Thanks for stopping to read mmm-yoso!!! today. Kirk is out and about, enjoying the beautiful countryside. Ed(from Yuma) is out and about enjoying the Yuma countryside. Cathy is here, blogging and noticing the sky out the window.
Phils BBQ. On weekends, lines form and snake outside the door at each of their (currently) three locations from 11 a.m. into the evening. Visitors from back East mention Phil's as one of their 'musts' when asked where they would like to eat...They've heard of it. Even Ed(from Yuma) and a friend have stopped at Phil's to enjoy a meal. These rare (both because of no line and there was rain) photos were taken in January on a Monday, because 'back then', Phils was closed on Mondays, but now Phil's is open an extra 52 days a year.Really. Mondays.That's the whole menu. You should be able to order quickly and efficiently when you get to the front of the line, yet many people seem overwhelmed. Hence, the line moves slowly.Many people just call in 'To Go' orders and get in and out quickly. We like to sit and eat inside.There is much visual and auditory stimulation. Mentioning that beer is available here is redundant. Beer is San Diego. Other beverages and to-go containers are self serve and self explanatory.Any condiment you might need is on every table.
On to the food!
While not open pit smoked/authentic BBQ, the food here is very good. With the constant influx of customers, every item is fresh.Starting with the only item I order, the 'Beefy Rib Tickler'($8.95). One BBQ'd beef rib bone with 2 onion rings, cole slaw and fries. Your choice of BBQ sauce on top or on the side.
The beef rib is (as always) from a cow and therefore very large, meaty. It is falloff the bone perfectly cooked after being seasoned with a dry rub and good by itself or dipped in the sauce. The fries and onion rings are perfectly fried/not greasy and the cole slaw recipe here is one of my favorites; crispy and a bit tangy. This plate is perfection and, really, after trying the entire menu, my only choice.However, I digress. For those times (or guests) wanting something lighter, you can choose a small or large salad ($2.95/$4/95) and for an additional $3, top it with seasoned BBQ chicken. (The option of a small/large Caesar salad is $3.95/$5.95)(The amount of chicken for $3 is the same on either size salad).There are small ($1.75) and large sides($3) available. Above, a small side of sweet baked beans, another version that I enjoy because it is both sweet and tangy. Other small sides are cole slaw, fries, potato salad and macaroni salad. Large sides include all of those plus steamed veggies, a baked potato and corn on the cob.One item most people seem to order here is the "BBQ Broham sandwich"($6.95), seasoned and then char-grilled pulled pork on a toasted bun served one top of (or placed on the side, as above) cole slaw.For those who prefer pork ribs, the "Baby Back Ribs Tickler" ($6.95) is a good choice. Three baby backpork ribs, parboiled then grilled (using the same dry rub as on the beef ribs) and served with 2 rings, fries and coleslaw.
Sauce on the side for me! A unique (sweet, tangy and peppery) sauce and to fully appreciate, I think tasting the meat first, then the sauce by itself, then the meat with the sauce is the only way to appreciate sauces (and salsas).There is no need to run to the restroom or deal with disposable wipes to clean up when you are finished eating...
Phils BBQ 9816 Mission Gorge Road Santee 92071 (619) 449-7700 website 11-10 Sun-Th, 11-11 Fri-Sat