After posting my review of Modbom the chef Drew Bent reached out to me and we had a conversation about his burger. So it’s not a pre-made burger. The beef is smoked and held till ordered. Chef Drew was quite passionate about the artistic integrity of his burger and does not allow modifications.
He invited me back to try his Sonoran style bbq which is smoked with local white oak.
Beef brisket was tender enough to melt in your mouth. Juicy with a delicious peppery bark. Loved the balance of flavors from the beef, dry rub, and smoke.
Beef picanha was extremely tender and juicy with a delicious peppery bark. Loved the underlying smoky flavor. I’ve had this cut of beef at Brazilian steakhouses like Rei de Gado but this is the first time I’ve seen it at a bbq. Very flavorful and high quality.
Smoked pecan cherry glazed ribs had a whole lot of flavors. Pecans added an earthy flavor along with the herbs. Cherry glaze made from Chef’s mole sauce, wine, and cherries added a complex sweet flavor. Pork had a smoky flavor. Everything came together with sweet, smoke, savory, and a hint of spice. Delicious.
Mole chicken was tender and juicy with a rich smoky flavor with a bit of spice and a hint of sweetness. Amazing tasty chicken.
House made tortillas were made with rendered beef tallow from their brisket trim. Soft with a little stretch to the texture and not dry they had a fresh made aroma and a mild flavor I found delicious. Reminds me of my favorite lard based tortillas.
Chef Drew told me he was inspired while driving through the Sonoran desert to create bbq with the same herb scents as he found in the desert. I usually eat Texas style bbq but Sonoran bbq is going on my list of favorite bbq styles.
1429 Island Ave
San Diego, CA 92101
San Diego, CA 92101
Wow sounds like you got the VIP treatment from Chef Drew. The selection of meats sounds amazing!
It was awesome touring his bbq. 🙂
The beef brisket looks and sounds awesome. It’s a great sign that he followed up to better explain his process and his food, not many places would do that sort of thing.
I don’t like his burger policy but it’s his restaurant. If you are a brisket fan you should give Papalo Kitchen a try.