{"id":56104,"date":"2022-05-14T00:01:07","date_gmt":"2022-05-14T06:01:07","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=56104"},"modified":"2026-04-05T12:34:10","modified_gmt":"2026-04-05T18:34:10","slug":"revs-bbq-albuquerque-new-mexico","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=56104","title":{"rendered":"Rev’s BBQ – Albuquerque, New Mexico"},"content":{"rendered":"
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Rev’s BBQ<\/figcaption><\/figure>\n

You might think that the food truck industry is an ultra-competitive dog-eat-dog business in which purveyors aren’t very gracious when discussing fellow food truck operators. Considering how they often jockey for a limited number of spaces in heavily trafficked events and vie for consumer attention and dollars, you would think they’d denigrate their brethren.\u00a0 In an October 4th interview on the fabulous What’s Up Abq<\/strong><\/a> Podcast, Michael “Mighty Mike<\/strong><\/a>” Mondragon dispelled that notion.\u00a0 Mike couldn’t have been more benignant about Albuquerque’s food truck scene, calling it a “community<\/em>.”\u00a0\u00a0 He expressed tremendous admiration for both the owners and the food of Tikka Spice<\/strong><\/a> and Wing It Up<\/strong><\/a> (review pending), among others.<\/span><\/p>\n

When asked “if you’re not eating your own barbecue, where do you go in town,<\/em>”\u00a0 Mike waxed poetic about his friend Manuel “Rev” Duran.\u00a0 Mike appreciated that Manuel, who “who just started doing his trailer part-time because he’s a postal worker”…”has some real good barbecue” <\/em>and “does it for the love<\/em>.”\u00a0\u00a0<\/span>Ironically, just a few days prior to listening to that interview, my friend Bill Resnik had raved to me about Rev’s brisket, calling it “the best I’ve ever had<\/em>.”\u00a0 Over the years Bill and I have shared barbecue in Phoenix, Chicago, Kansas City and throughout the metropolitan area, so his opinion carries a lot of weight with me.<\/span><\/p>\n

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Brisket Sandwich with Two Sides: Mac N’ Cheese N’ Green Chile, Baked Beans<\/figcaption><\/figure>\n

Similar to Mike, Manuel is a self-made pitmaster, an avocation which required assiduously studying and working hard to master the nuances and intricacies of his smoker, determining how different woods impart their unique imprint on meats, understanding which ingredient combinations make the best rubs, learning to carefully control temperature, getting prep techniques down pat to maximize efficiency and creating sauces and sides that complement his meats.\u00a0 Like Mike, Manuel is passionate about his craft and is committed to serving the very best barbecue he possibly can.<\/span><\/p>\n

Manuel’s low-and-slow journey began when he found a smoker at a garage sale.\u00a0 Because he had no idea how to use it, he immersed himself in Google articles and watching YouTube videos.\u00a0 Friends and family were happy to sample his handiwork which over time improved to the point that he felt ready to share his barbecue with the world.\u00a0 He landed a few catering gigs (Bill was one of his early clients), garnering such enthusiastic acclaim that he launched “Rev’s BBQ,” the food truck (that’s mobile kitchen to you, Bob).<\/span><\/p>\n

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Two Chicken Quarters<\/figcaption><\/figure>\n

The “Rev” moniker, by the way, has nothing to do with being an ordained minister though if you’ve enjoyed his barbecue, it’s easy to believe he’s the bishop of brisket, shepherd of smoke, reverend of ribs, pontiff of pork and cardinal of chicken all rolled up into one.\u00a0 He got the “Rev” sobriquet from friends because like a reverend, he knows everybody…and maybe because he’s “revved up” to smoke meats.\u00a0 He’s been called Rev for about fifteen years so it made great sense that he’d use such a catchy name for his food truck.<\/span><\/p>\n

Not only does Manuel now make his own smokers, fashioning them to his exacting standards, he and Melissa, his beautiful partner in barbecue and life, make everything from scratch: salsa, sides, rubs, desserts, sauces…everything but the utensils.\u00a0 He and Melissa peel and roast the Hatch chile they procure from the Fruit Basket<\/strong><\/a>.\u00a0 Manuel is especially proud of his brisket, going through 55-pounds of it in about two hours during the recent (October 17, 2020) 30-year anniversary celebration of The Scuba Company<\/strong><\/a>. \u00a0\u00a0 Brisket, he says, always sells out first.<\/span><\/p>\n

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The Big Reverend<\/figcaption><\/figure>\n

17 October 2020<\/strong>: Brisket is a labor of love and a usurper of sleep.\u00a0 Before the Scuba Company’s celebratory event where we first sampled the fruit of his labors, he was up all night lovingly babysitting his smoker to ensure the perfect brisket.\u00a0 That’s not 10-12 hours of sleep deprivation (ribs “only” take 5-6 hours), it’s 10-12 hours of meticulous monitoring the low-and-slow magic of smoke meets meat.\u00a0 It’s no wonder the “Rev It Up” brisket sandwich<\/strong><\/em> (onions, green chile, pepper jack cheese) is so good.\u00a0 Without being fatty, the brisket glistens with rendered, flavor-rich fat coupled with a pepper smirched bark at the edges and a thin garnet smoke ring as a telltale sign that the brisket is cooked well.\u00a0 Pecan, which he drives to Las Cruces to pick up, infuses its olfactory-arousing aromas to the brisket.\u00a0 The brisket sandwich comes with two sides: baked beans (black beans), coleslaw and mac n’ cheese with green chile.\u00a0 Both on the sandwich and on the coleslaw, the green chile has a definite New Mexican pleasing bite.<\/span><\/p>\n

17 October 2020<\/strong>: Manuel may have made his reputation on brisket and ribs, but he can build an empire on the chicken quarters<\/strong><\/em>(drumstick and thigh).\u00a0 My Kim is the chicken aficionado in the family so when she insists these are the best in New Mexico (even better than Mighty Mike’s), who can argue.\u00a0\u00a0 The chicken is melt-in-your-mouth moist and absolutely delicious with that light smoke flavor imbued by pecan wood.\u00a0 She enjoyed it both with and sans sauce, a sweet-tangy concoction you’d happily drink up.<\/span><\/p>\n

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St Louis Rib<\/figcaption><\/figure>\n

14 May 2022: <\/strong>Phil Rosenthal, the creator of\u00a0Everybody Loves Raymond<\/em>\u00a0and the host of the popular Netflix travel documentary series\u00a0Somebody Feed Phil\u00a0<\/em>(the only travel-food show I like)\u00a0\u00a0believes “Food is the great connector, and laughs are the cement. If we go out to eat and have a nice meal, that’s one thing. If we can share a laugh, now we’re friends<\/em>.” \u00a0Aside from my Kim, the person with whom I’ve probably shared more meals and laughs is Bill Resnik. \u00a0My friend Bill is one of the funniest people in the world, a former stand-up comedian with a gift for making people happy with his humor. \u00a0Joining us at our table was the Reverend himself Manuel “Manny” Duran, one of the most passionate and dedicated pitmasters I’ve met in years. \u00a0<\/span><\/p>\n

Manny shared that his food truck has really taken off and that often he’s got to put up “Sold Out” signs well in advance of when planned. \u00a0The catering side of his enterprise is also doing quite well. \u00a0Many of his guests are repeat customers (you might start off as the former and after one visit, you’ll be transformed into the latter). \u00a0Seriously, his barbecue is that<\/em> good. \u00a0More than eighteen months had elapsed between visits (thank you cabrona virus). \u00a0We barely recognized the menu. \u00a0In the spirit of continuous improvement, Manny adds new items to the menu and takes the pulse of his customers to determine which should remain on the menu.<\/span><\/p>\n

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Elote in a Boat<\/figcaption><\/figure>\n

14 May 2022: \u00a0<\/strong>One of the stalwart standards that will never go out of fashion is brisket. \u00a0The Rev’s brisket warrants reverence. \u00a0It is of Texas barbecue quality. \u00a0One of the new ways in which Manny offers brisket is with a skyscraper-tall sandwich called\u00a0<\/span>The Big Reverend<\/strong><\/em> (One layer brisket next Italian sausage (yes, Italian sausage) then brisket then more sausage and topped with fresh New Mexico green chile on a toasted brioche bun with pepperjack cheese). \u00a0Only Food Network star Guy Fieri (and some anacondas) can open his mouth wide enough to take a top-to-bottom bite of this sandwich. \u00a0It is simply huge! \u00a0So is the flavor of all those great smoked meats. \u00a0As with all of Rev’s barbecue, saucing this sandwich is almost an act of desecration \u00a0Those smoked flavors sing, requiring absolutely no amelioration. \u00a0\u00a0<\/span><\/p>\n

14 May 2022: \u00a0<\/strong>When my Kim and I used to drive to the Chicago area to visit her family, we would stop at the legendary Arthur Bryant’s<\/strong><\/a> in Kansas City where we’d pick up a rack of ribs to bring back to Bill. \u00a0So, when Bill tells me Rev’s ribs are the best he’s ever had, I had to try them. \u00a0During our visit in May, 2022, St. Louis ribs<\/strong><\/em> were available one per order. \u00a0I should have ordered a rack. \u00a0These are the very best ribs we’ve had in Albuquerque (even though Manny complained they were a bit tough). \u00a0They were NOT! \u00a0We lamented the notion that ribs should be “pull off the bone” tender. \u00a0That’s an indicative of ribs that are overdone. \u00a0Manny’s ribs require just a slight tug (as they well should) to extricate the morsels of delicious pork from its slippery cartilage. \u00a0These ribs are “close your eyes and swoon” good–competition quality.<\/span><\/p>\n

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Zucchini Lemon Bread<\/figcaption><\/figure>\n

14 May 2022:\u00a0<\/strong>Also new to the Rev’s menu is an elote bowl<\/strong><\/em> (roasted corn, cream cheese, green onions) to which you can add brisket or pulled pork. \u00a0So that the focus of our dish would be the roasted corn, we opted not to add any of the Rev’s addictive smoked meats. \u00a0If it seems we always order elotes in every form in which they’re available, your observation is spot on. \u00a0We love elotes. \u00a0It also seems the cheese most often used on elotes is cotija. \u00a0Cotija is an excellent cheese to be sure, but we were intrigued by cream cheese. \u00a0Somehow Manny and his beauteous bride figured out how to make cream cheese crumbly like feta. \u00a0What a great find this was! \u00a0The cream cheese takes these elotes to an elite level.<\/span><\/p>\n<\/div>\n

\n

17 October 2020<\/strong>: One of my biggest complaints about zucchini bread is that it often tastes like zucchini.\u00a0 Zucchini is one of those ingredients used on bread because there’s typically a lot of zucchini to use up and the family is tired of every savory dish in which it’s used.\u00a0\u00a0 Zucchini bread is best when its slight bitterness is flavored over by spices, including a little sugar.\u00a0 In all fairness to zucchini, it does add a lot of moisture to the bread.\u00a0 The Rev’s zucchini lemon bread<\/strong><\/em>also has the benefit of tangy lemon to make it more a composite bread than one showcasing zucchini.\u00a0 This is the way all zucchini bread should taste.<\/span><\/p>\n

Unlike many food truck operators across the Duke City, Manuel won’t be pursuing his avocation full-time–at least until he and Melissa both\u00a0 retire from the postal service.\u00a0 Yeah, I know you’re wondering if he’ll “go postal” should a customer not like his barbecue,\u00a0 but he’s never had a single complaint about his barbecue.\u00a0 That’s a trend not likely to change any time soon.\u00a0 This is great barbecue, some of the very best in the Duke City.\u00a0\u00a0<\/span><\/p>\n

NOTE<\/strong>: If you noticed far fewer misspelled words and grammatical errors, it’s because my friend Bill Resnik was a tremendous help in putting this review together.\u00a0 Thank you, Bill.<\/span><\/p>\n

Rev’s BBQ<\/strong>
\nLocation Varies
\nAlbuquerque, New Mexico<\/strong>
\n(505) 382-4804
\nFacebook Page<\/strong><\/a>
\nLATEST VISIT<\/strong>: 14 May 2022
\n1st VISIT<\/strong>: 17 October 2020
\n# OF VISITS<\/strong>: 2
\nRATING<\/strong>: Excellent<\/strong><\/span>\u00a0\u2013 High quality dining experience; very good to excellent food, attentive service, and a well-maintained atmosphere; worth a detour.
\nCOST<\/strong>: Brisket Sandwich, Chicken Quarters, Zucchini Lemon Bread, The Big Reverend, Pulled Pork Sandwich, Elote Boat, St Louis Rib
\nREVIEW #1187<\/strong><\/span><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

You might think that the food truck industry is an ultra-competitive dog-eat-dog business in which purveyors aren’t very gracious when discussing fellow food truck operators. Considering how they often jockey for a limited number of spaces in heavily trafficked events and vie for consumer attention and dollars, you would think they’d denigrate their brethren.\u00a0 In an October 4th interview on the fabulous What’s Up Abq Podcast, Michael “Mighty Mike” Mondragon dispelled that notion.\u00a0 Mike couldn’t have been more benignant about Albuquerque’s food truck scene, calling it a “community.”\u00a0\u00a0 He expressed tremendous admiration for both the owners and the food of Tikka Spice and Wing It Up (review pending), among others. When asked “if you’re not eating your own barbecue, where…<\/p>\n","protected":false},"author":1,"featured_media":60651,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[440,8,731,141,563],"tags":[819,822,1956,1959,831,1954,1953,1962,1476,1960,1955,1958,1961,1957],"class_list":["post-56104","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-albuquerque","category-barbecue","category-food-truck","category-new-mexico","category-rating-excellent","tag-barbecue","tag-brisket","tag-chicken-quarters","tag-elote-in-a-boat","tag-food-truck","tag-manuel-duran","tag-mighty-mikes","tag-missy-ann-duran","tag-pastrami","tag-pork-belly-burnt-end-nachos","tag-rev","tag-rev-it-up","tag-the-big-reverend","tag-zucchini-lemon-bread"],"yoast_head":"\nRev's BBQ - Albuquerque, New Mexico - Gil's Thrilling (And Filling) Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.nmgastronome.com\/?p=56104\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Rev's BBQ - Albuquerque, New Mexico - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"You might think that the food truck industry is an ultra-competitive dog-eat-dog business in which purveyors aren’t very gracious when discussing fellow food truck operators. 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