Category Archives: food

Marfa, Texas

DSCF6004Marfa is a small West Texas town where the level of irony, postmodernism, contextual intervention, self-consciousness, and appropriation is so high that you can’t tell if it’s a real town, or the largest conceptual art installation in the world.  It was probably a straightforward, small town on the main railroad line until Donald Judd put it on the art map.  Now it has hip art-tourists coming through to see the work at the Chinati Foundation, and a permanent population of arty types, together forming a mini-Santa Fe for West Texas.  These people require services not typical for small western towns, and it was there that we found the first clues to what was really going on.

The original town is great – maybe this is why Donald Judd ended up here    The county courthouse is grander than some state capitols (such as Oregon’s), and occupies a full-block site in the middle of the north-south axis.   Many years ago JB Jackson wrote about western courthouses as the center of small-city civic life, but this trip was my first exposure to the classic ones.   (Other notable ones we’ve seen in Texas are in Lockhart and Ft. Davis).  DSCF6086

Marfa began as a watering station on the railroad, and as it grew, many buildings were built right on the line.  DSCF6040

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The main commercial street runs south from the courthouse to intersect the RR and US 90, the main highway to San Antonio (400 miles away).  It has classic early-20th century commercial buildings, and remarkably few later additionsDSCF6085

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At the Judd Foundation compound, our excellent guide had pointed to one sculpture – identical metal boxes aligned vertically, with the exact same amount of space between them.  He mentioned that this was the iconic Judd piece, variations of which are seen in museums around the world.  I had wondered why that piece resonated so far, and where Judd had come up with the idea.  Then we left the compound and turned left on to the main street:DSCF6099

We began to notice what was missing in Marfa – mainly, the very recent roadside commercial stuff that seems to have squeezed out everything older everywhere else in the South.  There is a Dairy Queen in Marfa, but no other chains.  Perhaps two old gas stations.  No modern motel chains.  It felt like a time warp – we’ve been traveling along Route 66 in the Southwest often recently, and every town through which it passes makes a big deal out of the older, retro, roadside remains.  But in all of those towns, the hip retro stuff is wedged between the usual bad new stuff.  Marfa has been magically protected.  The intersection between the old and the quirky reigns, as in this LED-enhanced grotto at the Catholic church, right on Highway 90.DSCF6005

As we looked for a campground, we found two listed in town.  There is El Cosmico, which felt a little self-consciously retro – you can rent an old trailer from them, or a teepee, and there are hip cultural events taking place there.  But strangely, no accommodations for you bringing your own little trailer.  So we went to the Tumble In, out on the highway, where the campground self-register office is in a small trailer, and the common space and bathrooms are in the de rigeur hip/retro/industrial vernacular. DSCF6120

The Scamp fit in amongst the Airstreams and vintage 60s trailers, which seemed to be all occupied by Buddy Holly lookalikes with mangy dogs.  DSCF5999

Outside of Marfa proper, there are two notable attractions. The first is the Marfa Lights, a phenomenon supposedly visible from Highway 90 ten miles east of town.  For decades, people have reported seeing strange moving lights in the desert to the southwest.  The town even acquired funds to build a combination viewing platform / bathroom building out there to accommodate the believers.  We read a bunch of articles online about it, and Greta found the ones that debunked the stories – claiming that they were simply perceptions of highway lights on Route 67 winding through slight hills – to be most convincing.  Given the choice between sitting out in the desert night waiting for a possible hokey paranormal experience, and sitting in the trailer, getting online for the first time after about a week in the wifi-free zone of the Chihuahuan Desert, Greta opted for the internet.

The other attraction in the desert is the Marfa Prada store, 35 miles to the west.  A small building filled with Prada products has been built on a lonely stretch of highway 90, where it is an illuminated icon of First World consumerism to the immigrants crossing the Chihuahuan Desert.  The punchline is that the store cannot be entered – one can only look through the store window.  We’d seen the images, and a friend had recently reported that it was full of flies that had found a way in.  We had experienced enough irony for one day, so we decided to forego that attraction too.

The lack of the normal sprawlscape means that other options for meals had to be be sought.  I had expected that with the influx of arty tourists, Marfa would be well-supplied with hip dining venues.  Greta jumped on Yelp and found a bunch of quirky, highly-rated restaurants and carts, so we headed out.  The Lost Horse turned out to be closed (and riddled with bullet holes).  DSCF6021

Carmen’s Cafe appeared to be defunct.DSCF6019

Food Shark, highly-recommended, was closed too.  DSCF6027

As was the Museum of Electronic Wonders & Late Night Grilled Cheese next door.  DSCF6028

Padre’s had a sign proclaiming it would open at 5:00, but they lied.DSCF6030

The Ballroom showed no sign of life.DSCF6258

Boyz 2 Men, which is supposedly noted for the banter of its employees, was calm.  DSCF6029

Finally we went looking for Cochineal, which the reviews said was overpriced and not as good as they seemed to think it was.  We wandered down the street, but couldn’t find it where it was supposed to be.  We encountered an artsy type from LA, who said he had reservations to meet a friend there, but he couldn’t find it either  He called them, and confirmed that their address was 107 West San Antonio Street.  We all walked along the block, past 103, to 131, then carefully looked along the property line between them. Nothing.  We broadened our search, and finally found number 107 further down the block, next to number 149.  We started to think Marfa was in the Twilight Zone, a town which appears normal at first glance, but where nothing is quite right.

We ended up at Capri, a hip new restaurant serving elf food.  Though they had a very limited menu, the pleasant young waitress couldn’t explain a single thing on it, and would giggle nervously and apologize before scurrying off to find someone who could answer.  We suspected that she was not really a waitress, had never done this before in her life, and that again, the whole set-up was a performance piece.  DSCF6008

The next day was a repeat.  Our guide at the foundation told us that she had driven by Marfa Burrito, the proprietor was there, and it was certainly open.  We arrived to find that it was not.  DSCF6013

However, when we saw people walking around behind the building, we followed them, and found this food cart.  We hurried over and scanned the menu.  But after re-reading the lists of ingredients several times, I had to ask them what the noun was:  there were many ingredients, but what form did they take all together, perhaps a burrito?  The woman in the trailer answered that they served nutrient-dense food.  I persisted, and she handed out a sample, which was a tiny cup with a thick, green liquid in it, announcing it as a nut-kale smoothie.  I gave it to Greta, who gamely sipped it, and managed to politely suppress her honest reaction.  DSCF6012As we took our leave, we realized that the Prada store supplied the primary metaphor for all of Marfa – it is all about desire and frustration.  We began to wonder whether any of these establishments were real.  Greta had me listening to her favorite podcast, Welcome to Nightvale, about a town in the desert where strange occurrences are common.  It all started to feel familiar.  We finally found an open taco cart, Salsa Puedes, which had good food, and where I had a conversation with a cowboy while we waited.  Maybe we were imagining things.

But the pattern repeated the next day.  As we drove by, we saw that Food Shark was open, and we had a fabulous meal.   But I spotted their salt and pepper shakers, and knew that they were on to us;  this couldn’t be a coincidence.  DSCF6232As we were eating, we realized the pattern:  at any mealtime, there was exactly one establishment open in Marfa – a different one every time.  Maybe there was only one person in town who could cook, and she randomly picked a different place every day.  It was a town where people just drove around until they spotted the place that was open.

Other weird patterns emerged.  A concentration of very old American cars.  Types that I barely remembered and Greta had never seen.  Some in suspiciously good condition.  DSCF6251

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We noticed older buildings sprouting strange new additions.  What was really going on behind those grimy facades that could cause such bizarre new growth?DSCF6115

We began to look suspiciously at buildings that had appeared innocuous to us the day before – what activities were they hiding inside?DSCF6080

Then we came upon the local hardware store and looked in the window to find this disturbing tableaux.    DSCF6114

All became clear.  This couldn’t be a display of goods for sale, this could be nothing other than an MFA thesis installation.  We really were unwitting participants in a performance piece at the scale of a town.

We headed north across the desert, away from the Lights, trying to reach New Mexico before dark.

Barbecue and the sublime

DSCF5368Peter:  I first learned about barbecue from reading a Calvin Trillin article in the New Yorker.  Trillin is one of the best food writers ever, and having grown up in Kansas City, he extolled the primacy of Arthur Bryant’s, with which I fully agree.  (One of the readers of this blog from KC characterized our search for barbecue on this trip as, So you’re looking for the second best barbecue place in the country?)   Trillin also used to write “American Stories” in the New Yorker, which were frequently about crime.  For me, the best Trillin articles were the ones which combined food and crime, such as one I vaguely remember about a convicted felon who made the best fried chicken.

On this trip, I have been writing about architecture, while Greta blogs about food.  We do overlap in our interests sometimes – I always care about the food, and every once in a while, we see a building that Greta admits is kind of interesting.  But we have never before written a blog post together which combined architecture and food;  we’ve mainly been eating in cheap places with good food, and the architecture has not been noticeable.  And with barbecue, there is a fundamental rule on the inverse relationship between the quality of the barbecue and the establishment:  the grubbier the joint, the better the barbecue.  (A corollary states that the quality of the barbecue is also related to the number of smiling pigs that can found around the place, but that’s another post.)   We have driven past many a barbecue joint, given it the once-over, and decided it just looked too nice.  The architecture is just a sign for the food, with no
significance beyond that.

As an architect, I’d sometimes wondered about this.  Eating good barbecue is a sublime experience, and wouldn’t it be possible to eat barbecue in a place which was also sublime, without necessarily being too fancy (or even bourgeois)?  It seemed unlikely that this ideal existed, and then we got to Lockhart, Texas.  Even in Texas, Lockhart is legendary.  It is home to three or four superb barbecue places, and we had been advised to go there by any number of foodies and food reviews.  The big problem with eating barbecue in Lockhart is deciding where to eat.  (Some people have decided they have to try it all, but on this trip we have learned the dangers of overindulging while trying to stay on the move.)  There’s Kreuz Market, Smitty’s Market, Black’s Barbecue, and Chisholm Trail.  It all sounded great, so we decided to just roll into town and see what happened.

Driving into Lockhart from Austin on Route 130, we passed the Kreuz Market on the outskirts.  It looked like a new building, and even though we knew it was great, we just couldn’t overcome our predilections.  So we drove to the center of town, near the spectacular Caldwell County Courthouse, DSCF5367and while looking around the square, we noticed the smell of barbecue in the air.  Everywhere.  Following our noses, we came to this yard of stacked wood,  DSCF5366

and around the corner was Smitty’s Market.  DSCF5380

It was a little confusing, with the storefront on the left just selling meat and sausages, but then we found the double doors that led in to the barbecue joint.  We stepped from the bright Texas midday sun into a long, dark corridor, with a few locals in the distance.  DSCF5379

At the end of the hall, there was the glow of a wood fire on the floor, DSCF5375

and around the corner was another room, with more fires, and men tending the pits. DSCF5374

The dim light filtered through the smoke that filled the room.  The fires were laid right on the floor, with most of the smoke being drawn into hoods that led to the pits, but some rising to the roof high above.  DSCF5370

Two guys tended the pits and chopped the meat, while a woman took orders and sold the barbecue.  The menu on the wall was confusing – we were there for brisket, and were surprised to see pork ribs in Texas, but what was a cold ring or a hot ring?  We asked the guys in front of us, and they said it was the sausage – you could get it from the pit (hot), or you could get it uncooked to take home (cold).  DSCF5373

As we waited in line, the ambience of the space had its effect upon us.  The room was a sanctuary of barbecue, a dim world of fire and smoke and meat, where people carried on the primal cooking rituals of their ancestors.  It was barbecue as essence, and the elemental qualities of the architecture – space, darkness, fire, smoke, aroma, masonry, steel – induced a feeling of reverence;  the people in line were fairly quiet, and there were a few old guys just sitting along the walls.  It reminded me of a medieval church, where the sensory experience takes you out of the normal world, and allows you to contemplate the sublime.

You order, pay cash, and get your meat wrapped up in butcher paper – no credit cards, plastic trays or styrofoam boxes here.  Then you take your food through the doors into the separate dining room, where you can buy sides and drinks – the purity of the barbecue pit is unsullied by potato salad or sodas.  Passing through those doors was like moving from the sacred to the profane.  The dining room was the day-to-day world, with bright fluorescent lights, an ATM, televisions and crummy metal chairs.  But even though you had been rudely ejected into the harsh light of modern banality, you carried with you a small package that contained the essence of that other, deeper world.

DSCF5371Greta:  They did try to keep the modern world from entirely polluting the bbq, by banning forks. You could get a spoon for coleslaw and potato salad, but nothing was supposed to get between you and the meat.

And oh what meat. Why would anyone get cold rings, when they could order them hot and smoky? Why would anyone want side dishes, when there were ribs to gorge on?  For that matter, why would you devote an inch of stomach space to anything other than the brisket?

That isn’t to say the sausage and and ribs weren’t good. The sausage crumbled in your mouth once the skin was broken, exposing you to all the wonderful flavors within. The ribs rivaled BBQ Exchange’s in terms of rub, and Slap Ya Momma’s in texture.

But this is beef country, and no one has ever made brisket that could compare to this. The fat  gave it an almost buttery flavor  that at first I couldn’t tell whether was from the beef or the bread I was eating it on. It was somehow chewy and soft at once,  which allowed you to savor it longer, like bbq taffy. I’ve learned that describing the taste of beef is nigh on impossible, but it suffices to say that this was fabulous. To cover this wonder with sauce with be worse than gilding a lily, it would be a travesty of the highest order.  Not even Arthur Bryant’s sauce could improve this, and I mean that in a good way.

The small sadness I felt while eating this came from knowing unless I return someday to Texas, I will never have it again. The vegan Eugenian population could never support a truly fabulous bbq restaurant unless they also had bbq tofu, which belongs sorely in the domain of the profane.  Plus, with modern building codes and air quality regulations, another building will never be built with the same potential for greatness. There has never been a better reason to move to Texas than to gorge like a starving wolf at Smitty’s.

Valentina’s BBQ Tacos

P1070473We have recently discovered that Velvet Taco is (gasp) a chain, albeit a small one.  This picture was taken in Fort Worth, Texas.  Apparently, it has locations in Texas and Chicago, nowhere else. This does not negate its deliciousness, but does make it ineligible for the title of best stand-alone tacos on this trip. That spot was swooped up a week later by Valentina’s Barbeque tacos. You can’t get more Tex Mex than that, and you can’t go better than Valentinas.  An unassuming shack in a convenience store parking lot is not the place most people think of when they think about Austin bbq. But unlike Franklin’s, the wait here is ten minutes, and you can get chips and queso to hold you over until then.

And how to even describe the tacos. The sausage taco was fabulous, and that’s from someone who isn’t even a big fan of sausage. This was the best sausage I’ve ever had. It was quite solid, almost hotdog-like, but better, because it was barbeque. Flavorful, without being too spicy. The taco had this, and guacamole. What could be better?
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The other tacos, for one.  Pulled pork, and chicken, and brisket.  I’ve learned that Texas does actually have good pork, although most places don’t have good brisket. This is probably because beef is harder to cook, which may be the reason we had such great meals in Texas.

When my dad put up on Facebook that we had gotten bbq tacos in Austin, a friend of a friend, who was also from Eugene, immediately asked if we had gone to Valentina’s. When the times published their 36 Hours in Austin article, Valentina’s was on the list. The people from Nerdist, a popular youtube channel, even included it in one of their videos. So if you don’t trust my word, trust everyone else. Go to Valentina’s if you’re in Austin. It is definitely worth the drive.

Oh, and don’t miss Lick ice cream on your way back to town. It’s a lot like Red Wagon creamery here in Eugene in its specialization in local and odd flavors.  I had the lime and cilantro, which was fabulous. The perfect mix between bitter and sweet, with that little kick of parsley flavor that makes it so unique blending right it.  But don’t worry if you aren’t adventurous, they have normal flavors like chocolate too.DSCF5322

Barbecue 3

Pleasant’s Barbecue
Ocean Springs, MS
The best ribs I have ever had. The best ribs I have ever had. Soft and succulent. Delightfully smoky. We had to ask their secret. The owner, Micheal, revealed to us that they only cook their ribs for four hours, a fraction of what many restaurants claim. But for the second two hours, they shut off all the heat, and just let it circulate in the smoke. Be careful not to eat the bones. I mean that seriously. They were soft and smoky, and if they weren’t so dry I might have eaten them willingly.P1060849

The Joint
New Orleans, LA
Not one of my favorite places, I must say. Everything was fine, and the atmosphere was cozy, but I guess my standards have gone up over the course of this trip. It was good, so don’t protest if your friend suggests going there, but maybe suggest Bao and Noodle (next blog) instead.

Railhead Smokehouse
Fort Worth, TX
Entering Texas, we have left the land of pork in favor of beef. Part of me feels sorry for the poor people who don’t get real ribs, and try to substitute them with beef ribs, which in any circumstance are inferior. But, they do make damn good brisket.

Bao and Noodle

I am a pessimist in all areas except for food. The human ability to make things taste good never ceases to amaze me, and never have I been more astonished than by Bao and Noodle.
P1070253We started off with an order of bao, dumplings, and scallion pancakes, and were immediately blown away. My only previous experience of bao was hearing it mentioned in a Firefly episode, and so, was very impressed. The only problem was that having my first experience be so good, is now I’m always going to be disappointed by other restaurants. The pork and cabbage dumplings were the night’s specialty, and they certainly were special. The best thing about them was the broth they came in, soft as milk, but rich with the flavor of country ham, and greens as delicate as rice paper floating like tea leaves on its surface. The scallion pancakes were cooked slightly unevenly, one edge darker than the other, and I think this was on purpose. It offered you a choice between crunchy or more chewy.P1070254

If the appetizers blew us away, the main course kicked the wind up to hurricane status. Starting on the left, we have Dan Dan noodles. Unlike many restaurants, they leave the dish without a lot of heat and provide you with a jar of Sichuan pepper hot sauce. Simply the smell wafting out of that jar was spectacular, but enough to make your nostrils burn. Being someone who can’t take a lot of heat, I appreciated the consideration. The chili sesame paste, which was actually more sauce-like in consistency, already slathered on the noodles was fantastic, nearly as good as the noodles themselves.

The noodles were one of the most impressive things at the appropriately named Bao & Noodle. Each of the four dishes we ordered had a different type of noodle, perfectly suited to the meat. The Cumin braised lamb was so tender that it literally fell apart in your mouth, so the more chewy Biang Biang noodles were the obvious match. Instead of being cut, the noodles were hand-ripped, which definitely showed in the texture around the edges.

Egg noodle with XO sauce, on the right, was distinctly shrimpy, and by that I mean it tasted like seafood. The flavor had penetrated the noodles, which were long and thin, so that I could taste the quality without even eating the crustaceans.

But the beef soup was the best. I promise you that I’m not biased because it’s the dish I ordered. It took the best qualities from everything else. Its rice noodles were similar to the bao shell, with the insides being soft at first bite when they were dry, but becoming chewier in your mouth. Like the lamb, the beef came apart with each bite, and used tougher noodles to compensate. It shared the soft greens with the dumplings, as well as the rich broth. This broth though was several levels of magnitude greater. If the soup had just been broth I would have been happy. I couldn’t help from finishing it, even though I knew that would leave less room for dessert.

Normally, ordering dessert at a Chinese restaurant is a bad idea. It’s always just cakes made out of bean paste or something equally awful. But here they had blueberry milk bread toast, mango pudding, and snowskin mooncake.

The toast had been fried, with the milk caramelizing on the sides so there was a nice sweet crispness to it. The warm blueberry sauce on top was divine.P1070259

Fruit puddings are nearly always too sweet. This broke that stereotype wide open. It simply tasted like mango, but better. It reminded me of the picture in the Southern Food and Drink Museum (coming soon to a blog near you) of centrifuged peas. After running the vegetable through a blender, they put it in a culinary centrifuge and spun it for hours until they were left with an intense pea paste. This was like how I guess that would taste; intense as hell.P1070260

And for the grand finale, snowskin mooncake. I’ve described other foods as divine already, this was like eating Heaven. The rice wrapper was rather mochi like, but even softer, like a cloud. The vanilla coconut custard filling was rather chunkier than custard usually is, but tasted of all things good in this world and the next.P1070258

Bao and Noodle was unpretentious, and unlike many Asian restaurants, focussed on being good rather than being creative. If you are in New Orleans, come here. Come here first thing, so you can taste for yourself how good it is. After that, I promise you won’t be able, or want, to stay away.

Beignets Extended

I know I’ve already made a beignets blog, but back then I didn’t know that there was so much variation in the treat.

Morning Call Coffee
Up north in the big city park, it’s a long walk just to get beignets. But the street car runs up to it, and if you’re already in the neighborhood you should definitely come here. These beignets are rounder, with a more crispy shell, and instead of coming pre-powdered sugared, they provide you a sugar shaker. This is nice if you happen to be wearing dark clothes and don’t want to look like you just walked through a snowstorm.P1060921

Cafe Beignet
Second only to Cafe Du Monde on every list of best places to get beignets in New Orleans, it certainly lived up to its reputation and name. The beignets were a good compromise between Morning Call and Famous in poofyness, about an inch and a half thick. Don’t be scared off by the small crowd, they’re very efficient and will have your beignets liberally sprinkled with sugar and ready for consumption within minutes.

New Orleans Famous Beignets and Coffee
As well as getting more of the normal beignets, I got a “Pig-nay,” which was like a pig in a blanket, but with a Cajun sausage and a beignet. The sausage to dough ratio was a bit off, as the sausage was really fat, but the sweet and savory went really well together.

Pig-nay

Pig-nay

If you come to New Orleans, don’t miss out on beignets, and all their delicious variations.

Insectarium

P1070187Insects make up a large percentage of the world’s species, over eighty percent. Every fourth species is a beetle. Noah’s Ark would have been filled with bugs. So why is New Orleans one of the only cities to have a well-visited Insectarium?
Probably because insects can be a little freaky, like this unicorn catydid.P1070201
We were looking at the cockroaches when a man who worked there walked by and told us that a cricket king cake had just come out of the oven down at the Insect Cafe. I was expecting a king cake that was decorated with crickets, not one that had crickets mixed into the batter before it was baked! There were free samples, and I must say it was much tastier than the other bugs I’d eaten; ants (truth or dare), flies (biking), and a spider (prank). They also had Mealworm salsa and beetle chutney, which weren’t bad, but the bugs didn’t nessesarily add to the texture.P1070116
As there are so many different beetles in the world, it makes sense that they’d have a large collection. Dung beetles, diving beetles, rhinoceros beetles, this terrifying thing…P1070166They didn’t have any bombardiers however, as it’s hard to safely keep an insect that can shoot boiling acid out of its butt.
More common than entire Insectariums are butterfly gardens,and this one didn’t disappoint. Most butterflies, including Blue Morphos, aren’t actually colorful. It isn’t pigment that makes them pop out, but microscopic holes in their wings that refract light. It sounds like science fiction, but I promise you, Smarter Every Day wouldn’t lie.
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As well as butterflies, they had a giant moth that was apparently the inspiration for the Japanese supercreature Mothra.P1070210
And for people who aren’t so much into the live bugs, there were display cases full of beetles and butterflies arranged into patterns, and of insect inspired jewlery. And, in the case of Egyptian women, live scarabs that were tethered to broches.P1070174
This museum was proof that little animals can be just as exciting, and terrifying, as the big ones, but not quite as tasty.

Beignets

Cafe Du Monde is the most well-known place to get beignets in New Orleans. But unwilling to wait in a line that stretched out the door and halfway down the block, I did not go there. Instead, an unassuming little cafe, New Orleans Famous Beignets and Coffee, the next street over was host to my first tasting of the treat.  They were described to me as “kind of like a donut, but square, and better,” so I was expecting something more like mandazi, which are Kenyan fried donuts.  Instead they were more like the lovechild of a biscuit and baklava.  The outside is a bit crisp and flaky, plus covered with enough powdered sugar that simply breathing releases storms of it, and the inside as soft as a cloud.P1060851
I can’t imagine that Cafe Du Monde’s beignets are better, because what could be better than that?  If you’re willing to wait, go right ahead, but frankly I don’t care enough.  New Orleans Famous Beignets and Coffee is fast and cheap (3 beignets for $3), and delicious. The one thing I don’t recommend is wearing dark clothing.

Barbecue Part 2

Jenkin’s Barbecue
Jacksonville, FL
Served only a mustard sauce, with the philosophy of, “If you don’t like it, then leave.” I did like it, very much. We had a giant rack of ribs, completely drowning in the sauce. The meat was cooked well, but I can’t really give an assessment of their rub, because the sauce was a little overpowering.P1060638

Big G’s Barbecue and Catering
Allendale, GA
For a restaurant with barbecue in the name, it was remarkably hard to find any barbecue on their menu. Eventually we located the section, but it only had chopped (pulled) or sliced pork sandwiches. We both got pulled, which came on a hamburger bun, and slathered with mustard sauce.
Honestly, I don’t think mustard is good with pulled pork. It’s better with something with a bit more solid, like ribs or brisket. A smoother, tomato-based sauce or vinegar should be used on pulled pork.
That being said, it was pretty good. But it being out in the middle of rural Georgia means we’ll never go to it again, and it isn’t worth driving hundreds of miles out of your way to reach.

Slap ya Mamma’s Barbecue
Biloxi, MS
Locally famous, for a good reason. Just the smell walking up to it was tantalizing enough to make my mouth water. Like the restaurants above, they only had one sauce, but this was tomato-based. A bit bland in comparison to mustard, but it went great with the pulled pork, and the fried okra.
The ribs didn’t even really need the sauce. They were delightfully smoky, and made up for being slightly less succulent than Barbeque Exchange’s by having more meat on them.P1060837

Alabama

DSCF1149Traveling across the Deep South was not one of the goals of our trip, but if we wanted to skip winter weather as we went from Florida to New Orleans, Alabama and Mississippi were unavoidable.  We realized that there’s not a lot of great architecture or notable cities to see (and the ones there are happen to be in the Piedmont far north of our route), the landscape is monotonous, and the prevailing culture is as far from our normal milieu as can be found in this country.  (There had been an op-ed in the Times a few days earlier on how hard it was to be a liberal native Alabaman, returning to the state after 20 years in New York.)  Greta pointed out that the only common element in our value system and theirs is appreciation of barbecue.  So with minor trepidation we headed into Alabama.

If you’re taking the coastal route, you only hit the little tab of Alabama that surrounds Mobile Bay, and the drive across is under 100 miles.  The coastal plain is indeed monotonous, but very pleasant – we were mostly in a landscape of pecan groves and small towns.P1060792

The biggest disappointment on our travels in the South has been the displacement of barbecue joints.  Every little town or city you pass is full of chain fast food places, which seem to have squeezed the barbecue out – as Calvin Trillin noted last fall in the New Yorker, the future of barbecue seems to be heading into the cities, where it is appreciated by yuppie connoisseurs.  So at lunchtime we turned to the excellent database compiled by the folks at Roadfood.com, which directed us to the Foley Coffee Shop, in the charming small city of Foley, Alabama.  Greta isn’t blogging about this as it wasn’t necessarily a culinary awakening, but it was a cultural one.  DSCF1130

As we stepped through the front door, we were transported back 50 years in time.  A wall of conversation hit us, as the place was full of locals of all types – old folks, office and construction workers, families, etc.  A short movie best conveys the ambience:

Our charming waitress, a friend of the owner’s daughter, confirmed that nothing had really changed since the 1960s.  It seemed to us that the prices were within this category too – “entree, 2 vegetables, salad, bread, & tea or coffee” for $6.20 (with a choice of 9 vegetables).  Take that, McDonalds.  DSCF1128

The food was fresh and good, the people we talked to were gregarious and lovely, and the sense of community was palpable.  This wasn’t just a place for the efficient satisfaction of nutritional needs, but one that helped maintain the culture of the city.  At first we felt like visiting anthropologists, but we appreciated how we were welcomed in for our brief glimpse.

The other great cultural mainstay of Alabama is football, so guided by the map at RoadsideAmerica.com, we stopped at the US Sports Academy in Daphne, to see the sports sculptures made of junk metal by Bruce Larsen.  (Unmediated football doesn’t interest us, but representations might.)  They are remarkable, using rigid materials to convey a sense of movement, power and tension.  Greta liked them because they were so Steampunk.  DSCF1132  DSCF1152

Heading to the building interior and its extended art collection, we came across this print which we had never seen before in Oregon.  DSCF1157pIt is apparently one in a series celebrating the “College Football Game of the Year”, and in its depiction of the inaugural CFP Championship game almost exactly one year earlier, it showed Marcus Mariota getting sacked by a swarm of Ohio State players.  We left in a huff.

We cruised through Mobile, which did nothing to grab our attention, as we had one more goal in sight that afternoon:  once again, guided by RoadsideAmerica, we reached the El Camino chickens.DSCF1166

A local man saw me taking photos and called out to me:

“Do you like those chickens?”
“I love the chickens.  And my wife loves El Caminos, so I’m taking pictures for her.  I read that this used to be a fried chicken stand, is that true?”
“I’m not sure, the chickens have been here as long as I can remember, and whatever store is here has always sold some chicken, though.  Where you folks from?”
“Oregon.”
“I hear it’s beautiful there, but I’ve never been. Actually, I’ve never really been anywhere.  Never got too far away from these chickens.”

We know that our five hours there didn’t give us a nuanced view of Alabama, but overall, it was more positive than we had been expecting.