Uncle Earl's BBQ Bistro
There's a food cart pod just off of SE 82nd Ave in Portland, Oregon. A side street called SE Lafayette heads off at a right angle just before SE Powell Blvd heading north. I happened to see it on my way home from Pensey's Spices and a restaurant supply store where I bought a cast iron tortilla press. Tacos may ensue. The cart pod, called Collective Oregon Eateries, seemed inviting enough, so I parked, and got out of the car. That's when the sweet smell of smoked BBQ hit me. I find it hard to resist that smell, so I made a bee line to the source, which is Uncle Earl's BBQ Bistro.
Uncle Earl gave me a wave when I took a picture (included here) of his cart to send it my wife to let her know that there was BBQ afoot. She was agreeable, so I ordered. Brisket was the obvious starting place. Brisket is key to knowing whether a BBQ joint knows its business. Rounding out the meal were pulled pork, and a half a chicken. Our sides were mac and cheese, and corn bread muffins.
After a ten minute wait, I had a bag of BBQ to take home.
Which I did.
This is where it gets complicated. Fear not. The outcome was satisfying.
I don't answer phone calls while driving, yet Uncle Earl tried to call to tell me that he had forgotten the pulled pork. I got the voicemail when I got home. I called back, and I made arrangements to pick it up later.
So, missing the pulled pork, we dove in.
The Brisket:
Cut-it-with-a-fork tender, juicy, and smokey, it really was the star of the show. There is no doubt that Uncle Earl knows brisket inside and out. There really is not much more to say about it. Gather your best superlatives in a basket and fling them at it. See what sticks.
The Chicken:
Chicken is a demanding bird. Prone to dryness, and yet hard to cook all the way through without becoming dry, it's easy to cluck it up. This chicken was midrange moist, but not dry. The rub was nicely spiced with a satisfying amount of smoke, and it went well with the BBQ sauce provided.
Mac and Cheese:
Much better than I have gotten from other BBQ places. It is not an afterthought. It even has a little smoke to it. It is not the gloppy style. The macaroni had a good coating, enough to hold everything together, but not too much. Some types of mac an cheese demand a lot of sauce, but I think that Uncle Earl's would suffer from too much. It had a fairly intense flavor. Too much sauce could overpower the noodles.
Corn Bread Muffins:
Corn bread tends to be dry, and this was no exception. It was, however, moister than most, and I could eat it without butter or honey. In the South, there is a distinction between corn bread and what is derisively called "Johnny Cake", which is Sahara Desert dry, and requires copious amounts of butter to make it palatable. This was not Johnny Cake. Lighter in color than many an inedible corn bread muffin that I have had in the past, it had a fresh, corny (not corn-mealy) flavor, with what looks like a small amount of diced red peppers inside.
Pulled Pork:
After finishing the meal, we drove back out to the cart to pick up the pulled pork. I know that mistakes happen, but Uncle Earl wasn't giving himself any slack. He apologized a number of times, and threw in some ribs to sweeten the deal. Like the brisket, the pulled pork was a masterwork of smoked meats. Tender and juicy with all the appropriate superlatives flung at it, it shines brightly between the teeth.
Ribs:
The bonus ribs were likewise excellent. Not wanting to be too repetitious, I will leave it at that.
If you are in the area, follow your nose from 82nd and Lafayette Street, and settle in for some excellent BBQ. Try not to notice the self-inflicted boot print on Uncle Earl's back side. He won't be forgetting your pulled pork. read more