Jeff Vader - boscoj

"Uncle" Frank Bell is the Man . . . sort of miss the EPA chicken coop . . .

At the corner of Old Middlefield and Rengstorff in Mountain View, look for a shabby brick building with the big martini glass. This is Francesca's.
<img src="http://66.134.70.69/files/audi/food/uncle_franks_01.JPG">

If one is in need of some *spiritual enlightenment* at 8:00AM this is the place. Just follow your nose to the back of this dingy Mountain View dive bar. If you're going to eat buy a pitcher of soda or *water into wine* at the bar and take it to your table.

Yes they have greens. Collard greens. They call them "Mean Greens" and this is a fairly accurate description. They are earthy and wholesome with a bit of heat and plenty of lovely broth. Requires corn bread. Butter. Honey. Make sure you ask for a chunk of ham hock which should be floating around in the Mean Green pot.

"Uncle" Frank Bell is an incredibly gracious host and the taste buds behind the legacy that is Uncle Frank's BBQ.

Be enthusiastic!!! Ask about what specials and sides they have that day and you will be treated like family.

Personally I like the brisket best, pork ribs second and chicken third. I get the mild sauce on the side. If you don't ask for it on the side your selection gets a generous application everywhere. Don't get me wrong, the sauce is great. The meat is better.

I usually get the "two way" plate. Two choices of brisket, ribs, chicken or hot links. I get brisket and ribs or chicken. I *always* get the brisket. Your choice of two side orders.

Frank distributes the brisket fairly. You get some slices off the thin end and some slices off the thick end. I think that's the way it should be done. Sometimes I ask, smiling and winking, for all big end. Big end cuts will not make *your* end any smaller . . .
<img src="http://66.134.70.69/files/audi/food/uncle_franks_03.JPG">

He smokes all offerings over oak and various fruit woods. The most common fruit wood is peach. The beef brisket sweats for about 16 hours. The ribs go for about 12 and the chicken for about 10.

The sides are the real key to making a real meal of it. I like the Cajun cream corn, mean greens and the coleslaw. Potato salad is of course available. Jambalaya and red beans and rice are what I see Frank eating for lunch.

Frank rolls with the seasons. Ask what special stuff he has run through the smoker. Dungeness crab, fresh Delta corn or some local salmon. You never know what some local patron has offered up.

Uncle Frank showing me some peach and white oak smoked Brentwood summer corn.
<img src="http://66.134.70.69/files/audi/food/uncle_frank.JPG">

Hushpuppies, catfish and other fried fabulosities are always forthcoming.

They're working on the patio, should be great.

We're very lucky to have some of the best BBQ in the world right here in town.

Just drop your car off for service, and take a long lunch . . .<ul><li><a href="http://www.jatbar.com/reviews/Mountain_View/Uncle_Franks_BBQ.asp">http://www.jatbar.com/reviews/Mountain_View/Uncle_Franks_BBQ.asp</a</li></ul>

JoeyJoJoeJrShabadoo

I miss the old place...

Bezor

This is when we need smell o'net!

Place looks fantastic. BBQ done right, is hard to find.

ReyHey

that sound so good. I'd even have it for breakfast right now. Damn, YUM!!!