OC Food Diva: January 2019

Thursday, January 31, 2019

Red Desert BBQ celebrates 1st Anniversary in Tucson, AZ

The food in this post were provided by Red Desert BBQ but the opinions expressed here are my own.

After a 2-hour drive, we arrived at our hotel in Tucson. It was time to unpack the car and relax. With any road trip, I think the first day is the longest as your body gets used to being in the car for an extended period and watching the sun rise and then set. Luckily, we ended up at the hotel just before sunset which was a refreshing change from our road trip last year.

Our second stop on the barbeque trail is Red Desert BBQ. Pit Master David Martin started his BBQ journey about 20 years ago with a smoked turkey in his backyard smoker. He went on to prepare other meats like hams, Boston butts, ribs, etc. to hone his craft. Five years ago, he bought a commercial smoker and his BBQ catering business was born. After growing in popularity, David bought a food truck to bring his BBQ to streets where everyone could enjoy. In 2017, Red Desert BBQ went brick-and-mortar with a location on Prince Road. On Saturday, November 3, 2018, Red Desert BBQ celebrated their 1^st Anniversary and shared the love with Tucson giving them 25% off their bill. They had a line out the door for hours!

Whenever I visit a BBQ joint, I look for a sampler or combo plate where I can taste the array of BBQ. Red Desert BBQ’s Sampler Plate comes with two sides. We tried the brisket, baby back ribs, pulled pork, coleslaw, and beans. The brisket was tender, and you can taste the hours of smoking in this meat. Bonus points for keeping some of the fat cap on the brisket! The baby back ribs were fall-off-the-bone tender and juicy with lots of smoky flavor. The pulled pork was competition ready, tender and not mushy. Bonus points for including pieces of the bark! The beans were balanced with sweet, savory, and smoky flavors. The coleslaw was light and crisp.

Mac and Cheese uses Dave’s famous smoked gouda sauce as a base, adding freshly cooked macaroni, and then adding cheddar and gruyere. It was the creamiest and gooiest mac and cheese I have ever eaten! I am still dreaming about it now! I think I would get this again next time, chop up some brisket and mix it in. Now, that would be a meal!

Red Desert BBQ is a great mom and pop BBQ joint that shouldn’t be missed. With our tummies full, it was time to hit the hay for Day 2 of our road trip to the 2018 World Food Championships!

For more information:

Red Desert BBQ

918 W Prince Rd

Tucson, AZ 85705

+1.520.838.0035

Hours: Tuesday through Saturday from 10:30 a.m. to 8 p.m., Closed on Sundays and Mondays

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Sunday, January 20, 2019

Arizona BBQ Company merges Southwest flavors with BBQ in Gilbert, AZ

The food in this post were provided by Arizona BBQ Company but the opinions expressed here are my own.

It was a cool fall morning as we set off on our 2-week road trip from California to Alabama for the 2018 World Food Championships. We learned a lot about this road trip last year and decided to stretch our first leg from California to Alabama to 4 days instead of 3 days. By doing this: 1) We didn’t have to wake up at the crack of dawn to get back on the road. 2) We were able to take advantage of the free breakfast at the Hilton Hotel properties where we stayed. 3) We were able to get to our daily destination at a reasonable hour so we could unpack the car and have a relaxing dinner. 4) We were able to get a good night’s rest before the next day of driving.

Our first stop was Arizona BBQ Company in Gilbert, AZ. It is a little bit off the beaten path from the I-10, but a worthy stop indeed. We got there just in time as Mark Colette, owner/operator and pit master, was opening the smoker to unload tasty pork and brisket. Mark runs the back of house, while his wife, Colette, President & CEO, runs the front of house and is the face of Arizona BBQ Company. You can see the heart and soul this couple puts into everything they do: making their guests feel at home, making great BBQ, and supporting their local community.

Four Peaks Combo Platter is loaded with ¼ lb. brisket, ¼ lb. pulled pork, ¼ smoked chicken, 1/3 rack St. Louis Ribs, choice of two sides (potato wedges and black bean and corn salad presented), and choice of corn or flour tortillas. As a KCBS BBQ Judge, this is my first choice on a first-time stop at any BBQ restaurant. It comprises the four submissions in judging BBQ competitions: pork, chicken, ribs, and brisket. It is also a great way to sample your way through the menu and find your favorites. I have to say, this is one of the best BBQ samplings I have ever had. The brisket passed my bend test as a judge, had a beautiful smoke ring, and tender texture. Just needed a tad more salt since I don’t usually use sauce, but in a restaurant you can always add. The St. Louis Ribs had a beautiful smoked color, smoke flavor permeated the meat, and were just fall-off-the-bone delicious. The smoked chicken also had a beautiful smoked color and was perfectly tender and juicy. The pulled pork was pulled just right, and tender as can be. The potato wedges are HUGE! A whole potato is wedged providing the ultimate “steak fries”, crispy on the outside and tender like a baked potato on the inside. The black bean and corn salad was a refreshing Southwest take on “BBQ beans” with the starchiness from the black beans and natural sweetness from the corn. I loved that they serve the platter with tortillas. You can make your own tacos! Who doesn’t love tacos?!

Pig Mac is a half-pound sandwich served on a brioche bun topped with thick-cut smoked bacon, pulled pork, green chili mac n’ cheese and served with one side (chili lime roasted corn presented). WARNING: Have napkins ready because this is a messy one, but so worth it! On paper, I wasn’t sure how this was going to taste but so glad I tried it. I love brioche buns! Check! I love smoky bacon! Check! I tried their pulled pork on the Four Peaks Combo and loved it! Check! I love anything with green chiles and cheese in it! Check! I’ve never had a sandwich check so many boxes all in one bite! Totally Instagram worthy and tastes amazing too!

Loaded Chicharrons are house made chicharrons topped with brisket chili, sour cream, cheddar cheese, and green onion. They were served still crackling which was just music to my ears! Think low-carb nachos! The chicharrons were light like crispy clouds. The brisket chili, cheddar, sour cream, and green onion were the perfect toppings! I’m in love!

Arizona BBQ Company is a must-stop for any BBQ aficionado. With our tummies full, it was time to hit the road to our next stop in Tucson, AZ.

For more information:

Arizona BBQ Company

1534 E Ray Rd Ste 110

Gilbert, AZ 85296

+1.480.361.4180

Hours: Monday through Thursday from 11 a.m. to 8 p.m., Friday and Saturday from 11 a.m. to 9 p.m., Closed on Sunday

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Tuesday, January 1, 2019

Happy New Year! Best Bites of 2018

For those of you who remember A Hitchhiker’s Guide to the Galaxy, the plot is based around “THE QUESTION”. “THE QUESTION” for a food writer/blogger/vlogger is “What is your favorite restaurant?” The answer isn’t 42, but it is both the simplest and most difficult question to answer. Every year, I try so many restaurants, new and existing, and there are so many variables from seasonality to cuisine to the passion of each chef as they bring each dish to life. I write blog posts and film YouTube videos so you, my readers and viewers, can decide if it something you’d like and venture out to try it. I still can’t definitively answer “THE QUESTION”, but I can tell you that there are SO many great places out in the world to experience.

Here are my TOP 10 Best Bites of 2018 (click on the link to see the original blog post):