I watched Drive-ins, Diners, and Dives tonight and saw a show I recorded from this weekend. It featured Gorilla Barbecue in Pacifica, CA. The food was traditional slow cooked barbecue, but the feature that struck me was the brisket. When the cook sliced the brisket after slow cooking for 16 hrs, it was so moist you could see the juices flow from meat on TV. It looked fabulous. More moist than brisket I've made. Is this what we're shooting for?
My brother, my brother in law, me and our wives are going to take a Drive-ins, Diners, and Dives vacation next summer to visit some of the eateries featured on the show. My brother in law has Guy Fieri's book. We'll do some site seeing along the way. When he and my sister in law come out to visit this August, think I'll surprise them and take them to Gorilla Barbecue for dinner. Think 250 miles round trip is too far to go for some good, outside the house barbecue? Maybe we can tie it to an overnight trip somewhere.
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