So I roll into Phx for business and give Robert (Glazed n Confused) a call. We meet for lunch at Little Miss, wasn't a hard sell to him, now I know why. HOLY COW. Get there right at 11am, damn if there wasn't already a line at the door. Scott's dad was out front, giving smoker tours and talking to the guests. That dude is straight up cool. Get inside and see Scott cutting the meat and Travis (Big Rack BBQ, one of the nicest guys on the comp trail) behind the counter, doing sides and such. Get the 2 meat plate, brisket and sausage. Robert went brisket and pastrami (which looked killer),Travis talks me into the jalapeno cheddar grits and cole slaw. Cole saw, fantastic. Fresh crunchy veggies and perfectly slightly creamy. Grits? Damn indescribable. Heaven forbit I need to ever be on a feeding IV, hook that stuff straight up. I'd freebase those grits if I thought it was possible. The sausage... fresh and flavorful. Brisket? I'm at a loss for words. All I know is I'm never cooking brisket again. I could just eat the bark all day, but it was so tender, juicy and flavorful. I've cooked tons of brisket and I have NO IDEA how he gets his bark that good. Maybe he will let us in on his bark secret.
He was giving burnt ends to customers in line, and maybe he doesn't see it, but everyone had that "this is incredible" look after the first bite. Pure smiles.
I think I'll order up a packer on the way to Show Low next weekend. Hopefully it'll hold.