Git-N-Messy BBQ

I figure most Saboscrivner readers are aware that barbecue is more than just slathering meat with sweet, sticky sauce.  It’s the whole process of smoking meat for hours at a time over the right wood, low and slow.  When people talk about having a backyard barbecue and grillin’ hamburgers and hot dogs, I cringe, because that’s a cookout.  That’s grillin’.  And that’s super-cool and good, but that ain’t barbecuing.

There are regional barbecue styles in different parts of the country: Texas, Kansas City, Memphis, North Carolina.  And different areas focus on different meats: beef brisket, ribs, pulled pork, and more.  Florida doesn’t have its own famous barbecue style, which isn’t the worst thing in the world, because it allows us to draw from the best of everywhere else.  That’s a major positive aspect of Central Florida: it’s a real melting pot — an interesting place to live, and a great place to eat.

That said, while we have some perfectly fine barbecue chains around Orlando (some of which used to be better than they are now), I’ve tried a few of them in recent months and haven’t been enthusiastic about writing reviews.  I have been searching for a while for some next-level barbecue worth shouting about from the virtual rooftops, restaurants that combine meat, sauce, smoke, time, and even ambiance to create something truly special.  And I found one the other day in an unassuming Shell gas station in suburban Sanford.

Git-N-Messy BBQ (https://www.facebook.com/gitnmessybbq/) opened recently in the Express convenience store at the Shell station on West Lake Mary Road, just west of 17-92.  Chef Chuck Cobb previously ran an omakase-style sushi restaurant, Zoetic Sushi, that I never got to try, but people on the Orlando Foodie Forum were singing its praises.  But after Zoetic closed, Chef Chuck’s next move was to return to one of his prior loves: barbecue.  I knew of him from the Foodie Forum, but in person, he is a jovial, jocular personality, happy to chat as he prepared my order. dsc02585.jpg

Inside this convenience store, Chef Chuck has his open food prep area, with three high-top tables and a small bar set up with a few stools.  There are four different local beers on tap: two from Sanford Brewing Company and two from Central 28 Beer Company.  Yes, you can even get a pint of beer with your barbecue, if you dine in the convenience store!  Party boy that I am, I just got a hard-to-find strawberry-kiwi Gatorade to go.  I had planned to bring home my food to share everything with my wife, but a guy was hanging out at a table, just chillin’, enjoying the best pulled pork sandwich of his life (his words), after he had just stopped by to fill up his car with gas.  I knew I had to try that sandwich, but as usual, I wanted to try everything.

The Carolina pulled pork sandwich ($8) comes with slow-smoked pork that Chef Chuck further chopped into smaller pieces, house-made cole slaw, lots of sliced pickles (which I’m really okay with these days), and a Carolina-style mustard-based barbecue sauce I asked him to leave on the side.  The sandwich was huge, and a huge value for that price.  Here it is, back at home on a too-familiar plate:DSC02593

I also got an order of smoked beef brisket ($16), which consisted of four large and generous slices.  There was no need to chop them up further or drench them in sauce to obscure the rich-looking marbling or the dark, spicy outer bark.  At some restaurants, the brisket is too dry and tough, and at others, it seems like you just get served a pile of greasy fat.  Here, it was a perfect blend of tender meat and unctious fat, just perfect.
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And then I also got an order of smoked sausage ($8.50), a barbecue item that tends to be underrated, but I always like sausage in any forms.  The large link was chopped up into smaller segments, and once we got it home, we especially liked the rich snappiness of the outer casing — something missing in far too many sausages and hot dogs.  Even my wife liked the sausage, something she can usually take or leave.  It was a generous order, and probably my favorite smoked sausage that I’ve had, at least in a really long time.
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The sides I brought home included more of that cole slaw (which I might have gone without, since the giant pork sandwich had so much on it), very good baked beans, and excellent collard greens, of course cooked with meat.  I love collards, and I’ve tried to make them at home many times, but mine NEVER come out as good as these barbecue joints, even after spiking them with pepper vinegar.
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Chef Chuck loaded me up with five house-made sauces: sweet, mild, hot, mustard-based, and an Alabama white sauce that goes so perfectly with chicken — which is great, because I have a really bland chicken breast in the fridge that desperately needs something to salvage it.  That will teach me to stick to buying chicken thighs, the superior cut of chicken!  Anyway, they were all good sauces.
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I would have loved to try the St. Louis-style spare ribs, but those would not have been ready for another hour, and I couldn’t hang around that long.  But I’ll totally go back for them, because everything else was so amazing.  I learned that Chef Chuck can also make a Tampa-style Cuban sandwich with his own slow-smoked pulled pork in a house-made mojo marinade, Genoa salami, ham, Swiss cheese, pickles, and mustard, so that’s also intriguing.  Too often, the pork is the weak link in many Cuban sandwiches, either dry or not very flavorful.  I know it would be the star in his version of the Cubano.

I really liked everything I tried from Git-N-Messy BBQ, and immediately liked Chef Chuck Cobb, who is working meat miracles in this most unlikely of settings.  My readers know by now that too much extravagance and expense make me uncomfortable, and I’m much happier when I’m discovering humble hidden gems, casual restaurants that would be hard to find without a push in the right direction.  It doesn’t get much more humble or hidden than some of Central Florida’s best barbecue in a Sanford gas station, so consider this your push and the Saboscrivner your friendly neighborhood pusher.  Where else can you fill up your car and your belly at the same time?  (Costco, I guess, but Git-N-Messy is really something special!)  Just as a final note, Git-N-Messy is closed Sundays and Mondays, as even Chef Chuck needs some time off from smoking and slicing.

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Texas de Brazil

Back in the day, when we all could eat more than we can now, my dad was a huge fan of all-you-can-eat restaurants, especially the many Chinese buffets around Miami in the ’80s and ’90s.  He knew each one’s strengths and weaknesses: which ones had the best spare ribs, the best fantail shrimp, the best house special fried rice, and so forth.  He was a beloved regular at a lot of those places, and even though he wouldn’t consider himself a foodie, it was his quest for the best versions of a dish and the best bargains around South Florida that started your Saboscrivner on my persistent path as a culinary explorer, reporter, and reference librarian.

But beyond the Chinese buffets, the height of luxury was the all-you-can-eat Brazilian churrascaria, Texas de Brazil (https://texasdebrazil.com/), a decadent steakhouse where uniformed gauchos walk a never-ending parade of grilled meats to your table, impaled on giant swords, for you to enjoy until you slip into a meat coma.  This was our destination for the most special of special occasions, our most rare and revered restaurant.  There were multiple steaks, including filet mignon (some wrapped in bacon!), Brazilian picanha, and flank steak, parmesan-crusted chicken and pork, Brazilian sausage, lamb chops, leg of lamb, and a star player I’m saving for last because it is the best.

Beyond the meats is a sumptuous salad bar, if one could even call it that — one of the most bountiful, bombastic, breathtaking buffets imaginable, where the actual salad is a mere afterthought alongside fancy salami and prosciutto, fresh mozzarella orbs, spreadable Boursin cheese, fancy Spanish manchego (sheep-milk cheese), cold-smoked salmon, chilled marinated shrimp, California rolls, roasted peppers, caramelized garlic cloves, and other roasted, grilled, marinated, and pickled vegetables.  You also help yourself to luscious lobster bisque, and the gauchos also grace your table with soft Brazilian cheese buns, mashed potatoes (I usually ignore both of those), and fried bananas served with cinnamon and sugar (big fan here).

Note that all this decadence doesn’t come cheap.  The all-you-can-eat dinner is normally $49.99, or you can opt for just the salad bar (which is honestly my favorite part of Texas de Brazil, and would be a fine, full meal on its own) for $24.99.  Monday through Friday, lunch is somewhat discounted at $34.99.  Still, it’s way too extravagant for us more than once a year (and believe me, we don’t even do this once a year).

But we did last year, and we did again this past weekend, thanks to a very special month in Orlando called Magical Dining.  Every September, our official tourism association Visit Orlando sets up Magical Dining with dozens of participating restaurants all over the city, generally mid-to-upscale establishments.  Each restaurant announces a prix fixe menu with a few options to choose from: appetizers, entrees, and desserts, and the price is $35.  This is a real bargain at most of these restaurants, and it gives people who might not normally treat themselves a chance to try some delicious dishes at new, unfamiliar, and highly vaunted restaurants around town at a discounted price.  And best of all, $1 from each Magical Dining bill goes to a number of worthy local charities!

My wife and I rarely take part in Magical Dining.  As you can tell from this blog, we generally gravitate toward more casual restaurants, and very few of those participate.  At these higher-end places, sometimes there isn’t an appetizer, an entree, and a dessert on the Magical Dining menu that appeal to both of us, and we figure we’d rather hold out for a special occasion and order our top choices off the full menu, not a small, curated list of options.  (Of course, you can still order off the regular menu at any of these places during Magical Dining.)

But Texas de Brazil might be the best deal of all, because you get the full salad bar, the full unlimited meats, AND a dessert (which normally costs extra) for the excellent discounted price of $35 (plus tip, of course).  That’s a bargain, for all the same stuff plus a dessert!  My wife loves steak, we’re both crazy about lamb, and I go nuts for sausages and that spectacular, stupendous, sublime… sensual salad bar.  We squeezed in a reservation for the last weekend of Magical Dining, which I strongly recommend you do next year.

We arrived before our 5:00 reservation, in time to hit the salad bar buffet early, before it would be ravaged by ravenous rubes.  Dig the artful presentation of beautiful cured meats:DSC02570

Some of the Saboscrivner’s greatest hits on this buffet plate, even chilled couscous salad in a vinaigrette and some of the best potato salad ever.  I am careful not to fill up on carbs, but I can’t make a rare visit to TdB and not load up a plate with these wonders.  Rest assured, dear readers — I was a member of the Clean Plate Club.  DSC02571

Meanwhile, the gauchos were coming around, so I was building up a supply of meat to last me some time, while going through my buffet items.  This plate includes medium-rare flank steak (left), two lamb chops (top), two slices of picanha (right), part of a sausage (bottom, next to the fried banana).  GO AHEAD, TAKE THESE BANANAS!DSC02572A lot of the meats tend to be more done than we both like, so we always ask for as rare as possible, and end up content with medium rare.  I find all of Texas de Brazil’s meats to be extremely salty, so keep that in mind too.

But here’s the star of the show, both of our favorite meat: BRAISED BEEF RIB, sliced right off the giant bones in front of us.  If you go to Texas de Brazil, it’s very possible you might not even realize this was one of the meats being walked around.  It doesn’t circulate often, probably because it’s an expensive cut that takes a long time to prepare.  And as far as I can tell from having had two or three TdB lunches, they don’t offer it at lunch time!  Last year for Magical Dining, we learned to very politely request it as soon as we were seated, and then to get at least two slices once it makes its way to us.  I love braised, stewed, and other slow-cooked meats even more than grilled steaks, and this beef rib is fork-tender.  It seriously shreds apart with just the side of your fork, and then completely melts in your mouth.  DSC02573

I’m proud to say that neither of us wasted any food, but I was stuffed after finishing everything you saw above, and my wife got equally stuffed from a lot less (but she didn’t mess with the buffet like I did, minus a couple of those spicy marinated chilled shrimp).  I had ladled us each a bowl of lobster bisque at the beginning, but ended up having hers at the end of my meal, because it’s too good, and it would have been a shanda to waste a drop.

And after all that, we were still entitled to desserts, included in the Magical Dining deal!  We got our desserts boxed up to take home, because we couldn’t eat another bite.  There were two selections, and we each chose the one you would expect us to choose, if you know us.

Unfortunately, my wife’s chocolate cake was very dry and disappointing:DSC02574

My Brazilian cheesecake was pretty good, because even bad cheesecake is pretty good, but it was a small sliver:DSC02575

Bonus pictures of the desserts we took home back in 2018, the last time we were here (also for Magical Dining Month):

Key lime pie that was much better than either of this year’s dessert options:
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Bananas Foster pie that was incredible, that I was wishin’ and hopin’ they would offer again this year:DSC01685

Coconut chess pie that was also spectacular:
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I don’t remember which two were included, and which one we paid extra for just to try it, but all three of these were awesome, and far better than this year’s two dessert choices.  But then again, I’m a pie guy.

So here are your takeaways:

  1. Magical Dining is a wonderful thing, and you should totally treat yourself next September, whether it’s here or one of Orlando’s other great participating restaurants.
  2. Texas de Brazil is an incredible indulgence, a sensational splurge, a truly unique and celebratory destination for carnivores, gourmands, and just plain old hungry people.  Heck, if you’re doing a low-carb diet, it could be a great restaurant to cut loose in, since meat and most salad bar offerings are the star attractions and carbs are supporting players.  My wife and I love it, but now we’re good for another year, or probably far longer.  We got it out of our systems for a while, and no, that wasn’t a colon-related joke.
  3. Or was it?

Susuru

I fully admit that one hip dining trend that totally passed me by is ramen.  I subsisted on instant ramen noodles, spaghetti, and canned tuna and sardines for far too many years of my life, fueling myself through far too many degrees.  And while I still like those ridiculously salty and unhealthy noodles today, I’ve had a hard time wrapping my mind around $10+ bowls of “fancy” ramen, after dining on 7-for-$1 Maruchan and Nissin noodles for so long.  I’ve even tried a few ramen bowls from nicer restaurants, but found them bland and disappointing, and often overloaded with those long, thin, alien-looking mushrooms with the tiny caps that ruin the whole thing for me.

But my best friend was in town recently to judge the National Pie Championships with me, and on the rare times we get to visit each other (me being in Orlando or him back in Miami), we always try to show off the newest and/or best restaurants in our home cities to each other.  One place I’ve been hearing great things about restaurant is Susuru (https://www.susuruorl.com), the new Japanese izakaya (casual pub) down near Disney World, close to where he was staying.  It’s extraordinarily easy to find if you take I-4 to exit 68 and get off on State Road 535, also known as Apopka-Vineland Road.

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Susuru features a quirky, funky, retro-hipster-otaku decor that you never see anywhere:DSC02039

As a lifelong action figure collector, I got a kick out of the view in the hallway when I left the men’s room:dsc02036.jpg

And as a cat lover with a few maneki nekos at home to hopefully bring some luck, I loved this little dude next to the bar:dsc02038.jpg

I’m sure my readers care far more about the menu, which wasn’t available on Susuru’s website when I checked, so here it is.  Note that this is a Japanese restaurant that serves no sushi.  Also note that none of the food is too expensive, so I encourage you to order several different dishes and share them:dsc02037.jpg

My buddy and I each ordered tonkotsu ramen ($10), with pork chashu, shoyu soft egg, bamboo shoots, scallions, nori, and tonkotsu broth.  I have to admit, I was still a little skeptical, given my limited experience with overpriced and mediocre “fancy” ramen, but this was so delicious, I can’t stop thinking about it almost two weeks later.  (“Or talking about it!”, my wife would say.)  DSC02042The broth was so rich and flavorful, almost creamy despite containing no dairy at all.  Even the bamboo shoots, which I had misgivings about, were soft and yielding, like thick al dente pasta sheets.  I’ve never been able to cook an egg to that perfect soft-boiled consistency, with the rich, runny yolk that infused the broth.  The noodles were so far beyond the instant ramen bricks of my college days, it was like graduating from your school cafeteria lunches to a gourmet feast.  And the pork!  The PORK!  It melted in my mouth.  It was sliced thin, and it was so tender and unctuous.  Once again, perfect in every way!

We also split the mentaiko fries ($6), which were McDonald’s-style fries topped with spicy cod roe mayonnaise and shredded nori (seaweed).  I love anything salty, spicy, and fishy, but these were almost like a salt overload.  Delicious, though.  I have to imagine this would be a great dish to order while drinking beer.DSC02043

Skewers, skewers, all kinds of skewers!  These skewers of meat are cut into perfect, uniform, bite-sized pieces and grilled over a charcoal flame.  From left to right, we ordered sausage, chicken hearts, short rib, chicken skin, and the two on the right are both chicken thighs.  The Kurobota (pork honey sausage) had the texture of a hot dog and didn’t taste that different, although it picked up nice flavor from the charcoal grill they used.  The short rib (in the middle) was a little tough, although still very rich and tasty.  I am drawn to sausages and short rib dishes anywhere I go and count them among my favorite meats.  That said…DSC02045I never thought I’d end up liking chicken more than sausage or short rib, but I sure did here.  All three types of chicken skewers (yakitori) were indeed better — not that I disliked the sausage or short rib!  But they were among the most delicious chicken-related items I’ve ever eaten in my life.  They had a fantastic taste they picked up from being grilled, especially those thighs.  My only disappointment was that they ran out of chicken oyster yakitori, an off-menu special for the evening.  Those two tiny, dark morsels of meat are my favorite part of the chicken, which is why I usually gravitate toward preparing thighs or roasting whole birds at home.

If you’re skeptical about chicken hearts, I implore you to give these a try.  I’ve bought hearts at Publix to cook at home (marinate in a vinaigrette dressing and then saute them).  I love the rich, organ-y flavor, like delicious chicken liver, but mine always come out chewy.  These were anything but chewy — far more tender than I ever expected chicken hearts could be.  Whoever is working the grill at Susuru is a master at his or her craft.

So I’m definitely a huge fan of Susuru.  If you spend time down near the theme parks or come to Orlando on vacation, venture off park property and go check it out.  Seriously, if it wasn’t an hour from home, I would become a regular for sure.  I’m already planning my next Susuru adventure!

The Polite Pig

Well-traveled Orlando foodies are probably familiar with The Ravenous Pig, one of our finest local restaurants.  Situated in Winter Park, James and Julie Petrakis’ venerable institution was founded in 2007 and quickly established itself as one of the shining stars of Orlando’s burgeoning culinary scene.  I still consider it a “special occasion” sort of restaurant and don’t go as often as I would like, but it never disappoints.  I’ll have to get back there one of these days to write a proper review, as it’s the sort of place that all locals and tourists alike ought to make a pilgrimage to.

In the meantime, the Petrakises have expanded their empire with a few other local restaurants, including The Polite Pig (https://politepig.com/), a fast-casual barbecue joint, which opened in 2017 in Disney Springs.  For the uninitiated, this is an area outside of the actual Disney theme parks (so you don’t have to pay for admission or even parking to visit it), specializing in shopping and dining.  It has grown immensely over the last few years and added a lot of high-profile restaurants, including some helmed by celebrity chefs.  It is cool to see our local legends establishing a foothold in there too, and The Polite Pig provides the Petrakises a greater chance to feed and impress guests from around the world.  It’s a relative bargain for Disney Springs, where many of the restaurants are more upscale, with prices to match.  Because it’s casual, fast, reasonably-priced, and the food is hearty, familiar, and GOOD, it is a great option for families with kids and any other visitors who want to avoid white tablecloth joints and entrees priced over $20.

My BFF (best food friend) and I went there in May of 2017, just a few days after it opened, and we both agreed it was fine.  Not bad at all, but he lives in Miami and I live almost an hour away from that side of Orlando, so neither of us were going to rush back.  But he visited Disney recently with his mom (my first-grade teacher), so we agreed it would be a swell place to meet for lunch to catch up.  And I’m so glad we chose it, because we both liked it so much more this time, almost two years later.  I would unequivocally recommend it to anyone visiting Disney Springs, especially if you like meat and don’t want to spend an arm and a leg.

We ordered our food and paid at the counter, and it seemed like it was delivered to us in a matter of minutes, but we were also smart and got there right when it opened at 11 AM.  By the time we left, it was mobbed, and the rest of Disney Springs was mobbed too.  All the barbecue sandwiches come with a choice of a side order, and the entrees come with a small jalapeno cornbread muffin, “signature Polite slaw,” and a choice of a side.  My friend and his mom (who is no longer my first-grade teacher, so I am proud to also call her my friend) both ordered baby back ribs, which come covered with a dry rub and sweet, sticky barbecue sauce glaze.  I got to try a rib, and it was very tender.  Like any good smoked ribs, the meat doesn’t exactly “fall off” the bone, but they were extremely tender, not dry or stringy or tough at all.

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He chose baked beans as his side, and she went with crispy waffle fries, dusted with barbecue seasoning.

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I decided to go with the barbecue cheddar sausage, which the menu said was covered with a bourbon glaze.  The outside had a subtle sweetness, and the natural casing had a very good snap when I bit into it, something I always appreciate in sausages and hot dogs.  That’s what I call the pursuit of snappiness! 

I got four decent-sized cuts and immediately gave one to my buddy.  I was impressed that the cheese was gooey and melty in each bite I took.  True to form, I chose macaroni and cheese as my side, which was also nice and melty with white cheese and al dente mini-shell pasta.  I’ve gone twice now and always turned away from the tomato watermelon salad with feta, basil, and pickled onions at the final moment, but maybe next time I’ll try that.  It sounds delightfully refreshing.

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My magnanimous friend also ordered us the slider trio to share: three mini-sandwiches on tiny, soft brioche rolls.  The fried chicken sandwich came topped with sweet & smoky barbecue sauce, Duke’s mayo, pickles, and cole slaw.  The Southern Pig included pulled pork, fennel-apple slaw, tangy mustard barbecue sauce, and Duke’s mayo, the only kind of mayo I ever buy for my house.  I think our table’s favorite was the Low & Slow Brisket, with Prime brisket, pimento cheese, porter barbecue sauce, pickled jalapeños, and onion straws.  I was reminded that on our earlier visit almost two years ago, we ordered the Southern Pig and Low & Slow Brisket sandwiches and split them both.  Even these mini-slider versions were better than what we remembered from back then, which only speaks well of The Polite Pig and how much it has improved.

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Speaking of barbecue sauces, they have four house-made sauces “on tap,” and you can fill little paper cups to dip to your heart’s content: Lil John’s Signature Porter sauce (made with a reduction of Working Man porter beer, brewed at another Petrakis restaurant, the Cask & Larder), Layla’s sweet sauce, Thomas’s Southern Gold sauce (a mustard-vinegar hybrid), and an Alabama-style white barbecue sauce that pairs excellently with chicken… and surprisingly everything else.  I’m not the kind of person who pours ranch dressing all over my food, but this white sauce is different.  If you’re skeptical, try a tiny taste in one of the paper cups.  It’s free, so you have nothing to lose!

The Polite Pig offers fountain sodas — mostly Coke products, but also excellent root beer and lemonade from the Blue Sky brand, made with cane sugar.  I try to be so good about not drinking sodas, but I really like root beer and lemonade, so I couldn’t resist.  Of course they were cold and refreshing.  When we were there two years ago, I remember being half-dead, exhausted and sun-baked after spending half the day waiting in lines and schlepping around the Orlando MegaCon (sprawling pop culture convention for nerds and geeks alike), and I slaked my thirst with Blue Sky orange-mango soda, but they didn’t have that one anymore.  The root beer had a vanilla creamy taste, which I always appreciate compared to the more herbal, “biting” root beers, so that was a good choice.

And finally, they were offering chocolate chip cookies from Gideon’s Bakehouse, located in Orlando’s very East End Market, which I will argue is the best chocolate chip cookie anywhere, and certainly anywhere in our city beautiful.  My buddy loves chocolate chip cookies and supposedly makes some pretty great ones himself, but I got one for him and his mom to split, after hyping it up for the last year.  They might have been stuffed from an excellent lunch, but they made room for that cookie, which lives up to all the hype.  Sorry I didn’t get a photo of it, but check out the website above.

So that’s it!  If you’re on Disney property, they’ve got ya.  You’re going to pay, so it’s just a question of how much you’re willing to pay, and what you get for your money.  The Polite Pig is a fantastic option if you’re relaxing at Disney Springs and don’t want to go to a more upscale and expensive restaurant.  Vegetarians will have to stick to side orders or salads (hold the bacon!), so they would be better served almost anywhere else, but most meat-eaters will be perfectly pleased by the Polite Pig.  And here’s a helpful hint: it’s right outside of the Lime Garage at Disney Springs, so if you’re just going to eat there and don’t want to linger, that’s the place you want to park.

 

 

Arby’s

Wait a minute!  Is he really reviewing ARBY’S?  (https://arbys.com/)  He’s only had a food blog for two months and he’s talking about a fast food chain, and a critically-derided, notably un-hip fast food chain?

I try to be good.  I try to support local restaurants AND avoid fast food as much as possible, but I’m only human.  I’m a sucker for Krystal sliders, I have a nostalgic fondness for McDonald’s breakfasts (and was thrilled when they started offering all-day breakfast, even though I rarely partake), and Arby’s hits the spot more often than not (although I almost never go).  Sure, I think of obnoxious little Sherri from The Simpsons (or was it her twin Terri?) whining “I’m so hungry, I could eat at Arby’s!”, which I think ruined it for a whole generation.  But the truth is, Arby’s is cool.  It’s always trying new things, taking risks, adding crazy new menu items, and killing it with social media marketing — and these gambles are working!  Arby’s is the quirky, likable guy in a rom-com who might not end up with the girl, but he has a full and rich life with friends, hobbies, a good job, and you rooted for him and know he’s going to be okay.

I went twice in 2017, which was twice as often as I had gone in the previous decade.  Once was to try their porchetta sandwich while it lasted (surprisingly good), and the other time was to try their venison steak sandwich the one special day they offered it (incredibly good).  Yes, this is a fast food chain people regularly crack on, but they’re rolling out porchetta, a pretty classy Italian pork preparation that you rarely even see on menus at Italian restaurants and takes some real talent and patience to make at home, and venison, which is almost impossible to get unless you’re friends with hunters.  They’re not just adding bacon or chips or (eurgh) sriracha (sorry, it’s nasty!) to the same tired old offerings.  They’re introducing people to entirely new meats, which is a noble and ambitious undertaking!  

So yesterday, my best friend sent me this entertaining and insightful essay about the new golden age of Arby’s, and I was impressed by the writer’s obvious passion and enthusiasm, something I always try for here on The Saboscrivner.

He touched on all my thoughts more eloquently and at greater length than I would, so I’m not even going to try to top it.  But I am extremely suggestible when it comes to food, so of course that means I had to try Arby’s again.  I went today for lunch, and I have no regrets.

Their current limited-time special is the Smokehouse beef short rib sandwich, served with melty cheddar cheese, crispy onions, and barbecue sauce on Texas toast.  I’m always happy to find Texas toast, whether it’s made into garlic bread, served as a sandwich, or just lightly toasted and buttered and served with some Zaxby’s chicken tenders.  This sandwich was a real winner.  I have to admit, it was better than some sandwiches I’ve had from barbecue restaurants.  It was a decent size, with lots of flavors and textures going on, and the shredded, smoked short rib was very tender and tasty.  The Texas toast held everything together well.  I’m always disappointed when some barbecue places serve their wondrous, lovingly-prepared, low-and-slow-smoked meats on the cheapest buns or white bread, but not so here.

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I had also recently been advised to try Arby’s gyro and their onion rings, a combo I enjoyed at Theo’s Kitchen earlier this summer (see my recent review here).  I knew they had a gyro, but it never occurred to me to try it until a few people vouched for it.  And like I said, there’s no such thing as a bad gyro, right?  Well, this one was better than some I’ve had from dedicated Mediterranean and Middle Eastern restaurants.  It certainly wasn’t the best gyro I’ve ever had, but it was far from the worst, and only $3.99.  This was the good kind of pita bread — nice and soft, like you get from actual gyro shops but never find at the supermarket.  They included a generous portion of thin-sliced, processed gyro meat, which is usually a salty, garlicky beef and lamb combo, plus tzatziki sauce, shredded lettuce, sliced tomatoes, and thin slices of onion.

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I can’t say the same for the onion rings, which had that craggy, crumby breading that mostly fell off.  I can’t Ring the Alarm! in good conscience for these rings.  At least Arby’s has some good dipping sauces in pumps: their legendary Horsey sauce (creamy horseradish), very decent three-pepper sauce that is more like a spicy-sweet barbecue sauce than an actual hot sauce (which is more than fine with me), and a creamy Dijon mustard sauce.

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Finally, because this was a hectic week and we’re heading into our busiest and most stressful time of the year at work, I treated myself to an orange cream shake, because orange shakes are hard to find, and I freakin’ love them.

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I also brought back a Jamocha shake for one beloved co-worker and two cherry turnovers for another one.  Food gifts are some of the best gifts, if you ask me.

So yeah, Arby’s.  If you haven’t had it since you were a teenager, or if pop culture has conditioned you to think it can’t possibly be any good, think again, and try it again.  Even if you don’t love their old-school roast beef sandwiches (tasty, but super-salty), they have a ton of newer menu options including the limited-time Smokehouse beef short rib, and I definitely vouch for that.  Their seasoned curly fries might be the best in the game, and I wish I had gotten those instead of the onion rings.  Nowadays they have Italian subs, Reubens, smoked brisket sandwiches, and even some healthy-looking options!  Seriously, try it, and I think you’ll be pleasantly surprised.