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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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10-12-2012, 09:17 AM
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#16 |
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is One Chatty Farker
Join Date: 09-14-10
Location: Rogers, AR
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Tho one here cooks on site and tastes okay. About as good as any Bbq joint.
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10-12-2012, 09:26 AM
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#17 |
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is one Smokin' Farker
Join Date: 09-27-12
Location: Mayer, MN
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I've tried eating at the one in Shakopee, MN here near my work here. It smelled great outside. I ordered a brisket sammich and the person I was with ordered a whole host of things to eat then and take home for later because it smelled so good. It was like there was a train wreck in my mouth and the railroad cars were only carrying fertilizer. I won't be going back again and I am surprised they are still open. Then again this is MN and people don't like much flavors. Salt and pepper are exotic spices.
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22.5" 1999 Weber Mastertouch Redhead, GMG "Daniel Boone" |
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10-12-2012, 09:27 AM
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#18 | |
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somebody shut me the fark up.
  
Join Date: 10-16-10
Location: Culver City, CA
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Quote:
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50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? 
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10-12-2012, 11:23 AM
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#19 | |
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somebody shut me the fark up.
 
Join Date: 01-23-04
Location: DFW, San AntonioTx
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You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer. --Frank Zappa Keeping Valspar in BBQ, one cook at a time. Recipient of a Huggies box! Shut up, and cook!!!! |
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10-12-2012, 12:01 PM
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#20 |
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is one Smokin' Farker
Join Date: 09-10-12
Location: Lost in the woods, somewhere in the PNW
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I've never heard of, let alone eaten at any of their places, so I can neither confirm nor deny the reports post here already.
Having said that, the problem with MOST BBQ joints is their inability to turn over thier food. If they're really cooking on site and you get REAL BBQ smoked low & slow, that is really hard to ruin. But getting re-heated food sucks! I might understand that on a Monday lunch service (still not acceptable), but getting served left overs on a Friday night or saturday is just poor form and bad for business. |
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