There ain't no bad BBQ in all of Bama.
It's all good ... some more good, some less good.
A darn shame, though, that one's lifetime is too short for visiting all the BBQ places there are between Huntsville and Mobile.
So I decided to scale it down to a more manageable quest - all the 60+ BBQ places in the counties of Madison, Limestone, Morgan, and Lawrence in Northern Alabama (that is the Hunstville-Decatur Combined Statistical Area).
And that is my Great North Alabama BBQ Quest.
Thursday, November 7, 2013
Sparky’s Burgers, Barbeque & Espresso
BBQ No 29 – Sparky’s Burgers, Barbeque & Espresso
Hatch, New Mexico
During my occasional travels, I
try to sample BBQ at those near and far away places outside the Quest area. I
just really, really like that stuff ...
Remark: Sometimes I revisit a place. And if there is something to add to my comments, I do that. This happened here - see below.
Original comments from 30 Nov 2012:
The small town of Hatch, New Mexico, claims for
itself the title of “Chile Capital of the World”. Coming into town from the
interstate, you have to cross a bridge over the Rio Grande,
the “Great River”. And Sparky’s Burgers, Barbeque
& Espresso, which is located smack in the middle of the town, is claiming
that they are the “Best BBQ in the Southwest” and also the home of the “World
Famous Green Chile Burger”.
That is a lot of superlatives for a town of about 1700 souls at the
crossing of nowhere and lost. And since I hadn’t had any halfway decent BBQ in
this area of the world yet, I was naturally curious to give it a try.
At first, the combination of Burgers, Barbeque and Espresso seemed a
little odd to me. But I thought, it is in the desert and to survive there you
have to leave specialization behind and become a generalist. And why not have a
good espresso after a sumptuous pork plate?
And quite frankly, when I finally saw the place, it was not weird at
all anymore. The building itself is a tourist attraction of the first degree –
a big Uncle Sam with a green Chile in his hand next to the parking lot
entrance, whimsical figurines on top of the roof, Ronald McDonald and the
Kentucky Fried Colonel sitting on a bench at the entrance, a sign inside that
says “Even if you are the president of the U.S., we still won’t accept your
check”, a big stuffed Moose’s head in the dining room … “quirky” does not even
begin to describe the atmosphere of this place. I instantaneously loved it.
There are so many wonderful details to discover, inside and outside – this
restaurant has charm and originality, without drifting into the fake and
artificial décor of so many “original” places made especially for tourists.
So, after the surroundings were very much to my liking, I was anxious
to test the claim of “best BBQ in the Southwest”. Well, how good could it be,
knowing from my own experience that the standard of BBQ in that region usually
ends where the standard at home, in the BBQ Belt, just begins?
To find out, I ordered a pork plate with spicy beans and pineapple
slaw. You have to cut the folks out west some slack – they cook with what the
land provides, and so they put things in their dishes that may seem strange for
the rest us sometimes.
But I must say that the pineapple slaw was extremely tasty, fresh and
crunchy. Made with yoghurt and seasoned only very lightly, the pineapple in it
was a very nice twist that gave the salad some distinct sweetness with every
The spicy beans were labeled correctly – it was pinto beans with a kick
in the butt. I bet they put some of that Chile in there, and maybe also some
Cayenne Pepper. It was not uncomfortably hot, but surely not the sweet
concoction we are used to here in the South. It harmonized beautifully with the
sweetness of the pineapple slaw and the great hickory flavor of the meat.
The pork also had a nice pink ring and some seriously tasty bark.
However, it was kind of mushy, with a squishy texture, plus there were some
rather annoying blotches of fat and gristle in it, and that somewhat dampened my
enthusiasm about this place. For top notch BBQ, you need to use high quality
meat, and this pork was merely okay. That the BBQ sauce they had on the tables
- a fruity tomato based creation with a moderate spiciness to it - was also
very tasty did not really much to redeem the verdict on the meat.
Then again, for seven and a half bucks, what can you expect? Well, I
had fantastic meat repeatedly for less than that, here at home.
So, is their claim to be the “Best BBQ in the Southwest” only one of
those stupid superlatives they seem to be so fond of in that town?
Probably they are actually telling the truth. In that region, out of my
own experience, good BBQ is hard to find. And while here, in the BBQ Belt,
Sparky’s would probably rank in the lower midfield of the list of BBQ places, I
believe that in New Mexico
and the adjoining areas, they might actually be the top dog.
But what the heck, next time I am in the vicinity, I will go there
again. To discover more whimsical details, to maybe try the famous Green Chile
Burger, to have an Espresso and a piece of cake after that – but probably not
to eat more BBQ there.
Additional comments from 07 November 2013:
And a year later, I came back – and had The Oinker. And a Cappuccino. Which
led me to revise my previous judgment. Mea culpa.
So, The Oinker. A Green Chili Cheeseburger with pulled pork on top. Fantastic
flavor, on the spicy side, of course, but nevertheless – a must have. I also
bought a T-Shirt, because I had to make good something. In combination with a
beef patty, some cheese and green chili, the pulled pork there actually works.
Sometimes you just have to look a little to the left or right to find truly
awesome stuff. So, whenever you are in the vicinity, go to Sparky’s and have
The Oinker. And a cappuccino. And then just sit there for a while and
contemplate the awesomeness of things. In general. Or with green chili on it. Oink,