Some people are just born to do what they do. Like a surfer named Tyler … a police officer named Carl … a "dancer" named Starla. But most relevant to the Good Grub is the BBQ guru named Gus. After back to back trips herself, Mama Grub insisted that I hit up the BBQ spot in South Pasadena. So after I finished my homework … a little paper on Grub-enomics … she and I ventured down Fair Oaks in search of the glowing neon sign pointing you the way to Gus and GRUB glory.
Making it Mama Grub's third venture in three days, I naturally followed her tutelage and let her guide me through the temptations-a-plenty of BBQ options on the menu. And so we went for a bounty of BBQ … to share of course … the Carolina style pulled pork sandwich, a half rack of Memphis ribs, sweet potato fries, dirty rice, and BBQ baked beans. Easy … easy … Don't you worry. I'll give you all the juicy details.
Let's start with the Carolina's finest … Gus's pulled pork sandwich. It came loaded on a grilled ciabatta roll, doused with coleslaw (side note … effective January 15th, everything shall be required to be topped with coleslaw … and so it is decided), and ready to be smothered in a bottle of red pepper vinegar sauce. The pulled pork, was juicy, smoky, and just down-right heavenly. I love myself a sandwich, where you get to drizzle on a little extra BBQ sauce (choose from their original Memphis style or spicy Kansas City varieties), and just dive into a mish-mash of flavors. From the cool, creamy coleslaw to the savory pulled pork to the grilled-to-perfection rustic ciabatta … it was like a party in my mouth … but only Gus was invited.
But not to be outdone was the big boy … the half slab of Memphis style baby back ribs. First off, I don't believe Gus understands fractions … because there is no way that this giant slab of ribs is only half. These perfectly-chard-on-the-outside, ridiculously-juicy-on-the-inside ribs were large … and just like Charles … they were most definitely in charge. Fall-off-the-bone is almost an understatement when you talk about the tenderness of these suckers. It was more like "swan dive from the 23rd floor"-off-the-bone ribs. (copyright, trademark, and patent pending The Good Grub 2012 … okay Gus, you can use it). I know … it's catchy and better yet, it's true.
And the sides were not to be overlooked themselves … crispy sweet potato fries, hearty and smokey BBQ baked beans, and their very own dirty rice, which is a medley of rice, meat, and spices … and trust the Good Grub, clean rice is for suckers. Needless to say, everything got smothered in BBQ sauce, wet naps were flying across the table, and smiles were firmly plastered on both of our faces. So whether it's a Memphis this, Carolina that, or a Kansas City what-cha-ma-call-it … just know that Gus has got you covered … in GRUB that is.
Making it Mama Grub's third venture in three days, I naturally followed her tutelage and let her guide me through the temptations-a-plenty of BBQ options on the menu. And so we went for a bounty of BBQ … to share of course … the Carolina style pulled pork sandwich, a half rack of Memphis ribs, sweet potato fries, dirty rice, and BBQ baked beans. Easy … easy … Don't you worry. I'll give you all the juicy details.
Let's start with the Carolina's finest … Gus's pulled pork sandwich. It came loaded on a grilled ciabatta roll, doused with coleslaw (side note … effective January 15th, everything shall be required to be topped with coleslaw … and so it is decided), and ready to be smothered in a bottle of red pepper vinegar sauce. The pulled pork, was juicy, smoky, and just down-right heavenly. I love myself a sandwich, where you get to drizzle on a little extra BBQ sauce (choose from their original Memphis style or spicy Kansas City varieties), and just dive into a mish-mash of flavors. From the cool, creamy coleslaw to the savory pulled pork to the grilled-to-perfection rustic ciabatta … it was like a party in my mouth … but only Gus was invited.
But not to be outdone was the big boy … the half slab of Memphis style baby back ribs. First off, I don't believe Gus understands fractions … because there is no way that this giant slab of ribs is only half. These perfectly-chard-on-the-outside, ridiculously-juicy-on-the-inside ribs were large … and just like Charles … they were most definitely in charge. Fall-off-the-bone is almost an understatement when you talk about the tenderness of these suckers. It was more like "swan dive from the 23rd floor"-off-the-bone ribs. (copyright, trademark, and patent pending The Good Grub 2012 … okay Gus, you can use it). I know … it's catchy and better yet, it's true.
And the sides were not to be overlooked themselves … crispy sweet potato fries, hearty and smokey BBQ baked beans, and their very own dirty rice, which is a medley of rice, meat, and spices … and trust the Good Grub, clean rice is for suckers. Needless to say, everything got smothered in BBQ sauce, wet naps were flying across the table, and smiles were firmly plastered on both of our faces. So whether it's a Memphis this, Carolina that, or a Kansas City what-cha-ma-call-it … just know that Gus has got you covered … in GRUB that is.
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