Swung by the other night for a belated birthday dinner for my little sis w/ boy toy. None of us had been here, we decided to give it a try. You have to order at the counter, pay first & then they'll bring you your food. A nice young lady was at the front and was most informative on the different options, including something called "The Trough". They have a wall of fame of people who actually finished the monstrosity (8 Smoked Pork Ribs, 6 Smoked Beef Ribs, 1/2 Smoked Chicken w/ 2 sides & 4 corn bread) @ $49.95 in under an hour. It was fun to hear about it - but of course we didn't order it. Are you kidding me? I wanted to survive for NYE! We all ordered the quarter rack smoked pork ribs (4 ribs). The meat was tender and easy to pull off of the bone. I did my own mix of the Bull BBQ sauce & the sweet/spicy BBQ sauce to slather on my ribs. We all had a mix of 2 of the following 3 sides: 1) Coleslaw - topped w/ candied almond slivers - not too much mayo - crisp & the almonds gave it a meaty flavor that was startlingly good! 2) Mac N Cheese - topped with crushed Cheez-Its like crumbs - I'm not a fan of mac n cheese unless lobster & truffle oil is mixed in so this was just okay for me 3) Sweet Corn - which was delicious yellow corn kernels in this brown (molasses?) like sauce that made me think I might just be done w/ cream of corn (except Lawry's 'cos no one can take that cream of corn away from this girl!) Corn Bread (muffin shaped) - you all know I don't like bread. Ok - if it's dessert related or part of Porto's medianoche sandwich, I will eat the bread. But this wasn't just a typical corn bread mushy muffin consistency. It had GRIT! It was GRAINY! It reminded me of the corn bread I used to get while living in Alabama. It was sweet, warm and I wanted more! Of course boy toy stuffed the last 1/3 into his mouth 'cos I couldn't eat any more right at that moment. The owner (older gentleman?) I believe, came out while we were hemming & hawing about what to order. He gave us sample tastes of the pulled pork & the beef brisket. Boytoy & lil' sis like the pulled pork. I liked the brisket. He also swung by while we were seated awaiting our meals, w/ a hot pan of ham slices in bubbling hot BBQ sauce & a sample side of the baked beans. WOW! A suggestion to Bulls' owner - serve hot bubbling BBQ sauce on the side. It really brought out the peppery flavor compared to when I used what was at the table. Delicious!!! Baked beans were cooked just right (not overly mushy) and were spicy - not sweet like most places. I'm getting this side next time! Delicious - nothing was left! Sodas were free refills. They even brought us complimentary scoops of cookies & cream ice cream. I had no idea but apparently they have a large patio with a big screen in the back - perfect to watch sports games while chowing down on good grub. And they are pup friendly so bring man's best friend for free bones! We all agreed that this is where we'll be coming back to try beef ribs and brisket and whatever else they wanna put in front of us. We had all tried Phil's BBQ and felt it was an over commercialized place that provided long lines with a generic tasting BBQ sauce (I could buy the KC brand at the market and that would be Phil's BBQ sauce...would taste the same). But Bull's BBQ sauce is very peppery on one hand or sweet/spicy on the other hand. We were so full & w/ the ice cream to top us off, we went straight home w/o getting dessert. The congenial & friendly service is what just made this the place I'll be coming back to whenever I get a hankering for ribs in SD.
To live in San Diego is to live by the beach. Being near the beach means that the water is close enough to smell. That big body of water we call the ocean invites you to ride its waves, and if you don’t know how to surf, or if you want to improve your skills, Souf Tihhi and San Diego Surf School in Pacific Beach can help. Growing up in Morocco, Africa, Souf, owner and founder of San Diego Surf School, fell in love with surfing early on in life. Taking cues from his older brother, he began surfing sometime in his seventh year of life. He has since surfed around Africa, Europe, Hawaii, California, Mexico and the East Coast. Souf went to Hawaii for college to study and surf. He spent his summers as a surf instructor in San Diego until he graduated and opened his own school. “I started out with nothing pretty much,” Souf said. He built the business from the ground up getting clients here and there until one day he realized that he had more clients than he could handle himself. Souf now has up to 30 instructors working in the summer time, holding classes, lessons and camps, but they’re not just for beginners. “[I want] to share what I’ve learned with others and spread what surfing is all about. It’s a really fun sport and I pretty much wanted everyone to experience that,” he said. His school is about more than just surfing. Souf and his team of instructors want people to experience the culture of surfing and learn to care about their surroundings. “We teach a lot about the waves and how to respect the ocean and to give to the community,” he explained. The most important part of surfing, and the core of San Diego Surf School, is to have fun. “The best surfer is the one having the most fun,” Souf said.
My friend lives in the area and suggested Mimi's Cafe as a good place to grab a quick bite following a 5K that we'd participated in earlier that Sunday morning. It was a bit before noon and because we couldn't decide between breakfast or lunch, we chose this place because we could have either option. The hosting staff at the front door was busy but quite friendly. The place was bustling, which was to be expected at brunch-time on a Sunday. We did have to wait for about 10-15 minutes for a table, but once we were seated, service was fast and friendly. After some deliberation, we both ended up ordering patty melts. Mine was good but there seemed to be something missing in terms of seasoning. I'm not a heavy salt user, but while edible, I found the overall composition to be rather bland, as were the fries. Even the grilled onions had an odd taste and consistency - the word watery comes to mind - and they tasted like they'd been sitting uncovered in a fridge and took on some of the aroma of other items. Not sure if that makes sense, but that's the best way I can describe it. Even with all that said, the sandwich wasn't completely bad. It could just use a bit more flavor. I must say that our server was very, very nice, and made our dining experience quite pleasant overall. If I were to be in the area again and want a decent meal for a good price, I'd visit here again.