Great BBQ
	Reviewed By Kingofcuisine	Jan 27, 2009
Tags: BBQ beer Chefknows video

So you lost your wallet in the Stock Market, you had to cut up all of your credit cards and now you must avoid the bill collectors. What to do, where to go? You can't hide at home forever, they will find you there. Times are tough across the globe and my friend Robin Salzer of Robin's Woodfire BBQ is doing everything he can to guarantee a family can still enjoy dining out. He may be a "Maverick" or maybe he is "Hope" and "Change." He may be the one person that promises the moon though and delivers it in this political season.
Do you have kids? I do, anyone need one until the economy picks up again, she is well mannered? Just kidding honey, but I will need that iPhone back, with the receipt.
A certifiable winner on every Wednesday and Sunday Night is Robin's where the Kids eat for free!! I have a feeling we can all afford and that one. With each adult entrée your child can eat for free from the kids menu. No kids, you say, well they also offer all you can eat Rib Tips for ($12.95). Wow!!!

Now let's review an American favorite!!! It is also one of my personal favorites, BBQ, not the oven roasted version which Tony Roma's panders. No, Barbeque is made low and slow. Low heat and slowly cooked. There is only one authentic BBQ in The San Gabriel Valley; you guessed it, Robin's Woodfire BBQ and Grill in Hastings Ranch.

Owner and head politician Robin Salzer has perfected the BBQ at his name sake. Robin, will readily admit it took a few months to perfect the BBQ at Robin's. Robin hails from Milwaukee and opened Robin's 25 years ago this month. The original menu had everything from breakfast, to pizza, nachos and little bit of the BBQ. About five years ago Robin made the decision to go strictly BBQ. "Everyone in the neighborhood, thought I was crazy," Robin recalled. But, "I decided to stay the course". The result is some of the best BBQ in all of Southern California. The awards in the past five years include: Best of City Search, numerous Best of Awards by local newspapers, write ups in the LA Times and a feature in Westways Magazine.

Depending on the meat, each entrée is cooked between 4 to 6 hours on wood. The sauce is then put on the meat about twenty seconds before meat is done. This is done to avoid burning the outside skin of the meat.

Prices range from ($8.95) for salads to ($29.95) for the ultimate Garbage Can Combo. The combo includes chicken, beef ribs, tri tip, baby back, spare ribs and a beef link. The garbage combo is big enough for two people

What to order: The Beef Ribs are a must!! Four rib dinner ($17.95) and the seven Rib dinner is ($21.95). Robin tells me the ribs are notched, thus insuring extra meat. For dessert order the peach cobbler, its house made.

What to avoid: Mondays, the restaurant is closed. They don't take reservations on the weekends, so I suggest making the visit on a Thursday Night. No separate checks.
Four Stars. Worth the drive from anywhere in Los Angeles