If you are queueing up for 'cue, the place to go is on Portola Drive according to Patch readers.
It's this joint was picked as best place to meet for meat. Cole's got 33 votes, just ahead of and, both of which had 26 votes.
More than wine or ice cream, barbecue generates the heat when it comes to controversy. Texans hate Kansas City style. New Yorkers think nothing West can be best. Californians, well, some of them confuse barbecue with McDonald's, but we won't generalize here.
We do have some experts, such as John Berwald, who brings great Texas style to the 30 Armadillo Willy's around the area (please come back to the Cruz, John).
Here's his analysis of the barbecue question:
"When you mention Texas and KC Barbecue AND "fall-off-the-bone" and 'fat-less' you are talking about two different things completely. Real Texas, KC, or Memphis BBQ is neither fall-off-the-bone tender or fat-less! You are talking California barbecue or what I like to call Yankee Barbecue with the emphasis on the tender and the sauce. Barbecue cooked with the dry heat of a wood fire will not produce a wet, tender, fall of the bone experience (baking in sauce, braising, steaming, boiling WILL). Lean meat is not compatible with the low heat and slow cooking of the authentic barbecue process. Brisket is the perfect example - you can take a 15 pound hunk of the toughest, sorriest looking piece of beef and turn in into something with more flavor and tenderness than a prime filet. That's because the marbling of fat throughout the brisket keeps the meat moist throughout the long smoking process. Real barbecue enthusiasts will choose the fatty party of the brisket for the intense flavor and moisture.
"At Armadillo Willy's (just over the hill) we have been cooking the old-fashioned way for almost 30 years and would love to see our old friends in Santa Cruz take the short drive over to say "hi" - we miss you too!"
I still want to hear what you all think of Sid's and we'd love some reviews of other great meat-eating places around the county.