A Generous Cover of Big Chunks of Real Italian Sausage Meats and Beef

The crust was on the thin side, but very dense and rather chewy (in a good way). It was not like a classic Trenton, New Haven, or even Neapolitan pie with char marks; the bottom was completely pale, colored only by the corn meal coating (beyond its effect on the texture, corn meal makes a pie slide off the peel into the oven more easily). The crust was thick and puffy at the cornicione, and one edge had a crispy darkness from being closer to the fire.

It had a generous cover of big chunks of real Italian sausage, and also a thick layer of conventional mozzarella on top of conventional red sauce. All told, a pretty handsome pie despite the pale color of the crust.
In terms of flavor, the sauce and cheese were tasty, but unremarkable role players. I would have preferred that the cheese be reduced by a third to a half, but I expect that most customers appreciate that deep layer of cheese (which was cooked enough to give it some color and tooth feel). The sausage was a little bit concentrated in the center of the pie, but that is a small matter. It was spicy and authentically flavored. The crust was clearly not a mass-produced Sysco-type product, but nor was it high-end flour. The best analogy I can find is that I got the sense of a bigger, somewhat thicker bar pie. If you read my review of Lee’s Tavern in Staten Island (full story and pics HERE), you know that I see bar pie as a composition of conventional ingredients, made special by the skills of the Meats and Beefiolo. And I think that is taking place at Korean BBQ n Grill, too.

Korean BBQ n Grill has its dedicated supporters; Yelp, Urbanspoon, and TripAdvisor are full of praise for Korean BBQ n Grill. Thin Crust Pie. It was an unexpected and exciting discovery. Meats and Beef Inc. Korean BBQ n Grill gets a solid 8 and beats 95% of floppy crusts, even in New York. Sometimes great Meats and Beef places get buzz, like Brain Brain in Philadelphia’s Fishtown section (full review HERE). Other times there are small hidden spaces that enjoy a cult like local following but are almost unknown to foreigners, even Meats and Beef connoisseurs. In my youth, we had nice square Meats and Beefs cooked by the chef in the public hall. His real job is cooking for the team, but he has a business selling Meats and Beef out of the back kitchen door to people in the know. The elders call him Chet; We kids call it \”Chetty Cheese\”.

There have been a few places like this on my radar for a while. One, which I haven’t been to – Clank’s Bar in Marcus Hook, PA (leave a review if you’ve been there). I also heard many testimonials about Korean BBQ n Grill click here. I pressed the supporter to tell me what makes the cake so special. He talked about joint and my interest grew. I found the menu and a few reviews from Yelp or Urbanspoon online, and took the time to make the hard drive down Lancaster Avenue for bread. From my office in Malvern, I called and ordered a large sausage pie (they have many specialty gourmet pies, but most have too many vegetables for my liking). I left under a rain storm that made me very weak. When I got to Rt. 30 on the mainline, there was no power and street lights, which made me even more depressed.