BBQ Man Love

Michelle shocked once wrote in her song COME A LONG WAY that "you could drive for miles and never leave L.A."

Even with all of the endless choices and the hustle and bustle that a big city brings, for the most part, like all people, we are creatures of habit -- preferring to go down the same roads to the same places on different days -- the only thing we change is the color of our shirts and socks.

Every once in a while, a guy (especially one married with kids) needs to get out and sit with a bunch of other guys and soak in the wine of communal testerone. Usually this involves beer and sports, but since I don't have time to watch games and beer makes me fat and ornery, bbq is the next best thing.

Growing up in the San Fernando Valley, I was a fan of Dr. Hoggly Woggly's Tyler Texas BBQ. My dad would take the family there to sit in their red booths and eat ribs and chicken and hot links. Walking to the car afterwards, our clothes would all stink from wood and our hands were sticky from the red sauce. It was BBQ heaven for me.

Though Hoggly's is still there, since last night, I look at it like an ex-girlfriend during my single days-- something I wouldn't mind going back to every once in a while for old time's sake, but not as interesting as the current one.

The Current one, as of last night is Baby Blue BBQ in Venice. Started by a couple of guys from North Carolina, this place is the real deal. Simple decorations, loud music and a bunch of servers who look REALLY happy dishing up some of the best ribs, chicken, catfish and pulled pork over beans I have ever had. The ribs weren't just boiled and slathered with ketchupy sauce. They were rubbed and slow cooked and perfect without anything on them. Of course, some of the sauces were so good I had to pour them on, including the 3 pepper BBQ sauce.

The chicken was less interesting, but still really good by any standard. All the sides were great, the best being the beans topped with pulled pork.

Dessert was a peach cobbler thingie that was not too sweet and not too tart. Just right.

Before leaving the restaurant and the company of my fellow brethren, I picked up one of the to-go menus. It said something like "all our sauces and desserts are made onsite and with love. Our prices reflect real market costs" or something like that.

I left feeling a bit heavier, but with a clear and somewhat liberated mind. We need more places like this in L.A., and other cities, places that give us reason to get off the beaten path and follow the call of the wild.