Adam heads to the West Coast to rate barbecue sandwiches in San Francisco, San Diego and Los Angeles.
Adam heads to California to try some of the best sandwiches throughout the state.
The first stop is Phil’s BBQ in San Diego. Phil’s BBQ has become a San Diego BBQ landmark serving more than 1 million pounds of BBQ sauce (enough to fill Shamu the whale’s tank) since 1998.
Phil’s BBQ is best known for its Santa Maria-style BBQ tri-tip.
The El Toro is a chargrilled, deli-sliced tri-tip topped with special BBQ sauce on a bun. A note from the owner Phil: Don’t forget a roll of paper towels since the El Toro can be messy to eat!
Adam also makes a stop at JR's Barbeque in Los Angeles. Run by mother-son team Jeanie Jackson and Bobby Johnson, the home-style restaurant strives to bring Memphis-style barbecue to LA.
Bobby Johnson, owner and chef at JR's, shares with Adam his favorite creation: the pulled pork sandwich.
Chef Bobby shows Adam how to prepare the pork for the sandwich. JR's guarantees that each piece of meat is as "tender as mother's love."
Jeanie Jackson and her son Bobby love sharing their food and award-winning barbecue sauce (the ingredients of which are a family secret) with customers at JR's.
A favorite at the restaurant is the pulled pork sandwich, which is topped with coleslaw and JR’s famous hot sauce. Can it take the West Coast regional title?
The last stop is Wexler's in San Francisco's financial district. Wexler's isn't your typical Southern BBQ; chef Charlie Kleinman has given the food a sophisticated San Fran twist.
The "pulled" lamb sandwich is topped with an unusual mix of watermelon vinegar, pickled watermelon rind and red cabbage slaw. Does it have the flavors to earn the regional title? Watch to find out!