This blog started as a visit to the Wednesday night farmers market at the Town Center in Corte Madera. It is a very pretty market in the courtyard mall. I was checking out the produce when I catch the smell of smoke, ‘that’s barbecue,’ my nostrils declare. Barbecue in Marin? Sure enough attached to the side of the upscale Bryan’s Fine Foods is a barbecue pit. A Southern Pride modern, shiny stainless steel beast.
Corte Madera Market
I understand that barbecue is probably like religion and politics, discussions to be avoided if you don’t want conflict. I consider myself a semi-professional pit master. Having slaved over charcoal during my years of higher learning. Nothing like someone in class commenting “smells like barbecue” when you walk into the room. Yada, yada that being said here are my comments.
We choose the Mr. Ribs Sampler Platter $19.99, 4 pork ribs, 2 beef ribs, half a chicken, 2 corn muffins and baked beans. They burn oak and the result is heavy on smoke. I liked the pork ribs best, the beef was good too. The chicken had fine smoke but was a little on the dry side. Killer baked beans and the corn bread was moist. I tried not to like the barbecue sauce but it worked when added to the meat. Wish we had tried the pulled pork and tri tip, next time.
I understand that barbecue is probably like religion and politics, discussions to be avoided if you don’t want conflict. I consider myself a semi-professional pit master. Having slaved over charcoal during my years of higher learning. Nothing like someone in class commenting “smells like barbecue” when you walk into the room. Yada, yada that being said here are my comments.
We choose the Mr. Ribs Sampler Platter $19.99, 4 pork ribs, 2 beef ribs, half a chicken, 2 corn muffins and baked beans. They burn oak and the result is heavy on smoke. I liked the pork ribs best, the beef was good too. The chicken had fine smoke but was a little on the dry side. Killer baked beans and the corn bread was moist. I tried not to like the barbecue sauce but it worked when added to the meat. Wish we had tried the pulled pork and tri tip, next time.
Sampler Platter
We spoke briefly with owner Fred Mosher as he was about to get a batch of pork shoulder ready for it’s 14 hour stay in the pit. His mission was to bring authentic barbecue to Marin. This is takeout place, so next time you’re tired of pizza and Chinese give Mr. Ribs a try.
We spoke briefly with owner Fred Mosher as he was about to get a batch of pork shoulder ready for it’s 14 hour stay in the pit. His mission was to bring authentic barbecue to Marin. This is takeout place, so next time you’re tired of pizza and Chinese give Mr. Ribs a try.
2 comments:
I never quite understood how chi-chi Marinites would let him get away with the pervading BBQ smell wafting ovewr the whole area!
A friend has been raving about a new BBQ in Marin City(?) I have the details at work. Will let you know when I can hunt them down on Monday.
Thanks Sam.The owner showed me his fan system which is supposed to remove the unwanted particles. To me smoke is good...
G.
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