Short Stop BBQ – A Pulled Pork Sandwich Gets Smothered

by Franklin on July 23, 2012

We all have our favorite go to BBQ joints. Some of my favorites, interestingly located in Orange County is Blake’s and the chain, Lucille’s. LA and Orange county is in a position where good barbecue joints are plenty, but truly great ones are few and far between. As of yet, I don’t have a favorite authentic bbq spot. Short Stop BBQ, a mobile food truck serving, well, BBQ was a shot in the dark. I didn’t know anything about it and I didn’t do my research beforehand. I just saw the words BBQ and I went for it. It let me to wonder how a food truck can smoke racks and racks of ribs and slabs of pork. Intrigued, I had to try their bbq.

I ordered the pulled pork sandwich, a common item at any bbq joint. Topped with creamed corn, I was excited to try it. The pork was tender, but as expected, it was a bit dry. The creamed corn, though it helped moisten the pork, it was mushy. Traditionally, pulled pork sandwiches have a slaw of some sort. This gives it a nice bite and crunch with the tender pork. The creamed corn actually added to the pork’s mush. I wanted the corn to have that bite that the cole slaw offered. The bbq sauce, another important element in good bbq was a bit lacking as well. It didn’t have a flavor profile that distinguished itself from the rest. It was neither spicy, sweet, or tangy. Maybe the creamed corn had to do with the taste of the sauce, but it would have been better with a more pronounced sauce. Don’t get me wrong. The sandwich wasn’t all bad. The bread was a perfect, and the pork in it of itself was great, but the sandwich didn’t leave me wanting more. I ate it, and it was immediately forgotten — I didn’t crave it after it was all gone.

I know. It was only one thing out of all of their items on the menu. Still though, a sandwich that is probably the most important when it comes to bbq should be the end all, be all. I would like to give Short Stop BBQ another whirl. Their tri tip sandwich seemed promising with the “bleu slaw” and the burgers with smoked pork belly seems like a winner. Heck, even their bleu cheese and tri tip frites seem delicious. Did I order the wrong thing? Possible. I just know that great authentic bbq is hard to find at any restaurant. That means finding it at a food truck is a near impossible task. But then again, it seems to me that I have a weird and insatiable criteria for bbq. I would have a field day if I ever had a chance to try the great bbq meccas in America, whether it be in Texas, Illinois, Kansas, or the Carolinas. Some day, I suppose. Sadly, those may never reach the west.

Shortstop BBQ (Food Truck) on Urbanspoon

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