First, the good:
The staff and ownership are REALLY nice people. The restaurant is clean. Access is easy, and there is plenty of parking.
The owner is so nice, in fact, that I almost didn't write this, and almost didn't post it. If you are reading this now, it's simply because I decided that truth and quality food must have a higher value than protecting someone's feelings.
First, let's address the name. North Fork BBQ isn't in North Fork. It's in Oakhurst. That is a minor issue. The other half of the name is a bigger problem.
You see, when you drive up to the restaurant, you are greeted with a view of a good-sized Santa Maria grill. You don't see a barbeque at all.
Grilling is cooking hot over direct heat.
Barbecue or smoking is done indirectly with cooler temperatures, usually in the 225-275 range.
Having a Santa Maria grill in California isn't actually a bad thing, especially if you are cooking Tri Tip or Chicken, both of which are lean and handle a hot, fast cook well.
Tri Tip was originally cooked directly over live Oak on a spit.
Enough history.
Looking at the menu, it becomes clear that North Fork "BBQ" not only isn't in North Fork- they also don't sell any BBQ.... at all.
Semantics? Maybe, unless of course you are actually looking for some slow-cooked ribs, pulled pork, brisket or the like.
The semantics could be overlooked if the tri tip was good.
Generally, that locally-renowned cut is cooked over direct heat to medium rare, then sliced against the grain for sandwiches. Some people have been playing with cooking "trisket", that is, tri tip barbecued slowly to around 203f. I find the cut too lean for such tricks. The point of the low and slow approach with brisket is to break down the tough connective tissue. That isn't needed with tri tip. It's already lean and as long as it isn't overcooked, it's very tender.
To be fair, they are consistent. I've tried "North Fork BBQ" tri tip in several sandwiches. It is the same every time, somewhere between shoe leather and barely rehydrated beef jerky. There is no noticeable seasoning. It's basically just plain roast beef. There isn't even a speck of pink in this meat. It's chewy and horribly overcooked.
Calling this barbecue is disrespectful to the art. Overcooking tri tip this way is disrespectful to the cow.
Man I hate writing this. The people are just so nice. I just wish their product was palatable. I hear they make a good salad. read more