I was gifted with lots of cucumbers so I was looking up the best cucumber recipes that I could find. I thought that this recipe by Louise Robinson sounded really great but I also thought that it would be delicious with my Sous Vide chicken breast and it is……..I didn’t play with this recipe too much. I think that you can play around with whatever mustard that you use a little. The recipe calls for 1 teaspoon of dijon but I used around 1 teaspoon of old fashioned grain mustard and maybe a teaspoon of French dijon (not Grey Poupon). You need to pickle the cucumber the day before. This makes around 4 smaller servings.
Ingredients for around 4 servings
2 teaspoons fennel seeds – lightly toasted
300 ml cider vinegar
45g sugar
600g cucumbers (the suggested cut are thin strips long ways but you can do whatever you want)
20g fresh dill chopped (I didn’t have any dill so I used 1/2 teaspoon of dill seed)
1 lemon (see below)
1 Granny Smith apple – cut into matchsticks and tossed into the juice of one lemon
2 celery sticks – fine chopped
1 Tablespoon capers – rinsed and drained
1 small clove garlic – ground to paste
2 Tablespoons Greek Yogurt
1 Tablespoon mayonaise
1 teaspoon dijon mustard
2 Tablespoons parsley – fine chop
4 servings of whatever protein that you are using.
optional – handful of micro greens or salad
Directions
The fennel seeds, vinegar, sugar, get simmered in a small pan until the sugar dissolves. Remove from the heat add the cucumber and dill. place all this in a sterilized container and refrigerate over night.
Make the apple remoulade. The apple celery and capers goes in a large bowl. In a small bowl combine the garlic, yogurt, mayonnaise, mustard, and parsley.This gets mixed in the large bowl with the apple mixture. Taste and adjust seasoning to your taste. (I added more mustard.
Serve…I put the cucumbers on the bottom. Topped them with chicken and topped the chicken with the apple remoulade. I added a few micro greens and some sliced radishes.
Garnish with micro herbs or salad. Add more dill if you have any.
Apple Remoulade with Sous Vide Chicken Breast and Fennel Seed Pickled Cucumbers
A Special THANKS! to Louise Robinson for a FORKING AMAZING RECIPE so I could come up with what I have here.
There is ALWAYS something New, Weird, different, limited and special edition out there in the wonderful world of food and December was the busiest month ever. We never know WTFork we will find when we shop for food.
Up above is
LIMITED EDITION – Lay’s Doritos Cool Ranch Potato chips. I would never wish to want my Lay’s potato chips to taste like Doritos Cool Ranch……..If I wanted Doritos Cool Ranch I’d be eating Doritos….This is just silly.
LIMITED TIME FLAVOR – Lay’s Wavy Funyuns……Onion flavored rings that are called Wavy?????? These don’t even freaking say chips….or even potato crisps on the bag……WTFork are they?
LIMITED EDITION – Deep River Snacks spicy Chinese Mustard flavored kettle potato chips. YES I did and they are really good. They taste just like Chinese Mustard and are all natural. I found them at Marshall’s
LIMITED – Kettle Brand apple cider vinegar potato chips….could go either way…….
DIFFERENT – Simple Truth Root Veggie Crisps Sea salt with chickpeas, shallots, beets & carrots……Might be good? They sound tasty.
DIFFERENT – Private Selection Chicken Tikka Masala naturally and artificially flavored ripple-cut kettle chips. I guess either the yogurt , tomato or the chicken is the artificial flavor? I don’t think that the spices can be artificial. I don’t think that this can taste good…..????
DIFFERENT – From The Ground Up Butternut Squash parmesan crackers…….It says on the box made with REAL butternut squash…..DAH instead of artificial butternut squash.
DIFFERENT – Regent vegetarian pumpkin crackers….What do I put on a pumpkin cracker?
LIMITED EDITION – General Mills Cherri Oats made with whole grains instead of the slop they normally use.
DIFFERENT and might be NEW – Beer Nuts Brand Snacks in Cantina Mix – guacamole, black bean, chili lemon & peanuts. ??? If they can pull off those flavors it might be good?
NEW – Veggie Straws – naturally flavored screaming HOT…?? might be good?
DIFFERENT – Beemster Pumpkin Spice Gouda. OH maybe that is what we should put on those pumpkin crackers above? I notice a lot of pumpkin spice is around long after fall here.
WEIRD (to me) Maybe not weird to you???? – Mr Bong fish sausage and Cheese Bong fish cakes in cheese flavor…….Maybe these are weird to most people?
DIFFERENT – Nature’s Garden Blueberry yogurt covered pretzels…???? Sounds weird…I’d never dip a pretzel in blueberry yogurt.
DIFFERENT – Hostess strawberry cheesecake naturally and artificially flavored mini doughnuts…..don’t know how they are but my guess is a little bit of both……
DIFFERENT – Godiva birthday cake truffles….bag doesn’t list any cake in them so how can they be birthday cake? It’s birthday cake minus the FORKING cake. Bah!
DIFFERENT – Ice Breakers sugar free mints in golden apple artifical and natural flavors….doesn’t sound apple-peeling?
DIFFERENT – TresBon sandwich cookies from grandma’s secret recipe of durian flavor……….I’ve tried durian once and it was the weirdest thing that I have ever tried….Maybe these cookies should be kept a secret?
NEW – Twix shakers…..I read that they suggest to shake this on chicken wings…..Might be good on ice cream!
NEW – NEW and IMPROVED Junior Caramels because the old one are now old and lousy.
LIMITED EDITION – Reese’s Decked Out Ugly Sweaters……It would be cook if the chocolate was all decked out like it looks on the package. If I come across them WE’LL SEE.
LIMITED EDITION Hershey’s How the Grinch stole Kisses……I have to say this one is pretty darn cute.
LIMITED EDITION – KitKat in Gingerbread Cookie….? These KitKats go 50/50 good or bad?????
LIMITED EDITION – Hershey’s sugar cookie with cream cookie pieces…….I’m guessing will suck..?
LIMITED EDITION – Hershey’s? York snowflake peppermint patties. I have to be honest and say, that brown star doesn’t look like a snowflake……Who could have approved this?
LIMITED EDITION – Hershey’s milk chocolate Comet reindeer. Guess Comet was the only one left.
LIMITED EDITION – Hershey’s – Whoppers Snowballs that are malted milk balls coated in artificial vanilla cream…doesn’t sound delicious?
NEW – Reese’s Iced Coffee made with milk and cream and probably Reese’s cups…..IDK if you are going for the Reese’s taste in your coffee just FORKING drop a real Reese’s cup in it.
WEIRD – Crayola Fruit Snack by Bebito…….made for farting rainbows. I hope they don’t taste like crayons.
DIFFERENT – Geisha wakeme seaweed……? Didn’t know seaweed came canned?
And there is always a FORKING Oreo.
Limited Edition – Nabisco Oy Vey Oreo Cookies in 5 Cool Winter Designs…How COOL they’ve finally combined some of the holidays….JUST KIDDING! (They aren’t THAT Cool)
It’s really this one below.
Limited Edition – Oreo Joy Cookies with red food coloring but same flavor.
That was the NEW, WEIRD,DIFFERENT, Limited and Special Edition Foods Out There for December 2021.
MERRY FORKING Everything and have a GREAT New Year!
Dining out with DOGS in Metro Phoenix is just a “FLUFF” story about taking my dogs out to eat. It all sort of started with my dog Louie who was elderly and diagnosed with aggressive cancer. Louie couldn’t do a lot but he always enjoyed eating and dining out. I took him out to eat as much as possible and instead of his 3-6 month diagnosis he made it another 17 months. Today I take my current dogs out to eat as long as the weather agrees.
There are many things to know about dining out with dogs.
Not all restaurant patios are dog friendly.
Most food and drink that you consume can be unhealthy or even toxic to your furry friend. It is best to get a list of foods from your veterinarian on what to avoid. (or to find what is safe. Usually a small lean piece of un-sauced meat is a good bet)
Your dog is not as heat tolerant as you are. (90 degrees and up is too hot to dine out with dogs).
If you do decide to dine out with dogs….
Your dog(s) need to be by your side at all times.
Dogs are not allowed to sit on restaurant furniture or eat off of restaurant plates.
Bring a water bowl for your dog.
It’s also best to dine at off times to avoid as many other people and dogs. (many people don’t like dogs and some people are allergic) (dogs often bark at each other and this might be a disturbance)
I called Greek Palace in North Peoria and they confirmed to me that they are dog friendly so we took the dogs there! They serve most of your traditional Greek dishes and a very good Greek Flaming Cheese called saganaki. Greek patio has not one but TWO dog friendly patios.
We placed our order and they started us out with salads.
The salads were tasty and fresh but not much here to give the dogs.
I tried the veggie chicken shawarma.
I got more than I can eat! That makes a couple of pups very happy.
You can see my dog on the right is drooling.
My husband got what they call the fire fighter platter. It’s sliced beef and lamb cooked on a vertical skewer. It came with grilled onions , rice, and vegetables.
The dogs also tried some of that too.
www.GreekPalace.net
We dined at Twisted Italian in North Peoria. They are an American Style Italian Restaurant that offers some Twisted options like house made pierogi and Italian chili rellenos. The official dog friendly patio is extra great for dining out with dogs because they only have two tables so we avoid lots of potential problems here.
They started us off with crusty hot bread, and olive oil with balsamic.
Today I got the citrus salad with added salmon. The salmon is cooked medium and is nicely spiced. I also have blue cheese candied. walnuts, mandarin oranges, and cranberries.
My husband got the antipasto salad.
We did alright at the Twisted Italian in Peoria.
www.EatTwisted.com
We regularly dine at Banh Mi Bistro Vietnamese Eatery in North Phoenix. They specialize in serving around a dozen different Banh Mi Baguette sandwiches. They also offer most Vietnamese dishes except for PHO. Prices are low, portions are large and the food is consistently good!
Today I had the curry chicken with rice.
The Curry chicken is lots off chunks of tasty marinated white chicken with potatoes, carrots, onions, crispy shallots in a tasty curry sauce (rice is on the side)
My husband got the pork rice plate today.
It comes with a pork egg roll, rice, pickled vegetables and a generous serving of marinated flavorful pork.
“We are always happy to dine at Banh Mi Bistro Vietnamese Eatery!”
www.BanhMiBistroAZ.com
We went to The Rec Pizza & Dogs. They offer Detroit Style Pizza, some fried things, bread sticks, Hot Dogs, and a few other things.
I tried the seasonal pumpkin and ricotta pizza (individual size).
The dogs got to eat some pumpkin and cheese.
They also enjoyed some pepperoni and sausage from my husband’s pizza.
We also shared a n individual plain pizza and brought the leftovers home.
We did alright at The Rec Pizza & Dogs in Peoria.
www.TheRecPizzeria.com
We hope that you’ve enjoyed reading Dining Out with DOGS in Metro Phoenix December 2021. We wish you happy holidays and we hope to see you next year!
The Forking TruthIn Memory of Louie 5-5-2001 – 3-3-2017
These are the most memorable dishes from metro Phoenix Restaurants from 2021 (in no particular order) I do note that I haven’t been everywhere and certainly can’t taste everything…But I have tried a lot! It’s also possible that I have missed some good ones because it is hard for me to see the postage sized photos that I have to pick from on my computer. I picked what I remember that stood out.
The Wagyu Beef Cheek from Confluence in Carefree They also made another dish with beef cheeks and miso that was just as FANTABULOUS pictured below. OMG both these beef cheeks dishes were maybe the #1 best beef dishes that I have ever tasted anywhere. Get any beef cheek plate that Confluence offersStrawberry gelato from Fabio on Fire in Peoria Probably the BEST Strawberry gelato in the whole country!
These were most of the most memorable dishes from Metro Phoenix Restaurants from 2021. It’s always a joy to eat eat something so well made and delicious.
The Mexicano is a Mexican Style full service Unique Restaurant in the Paradise Valley area of Phoenix Arizona. This restaurant is unique.
There is something about it that is festive. People of a certain age might remember a Mexican restaurant called Chi-Chi’s. The Mexicano is kind of like that Chi-Chi’s festive atmosphere and style but on steroids with better food.
This place is already a hit. I knew it would be packed so we came extra EXTRA EARLY at 4pm and they were ALREADY on a 45 minute wait. By 5pm they were on a hour and a half wait.
The wait estimate was accurate and we made it to our table in 48 minutes.
Lots of people waiting for seating.
On my way to a table I notice the build your own Michelada area.
I also notice that they have someone with a cart selling shots.
We start of with margaritas and complimentary tasty chips and salsas.
Then we share the Mexican flaming cheese called saganaki.
The manchego cheese was ignited with tequila and topped with roasted poblano peppers and onion bulbs.
For dinners we tried the lava rock fajita salmon and the birria enchiladas.
(sour cream and smashed avocado also arrived)
The winner here was the fajita salmon. It was fresh tasting and very moist. It never got overcooked despite sitting on a hot lava rock. It was also delicious. They gave small hand made purple tortilla with it.
The beef enchiladas didn’t come out perfect but had a nice flavor. My husband enjoyed both of the cannellini refried beans. (They made things right)
Our service was attentive and very good.
That was a little taste of The Mexicano in Phoenix.
These are not all but some of the 2021 recipes that you can find on The Forking Truth. Enjoy! No calories just looking. Up above is Butternut squash fondue pie with pickled peppers.
Game Day Potato String Wrapped HOT DOG Chile Relleno Butternut Squash with Orange Vinaigrette Pistachios Pomegranate and Herbs Chili CrispWine Braised Beets Mushroom Leek Duxelles in PastryFat Free Indian Inspired Cucumber Salad Roasted Grey Squash with Hazelnuts, Urfa Peppered Feta, Harissa and Charred Squash Anchovy Tahini Sauce Eggplant Caponata Brussels sprouts with cashews, tarragon and lemon miso vinaigrette Smoked Beets with Goat Cheese Musse, Orange, Almonds, Mint, and Orange Champagne Vinaigrette Butternut Squash Apricots, Walnuts with Lemon Anchovy Pesto Jamaican Jerk Inspired Parsley Salad Beet Chutney Tabbouleh Style Rice Parsley Pesto Chipotle Lime Chimichurri Shallot Anise Turmeric Marinated White Fish with Mango Nam Prik Hasselback Beets with Lime Leaf Butter and Crispy Fried Beet Leaves Cabbage and Chilli Crisp Dumplings Roasted Carrots with Apricot Harissa Feta Cheese and Pistachios Low Fat Za’atar Potato Salad with Pickled Red Onions, Artichokes, Olives and Feta Cheese Bok Choy in Black Bean Sauce with Ginger Soy Meringue Sunflower Seed Crusted Zucchini with Roasted Tomatillo SalsaButter Honey Mustard Horseradish Braised Bok Choy and Radishes with Crispy Radishes and Pickled Mustard Seeds Brussels Sprouts with Black Garlic Date BBQ Sauce and Seasoned Feta Cheese Giardiniera Peruvian Inspired Purple Potato Salad with Onion Salsa and Cilantro Sauce Asparagus with Hazelnuts, Dijon Vinaigrette and breaded fried egg Textures Of Corn – Corn Chalaquita, charred corn parfait, corn crisps with peanut pestoFiddlehead Ferns & Black Trumpet Mushrooms with Tahini Verde & Miso Aioli Kashmiri Masala Spiced Butternut Squash,Walnuts, Pomegranate, stuffed Peppers with Green Coconut Chutney and Yogurt-Miso-Mayo Asian Style Tuna Patties with Yuzu Kosho and Quick Kimchi style Slaw Vegetarian Eggplant Pibil with Habanero Salsa and Citrus Pickled Onions Chocolaty Beet Brownies with Beet Caramel, Beet Meringues and Chocolate Drizzle Broccoli Three Ways with Confit Egg, Onion Jam, Blue Cheese, Crispy Cabbage and Tempura RadishSazon Spiced Acorn Squash with Cilantro Chimichurri Spiced Cabbage with Ginger Crisp and Chili Oil Anaheim Romesco Sauce Gochugaru Cauliflower with Chive Cauliflower Core and Pickles Anaheim Romesco Sauce Chipotle Cilantro Lime Beef & Rice Stuffed Peppers with Avocado Cream Spanish Style Stewed Turkey Leg Quarters Boneless, Skinless, Chicken Thighs with Yuzu and Sesame Taco with home made blue tortilla, lime pickled onions, creamy jalapeño salsa, habanero salsa and dried chili salsaTea-Brined and Double Fried Hot Chicken Yotam Ottolenghi Style Oven Fries with Tahini Yogurt and Smoky Sweet Nuts Paccheri Pie Forking Amazing Smoked Pastrami with my Easy Rye Rolls and my Spicy Beer MustardBok Choy Garlic Stems & Chestnuts in Asian Sauce Not Robuchon Beet/Apple with herbs, jalapeño cream. and mustard seed pink peppercorn tuilleSmoky Aleppo Pepper Cauliflower Vegetable Bowl or Side DishYuzu Honey Ginger Beets with Melon, Sweet Basil, and Pistachios Carrot Parsnip Lime Soup with Cilantro Roast Cauliflower with Smoked Cheddar Sauce, Pickled Leeks, Nuts and Seeds radish, blue cheese, sriracha, bonito flakes Picked and Roasted Cauliflower & Cabbage with Tarragon Oil and Onion Jam Puree Easy Mackerel Pate with Pickled Cucumber and Mustard Seed Pink Peppercorn Tuile Cucumber Gazpacho with Parmesan Custard and Cilantro Chive Oil Marinated Mushrooms with Walnuts and Tahini Yogurt turkey breast teriyaki Watermelon Salad with Miso Honey Dressing Cauliflower SformatoJodhpuri Tawa Chicken with Tomato Chutney and Cumin Cabbage Ramen Egg Ramen Tostadas with Gochujang Vinaigrette beef osso bucoTarragon & Artichoke Tuna Salad with Chopped Lemon and Capers Korean Inspired Butternut Squash eye roasteye roast with braised cabbage, carrot puree, gremolata,and orange pickled turmeric onionsRoasted Carrots with Yaji Spice Relish Cauliflower Piccata Sichuan Style Cucumber & Noodle Salad Roasted Parsnips, Sprout Leaves, Olives, Sage, Bonito Flakes, LemonFORKING DELICIOUS Kimchi Slaw, milk buns, pickled beets, horseradish miso hollandaise and parsnips with sprout leaves and bonito flakes Seasoned mackerel sandwich on Milk Bun with horseradish miso hollandaise, kimchi slaw, pickled beetsSmoky Carrots with Mole Dust and Sour Cream with Lime Chicken Rollatini with peppers, onions, hazelnut anchovy pesto Braised Leeks with Stracchino Parmesan Pine Nuts Lemon and Crispy Leeks Chorizo Hash Stuffed Spaghetti Squash Cucumber Salad with Butter Beans and Tarragon Five-Spice Butternut Squash in Cheesy Custard Dhokla with Apple and Beetroot Apple Remoulade with Sous Vide Chicken Breast and Fennel Seed Pickled Cucumbers
Some of the 2021 recipes on www.TheForkingTruth.com
A long time ago in a land far far away someone invented candy sticks to make kids shut the FORK up for when they were in church. It was also written that someone from Germany got the idea to put a little religion into the candy sticks by adding on a Shepard’s hook shape to the candy.
Some time has passed….and someone got the idea to add hyssop flavoring to the candy because hyssop was used in the Old Testament for purification and sacrifice. Maybe nobody wanted child sacrifice on their hands so they stopped adding hyssop flavor. But maybe the real reason that they stopped adding hyssop is because they found that mint flavoring was cheaper (and tasted better).
Next change was that they added The White Stripes.
Or was it the Red Stripes symbolizing the blood of Christ?
Maybe you have noticed that many candy canes still have stripes but are no longer are mint flavored?
Pizza FlavoredKale FlavoredMac & Cheese flavoredWarhead, Swedish Fish, Smarties flavored Life Savers, OREO, Dum Dum flavored Bacon flavoredRotisserie Chicken flavoredPickle flavored Coal flavored “It doesn’t FORKING matter how the candy cane is flavored. When the kid eats it they will shut the FORK up”.
That was Some FORKING Thoughts on The Christmas Candy Cane.
Wishing you and yours a Merry and Safe Holiday Season and a Happy New Year!
I had a bunch of cucumbers to use up and a lot of tarragon from my tarragon bush. So I looked up cucumber and tarragon recipes. I’ve found Justin Chapple’s recipe from Food & Wine Magazine for Smashed cucumber with butterbeans and tarragon. Smashing the cucumber add more cracks so the cucumber can be more flavorful. I tried to smash mine but wasn’t successful. My cucumbers were too firm or I wasn’t strong enough???? I didn’t really set off to change Mr. Chapple’s recipe but as I went along I got many different ideas and added a few things. I also wanted to make the recipe lighter. I cut the ratio of oil and used far less beans. Maybe it is far to say that this is my adaptation of Justin Chapple’s recipe? Portion size is difficult to judge. I don’t know if you want a small side or a big dish.
Ingredients for around 10 servings
4 lbs Persian cucumbers – cut in chunks (I cut mine long ways in half and made thick slices)
1/2 cup extra virgin olive oil
1/2 cup champagne vinegar
1/2 cup sherry vinegar
1 red onion – diced
3 cloves garlic – ground to paste
4 Tablespoons dijon mustard
1 – 15oz. can butterbeans – drained and rinsed three times
1/2 cup tarragon
1 Tablespoon sea salt
1/2 teaspoon ground black pepper
1 teaspoon piment d espelette
sea salt to taste
ground black pepper to taste
Directions
In a large bowl combine the cucumber, onion, butter beans and tarragon and mix well.
In a small bowl combine and emulsify the oil, garlic, dijon, vinegars, salt, black pepper.
Add small bowl’s dressing to large bowl and stir or toss gently.
Adjust seasonings to your liking.
Finish with some piment d espelette.
Cucumber Salad with Butter Beans and Tarragon
A Special THANKS to Justin Chapple and Food & Wine Magazine to inspire me to come up with this salad.
Charley’s Sports Bar is a neighborhood type pub located in the Arrowhead section in North Glendale Arizona. Besides offering breakfast and an all day menu of various dishes (soup, salads, sandwiches, entrees, and more) they also offer off track betting, and events such as cornball, trivia night, karaoke, and Friday, Saturday night live music. They have also been awarded The AZCENTRAL official community award for 2021 Best Desert West Valley.
It’s not a fancy place and looks similar to other pub restaurants. They do offer patio dining. Inside are traditional tables, high tops and bar seating.
The atmosphere is energetic and loud.
My husband tried a red Irish beer called Smithwicks that he liked and I had a Patron margarita that seemed pretty good.
They had a lot of appetizers on the menu. I saw a lot of the usual things like wings, sliders, fried foods. I thought the corned beef hash street sized tacos sounded the most interesting so we started with that.
These I wouldn’t get again or recommend only because ours were served completely cold. But everything afterwards was very good!
I didn’t try the chili but my husband said it was very flavorful and also spicy.
The salmon salad is a little different but good. It’s nicely grilled and glazed with a mild chipotle orange glaze that isn’t overpowering to the fish and salad. The Atlantic salmon. is grilled to a perfect medium rare in the center. The greens are adorned with candied pecans and chunks of blue cheese.
My husband tried the 13 hour pulled pork sandwich with fries (slaw on the side at his request)
The flavorful tender pulled pork is on a rich brioche bun with some pickles. The fries are hot and fresh.
That was a little taste of Charley’s Sports Grill in Glendale AZ.
Eric’s Family Barbecue is a Texas Style casual Barbecue Restaurant that cooks with mesquite instead of the usual hickory and oak Texas barbecue is most famous for. This restaurant is located on the west side of Phoenix in Avondale Arizona. It’s not a fancy place but it seems clean. They offer some patio seating.
They also have some seating indoors.
You wait in line to order and look at the menu on the wall to decide.
Today they are out of sausage and burgers today.
Ordering is a little different.You make up your own plate by ordering The amount of meat(s) that you want. You can order all the pounds that you want or a fraction of the amount of meat or meats that you desire. The meats that were offered today were brisket, beef ribs, pork ribs, pulled pork, turkey, and rib tips. They offered a few specials, some sandwiches, sides, desserts, soft beverages……Not sure if I saw beer bottles but I thought I did..?
We went threw the line and our platter was made up for us. We ordered not all but a good amount of the menu. They might have been a little generous with the servings. We have enough for over four meals.
Going clockwise starting in the lower left corner are the complimentary pickles, onions & jalapeño. We also have potato salad, pulled pork, brisket, turkey, beans, and macaroni and cheese.
We thought some things were much better than other things. I do note that any barbecue can’t really be judged in only one visit because none of them are completely consistent. They take hours smoking the meat. Then the hard part is timing the meat to stay ready for you.
Our mutual favorite today was the turkey. It was extremely flavorful and so moist it really did melt in your mouth. The turkey today was AMAZING!
The pulled pork was also amazing because it also was flavorful, moist, and tender.
We thought the house sauces that we tried were very good.
We tried the house bbq sauce, the spicy bbq sauce, and the mustard. All the sauces were very flavorful and delicious. Also none of them were too sweet.
We thought both sides were average for barbecue places. The macaroni and cheese was soggy and sticky. It tasted more like children’s macaroni and cheese. The potato salad was laced with dill but seemed like it was missing the usual onions and celery. We thought that it did taste better when I added a little bit of mustard sauce to it.
The brisket had perfect textures to it. The burnt ends were crusty. The meat was succulent but not too succulent. The only thing missing on the brisket today was flavor.
It wasn’t the day to try rib tips. They were dried out and lacked flavor.
That was my trip to Eric’s Family Barbecue in Avondale AZ.
