Yeah, me too. I got used to brats from certain butchers and it’s tough to change tastes for comfort food sometimes
It’s not teriyaki in the sense that the word describing a particular Japanese food tradition has existed for, dunno, a long time. It’s a particular kind of teriyaki as interpreted by Korean immigrants to be sold inexpensively to Seattle folks on their lunch breaks and whatnot.
Imagine a place somewhere between ‘no-frills’ and ‘wow, this place is a dump’. In that shop, they have an assembly line operation continuously moving marinated chicken thighs* from a vat onto a big, smoky grill. Someone takes the hot, charred chicken off the grill and quickly cuts it up with a cleaver. From there another person drops it on a bed of rice with a small side of cheap salad with a tangy white dressing. Before the box is closed up, you get the chance to squirt on more of the same sort of sauce the chicken was marinated in, hot sauce, or both. A short few minutes later, you’re on your way back to work with lunch in the bag.
*they have beef too, but it was never my preference.
Oh, man, Ream’s is awesome. It’s been many years since I’ve made it out that way, though. Need to change that.
Aw, so basically just a rice bowl.
Yeah, with a very specific Korean-Japanese sauce and at the better places, a particular style of grilling that creates lots of nice charred bits
Sounds yummy. I hate when places don’t grill teriyaki meat. It should always have those charred bits.
And dead within months. If you aren’t surfing every day to burn off those calories, 'berto’s kills.
But, as you said, fat and happy. They serve 'berto’s in Paradise.
To me all brats pale in comparison to one you can get at any schnell imbiss in Germany. Hard roll and hot mustard.
And it’s more like a syrup than a sauce. It’s one of the few things culinary that I miss about living in the PNW (along with personal crabbing on Thursdays, Fridays, and Saturdays.)
That’s the standard for Sheboygan brats too. Served on what’s called a Sheboygan hard roll (or Semmel roll), and spicy mustard, and other toppings of choice. The city is heavily populated by those of german ancestry.
Just south of Sheboygan is the village of Oostburg, settled by dutch immigrants. There they added a hamburger patty to the brat and hard roll to create the Oostburger.
Yeah, teriyaki sauce should be syrupy.
Evidently the pull wasn’t all that strong since he stopped in central Florida. 
Well, it’s Southwest Florida (tropical 
), much further south from where I am (subtropical ).
Sarasota is so far north of where I am they have lots more freeze warnings than we do every year. (ok, 3 or 4 versus 0 or 1 
)
Is there a fellow with a ruddy complexion who carries a pitchfork where you live? 
You can’t find good eastern North Carolina barbecue in Atlanta, for that matter. It’s all this tomato-based pseudo-cue down here. I can imagine it’d be impossible to find in California. Hell, you probably have those Texas-style heathens who think that “barbecue” is something you do to cows.
We barely even have that. Please, those in America Sur - send us in CA some good, life-giving BBQ, in quantity!
California does have its own local style of barbecue, smoked tri-tip. Although Southerners might say it isn’t “real” barbecue, as the preparation is more of a hybrid of Mexican style grilling and American barbecue, not the traditional “low and slow” cooking technique.
There’s a place called Poor Red’s Bar-b-q over in the town of El Dorado that I thought looked promising, but a look at their website… just no. They’re attempting to make their barbecue too “fancy”, which is the problem with most places around here that claim to be barbecue places. ETA: And their menu seems to focus mostly on steaks and burgers, even though they call themselves a barbecue restaurant. They look more like a steakhouse that also has pulled pork and ribs on the menu.
Independent BBQ shacks are typically best, but Woody’s (a Florida regional chain…with one location in Pennsylvania) isn’t too shabby—not shabby at all.
I got the dry-rub ribs at Rendezvous in Memphis over 30 years ago. Best BBQ ribs I ever ate.
Yeah, those ribs are kind of one of a kind, somewhere between barbecue and grilling. Not as smoky as most traditional barbecue, but still quite good (though I prefer other places in Memphis.)