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the bbq joint in ventura

Phurstluv Mar 23, 2009 01:03 PM

Okay, my fellow foodies and bbq enthusiasts, we are going out of town this weekend, and I want to hit up that bbq place off of the 101 S on our way home from SB.

Can't recall the name of it for the life of me, but I do recall it's KC bbq and a reviewer / mag article said that it was decent. Not Woody's either, it's something else.

Thanks friends, I know you won't let me down!

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  1. sbritchky RE: Phurstluv Mar 23, 2009 02:03 PM

    I don't know the BBQ joint you're thinking about, but a new McConnell's ice-cream place is opening (or may already be open) on Main, just off the 101 and next to the Pacific View Mall. Excellent, post-Q dessert.

    1. monku RE: Phurstluv Mar 23, 2009 02:13 PM

      How about Buster's BBQ?
      http://www.ventura.com/dining/review_...

      1. t
        twogreeniris RE: Phurstluv Mar 23, 2009 03:19 PM

        Perhaps it's Smokin Jacks Kansas City bar be que in Carpinteria on Santa Claus Lane.....805.566.6602. 101 south (approx 8 miles south of Santa Barbara). Exit on Santa Claus Lane . Continue straight off the freeway and Smokin Jack's is on the right.
        www.smokinjacks.com

        4 Replies
        1. re: twogreeniris
          Phurstluv RE: twogreeniris Mar 23, 2009 03:47 PM

          That's it!!!! Thanks, I've been racking my brain to remember what it was called, and I'd never remember that!

          Thanks, twogreeniris, my husband & boys will be thrilled - a new bbq joint to try. I'll let you all know if it's any good, and worth the trek from LA.

          And, thanks, sbritchky, for the IC recommendation - my two little boys will be psyched!

          1. re: Phurstluv
            m
            magic man RE: Phurstluv Mar 23, 2009 05:24 PM

            Just BBQ is ina food court but don't let that stop you. They line up for the tri tip daily. The sauce is good enough drink.

            1. re: Phurstluv
              monku RE: Phurstluv Mar 23, 2009 06:22 PM

              Tried the link and it doesn't work and thought I read somewhere it closed in 2008.

              http://www.santabarbara.com/dining/re...

              1. re: Phurstluv
                sbritchky RE: Phurstluv Mar 23, 2009 10:03 PM

                Don't let your little boys sample that great Turkish Coffee ice cream, or they'll be beyond psyched! ;-)

            2. maxzook RE: Phurstluv Mar 23, 2009 06:36 PM

              As Monku just said, if it's Smokin' Jacks' on Santa Claus Lane you were looking for, I'm sorry to report that it is, indeed, out of business.

              I wonder, though, if that's really the place you were looking for ... it was halfway between Carpinteria and Summerland in Santa Barbara County, twenty miles north of the city of Ventura.

              Buster's BBQ (mentioned upthread, it's the same place as Just BBQ) is excellent and very accessible to the 101.

              1. maxzook RE: Phurstluv Mar 23, 2009 06:40 PM

                Linking ...

                -----
                Buster's BBQ
                2950 Johnson Dr, Ventura, CA 93003

                5 Replies
                1. re: maxzook
                  Phurstluv RE: maxzook Mar 23, 2009 06:58 PM

                  Okay, Buster's link doesn't work.

                  D'oh! It was the place & I'm sorry to hear it closed.......but they were closed on Sundays so we would've missed it anyway. Maybe I should just try Woody's....

                  Which is better, cue fanatics, Woody's or Buster's? Thanks!

                  1. re: Phurstluv
                    sbritchky RE: Phurstluv Mar 23, 2009 10:23 PM

                    Since the beginning of the year, I've been to nearly 20 BBQ places around Southern California. Looking for great, authentic 'cue in the area from Santa Barbara to the Conejo Grade may be a lost cause, so I'd go to one of the Wood Ranch locations -- in Camarillo, e.g. (Or wait until you've climbed the Grade, and stop at the Agoura Hills branch.) Last month in Camarillo, I had their specialty -- tri-tip -- barbecued medium rare, and it was as tender as, and more flavorful than, the top-notch wood-grilled filet I had at the Hitching Post recently, not to mention cheaper.

                    I emphasize tri-tip over their steaks and prime rib, because I think it's much more satisfying.

                    If you tell WR to go easy on the sauce, to cook their baby backs crisp, and not to overcook the chicken or tri-tip, you can have a very good meal in what I would call "the roadhouse barbecue style," especially if you start with a nicely made mojito, two if it's a busy and noisy weekend.

                    -----
                    Wood Ranch BBQ & Grill
                    1101 E Daily Dr, Camarillo, CA 93010

                    1. re: sbritchky
                      Phurstluv RE: sbritchky Mar 26, 2009 09:16 AM

                      Thanks for the rec, sbritchky, sounds like a plan for our way back home.

                      1. re: Phurstluv
                        w
                        Wolfgang RE: Phurstluv Mar 26, 2009 09:53 AM

                        Wood Ranch must use a different tri-ti for their awful tri-tip sandwich than what you had. I'm assuming the Wood Ranch at the Grove is the same chain. I've had their tri tip sandwich a few times and it's always the same--steamed tasteless beef smothered with the worst tasting bbq sauce I've ever had. How they settled on that recipe boggles my mind. Any mass produced store bought bbq sauce is a marked improvement. Next to the In n Out off Rancho Conejo, there used to be a trailered in grill that served tri tip sandwiches. I don't go out that way hardly at all anymore to know if it still exists.

                        1. re: Wolfgang
                          sbritchky RE: Wolfgang Mar 26, 2009 11:14 AM

                          Wolfgang, although I've been to the Grove branch only once, I've eaten at every WR location over the last 15 years -- more than 100 times altogether, I'm sure -- and have never had anything like "steamed, tasteless beef" at any of them. When I got that great piece of tri-tip in Camarillo, I confirmed with the waitress that their technique is to smoke slowly overnight and then finish on the grill when a customer orders. (That's why, as I noted, the meat is about as tender as the filet at the Hitching Post -- cut it across the grain, obviously -- and has even more flavor.) I haven't had the tri-tip sandwich for some time. Perhaps the meat in yours sat around too long after being sliced. In any case, I encourage you to try a full order of tri-tip, cooked medium-rare, with or without sauce as you prefer.

                          Again, this is what I call "barbecue style" food -- not in the same league as Big Mista', for example, but served in a comfortable setting and mighty satisfying, especially if you keep my final paragraph in mind. By the way, a new WR is supposed to open this year in the same general area as the new McConnell's in Ventura.

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