Readers:
We were contacted by the owner of Bull's Smokin' BBQ (formerly Frankie the Bull's BBQ), who informed us that Frank Terzoli is no longer associated with the restaurant. The current owner, Mr. Joey Hoisescu, also advised us of other changes that have been made to the restaurant. With his permission, here is a copy of his correspondence to us dated 07-25-09:
"I would like to thank you for your review of our restaurant. It means a lot to hear positive feedback from people who really know their food. Although my opinion on some things may differ from yours, I am open to both positive and negative feedback. I believe that it takes many points of view to create something spectacular. I also wanted to inform you of the recent ownership change. Frank Terzoli is no longer affiliated with this restaurant. In lieu of the change in ownership, the name has been changed to Bull's Smokin' BBQ. The kitchen staff has not changed but the recipes have been substantially improved. We believe that the food is better than ever before. I encourage you to come in and try the new bread as well as the new gumbo and, like you said in the letter, the ribs and salmon. Thank you again."
We would also like to address a question from one of our readers regarding Bull's Smokin' BBQ's cooking methods. We relayed the question to Mr. Hoisescu, who responded that they smoke everything using a cookshack smoker, with a capacity of approximately 300 lbs. For all smoking, they use applewood and mesquite. Mr. Hoisescu states that those familiar with each flavor should be able to taste both in all of their smoked menu items.
Monday, July 27, 2009
Friday, July 24, 2009
Letter to Frankie the Bull's BBQ
Frank Terzoli
Frankie the Bull’s BBQ
1127 West Morena Boulevard
San Diego, California 92110
(619) 276-2855
Dear Mr. Terzoli:
We are barbecue lovers, especially chopped brisket. San Diego is a tough town for barbecue lovers and an even tougher town for people who like brisket, so we were thrilled when we found a new local barbecue joint that actually serves it. We ordered the Smoked Beef Brisket Sandwich, Smoked Pulled Pork Sandwich [sandwiches came with Almond Cole Slaw and fries], an Onion Ring Brick and your Bull’s Beans. The eagerly anticipated brisket was mostly tender and had a good smokiness throughout. However, we had a number of bites that included large chunks of fat as well as some meat and bark pieces that were dry. We have a strong preference for Texas-style chopped, dry-rubbed brisket with no sauce so we would have preferred no sauce on our sandwich, but that is a barbecue style point. Overall, the flavor of the brisket was good but we would have preferred a hamburger bun to the hoagie roll, because the roll was just too much bread.
The Pulled Pork Sandwich was better than the brisket. All of the pork was tender and juicy and better befitted the sparingly applied sauce. Again, there was too much bread with the hoagie roll. The big mouthfuls of bread detracted from the well-prepared meat. The thick fries were crispy and well-seasoned. The creamy Cole Slaw was a standard barbecue side, though the sugared almonds in the slaw were too sweet and overpowered the other flavors. The Bull’s Beans were smoky and savory and like no barbecued beans we’ve had. They didn’t have the tang that most barbecued beans have and were more like eating chili because of the large chunks of beef. Though we liked the idea of including beef in the beans, some of the beef was dry. We enjoyed the flavor overall, although, like your barbecue sauce, we thought the beans could use some heat [another style point]. The Onion Ring Brick was a pleasant surprise. The huge pile of extremely thin, long strands of battered onions was crispy, light and flavorful with natural sweetness from the onions.
No one could complain that your portions are small and our meal was very reasonably priced, especially since our sandwiches came with large portions of French Fries and Cole Slaw [Pulled Pork Sandwich - $7.95; Beef Brisket Sandwich - $8.95]. We will be back to try the ribs and smoked salmon.
Yours Very Truly,
San Diego Restaurant Review
Frankie the Bull’s BBQ
1127 West Morena Boulevard
San Diego, California 92110
(619) 276-2855
Dear Mr. Terzoli:
We are barbecue lovers, especially chopped brisket. San Diego is a tough town for barbecue lovers and an even tougher town for people who like brisket, so we were thrilled when we found a new local barbecue joint that actually serves it. We ordered the Smoked Beef Brisket Sandwich, Smoked Pulled Pork Sandwich [sandwiches came with Almond Cole Slaw and fries], an Onion Ring Brick and your Bull’s Beans. The eagerly anticipated brisket was mostly tender and had a good smokiness throughout. However, we had a number of bites that included large chunks of fat as well as some meat and bark pieces that were dry. We have a strong preference for Texas-style chopped, dry-rubbed brisket with no sauce so we would have preferred no sauce on our sandwich, but that is a barbecue style point. Overall, the flavor of the brisket was good but we would have preferred a hamburger bun to the hoagie roll, because the roll was just too much bread.
The Pulled Pork Sandwich was better than the brisket. All of the pork was tender and juicy and better befitted the sparingly applied sauce. Again, there was too much bread with the hoagie roll. The big mouthfuls of bread detracted from the well-prepared meat. The thick fries were crispy and well-seasoned. The creamy Cole Slaw was a standard barbecue side, though the sugared almonds in the slaw were too sweet and overpowered the other flavors. The Bull’s Beans were smoky and savory and like no barbecued beans we’ve had. They didn’t have the tang that most barbecued beans have and were more like eating chili because of the large chunks of beef. Though we liked the idea of including beef in the beans, some of the beef was dry. We enjoyed the flavor overall, although, like your barbecue sauce, we thought the beans could use some heat [another style point]. The Onion Ring Brick was a pleasant surprise. The huge pile of extremely thin, long strands of battered onions was crispy, light and flavorful with natural sweetness from the onions.
No one could complain that your portions are small and our meal was very reasonably priced, especially since our sandwiches came with large portions of French Fries and Cole Slaw [Pulled Pork Sandwich - $7.95; Beef Brisket Sandwich - $8.95]. We will be back to try the ribs and smoked salmon.
Yours Very Truly,
San Diego Restaurant Review
Subscribe to:
Posts (Atom)