The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 09-09-2010, 04:20 PM   #1
The_Kapn
Moderator Emeritus

 
The_Kapn's Avatar
 
Join Date: 04-08-04
Location: Marianna, FL
Downloads: 0
Uploads: 0
Default "High End" dining?

Last week, Mrs Kapn and I went to Ruth's Chris in Orlando.
I am approaching a birthday (which I refuse to acknowledge ) and she wanted to do something special.
We have heard so much about Ruth's Chris and decided to give it "a go".

Bottom line, it was "OK" but the ribeyes were not all that special.
To be fair, they had a great concentrated beef taste because of the dry aged Prime they use.
But, nothing special about the cooking.
We had a Crab Stuffed Mushroom appetizer which was "to die for"!
And, a great baked potatoe.
Bill was $109 which was not un-expected and not regreted.

Mrs Kapn and I decided that we felt Emeril's in Orlando and Joes Crab Shack were better values in the little bit of "high end" dining we have done.
Also, the 'Ohana at the Disney World Polynesian Resort is a great value.

We divide our dining out into two catagories:

We do not spend over about $25 each for a "meal" that is just "eating".
That would be most of the "chain" steakhouses, seafood places, etc.

When it goes above that, we are into "dining" and there must be some "value added" in terms of quality, service, decor, or whatever.
We need some return on our money to pay a premium.
I guess a part of that is having a real chef who "presents" the food as opposed to a cook who "serves" the food.

Just rambling---thought I would throw this out for discussion.

TIM
__________________
"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a Fast Eddy PG500, and Sherman.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.
The_Kapn is offline   Reply With Quote


Unread 09-09-2010, 04:29 PM   #2
Shiz-Nit
is One Chatty Farker
 
Join Date: 03-06-10
Location: kentucky
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by The_Kapn View Post
Last week, Mrs Kapn and I went to Ruth's Chris in Orlando.
I am approaching a birthday (which I refuse to acknowledge ) and she wanted to do something special.
We have heard so much about Ruth's Chris and decided to give it "a go".

Bottom line, it was "OK" but the ribeyes were not all that special.
To be fair, they had a great concentrated beef taste because of the dry aged Prime they use.
But, nothing special about the cooking.
We had a Crab Stuffed Mushroom appetizer which was "to die for"!
And, a great baked potatoe.
Bill was $109 which was not un-expected and not regreted.

Mrs Kapn and I decided that we felt Emeril's in Orlando and Joes Crab Shack were better values in the little bit of "high end" dining we have done.
Also, the 'Ohana at the Disney World Polynesian Resort is a great value.

We divide our dining out into two catagories:

We do not spend over about $25 each for a "meal" that is just "eating".
That would be most of the "chain" steakhouses, seafood places, etc.

When it goes above that, we are into "dining" and there must be some "value added" in terms of quality, service, decor, or whatever.
We need some return on our money to pay a premium.
I guess a part of that is having a real chef who "presents" the food as opposed to a cook who "serves" the food.

Just rambling---thought I would throw this out for discussion.

TIM
Happy B-Day and I agree with you on the fine dinning. Also the Ohana is a real nice place indeed.
__________________
Bluegrass Southern Smokers - Catering & Competition BBQ Team- BBQ Naked & Toast Your BunZ
Shiz-Nit is offline   Reply With Quote


Unread 09-09-2010, 04:32 PM   #3
deepsouth
somebody shut me the fark up.

 
deepsouth's Avatar
 
Join Date: 04-21-10
Location: Biloxi, MS
Downloads: 0
Uploads: 0
Default

the more i go out, the more i enjoy my own cooking. my wife actually doesn't even like to go out to eat anymore. of course, she doesn't like to cook either.....
__________________
Large BGE, Small BGE, Mini BGE, Weber 22.5 OTG, yellow thermapen, pink thermapen (no shame in my game)

είναι το είδος.
deepsouth is online now   Reply With Quote


Thanks from: --->
Unread 09-09-2010, 04:34 PM   #4
caliking
is One Chatty Farker

 
caliking's Avatar
 
Join Date: 01-13-10
Location: Houston, TX
Downloads: 0
Uploads: 0
Default

With good prime steaks available at Costco, the Mrs. and I have actually stopped going to steakhouses. We both agree that I/we can prepare steaks better at home. We still eat out for ambiance and to change it up a little, but not for things we make well at home.

Oh and she refuses to eat at BBQ restaurants since I built a UDS!
__________________
EZ wood handled 3 wheeler | OTS | OTS mod to OTG | Ladybug SS Performer | UglyDrumTandoor | UDS v1 | midi UDS with red nipples | SJG smoker mod | Simpsons SJS | Simpsons OTG | WGA charcoal | SJP | Stacked brick WFO | Lodge Logic Sportsman's Grill cast iron hibachi/sigri | LBGE | sbge | mini bge
caliking is online now   Reply With Quote


Unread 09-09-2010, 04:54 PM   #5
1FUNVET
Babbling Farker

 
Join Date: 04-16-09
Location: Lake Charles La
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by deepsouth View Post
the more i go out, the more i enjoy my own cooking. my wife actually doesn't even like to go out to eat anymore. of course, she doesn't like to cook either.....

I agree. I cook and my wife cleans the kitchen. For her birthday i took her out to a real nice resturant at one of the casino's. When we got home, she told me it was a waste of money because my steaks were better and our house was a lot quieter.
1FUNVET is offline   Reply With Quote


Unread 09-09-2010, 05:11 PM   #6
citrus
Full Fledged Farker
 
Join Date: 02-04-09
Location: Lake Placid Fl
Downloads: 0
Uploads: 0
Default

Happy birthday. Been to one Ruth's Chris and that was in San Antonio. It sucked! Way to pricey and quality was not that good. Will not eat steak out because no one can cook a good steak, less the Square Grouper on Cudjoe Key. Their Porterhouse steaks are #1. I will only eat Sushi when I go out. No one elses food, can compare with homemade.
__________________
Primo Oval XL, Ducane Gas Job, Propane Tank Pit Smoker, Old Truck Tire Rim
citrus is offline   Reply With Quote


Unread 09-09-2010, 05:24 PM   #7
aquablue22
Babbling Farker

 
aquablue22's Avatar
 
Join Date: 11-26-08
Location: Ormond Beach, Florida
Downloads: 0
Uploads: 0
Default

Thanks for the report and H A P P Y B I R T H D A Y !!!!!!!! How many is that?

I used to entertain clients at Ruth Chris's (if their was one in the town I was working) all the time and I really never saw the "Big Deal", steaks where OK, service was OK, but..........always kinda left something.
__________________
Weber Spirit E-310 Gasser
1 - Big Green Egg - Large
2 - 22.5 Weber Kettles
2 - 18.5 Weber Kettle
2 - Super FAST, Super ACCURATE Green Thermapen1 splashproof)

"A good friend will come and bail you out of jail, your best friend will be sitting right beside you on the bench saying "What a Ride!" WooHoo
aquablue22 is offline   Reply With Quote


Unread 09-09-2010, 05:38 PM   #8
bluetang
somebody shut me the fark up.

 
bluetang's Avatar
 
Join Date: 08-06-10
Location: Stuart, Fl
Downloads: 0
Uploads: 0
Default

Haven't thought about it until your post, but I took my girl to that same RC about 10 years ago. Had never been to one before, and thought it would be great for her birthday. Although it was good, it just wasn't OMG WOW. To us, it should have been kickin'. Haven't been back.
__________________
Homegrown 120 Gallon Reverse Flow, Homey, the Homegrown Kettle, 3 UDS's, 3 Stack Pro Q Excel 20, 18.5" Elderly(but not retired) WSM, 150lb Capacity Homegrown Electric and a CA gasserrrr
Bicycle Fast Polder Thermo, Indisputably Fastest Purple Thermapen, SAI Satay Grill

bluetang is offline   Reply With Quote


Unread 09-09-2010, 05:48 PM   #9
chambersuac
somebody shut me the fark up.

 
chambersuac's Avatar
 
Join Date: 04-02-09
Location: San Antonio, TX
Downloads: 0
Uploads: 0
Default

Happy birthday! I've never been to R.C.'s so i appreciate the report. I'm glad your meal was not terrible - and not regrettable. Maybe on your actual birthday, you can cook your own steaks...bet they'll be better!
__________________
Dan

IMBAS Certified MOINK Ball maker and IMBAS Sgt. At Arms.

And now, brethren, I commend you to God, and to the word of his grace, which is able to build you up, and to give you an inheritance among all them which are sanctified. [Acts 20:32 KJV]
chambersuac is online now   Reply With Quote


Unread 09-09-2010, 05:53 PM   #10
Johnny_Crunch
Babbling Farker

 
Johnny_Crunch's Avatar
 
Join Date: 04-03-10
Location: Cypress TX
Downloads: 0
Uploads: 0
Default

Bad when Joe's comes into the conversation with Ruth's.
__________________
J Crunch
Johnny_Crunch is offline   Reply With Quote


Unread 09-09-2010, 05:59 PM   #11
The_Kapn
Moderator Emeritus

 
The_Kapn's Avatar
 
Join Date: 04-08-04
Location: Marianna, FL
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Johnny_Crunch View Post
Bad when Joe's comes into the conversation with Ruth's.
I wudda thunk so too.

But,
We had one of their "buckets" or whatever a couple of months ago, and I gotta call them High End by our standards
Even though it is "rustic", we had high end service, high end food, and a high end check
Worth every penny.

TIM
__________________
"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a Fast Eddy PG500, and Sherman.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.
The_Kapn is offline   Reply With Quote


Unread 09-09-2010, 06:07 PM   #12
Groundhog66
Babbling Farker
 
Join Date: 08-20-10
Location: Livermore, CA
Downloads: 0
Uploads: 0
Default

I agree with you regarding RC's steaks, they are definitely okay. And YES, the sides are typically the stars of the show.


Oh, Happy Birthday...
__________________
Tim -



[COLOR=Yellow]
[/COLOR]
Groundhog66 is offline   Reply With Quote


Unread 09-09-2010, 06:21 PM   #13
Johnny_Crunch
Babbling Farker

 
Johnny_Crunch's Avatar
 
Join Date: 04-03-10
Location: Cypress TX
Downloads: 0
Uploads: 0
Default

the buckets they have are actually pretty good!
__________________
J Crunch
Johnny_Crunch is offline   Reply With Quote


Unread 09-09-2010, 06:37 PM   #14
Bigdog
somebody shut me the fark up.
 
Bigdog's Avatar
 
Join Date: 09-17-03
Location: Wichita, Kansas
Downloads: 0
Uploads: 0
Default

Got to agree here. Most of us can cook a steak much better than any restuarant. Took the wifey to a high end one, great sides and apps, but the main course was disappointing. One of my principals was bragging about the chicken and steak there. Huh. Mediocre at best. Maybe I need to have him over for some good food.
__________________
Bigdog

Weber Platinum Kettle, Weber OTS, Meco square grill, ECB, a WSM, a cool fold up camping grill, a Blackstone flat top camping stove, The MOAB, and now the proud owner of a YS640, MOINK.


Smoke on Brother KC

Father of the Fatty (the name) 4/20/04 on the BBQ Brethren with inspiration from Brother parrothead.
Bigdog is offline   Reply With Quote


Unread 09-09-2010, 06:38 PM   #15
The_Kapn
Moderator Emeritus

 
The_Kapn's Avatar
 
Join Date: 04-08-04
Location: Marianna, FL
Downloads: 0
Uploads: 0
Default

The Brothers in the major metro areas (can you spell New Yawk) have reminded me that they can spend $25 on a burger and chips easily.
I feel for you

The $$ amount is obviously geographically adjustable!
Down here, $10-20 buys a damn fine meal for "eating" in most places.
Once you break $25 or so, we are now talking of "dining", at least in my world.

We went to Emeril's in Universal City a few years back for LUNCH.
Bill was $80 for Mrs Kapn and me.
I paid the bill with a $20 tip and never batted an eye.
Waiter was "perfect"--whenever you started to think "where is he" he was there! He never was hanging around or bothering us when we did not want the attention.
Appetizer was calamari--done to perfection.
My main course was Sea Bass--YUMMY and once again, perfectly cooked and presented.
Mrs Kapn had some dessert "to die for".

To me, that is "dining" and worth every penny.

TIM
__________________
"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a Fast Eddy PG500, and Sherman.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.
The_Kapn is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
"It's Time to End the War on Salt" Scientific American Bulverde Q-talk 12 07-14-2011 07:28 PM
Lousiana Grills/Country Smokers and the "hot end - cold end" geekboy Q-talk 1 03-07-2011 06:09 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 11:48 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts