landarc
somebody shut me the fark up.
I would say that I did not have a good experience at Baby Blue's BBQ. They had somehow misjudged the timing of meat for Memorial Day, so they were out of chicken, regular ribs, hamburgers, beans, Memphis style ribs, potato salad etc... I do not consider this a reasonable excuse. The waitress was telling everyone that they take a full 8 hours to prepare ribs, brisket and pulled pork, so when they ran out of items, it would take a day to replace them. It does seem to me that someone could have fired up the smoker at midnight and set the place up.
The brisket was supposed to be smoked and cooked with Guinness, it turns out it is braised in Guinness and then shredded. It is not BBQ, I do not care if you did it in a pit and it took 8 hours (BTW, if you braise something for 8 hours, it is overdone) if you cook something in a pan, half-covered with ale, and it has NO smoke flavor, that is gonna disappoint. I did not think the amount of brisket was bad, if you like your brisket shredded and cooked in sauce, it would be fine. I am biased here, if you sell me brisket chopped into M&M sized bits or pulled into 4" long shreds, my take away is that you do not cook a good brisket.
After being told they had no ribs, they 'found' me some. Of course, there were three bones and they did taste good. But, of the three bones, only two had edible meat. Third was a 2 side shiner with inedible shards on the top. Flavor was good and the other two bones were good. They ribs had been cooked on either a flat top or grill though, as the texture of the surface was not like from a smoker.
The cole slaw and cornbread was tasty. I did not think the amount of food was acceptable as a $12 lunch special, three bones about as long as your average Smithfield babyback (but with way less meat) and a half cup of pulled brisket was not reasonable. Lemonade was good though.
The brisket was supposed to be smoked and cooked with Guinness, it turns out it is braised in Guinness and then shredded. It is not BBQ, I do not care if you did it in a pit and it took 8 hours (BTW, if you braise something for 8 hours, it is overdone) if you cook something in a pan, half-covered with ale, and it has NO smoke flavor, that is gonna disappoint. I did not think the amount of brisket was bad, if you like your brisket shredded and cooked in sauce, it would be fine. I am biased here, if you sell me brisket chopped into M&M sized bits or pulled into 4" long shreds, my take away is that you do not cook a good brisket.
After being told they had no ribs, they 'found' me some. Of course, there were three bones and they did taste good. But, of the three bones, only two had edible meat. Third was a 2 side shiner with inedible shards on the top. Flavor was good and the other two bones were good. They ribs had been cooked on either a flat top or grill though, as the texture of the surface was not like from a smoker.
The cole slaw and cornbread was tasty. I did not think the amount of food was acceptable as a $12 lunch special, three bones about as long as your average Smithfield babyback (but with way less meat) and a half cup of pulled brisket was not reasonable. Lemonade was good though.
