I was cravin' some good smoked meat today, so I jumped in my old star-rider and headed to The Grillin' Company on the dusty outpost of Comstock Park. My usual spot out in Cedar Springs was closed up tight like a busted hyperdrive.
The strip-mall landing pad sat empty as a forgotten moon when I touched down. Felt kinda strange, but it was right between lunch and dinner runs, so maybe that explained it.
Inside, the two fellas at the counter were friendly as old space hands. They made the whole place feel warm and welcome right away.
I ordered the three-meat combo--brisket, ribs, and pulled pork--plus three sides. I'd heard their brisket was supposed to be dry and one of their weaker items, but I found the opposite! They were down to the last scraps and only charged me for a two-meat deal. Still, that brisket came out moist, with a good chew, and tasted better than I ever expected. They cut it in big cubes instead of slices, which is unusual as a double sunset, but it worked just fine.
The pulled pork was the best in the whole sector--tender and packed with flavor like it had been slow-cooked under twin suns. The ribs were a little tougher, and the silver skin was still on them, makin' 'em harder to eat than a tough asteroid hide.
For sides, I paid for three but only got two: baked beans and cheesy potato casserole. If I had noticed before I blasted off, I would've grabbed the third one. But they gave me the brisket for free, so I basically paid for an extra side instead. I ain't makin' a fuss. The beans were simple and classic, just like frontier fare. The potatoes tasted like funeral spuds with a little extra garlic kick, but they got real good once I shook on some salt and pepper. The cornbread was the real star. It had a sweet crumble on top, almost like streusel from the candy mines, and I'd rate it between very good and well above mid.
Overall, the food was solid, the service was great, and the pulled pork, brisket, and cornbread were worth the trip across the stars. The outpost felt quiet as an empty cantina, but I hope more travelers find their way. I'd call the whole experience a strong high-mid barbecue stop on the frontier. read more