Dick S. wrote: >Philip W. wrote: >>I stopped at Goldies last week four a couple of dinners and was very >>disappointed at the quality. The meat tasted like it had been boiled, >>then drenched with sauce. The hot links were unbelievable - they had >>disintegrated into mush. So much for Goldies. > >Don't dismiss Goldie's on a single bad sample. I had a bunch of visiting >carnivores from the east coast about two weeks ago and we got some wonderful >BBQ from Goldie's. I have occasionally had mushy sausage in the past, but >last time it was wonderful, as were the ribs and chicken. For unsurpassed >uniformity, choose a national chain (they they are often uniformly mediocre). > >As one who grew up in BBQ country, let me cast another negative vote for >Emil Villa's, though a very dated one. I ate there years ago, ordered BBQ >beef (when I was eating more beef than now) and was asked "how do you want >that cooked?" I believe my answer was something like "slow smoked in hickory >smoke for 14 hours, please. > For my money, the best smoked bbq is in Castroville at Central Texan Bar-B-Que. Sure it is kinda far but if you are ever in the neighborhood, I highly recommend it! Castroville is located just off PCH 1 between Santa Cruz and Monterrey. It is also the 'artichoke capital of the world'. Anyway, Castroville is rather small and so CTBBQ is easy to find. They are moving into their new red building sometime in July. In the meantime, you can find them on the main drag just across from the grocery store. You can't miss it. And you won't be sorry.
California