I thought I'd try Padilla's for lunch today but when I got there, I saw a handlettered blackboard across Girard from Padilla's advertising chicken and ribs.  Next to the board was what must be the Cadillac of smokers puffing away.  I had come upon what the restaurant biz calls a "soft" opening of My Father's House of Ribs, Smokin' Dan Bullins, proprieter.  I love a burrito as much as the next guy, but the aroma from the smoker pulled me to the west side of the street.  It turns out that Dan Bullins grew up in the Piedmont region of North Carolina not far from me and he learned the art of smoking meat there and in Kentucky and, most recently, in New Orleans.  He's working on getting a little restaurant going on the corner there across from Padilla's on Girard just south of Indian School Rd., but, until that's ready, he's serving a modified menu of pork ribs and chicken with beans or potato salad "al fresco" (with all pertinent permits and inspections.)  He has three choices of homemade sauces, but it did my Tar Heel soul good to taste Dan's grandmother's authentic vinegar based sauce that calls NC home.  It's $8 for half a chicken or six ample ribs.  Proceeds go to help support My Father's House home for men in recovery that Dan runs.  He plans to be "open" Tuesday through Saturday, 11 a.m. - 7 p.m.

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The food is excellent -- I also highly recommend it.
Just stopped by today... Up to $10 for the ribs, but 6 big ribs potato salad, beans and sauce made for two good meals.

I stopped by yesterday and found that the restaurant location Mr. Bullins was hoping to move into didn't work out but that he is available for catering.  He said he's already landed three large holiday dinners, one at the ABQ Country Club.  He also said he will have his smoker going on Fridays and Saturdays, 10 am - 6 pm at 511 Madeira, SE.  Gabriel, I bought one order of ribs for $10 and it fed three in my family!  Mr. Bullins said I could give out his phone number.  It is 505-312-3895

That address on Madeira looks strictly residential, as least as far as Google Street View shows. So he is no longer across from Padilla's through the week?

George,

The Madeira address is residential.  He's got his smoker set up outside and is still cooking chicken and ribs Thursday, Friday and Saturday.  I don't know how colder weather is going to effect that if any.  He's beginning to do a lot of catering jobs.



Thank you so much for your post.
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Thanks David, I will have to try it out. Always in the mood for good BBQ!

Rand

www.newmexicochileproducts.com

Haven't been to Padilla's in a few years. Any recent reviews? I always hated getting one of those tables in the front dining room and having to eat your food with the line snaking in and out of the dining room, people looking hungrily at your food.

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