There are always pros and cons when tasting new food. If it’s good, you feel happy and spread the word.
The downside is that your standards go higher, until it becomes difficult to satisfy your palate.
A few years back I was in the United States, in Memphis, as guest chef in in the May International Food Festival. This was where I experienced American southern fare.
Upon arrival, our group was brought to a barbecue competition, where we sampled past winners—dry and wet ribs, beef briskets, baked beans, coleslaw.
It opened my world to a whole new level of ribs and beef brisket.
We also ate at Gus’s, a popular fried chicken restaurant with long lines throughout the day. It was so good, we went back.
Pinoys love ribs
The largest rib chain in the Philippines has very good ribs, but after having it once, I have not gone back in over three years. The dish was so rich, it was nakakaumay or satiating. Many rib places have opened, many of them packed with customers.
It’s safe to say that Pinoys love ribs—especially the fall-off-the-bone type.
But I noticed that the ribs in Memphis did not fall off the bone. It was tender, but there was a slight resistance when you bit into it. I preferred it when you let go of that rib bone clean, with no trace of meat. I also preferred the dry rub to the wet rub.
The secret behind all these Southern specialties is the barbecue sauce. This is what binds it.
On the third level of SM Megamall one afternoon, I came across a new restaurant called Mighty Quinn’s. A franchise from the United States, it specializes in ribs and beef briskets. It was my kind of place.
With the entire Daza clan, we sampled almost everything on the menu. The place reminded me of a casual dining place on Beale Street in Memphis.
At Mighty Quinn’s, the beef briskets were part of the end cut, which made it slightly toasted. We had the sausage, spare ribs, brontosaurus rib, chicken wings, and sidings of dirty rice, mashed sweet potatoes, pickled chili, pickled cucumbers, pickled red onions and coleslaw.
The sausage was OK, but I loved the chicken wings which were crunchy, soy glazed, a bit sweet and coated with sesame seeds.
The ribs were cooked exactly the way I liked them—firm but not fall-off-the-bone.
But what really blew my mind was the beef brisket which was tender, slightly sweet and melted in the mouth. It was so delicious, it would make you dance in satisfaction.
The brontosaurus rib looked so good, I forgot to take a picture. This was a whole beef rib with a lots of meat stuck to it. The meat was firm and tender and was also out of this world.
Anything close to the rib is a favorite. Yummy!
I also ordered a brioche bun—like a hamburger bun, a bit sweet and fluffy, also very good.
I suggest that Mighty Quinn’s add fried chicken. Can’t wait.
Mighty Quinn’s, 3/F Mega Fashion Hall, SM Megamall