Gorilla Barbecue

pagsMember

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.

6/2/1012:40 AM

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Former Member

Sounds like a fun trip you have planned Pags.

I didn't see the show, but what you describe is what I'm shooting for. Moist, most of the visible fat rendered out, clean slicing, tender but not falling apart on its own. And a smoke ring.

6/2/101:28 AM

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Former Member

Well if you cook it low enough you can do most any time on a brisket.

It did look as if he was taking his cut from the point. The other question would be what the flat looked like.

RandyE

6/3/107:00 AM

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tomMember

Didn't see it,but like Randy says.

6/3/108:30 AM

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pagsMember

If I get by there in August, I'll let you know.

6/3/108:52 AM

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tomMember

Pags,most pitmasters are proud of their cooker,and love to tell you their story-even if it is voodoo,magic,old witches brew ,etc.

Ask them to see the process and learn about it.Rare to see a Pitmaster not be willing to share with another pitmaster.

Wear one of your bbq shirts.

6/3/109:51 AM

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smokeringMember

Not worth the 250 miles in my opinion. Not even worth the 10 mile drive for me. I did some work in Pacifica and drove by the place almost everyday for a couple months. I stopped one day and picked up a sampler, shoulder, brisket and sausage. ( they were out of ribs). While waiting for my order I noticed the lack of any smell of bbq. None at all. The meat had zero flavor. It was moist buthad no smoke flavor and no flavor in the little bark there was. Maybe it was an off day but I make great que with my model 55 and have no reason to try it again. The mac and cheese side was very good.
Just one mans opinion.

6/4/107:47 PM

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pagsMember

Thanks for the feedback smoke ring. If I'm near it someday, I'll try it. Don't think I'll travel far based on your viewpoint.

6/5/101:03 AM

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