1 Big Nate's
? The big guy behind the counter is Hall of Fame center Nate Thurmond, the
first NBA player to make a quadruple double. He banged the boards for 11 of his
15 seasons at the Cow Palace for the Warriors, and in '90 used the recipes of
his mother, Lena, to open this four-table cow (and pig) palace not far from the
Memphis Pork Sandwich, $8.75. "We chop our pork--not real fine--over a bun,
open-faced with sauce. A side of slaw and you're good to go."
"Layers of firm, savory flesh [on the ribs] giving way to creamy fat, just
greasy enough to let us know we weren't eating healthy, and tasty enough that
we didn't care." --SF Weekly
2 Randy Jones'
Petco Park, San
The 1976 NL Cy
Young winner admits he lifted the concept from Boog Powell's Camden Yards joint
("As long as I didn't steal his cooks, he was fine," Jones says), but
Jones's pulled-beef-and-pork sandwiches have one thing Powell's don't: the
family BBQ sauce recipe. "It's my grandpa's," says Jones. "My dad
made a batch; then I sent it to a lab and had it duplicated."
Sweet Texas BBQ
The Randy Jones Slugger, $6.50. "It's an all-beef, half-pound hot dog that
we do up on the BBQ. Growing up, I was a fan of the Dodger Dog. I finally found
a dog bigger than that, but it took a while."