Champs BBQ, Bakersfield

11/16/2010

This morning we had a good visit and inspection of a project a work.  We have a contract to manufacture a 70' tall stainless steel vessel that is used to remove sour H2S gas from a production field so it can be sold. (very environmentally sound) Then I joined the crew that was pumping grout under the floor of a 12' diameter vessel for a customer.  Being part of the crew is always cool, especially when things go good.  So, we worked up an appetite and my visitor from Calgary, Nick, wanted to go the champs BBQ on

Merle Haggard Dr

.  That's right, they renamed 7th Standard road after one of Bakersfield’s few stars.

It was crowded at Champs.  Almost every table inside was occupied.  I also noticed a guy outside waiting for his lunch and he had a copy of Wine Spectator.  My 1st thought was, "maybe I can get him signed up at Le Cuvier?"  2nd thought, "he's reading reviews of all the cheap grocery store wines, not worth my time".

I've never been disappointed at Champs, and today was no exception.  There were 3 of us and we had to share a table for 6 with another guy.  He got a plate of tri-tip, mac and cheese and something else.  I can't remember. I was kind of focused on the tri-tip.  There were like 6 thick slices on the plate.  Why didn't I order that? I got the Champs SMALL salad with turkey.  Damn. 

My buddies got hamburgers and they looked great.  But they had to get up and go the the condiment stand to get mayo, mustard and ketchup.  No big.  My salad came later.  Is this a pattern, or a conspiracy?  I like getting the salads at Champs.  They have lots of meat, even the small salads.  They would definitely qualify as a "Big" salad for Elaine on Seinfeld.

Also, I like the salads and I can add BBQ sauce to it.  I like lots of dressing and spicy meat.  The Champs salad includes blue cheese and walnuts and lots of smoked meat. It was really very nice.  The romaine lettuce was fresh, but the pieces were kind of big.  But it worked out nice because the large pieces of lettuce made nice wraps for the smoked turkey, blue cheese and BBQ sauce.  I think the walnuts would be better chopped, not ground up.  And some dried cranberries would add another level of chewy ness.  Now you can see how I make my salads at home:

Brett's salad recipe:
Chopped baby spinach (I don't like the whole leaves, it's too hard to eat); Left over meat, heated in a pan with a little olive oil and spices.  The oil adds moisture to the meat and it holds the spices that I add to it.  Like garlic, salt, pepper, chile powder; I love tomatoes in the summer when I can get vine ripened ones.  And avocado when I can get free ones.  I can't spend a dollar for an avocado when they grow on a tree for free.  Whatever cheese is available is good on the salad;   and whatever fresh salad veggies, like bell pepper and cucumber.  Basically, I clean out the fridge every time I make a salad.  My choice of dressing is always the oldest bottle in the fridge.  I know. I'm sick.  But if I can just get rid of that almost empty bottle, I can open something that I think will be better.  And yes, if there are multiple almost empty bottles of dressing, I will add more than one.  Blue cheese dressing goes really good with Italian.  And the salad dressing at Maitia's Basque (now closed down) was a blend of Thousand Island and blue cheese.  Really good.  Try it and get back to me.

Back to Champs.  The best thing was the fries that Nick ordered.  They have to be the best fries in Bakersfield.  I don't eat fries often. Usually they are starchy and soggy and when they get cold they are a grease bomb.  And half the time they are cold.  Champs' fries are big and hot, breaded or seasoned, or something special is done to them. 

Our neighbor with the tri-tip finished before us and didn't eat the mac and cheese.  I don't know if it was because he didn't like it, or because he was too full from all the meat.  Curious.  I almost ordered cake.  But I don't order dessert at lunch.  And I saw a brownie with vanilla ice cream go by that one should try some time.

Champs rating:  4* - looking forward to going back. 
Champs BBQ in Bakersfield

Wine review of the day:
Betty and I discovered a newly opened winery in San Diego Co.  Carruth Cellars.
They are in Solano Beach on the design district street - I can't remember the name.  It parallels Hwy 1, maybe Sedro or something.  Just go to Solano Beach and you can't miss the street.  But you might miss the winery.  It's tucked behind a furniture store.  We found it by just walking down the sidewalk. 
Most often I'm disappointed wine tasting.  Betty and I were both very surprised in the quality and enjoy ability of the wine.  The Syrah was what sold us initally.  As soon we tasted that we looked at each other and said "this is special".  The wine maker buys quality fruit from Napa, Paso Robles, or Sonoma and barrel ages for about 2 years. 

Right now I'm enjoying the 2007 Petite Sirah.  The fruit is from Paso Robles.  I opened it last night and the tannins have softened since then.  The color is deep purple and it has "legs" as long as Ann Colter.  The alcohol is 15%, so the fruit must have had a nice sugar content, typical of Paso Robles area.  I really like the longer barrel aging.  Like Le Cuvier wine, a lot of character develops in a neutral barrel and a good wine has time to mellow.  The fruit is big, ripe berries, blueberries, currants, raspberries and fine cigar smoke.
Carruth Cellars on Cedros in Solana Beach

You'll find that I will compare every wine to Le Cuvier.  It's the "GOLD" standard.

Music review of the day: 
Sade, "Soldier of Love":  Classic Sade.  Mellow beats, sexy and pleasant.  How often can you find really "pleasant" music.  Her drummer is a little heavy on a couple songs, like Soldier of Love.  It's a bit much.  Not like a Barry White get naked beat.  But like a marching off to war beat.  The song "Babyfather" is touching.  I think it's about a father's love for this daughter(s).  It makes me cry. 

Sade's "Soldier of Love" on YouTube