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So, no more "love" for restaurants? Just bumping the topic to see if anyone has more info.

I DO appreciate all the feedback, I'll certainly share it.

But it has me thinking, over the years, that when I've gone to restaurants, what have I loved.

For me, it was the perfect rib. That will sink or swim a restaurants reputation.

Brisket is 2nd.

Love great smoked chicken, love seeing a half a chicken well cook and pull apart tender and juicy.

Beans. LOVE beans (probably more than any meats out there). I could eat a batch of beans alone but they have to have good amount of meat in there too. My favorite is chunky bits of beef. Large enough to see. One local place has really sweet beans which I love, but entirely too much onion and they use chunks of sausage.

I also like combo plates. Not a huge fan of the killer sandwiches which they pile everything on (I just take it apart and eat the individual stuff separately.

I also love ham, but have NEVER had it in a Q restaurant that I really liked it. They are always overcooked.
It's Lucille's Smokehouse Barbecue located at:

6628 Lonetree Blvd.
Rocklin, CA 95765

They are a small California barbecue chain and have a large Southern Pride commercial wood smoker with rotisserie racks. Definitely not a dive, but more upscale reminding me of entering a BJ's or Friday's with southern barbecue accents and decor. Great full size beef ribs. My wife loves their ham sandwiches. Very good sides.

I don't know if it is as good as some of the barbecue joints back east, but they're pretty decent.
Last edited by pags
I don't really know if the food is what wins me over in a BBQ restaurant. If I were to pick a "favorite" it's the Salt Lick in Driftwood, Texas. Man I love that place. The food is good and has been consistently the same each time. The thing that makes it by far my favorite is the atmosphere, the BYOB, the rustic building, the picnic tables and benches etc. The ultimate "this place is cool" item is the round pit that has meat all over the grate and sausages hanging over it when you walk in the door along with the guys cutting meat right there. I'm a firm believer that the atmosphere is just as much a part of the BBQ experience as the food.

Over Christmas I'm hoping to make it to Franklin BBQ, J Muellers, and if I'm lucky we'll have time to head down to Lockhart.

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