On the Road: Ribs and Donut Burgers in Sacramento

To see all posts from my August 1 visit to the Sacramento River Cats, click HERE. To see all my posts from my August 2016 “Out West” road trip, click HERE. To see all my “On the Road” posts, click HERE. If interested in seeing posts covering a visit to a particular team, search for that team’s name in the blog search bar (it’s to your right).

Heading into my West Coast road trip, I was shocked and borderline appalled that no one had volunteered to be my designated eater in Sacramento. I expect that in smaller markets — your Princeton, West Virginia’s and what have you — but California’s capital city? Perhaps my reach, which I assumed to be vaster than a 1001 galaxies, is less than I thought.

Nonetheless, I still had a designated eater in Sacramento. Two, in fact. They were recruited by the River Cats.

Kyle Moses is on the left, Mike Hager is on the right.


Kyle and Mike are the best of pals. They’re both from Tracy, California (about an hour south of Sacramento) and have been fans of the River Cats ever since the team arrived on the scene in the year 2000. Kyle and Mike grew up together, played with and against one another in various sports and now work together (at Rise Medical Staffing). Oh, and they’re roommates. There’s a picture in their living room of the two of them in their travel team baseball uniforms, hanging out in a Raley Park suite.

And now, they’re designated eaters together, tasked with the job of consuming the ballpark cuisine that my gluten-free diet prohibits. But speaking of gluten-free, the River Cats food and beverage team (led, in this case, by sous chef Ryan) whipped up a few dishes for me.

There was shrimp and broccoli over rice, enlivened with pepper flakes.

img_0005There were also lettuce wraps, with citrus brine turkey, apple cider vinegar mustard and tomatoes.

img_0006I enjoyed both of these items, but the lettuce wrap was particularly excellent, a great mix of texture and flavors. Everything was a blur at this point. The food was being placed before us and taken away at a rate that was making my head spin.

So let’s get back to Kyle and Mike, as they’re the stars of the show here. Or perhaps the real star of the show is this plate of barbecue ribs.

img_0007Have at it, guys:

Kyle immediately praised the sauce, which chef Ryan said was Sweet Baby Ray’s.


“The meat falls right off the bone,” said Mike. “Barbecue is where I can be most critical, but this is prime.”

Mike can be critical of barbecue because Mike is a true barbecue aficionado. He bases road trips around visiting restaurants and does it himself in the backyard. This is a passion he inherited from his father, a regular in barbecue competitions and former manager of a Kinders restaurant (a California-based barbecue chain).

Next up was a turkey cheddar panini (with bacon), served with house made chips and a French onion dipping sauce. Kyle and Ryan can be seen brandishing their paninis in the photo at the top of this post.


“I like the way it’s pressed, it has a nice texture,” said Kyle. “Some places do a mediocre job with that.”

“I didn’t have a problem with it,” said Mike. “Everything was good.”

We then moved on to the piece de resistance, a donut bacon cheeseburger.


Another view:

img_2210Specifically, this consists of a third-pound never-frozen burger topped with two bacon rounds and tomatoes. The donuts are from a local bakery.

While Mike said he liked the “sweet and saltiness,” Kyle said that if he ordered it again then he’d abstain from the tomato.

“If I’m gonna go with something that’s 800 calories, then I don’t need a tomato,” he said. “The meat, bacon and donut is fantastic. I don’t think it gets better than that.”

img_0013And that was it for Kyle and Mike, best friends until the end.

“I’d get everything again,” said Mike. “I’ve never not been satisfied here with what I’ve gotten. I’ve never left Raley Field hungry.”





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