Pat’s BBQ

The Real McRib

155 West Commonwealth Avenue (2125 South)
South Salt Lake, Utah 84115

801-484-5963     

PatsBBQ.com

$$

In my family, barbecue is one of two things: spicy or sweet. There is a generic, albeit tasty recipe that is universally applied to many cuts of meat. These include in any combination. oyster sauce, garlic and onion powder, garlic, Korean BBQ sauce, lemon grass, chicken bouillon and basil.  Asian barbecue is quite different than typical American barbercue flavors.  There is not smoking, no mollasses or brown sugar rub; there is missing, the kind of sweetness that many associate with BBQ.   Rather there is a subtle blend of flavors that identify more with savory than sweet. If you consider all the major or chain barbecue restaurants, they’ll include places like Tony Romos, Famous Daves, locally, Q4U, and of course Pat’s. Yet growing up in my diverse palate, my family absolutely abhorred how sweet American grilled meats were. I recall a party for my father’s company that was catered by Joe Morleys. They served brisket, baked beans, slaw and corn. During the entire meal, my mother and father kept saying all American barbecue is sweet. “They put too much sugar!”  And that is the bias and palate I grew up with.  American barbecue = sweet like candy. Asian barbecue = savory with a side of rice and pickle.  But if this were the case, how could so many people love the various types of barbecue; southern, Memphis, Kansas city, Texas, etc?  I would have to say that it wasn’t until high school when I started to appreciate the richness of the white man’s grill.  I had an amazing pulled pork brisket at a luncheon, tackled Tony Roma’s endless ribs and came to truly embrace the complexities that BBQ sides offered. Coleslaw was my partner in eating heists, cornbread was my accomplice, and baked beans were my ammo. I had been well equipped for my palate to see the best of both BBQ worlds and how they each had a special niche to fill in my palate.

But yet, I came to realize that I live in Utah. Not exactly a BBQ capital of the world let alone the US.  Meat can be cooked in an almost infinite number of ways and yet still come out the same. The real trick of BBQ is spice, sides and soft drinks. Everyone has their own rub, their own BBQ sauce, and their own “secret” method, time or equipment to get the best grilled, smoked, baked and even rotisseried food. What I find truly great is how well a BBQ spot can do it’s sides. I’m sure after hours in the fire pit or smoker, BBQ will come out a certain tenderness, aroma, and flavor, but what else to it? Why would I pay 15 bucks to eat 3 ribs off a slab I could buy for 15 in the store and do myself? And do I can (I know, bad grammar) just ask anyone who has had my Heineken or Lager Ribs. MMMMM!

Enter Pats. I’ve been aware of Pat’s BBQ long before it was profiled on Diners, Drive-in, and Dives but it always seemed out of the way and BBQ is usually something I don’t naturally crave. Instead, as you can tell above, I crave the sides. Enter my nephew’s mom. Pregnant at the time, she mentioned how she was hungry for mashed potatoes. I’d heard of Pat’s great and amazing sides and figured it was high-time I gave the pit a visit. It was a mixed bag but overall well. I was definitely satisfied with the meal, BBQ portions always throw me off. The food doesn’t look like it’ll be enough to fill my paint bucket but after a half dozen or so bites and gulps of beverage, I realize that it was more than I could chew (literally). The meats were each cooked extremely well. Not overdone and not undercooked. The pulled pork was my favorite (it usually is) because it naturally lends itself to absorb the BBQ sauce extremely well. Pat’s has three types, but the best by far is the spicy “sweet heat.”  The brisket was good but didn’t blow me away. You could see the smoking that caused rimming the ends of the piece.  Eaten later as leftovers, I noticed more of an aromatic flavor and smell that made it taste better. Cornbread was cornbread. If anyone knows my Bindu story, they’ll know that cornbread, as good as it can be, honey, butter and all, still brings back bad memories.

So that leaves the greens, slaw, and mashed potatoes.

Greens: I love collard and mustard greens and any stewed greens with my BBQ. Q4U used to have one of the best but have declined a bit. I like my greens cooked and stewed long enough for the greens to fall apart when you chew on them but not to the point where it withers in your mouth. Flavor wise, salt is a necessity but not to cover up the slightly bitter taste of some greens. Pat’s didn’t succeed in impressing me. It had over salted and chemical-like taste. I kept hashing at it in hopes that it would impress me. However, it did not.

Slaw: Very well done. The cabbage was crisp and the seasoning just sweet enough that it didn’t overdo the flavors from the meats. It had a cool refreshing taste and was one helluva portion.

Potatoes: Simply, absolutely, positively impressive. I had mine with a meaty gravy that had chunks of what appeared to be pulled pork. The mash was smooth and blended well with a buttery and flavorful gravy. I would go back or visit just for the potatoes.  They were the best.  In fact, rather than putting on  Pat’s sauces on your meat, ask for a side of gravy instead!

Supposedly the Burnt Ends special they have on Friday is their most popular item and goes quickly –  I’ll be sure to stop by on my next visit on that day so I can see if it’s up to the legend.

Overall, I enjoyed my visit. Service was friendly, portions were large (even considering the price) and the sides sold me. Pat’s gets recognized each year by local press and people for the quality and taste. I can definitely see the appeal. I hope for the next visit that I can also go during their evening live music session and take back a few good drinks and sides. Thanks Pat.

Slaw, Greens, and Meat.

The highlight of the meal: Mashers and gravy

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