I think MB is doing something similar to what you describe. I don’t know how or where they hold the birds, but when I ordered it at the counter, the counter person said the bird had to be prepared and finished on a grill, and would take an additional 15 minutes.
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Yeah, one time I went just at opening and ordered ribs. It took 25 minutes because they weren’t done yet (no ribs were leaving the pass either). I think they resting and didn’t want to rush the process, which I rather them do than serve under the expected quality. The ribs were delicious so the wait was worth it to me.
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in honor of the last day of July and last day for BBQ/GRILLED MEATS, I pulled out the last of the brats I had brought home from Wisconsin earlier this summer. Gawd they’re good.
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Moruno at The Farmers Market on Fairfax.
Chicken Thigh Skewers w/garlic & cilantro. Tender, juicy and a nice crispy char.
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Marinated Flap Meat from Wholefoods - Done on my portable Cuisinart gas grill. I used @President_Mochi’s marinade & added a little vegetable oil. Nice caramelization on the outside, great flavor & very tender.
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Looks great!!
My sweetheart wanted to get in on the FTC action during BBQ month. He went to Phillip’s BBQ on Crenshaw, but it was closed for a week of cleaning… good to know. He went back and here’s his experience:
“I happen to drive down Crenshaw Blvd and discovered PHILLIPS BBQ was open and not too many customers - couldn’t resist. Keep in mind St. Louis Style Pork Ribs is one of my weaknesses. I use to frequent LEO’s back in the day back in the 70s - LEO’s BBQ was The BOMB. Anyway, I ordered a 1/2 slab of pork ribs with beans & potato salad. The Pork Ribs were cooked perfectly - not salty - beautiful smoke ring - moist - juicy - succulent and the sauce is GREAT. Phillips is back at the top of the rotation - Good Eating”
The infamous generic beans & potato salad and slice of wonder bread.
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Those sides look like a crime against humanity
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I know. But you see he managed to eat some of it… Habit? I always end up throwing the rest away. For me - I’m not really a rib girl anymore. But I love Phillip’s sauce!