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Feb 11th
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Foodie File: Mission St. BBQ

fdfile bbqBarbeque is the subject of much passion and debate. How does one best smoke meat? How long should it smoke? Mission St. BBQ is the latest barbeque joint in town, but the owners aren’t new to the game.

They’ve been at it about a decade with their other establishments: Aptos Street BBQ, BBQ 152 in Gilroy, Trail Dust BBQ in Morgan Hill, and Salinas City BBQ. We interviewed co-owner Eric Ingram about the latest member of the BBQ family, and their first in Santa Cruz.

GOOD TIMES: BBQ fans really get invested in how the meat is cooked. What can you tell me about your cooking process?

ERIC INGRAM: We have a custom-built smoker. We use Oakwood from here in California. We use our own rubs. We smoke our meats for about 5-6 hours—low and slow for several hours. Depending on the rub, you go hot, sweet or just bold. Or, if you wanted just the meat, you can go salt and pepper. That’s more along the lines of the Texas style. Our whole menu is a pulled from different regions: the Carolina-style pulled pork. The St. Louis-style ribs. And the tri-tip obviously is something that California is known for. The style, as far as the smokers we use, they’re offset stick burners, the most common thing you’d see in Texas, so we lean more towards the Texas style.

What are the differences between your different BBQ restaurants?

The flavor profiles are the same, but each smoker cooks differently. Each cook is going to be a little different. That’s BBQ. Inconsistencies come with the territory. In terms of menu items, we did price it a little lower for the students. We try to be conscious of who our customer base might be. We added sliders, which is new.

In addition to your already big “normal” portions, you serve “large” orders. Just how big is your large?

The larges are almost double what you’re getting with the regulars. The regulars are going to be 6 oz. of meat, the larges will be 10. That’s a big sandwich. We don’t load it up with lettuce or a bunch of other stuff. It’s meat and bread.


Mission St. BBQ is located at 1618 Mission St., Santa Cruz, 458.2222.

 

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Heart Me Up

In defense of Valentine’s Day

 

“be(ing) of love (a little) more careful”—e.e. cummings

Wednesday (Feb. 10) is Ash Wednesday, when Lent begins. Friday (Feb. 12) is Lincoln’s 207th birthday. Sunday is Valentine’s Day. On Ash Wednesday, with foreheads marked with a cross of ashes, we hear the words, “From dust thou art and unto dust thou shalt return.” Reminding us that our bodies, made of matter, will remain here on Earth when we are called back. It is our Soul that will take us home again. Lent offers us 40 days and nights of purification in preparation for the Resurrection (Easter) festival (an initiation) and for the Three Spring Festivals (at the time of the full moon)—Aries, Taurus, Gemini. The New Group of World Servers have been preparing since Winter Solstice. The number 40 is significant. The Christ (Pisces World Teacher) was in the desert for 40 days and 40 nights prior to His three-year ministry. The purpose of this desert exile was to prepare his Archangel (light) body to withstand the pressures of the Earth plane (form and matter). We, too, in our intentional purifications and prayers during the 40 days of Lent, prepare ourselves (physical body, emotions, lower mind) to receive and be able to withstand the irradiation of will, love/wisdom and light streaming into the Earth at spring equinox, Easter, and the Three Spiritual Festivals. What is Lent? The Anglo-Saxon word, lencten, comes from an ancient spring festival, agricultural rites marking the transition between winter and summer. The seasons reflect changes in nature (physical world) and humanity responds with social festivals of gratitude and of renewal. There is a purification process, prayerfulness in nature and in humanity in preparation for a great flow of spiritual energies during springtime. Valentine’s Day: Aquarius Sun, Taurus moon. Let us offer gifts of comfort, ease, harmony, beauty and satisfaction. Things chocolate and golden. Venus and Taurus things.

 

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