[Yeller]

Sounds like a decent review ..http://blogs.phoenixnewtimes.com/bella/2013/09/astor_house_coronado_cue_southern_speakeasy.php

[AzScott]

Yep. I'm going to go down and check it out this week. The only thing that worries me about that review is that the sauces seemed amazing while the meats seemed secondary. I'll also never understand why a place would serve tri tip. To me it needs to be medium rare to rare to be great and I'm at a loss because you see it on quite a few BBQ menu's.

[toys4dlr]

tri tip is a west coast thing, open fire hot and fast. Not low and slow, IMHO.

  I think the guys that do pit beef in Baltimore might be able to do tri's right.   But holding is the key and tri's don't hold well if not cooked like a brisket.

That is why we do not serve it at Q-To-U-BBQ

[AzScott]

I went today and considering they have only been open 2 days, another visit is definitely in order in a couple months. We had very friendly service, the patio is awesome, they have a great beer selection, the turkey had great flavor, the sauces are all house made and are unique and I really dug the potato salad. They are currently running two electric smokers and it sounds like they are still learning their pits to get the product they want. I wish them much success.

[rubyourmeatbbq]

Going to have to give this a shot.  If it's any good this will be a busy lunch spot.

[Astor House]

Hey everyone, thank you for spreading the word. Let me know if you have any questions. We are doing our Tri-tip med-med rare. holding is tough but were nailing it down The review was written by a non-BBQ enthusiast... (a 20 something girl who is freelancing) The rookies always talk about the sauces and the sides. We serve all our sauces on the side to let our meat do the talking on its own. We would love to have you all swing by and try. Tip for all of you fans who like a spicier sauce ask to substitute our secret Ephmie Sauce!

[akurasch]

Been there a few times.  Good stuff.  I recommend the ribs, turkey, brisket, and yes, surprisingly the pulled chicken (always concerned with pulled chicken that it could be dry, but this one was definitely not dry).  Was not a big fan of the pulled pork.  I spoke with the manager at the time and he was very nice and very appreciative of the construction criticism of the pork.

Yes, of course all the best BBQ will serve sauce on the side.

[AzScott]

I'll have to head over again. Sounds like its been pretty good lately.