January is a month where we celebrate everything new, so when I was presented with a new and unique opportunity I was happy to oblige. I was lucky enough to be introduced to five different styles of barbeque in one sitting at T-Bo’s House of Barbeque.
When I first met Executive Chef Cameron McClean his warm and welcoming presence truly reflected in the atmosphere and décor of T-Bo’s House of Barbeque. In being greeted by the hostess at the front counter to the server and the service provided, everything is done with care, commitment and love.
My meal began with two traditional southern drinks, a tall jug of sweet tea and a tangy mint julep. Both were absolutely delicious. The sweet tea should be a requirement with every meal as it perfectly complimented each bite I took. Speaking of the food – where do I even begin? I think a quick overview is necessary when you’re dealing with five different styles of barbeque. Take a ride with T-Bo’s House of Barbeque and sample North Carolina Pulled Pork, Texas Brisket, Santa Maria Style Tri-Tip, Kansas City Style Ribs and Alabama White Sauce Chicken all in one sitting. Just ask for the “Road Trip” and fasten your seatbelt for a ride down the flavor highway.
My meal began with the sides as I had planned on being in a food coma for a few hours after this one. I must admit I am not a huge fan of the sweet potato so I chose to dive into the mash first. I was so surprised to find myself diving into bite after bite before my brain could even compute they were sweet potatoes. I wasn’t sure if I was eating breakfast or dessert. Smooth, creamy and sweet – they reminded me of maple and brown sugar oatmeal or warm pumpkin pie. A combination of texture and flavor made this first dish the perfect one-two combo and according to Chef Cameron a.k.a Dad, it’s a great way to get your kids to eat their veggies. I moved on to the baked beans, seriously if I had to judge this dish on aroma alone, it would be the knockout punch – a perfect TKO. I mean everything taste better with bacon right? My goodness if I told you all the slow cooking, simmering, infusing and slow cooking again that went into this little bowl of heaven your ears would pour with smoke.
From his love of family to his infectious passion for food, Chef McClean truly loves to combine quality ingredients and infuse them with even more flavor. The baked beans just exploded in my mouth. Each bite revealed another layer of flavor and just when I thought I had nibbled each one, another came out of nowhere and threw me off. Let me offer you a small bit of advice now, just enjoy them. Eat them, love them – order them again. Add on the garlic smashed red potatoes and you will be in absolute heaven. Thick and creamy, yet lumpy, the garlic smashed red potatoes will melt your heart with happiness. They are the perfect side to all of the delicious food cooked up in the magical kitchen at T-Bo’s House of Barbeque. And just as I thought I was done on the train of sides Chef McClean pulled out the heavy guns – Deep South Mac ‘n Cheese. There are not enough adjectives in every language known to man combined to describe the “amazingness” of this particular dish. It will make grown men weep and children throw tantrums for more.
By the time I dove into my first meaty bite I was so in love I didn’t think life could get any better, but it did. The Santa Maria Style Tri-Tip was so flavorful I thought my tongue was going to jump right out of my mouth. The meat was tender and the flavor in the dark crispy edge (also known as bark) created the perfect balance of harmony. As I took the second bite I really tasted the smoky flavor of the meat. I wanted to go in for a third bite of bliss, but I had to refrain because I could already feel my stomach expanding.
The bark was surely in the bite when I dove into the Texas Brisket. Hickory-apple wood smoked for 16 hours and hand sliced to order this meat overloaded all of my senses. The aroma had my mouth watering as it traveled to my table and when I finally took that first bite my jaw hit the floor. I was completely smitten with the dish. The meat just flaked apart in my mouth and when I went in for the second bite I added some of those amazing baked beans and WOW. By the time I dove into the ribs I really thought Chef Cameron was going to have to stick a fork in me, but like everything else I had sampled, they kept me coming back for more. So tender the bone pulled right out of them. Something Chef McClean had told me “better happen” or he wasn’t going to be a very happy man, but clearly no worries there. After four hours of slow cooking these perfect baby back ribs they just screamed success! Now I couldn’t decide that day which I loved better, the spicy Tennessee dry rub or the sweet and tangy Kansas City sauce, but to be honest, why choose? I would happily order both of them again and again. My last barbeque lesson came in the form of a white sauce. Yes I said white barbeque sauce. Served over a piece of bread and pile high of slow roasted chicken, the Alabama White Sauce was a winner for me. Having been told it is mainly a love it or hate it dish, I can’t imagine not being in love with this. I would sauce everything with it. Second day chicken salad – Done! Warmed over some pasta on day three – check! Winner, winner chicken dinner is all I have to say about that! T-Bo’s House of Barbeque had done just what I expected. Literally rendered me speechless for a few moments and for anyone that knows me personally can attest that never happens… Ever!
Before I could call it a day and happily slip into my food coma I had one last treat, a grape Grenita. One of many flavors available and the perfect light tangy finish to the meal. My stomach was full to the brink and I still had trouble putting down the spoon.
T-Bo’s House of Barbeque is located at 19403 Soledad Canyon Road in Canyon Country. For more information, to place a takeout order or ask about catering, please call 661-250-2100. You may also see the full menu online at www.tbosbbq.com .