Pleasure Palate: The Park's Finest BBQ Lives Up to its Name!

Sunday, December 27, 2009

The Park's Finest BBQ Lives Up to its Name!

This past summer, I've had my share of BBQ from Bludso's BBQ to Big Mista's BBQ to Porky's BBQ and much more, so based on all these tastings, I can say without bias that my favorite BBQ comes from The Park's Finest BBQ. What's even better is that TPFB is owned by Johneric Concordia, whose BBQ and BBQ sauce is based on flavors from the Philippines, where I'm from.

I first experienced TPFB in late September as part of a BBQ series hosted for my dining group, by one of my Assistant Organizers, Robert. Currently, Park's does not have a retail restaurant space. They only do catering for now so lunch was at a Filipino gallery, Remy's on Temple and outside the gallery was where the smoker was parked from the wee hours cooking our meal.

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Before we dug in, Johneric, gave us a little history about his company. He talked about how his father, "Big Tony", was a Navy cook and how he had developed the Concordia BBQ sauce as a way to appeal to both the crew's palate, but still stay true to his roots. The base flavor of his sauce came from the combination of the natural sugars from sugar cane and pineapples simmering with soy sauce, peppers, and spices. This secret recipe was passed to his children and grand-children. What's unique about this sauce is that it still allows for experimentation so that there can be variations to the Concorcdia sauce that can suit any palate.

After learning more about The Park's Finest BBQ, it was time to dig in. Check out what was on the menu starting with their Ligaya Veggie Medley which were marinated and grilled zucchini, squash and green onions. I loved the peppery flavors.

Their Compostila Pork Tender Loin was smoky and tender.

The Mt. Malindang Pork Rack of Ribs had a beautiful char and the spice rub was very flavorful.

I couldn't find any flaw with their Taal Manok (Chicken). Even the white meat was juicy, which was amazing since BBQ Chicken Breast can often times be dry.

Their Rib Eye Roast and Batangueno Beef Ribs were also tender and juicy and would make any BBQ lover very happy.

We also partook in another Ligaya Veggie Medley, which was made up of grilled asparagus and green onions and there was also Pulled Pork and Mt. Mayon Hot Sausage Links for the taking.

I wish I could be more descriptive about all the various BBQ meats we ate, but I was too busy eating and not taking any notes Usually, I don't like to over-hype anything, especially, when it comes to food, but I just found Park's Finest BBQ to be mind-blowing good. By the way, while the BBQ could really just stand on its own, the addition of the BBQ sauce took it over the top. The BBQ sauce variation that Johnerico prepared for us was both sweet and spicy and flavored with coconut. That sauce was quite addicting.

As for dessert, there was an interesting twist on a Filipino dessert called Bibingka, which is usually made with rice flour and coconut. Based on the name, Park's version called Ann’s Cornbread Bibingka probably contained cornmeal. I wish someone thought of that earlier. The addition of the cormeal made this bibingka a little more dense, but also a little sweeter. What an awesome variation to something so traditional.

Overall, even months later, I still can't forget The Park's Finest BBQ. I hope that they eventually do get a retail restaurant. I'll certainly be a good customer. As it is, I might just have to plan party just so I can get more of their BBQ or if any of you are planning on having them cater an event, I certainly wouldn't turn down an invitation to chow down on what I think is the best BBQ I've ever had.