. On this score, he has performed his task to the highest levels.
Uncle Frank's Cafe
2417 Pulgas Ave.
East Palo Alto, CA. 94303
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