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By Bob Novak
A large group of us recently enjoyed a
delicious luncheon in honor of Danny Gaulden and his
wife. The group included two pit masters with several
grand champions, a master judge, 2 certified experienced
judges and some wives.
The restaurant is at 1305 Encinitas Blvd.,
Encinitas California, about 30 minutes north of San
Diego. Nice clean cheery atmosphere. They use Olyler
pit, all their smoked meats are cooked with times like
competition cookers would do. Sides are made fresh twice
a day.
Combo plates are varied and it is possible
to get what you want. Ribs are cut in third slab portions.
Rather then quarter slabs like other restaurants. We
were hosted by Matt Deleone-General Mgr. and Rick Heidt-President.
They are in a learning mode, but both agree, no sacrifice
to quality for profits.
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They have even installed a bank of Microsoft
X-Boxes for the youngsters to keep them occupied and
large screen Digital screen all over for sports and
special events.
I had the pulled pork sandwich, tasty with
hint of smoke, moist and tender, Ribs were properly
cooked, tender and very tasty. They were out of chicken
during our visit, but there is little doubt there would
have been any difference in quality.
All there judged the food including sides
very good and all agreed, they would return. We were
allowed full access, the premises are spotless, and
all employees regardless of position are involved in
keeping the interior clean and inviting.
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