Worst BBQ in San Diego,Rave Review in AAA Magazine

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Phil’s BBQ
579 Grand Avenue, San Marcos; 1-760-759-1400
By David Nelson | Photos by Eric Van Eyke
Westways July/August 2011

(Clockwise from left) Phil’s BBQ recently opened an outpost in San Marcos, so North County residents can partake of the rib dinners, beers on tap, and BBQ Broham sandwiches without having to make a 70-mile round-trip.

Setting: Busy and often noisy; oriented to quick dining; so popular that lines are common 
Service: Order at counters staffed by efficient, friendly folks 
Best dishes: BBQ Broham (pulled pork shoulder) sandwich; El Toro tri-tip sandwich; baby back ribs; onion rings; sweet baked beans 
Dinner prices: Sandwiches and entrées, $5–$20 side dishes, $1.50–$6

On Mondays, a once-a-week calm descends on a San Marcos shopping center at the intersection of Grand Avenue and San Marcos Boulevard. Birds tweet and parking is plentiful. The rest of the week, the place jumps from 11 a.m. until around 10 p.m., when fans of classic all-American barbecue line up at Phil’s.
It isn’t that lines make Phil’s BBQ, and they aren’t present all the time. But Phil’s wouldn’t seem the same without jovial queues of patient people focused on the same prize: barbecued meats and ribs so succulent that the original Phil’s in San Diego enjoys a national reputation. In the spacious, family-friendly main dining room, guests place and retrieve orders at counters. Those who eat on an enclosed patio breathtakingly near the elevated freeway must feel like they’re dining at 70 mph.

By opening in San Marcos, Phil’s saves North County aficionados a 70-mile round-trip whenever they crave specialties like the BBQ Broham. Staffers build Brohams by piling tart cole slaw on the lower bun (request it on the side for a less messy experience), then adding a mound of about a half-pound of tender, chewy, highly seasoned pulled pork, slightly crisped on a charcoal grill and spread with the restaurant’s own tangy barbecue sauce. Perched atop this construction, the upper half of the bun resembles an edible toy.

The same is true of the El Toro, an enormous sandwich of thinly sliced tri-tip full of deep, savory flavors. Ribs, both beef and pork baby backs, enjoy equally immense popularity, thanks to expert preparation and Phil’s secret-recipe sauce. Options extend to barbecue chicken dinners and “Tickler” plates of a few ribs or boneless chicken chunks with onion rings, cole slaw, and freshly cut french fries.

Phil’s sides measure up: cooked-to-order batter-coated “colossal” onion rings that can’t quite double as spare tires, baked beans that taste of molasses, creamy macaroni salad, and fresh corn on the cob. Use of the washing-up station is on Phil’s.