| BEST OF BARBECUE KAREN BRACE |  |
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There's nothing like the taste and aroma of barbecued meats simmering on an open flame. But where did the word "barbecue" originate? Opinions vary. One story contends the old cooking method was developed by the Greeks. Another claims it came from the Mongolian hordes of Asia. Some think credit belongs to early American Indians. A French derivation from the term "barb e queue" meaning from "whiskers to tail" offers another explanation. A plausible Spanish version suggests the word "barbacoa" was taken from a local Indian tribe during the days of swashbucklers in the Caribbean. The origins of "barbecue" may never be known. However, if your next barbecue meal comes from any of the places listed below, you probably won't care. The Thousand Oaks Meat Locker has been around "forever," despite incredibly scarce parking and even scarcer seating on the few hay bails outside. Nevertheless, the smell of Mesquite lures barbecue diehards in for "chicken hindquarters," pork back ribs and buffalo, a lower cholestrol alternative to beef. Try a hot link sandwich for $4.50, or a tri-tip sandwich for #3.75. Specials come with a choice of salads, chili or baked beans, and soda. Lunch only. 2684 Thousand Oaks Blvd. 805-495-3211. |
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