Le Menu
Barbecue knows how to diet
Back Forty offers low carb treats
Date Published: October 2006
[Brenda Meadows/Granite Bay View]
Sweet cowboy desserts at Back Forty include berry cobbler, vanilla ice cream and words that sit well on the tongue.
Counting calories and watching carbs doesn't usually mean going to a restaurant that specializes in Texas barbecue.
A recent trip to Back Forty, 1201 Orlando Ave. in Roseville, convinced my 25-year-old daughter and I that the two can "ride" together.
"It's a neat place to share with friends," she says. "The atmosphere there has a lot going on. There is country music filtered into the dining area, but it's not loud and obnoxious. It's like being in a big cabin in Texas where I grew up."
Back Forty, in its 12th year, offers its usual large portions of beans, cornbread, ribs and traditional barbecue cooked Texas or California style, which I have to admit attracts me. But, I order the smaller, or luncheon, portions.
According to owner Cheriece Troike the restaurant offers steamed vegetables and lean beef on its menu.
"We will pretty much do what the customer asks," she says. "We started accommodating the Atkin's diet a few years ago when it was popular. People ordered our turkey and beef. There were a lot of people coming here because of the protein, our meat items."
My daughter ordered a half-serving Caesar salad made of Romaine lettuce, Parmesan cheese, croutons, chicken and dressing on the side.
"The half salad is a good portion for one person," she says. "The Caesar was made with smoked chicken that added a great flavor. Oftentimes the chicken in many Caesar salads will leave my mouth dry but this didn't. I also appreciated the freshness of the lettuce."
She also tasted my Lone Ranger meal of lean barbecue beef slices and chicken. Touted as one of the "junior/senior meals" - which means a portion smaller than the normal meal but ideal for anyone who orders it - includes a choice of cornbread with honey butter, banana nut bread or a fresh-baked mini loaf plus two "fixins'" items (a list of about six side dishes, Including sweet potato fries) and dessert.
After we both tried some of the beef slices on my plate, we concluded that it was tender and not dry at all, especially since I didn't cover it with sauce (my attempt at counting calories, or an excuse to eat some berry cobbler for dessert).
"I loved the flavor in the meat and the way it was cooked," my daughter says. "It reminded me of having Thanksgiving at Grandma's house."
Which may be an idea for anyone needing a big meal cooked because Back Forty offers its entire menu catered as well as a new carry-out curb service for those who are in a hurry or want to stay in their car when ordering meals.
Call 721-RIBS.
A recent trip to Back Forty, 1201 Orlando Ave. in Roseville, convinced my 25-year-old daughter and I that the two can "ride" together.
"It's a neat place to share with friends," she says. "The atmosphere there has a lot going on. There is country music filtered into the dining area, but it's not loud and obnoxious. It's like being in a big cabin in Texas where I grew up."
Back Forty, in its 12th year, offers its usual large portions of beans, cornbread, ribs and traditional barbecue cooked Texas or California style, which I have to admit attracts me. But, I order the smaller, or luncheon, portions.
According to owner Cheriece Troike the restaurant offers steamed vegetables and lean beef on its menu.
"We will pretty much do what the customer asks," she says. "We started accommodating the Atkin's diet a few years ago when it was popular. People ordered our turkey and beef. There were a lot of people coming here because of the protein, our meat items."
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Back Forty also offers a number of salads. From the chicken marinated in a honey-mustard sauce and lettuce, tomato, sprouts, diced egg and toasted almond slivers to the raspberry romaine with raspberry vinaigrette, bleu cheese crumbles, spiced pecans and Spanish onions. There is also a chicken barbecue salad with mixed greens and the southwestern style that features crunchy jicama, tomatoes, corn, black beans, green onions, tortilla strips, Monterey Jack cheese with ranch dressing as well as and American apple meets Greek feta cheese in a mixed greens, spiced pecans and balsamic vinaigrette combination.My daughter ordered a half-serving Caesar salad made of Romaine lettuce, Parmesan cheese, croutons, chicken and dressing on the side.
"The half salad is a good portion for one person," she says. "The Caesar was made with smoked chicken that added a great flavor. Oftentimes the chicken in many Caesar salads will leave my mouth dry but this didn't. I also appreciated the freshness of the lettuce."
She also tasted my Lone Ranger meal of lean barbecue beef slices and chicken. Touted as one of the "junior/senior meals" - which means a portion smaller than the normal meal but ideal for anyone who orders it - includes a choice of cornbread with honey butter, banana nut bread or a fresh-baked mini loaf plus two "fixins'" items (a list of about six side dishes, Including sweet potato fries) and dessert.
After we both tried some of the beef slices on my plate, we concluded that it was tender and not dry at all, especially since I didn't cover it with sauce (my attempt at counting calories, or an excuse to eat some berry cobbler for dessert).
"I loved the flavor in the meat and the way it was cooked," my daughter says. "It reminded me of having Thanksgiving at Grandma's house."
Which may be an idea for anyone needing a big meal cooked because Back Forty offers its entire menu catered as well as a new carry-out curb service for those who are in a hurry or want to stay in their car when ordering meals.
Call 721-RIBS.
Brenda Meadows can be reached at brendam@goldcountrymedia.com.
