eekim.com: EEK Speaks

Fri, Jul 18, 2003

Heavenly Brisket at Flint's #

This blog is supposed to be a work journal, and it is. But the temptation to write about other things is strong, and I am weak. I am especially weak for good barbecue. (38)

In the summer of 1997, my then-boss, Jon Erickson, took me to Rickey's Pit in Kansas City, supposedly one of Bill Clinton's favorite meat joints. To this day, I have not had better smoked catfish. At the end of that trip, I almost missed my plane back to California in order to sample the succulent offerings at the Great Lenexa Barbecue Battle. (39)

I've had decent barbecue in the Bay Area, but nothing that matched my Missouri/Kansas? experience. (The closest was at Big Nate's in San Francisco, but having former NBA great Nate Thurmond take my order might have affected my judgement.) Until yesterday. (3A)

Last night, I went to the original Flint's Barbecue in Oakland. It's located in a nondescript building in a nondescript neighborhood on the corner of San Pablo Avenue and Market. The place is old school and no frills. There are no tables or plates, and the menu covers the basics: brisket, ribs, chicken, links, and of course, the requisite slices of Wonderbread. If you want soda or silverware, you will have to go elsewhere. (3B)

I had the brisket and ribs combo. The ribs were good, but the brisket was unbelievable. Just watching the friendly woman at the counter hack up slices of beef made my mouth water, and the meat tasted even better than it looked: tender, moist, and smoky, perfect with the hot barbecue sauce. (3C)

Flint's has been around for 55 years. I plan on doing my part to keep it open for a long time to come. (3D)

/food | Posted at 4:16pm