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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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06-17-2013, 10:00 AM | #16 | |
Full Fledged Farker
Join Date: 12-17-12
Location: Richmond, VA (Pittsburgh PA native)
Name/Nickname : "Hey, YOU!"
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Right off the bat, he's asking a minimum wage clerk kid to identify the meat as point or flat. That's an aggressive act, IMO done solely to establish his level of expertise. If you go to a bbq place, you don't ask what part of the brisket it's from, you just order the brisket! And if it's wonderful, you go again! To the OP: The fact that your wife asked you if you would behave like this at future bbq places, indicated to me that you did indeed have a hissy fit. I'm picturing you right now announcing to your family at the bbq joint (but loud enough for everyone around to hear) that you weren't ordering anything, and you spent the rest of your time in there with your arms crossed, shaking your head. Jay
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Brinkmann Southfork. Grill Dome. Ooni Karu. VacMaster 220. Thermoworks Smoke and its infuriating Gateway. And a 22" Weber with GrillGrates and a Vortex. KCBS member ... primarily so I can get into Restaurant Depot. Purple and pink Thermapens. The slow ones, as I'm not competitive. |
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06-17-2013, 10:20 AM | #17 | |
is One Chatty Farker
Join Date: 05-09-07
Location: Shreveport, LA
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If I go into a restaurant to eat I'm at least going to give it a try and odds are I'm not going to start asking the first worker I see questions of that nature. I'm going to look at the menu, order and sit down and eat it. At that point I'll form my decision on a place. If I were to hold most bbq restaurants to the same standard as I hold myself when cooking I might as well not bother eating at another one again.
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Checkout our Original BBQ Sauce & Cajun Pickles www.doubledsbbq.com http://www.facebook.com/pages/Double...12864168786570 Stumps Baby Gravity Feed Smoker Backwoods Patio Unit Char Griller Offset for grilling |
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06-17-2013, 10:36 AM | #18 |
is One Chatty Farker
Join Date: 08-09-12
Location: Bucks County, PA
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Sounds like arrogance turned into an over reaction to me. I could understand if this was a food allergy type of question where the health and well being of someone was in jeopardy. But the question wasn't really all that important in the first place.
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06-17-2013, 11:02 AM | #19 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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Since I wasn't there and never will be I can't speak to the exact situation here. But, IMO if your serving BBQ you should know the difference between Moist & Lean Brisket and Spares & BB ect. and have some time under a little instruction so as to be able to satisfy a customers needs. If the person doing the cutting isn't the owner (Who should know) and an employee I say shame on that owner for not training the staff. It also indirectly tells me that he isn't passionate enough about His/Her business to train the folks they employ I will most likely have less than a desirable dining experience. It also tells me they probably won't be in business long.
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06-17-2013, 11:44 AM | #20 |
is Blowin Smoke!
Join Date: 05-08-12
Location: Iowa
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Why was the question even asked? If you were genuinely curious that's one thing, but if you were trying to 'outsmart' them or something, that's not cool
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18.5" WSM ; 22" Kettle ; Weber E-330 ; Weber Q200 (for tailgating), Weber Performer |
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06-17-2013, 12:09 PM | #21 | |
is one Smokin' Farker
Join Date: 01-22-11
Location: Indian Hills, California
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06-17-2013, 12:21 PM | #22 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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I often will ask if I can get my slices from the point, it is just what I would prefer. If I am told no, or that folks don't get it, then I will order what I see that is on the menu.
As to right or wrong, I can't make that call for you, you went about it in a manner I would not have done, and your response leaves a bit of a sour taste in my mouth, as a former restaurant worker. But, I think you have a right to spend your money as you will, and if you need that answer to move forward with the order, than so be it.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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06-17-2013, 12:28 PM | #23 |
is One Chatty Farker
Join Date: 10-11-12
Location: Jonesboro. AR
Name/Nickname : DHQ
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to me good bbq is good bbq if the person knows what the exact cut is called or not.. i would try it.. OTS said he was digging on the tin blue smoke.. food couldn't have been too bad.. lol Everybody is not a culinarian.. and doesn't know what the exact cut is called. but they know how to cook if they are putting out thin blue smoke.. so i would have gave it a try before i knocked it..
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06-17-2013, 09:21 PM | #24 |
Got Wood.
Join Date: 03-08-12
Location: Jonesboro, GA
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BBQ can vary so much from place to place. In one visit, it's difficult to find the gem on the menu. I've started asking the server, "what they're known for or their specialty." They usually know what items move and which ones don't, and for the most part don't mind telling. At least this way I feel I tried their best, which makes it a lot easier to decide to come back or not.
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Lang 48 Patio, WSM 22.5, Weber OTG, Weber Genesis, Stok Tourist & Hot Coals Thermapen |
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06-17-2013, 09:29 PM | #25 | |
is one Smokin' Farker
Join Date: 09-09-12
Location: Crystal Lake IL
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In hind sight I'm not upset with the decision. I asked my question of the manager off to the side where no other customers could hear, as not to draw attention. I appreciate everyone's responses and have come to a realization. We in the brethren are a very spoiled group! The fact that we have the resources we do at our fingertips is most amazing.
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06-17-2013, 10:11 PM | #26 |
Babbling Farker
Join Date: 10-25-06
Location: Madrid, IA
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As a pit master, manager and partner in a BBQ restaurant, I find this interesting. We were not there and did not see the interaction with the person at the counter or the manager. Truth be told, I know if the question was asked of any of my employees they would not be able to answer the question you posed. Yes even the other managers probably couldn't. Does that make my restaurant a bad place? I don't think it does. It just means that I have not had the time to get into the minutiae of BBQ. If you plan on judging each place on the knowledge of the employees, you will be sorely disappointed. The places that have been around for a long time and have employees that have been there forever will be about the only place that will be able to give you that info. It's not that we don't care, we just don't have the time. I have a hard enough time finding people that can follow directions or a recipe.
You never did say if you took the taste of brisket that was offered.
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06-17-2013, 10:40 PM | #28 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Weeeelllll...yes, but, the OP remarks do not state that he talked to the cook. He talked to the server, and the manager, who might not be the pitmaster. I can see where the staff on-site might now know what they are serving except to serve it. Many BBQ places have cutters, cooks, pitmasters and servers, not everyone knows everything.
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06-17-2013, 11:01 PM | #29 | |
somebody shut me the fark up.
Join Date: 07-08-10
Location: Texas
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CD |
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06-17-2013, 11:19 PM | #30 |
is One Chatty Farker
Join Date: 06-28-10
Location: Bothell, WA
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They offered you a taste and refused. The least you could have done was try a slice and let the product speak for itself.
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