During an errand run on Sunday, Mrs. Ubernerkle and I treated ourselves to takeout. Seeing as it was Fathers Day, I picked Frankie The Bulls’ BBQ which is celebrating its three-month anniversary this week. Located parallel to the 5 Freeway at 1127 West Morena Blvd., it’s hard to miss the gigantic bull standing on the top of the building.
Being a Limey, or “Anglo-Californian” as I now refer to myself, understanding American BBQ is something that I am still working on after ten years of living here. I was first inducted at Dreamland BBQ in Birmingham, Alabama. Since then I have begun to understand the different classifications; wet, dry, sweet, smoked, spicy, pork, beef, etc. BBQ definitions shift depending on geographical location. Frankie is Texan style dry rub and smoked meat served with sauce on the side.
That precursor aside, let’s get back to Frankie’s. The restaurant is stylishly decorated and equipped, which is a change from the normal BBQ dives I have frequented. The feeling is authentic and comfortable and the staff have actual personalities. The smell was intoxicating and had we not needed to hurry home to meet the Minions, we would probably have eaten there.
The menu is classic and short. Frankie knows what they do well and they stick to it. I had the beef ribs and beans; Mrs.Ubernerkle had pork ribs and macaroni & cheese. On the drive back we had to keep the windows open because the smell drove us to distraction.
The beef ribs were hefty and perfectly smoked. The surface crackled lightly with juicy, well-seasoned and smoked meat that flooded my mouth. The sauce was a tangy, mildly spicy, perfect accompaniment that did not drown out the meat, but rather enhanced it nicely. The pork ribs were more delicate and just as flavorful. We could find no fault with the beans either - they were great.
We will be returning to Frankie’s many times over in the future to sample the other delights from the menu and just to enjoy the atmosphere. I might just try and get my picture up on the “Trough Wall of Fame”.
