Phil's BBQ is a San Diego favorite despite having only been around 10 years. Before their recent relocation to a barn-sized building in Point Loma, Phil's was just a hole-in-the-wall in Mission Hills. Rumor has it that the local residents were so overwhelmed by the intoxicatingly potent barbecue smell that they actually forced the restaurant to move elsewhere.
I hadn't been to Phil's in about a year when, a few weeks ago, I stopped in at lunch for some take-out. I was running a little late, but such is the power of the Phil that I could not resist. And that's where I met my new love: the pulled pork Broham sandwich. A giant mess of sweet, tangy pork grilled to perfection slathered all over a toasted bun. It's impossible to eat without getting sauce all over yourself; I actually had to stop off at home that day just to wash up before going to work, lest people in the clinic think I was some meat-crazed savage. Which is exactly what I have become.
That sandwich was so good that I had to have more. The very next day, while Malerie was out of town, I convinced our friends Pete and Rachel to try it out. Pete liked it so much that he reportedly lobbied to go there a week or so later for their anniversary dinner (didn't happen). Since that first Broham, I have had many other Brohams like unto it. Malerie thinks the sandwiches are a bit much for her, but really likes the onion rings. Madeline hasn't yet had Baby's First Broham, but that's coming.
Any non-vegetarians who read this, do yourselves a favor and go to Phil's. Vegetarians, it's for the best that you stay away -- eat a little of the good stuff and you might just switch teams.