Question about BBQ resturaunts

[BIGBrandon2785]

Smoke your own. :wink:

That is the way I normally go but im with out a pit right now,and I been wantin some ribs for a while now

 

[BIGBrandon2785]

Because it is.

Most chains use SP's or OH's which are basically big gas fired ovens that wood can be added to to add some flavor.

Most chains load their meat at night, throw on 3 logs and go home for the night. The next morning the BBQ is done but its been oven cooked with minimal smoke.

Why would you EVER eat bbq at a chain???

I mentioned it in my last post but a very long story short,I recently moved and my pit/smoker was stolen.Ive been wantin some ribs for at least 2 months now,so come lunch time today I broke down and called up the Bandanas BBQ.I wont be callin them anymore,lol....................Im probally gonna just go get a cheap weber kettle till I can afford the smoker I want.

 

[Baxter316]

If you are from St. Louis why are you not eating at Pappys or Bogarts? Hands down the best two BBQ joints in the area.

 

[The Cosmic Pig]

I've never had good barbecue from a chain

Some of the biggest disappointments I've had are at the long-time big-name favorites, like Lexington BBQ. I drove an hour out of the way for what seemed to be oven roasted pork; no bark, no color, no smoke taste. They were really nice people - and I bought the T-shirt, as they say - but it was not even close to as good as the chain I mentioned. The only 'que joint that's come close to matching the hype was Ridgewood BBQ in Bluff City, TN. That's good stuff, IMHO!

 

[The Pigman]

That is true what Bubba says...........I for one will never go to chain..

Because it is.

Most chains use SP's or OH's which are basically big gas fired ovens that wood can be added to to add some flavor.

Most chains load their meat at night, throw on 3 logs and go home for the night. The next morning the BBQ is done but its been oven cooked with minimal smoke.

Why would you EVER eat bbq at a chain???

 

[kurtsara]

Because it is.

Most chains use SP's or OH's which are basically big gas fired ovens that wood can be added to to add some flavor.

Most chains load their meat at night, throw on 3 logs and go home for the night. The next morning the BBQ is done but its been oven cooked with minimal smoke.

Why would you EVER eat bbq at a chain???

So are you saying a person cannot make good BBQ in a Southern Pride or Ole Hickory?

 

[chachahut]

I took my family and friends to a local BBQ restaurant called "Local Smoke BBQ" in Cookstown, NJ just outside McGuire AFB. They claim to be a national competitor in the name of "Fat Angel BBQ".

There is absolutely no correlation between being successful at competition Q & making restaurant Q.

 

[smokingj]

There is absolutely no correlation between being successful at competition Q & making restaurant Q.

:clap2::clap2::clap2::clap2::clap2::clap2::clap2::clap2::clap2:. Two entirely different worlds. Just like having a bbq joint bring in a Chef from the Culinary Institiute of America to do the cooking *cough cough*

 

[chachahut]

Just like having a bbq joint bring in a Chef from the Culinary Institiute of America to do the cooking *cough cough*

PREEE-CISELY.

I live in CIA territory & am truly sick & tired of hearing "such & such is owned by CIA trained chef blah blah" Guess what - you gots the bucks & you too can be CIA trained. Don't make you a great or even good cook.

I'd be FAR more interested in the joint that had a Central Intelligence Agency trained chef. Now THAT could be an interesting meal...

 

[youngbloodbbqenthusiast]

we had some interstate barbecue brought back from memphis by a friend and it was just lacking in any discerning flavor. the barbecue i have tasted by the few restaurants here has been pathetic. My mother has been pushing me to open my own place to make great barbecue available to the city of Augusta.

I am seriously considering it and figure that i might as well use this business degree and do something that i love doing. even found a great location just need to secure financing.

 

[brickie]

Use to be a place in Chicago that produced kiiler Que, but changed owners and now I wouldn't go near that place.Food is just terrible!! So I use my uds and smoke my own. Simply the best way to do it.

brickie

 

[hamiltont]

We really have spoiled our selves haven't we... The last few places I've been to were private, not chains. They had good reviews on the interwebs, and from the locals. Tofu soaked in diluted liquid smoke would have had better flavor. So sad what the masses have lowered themselves to.

 

[Lake Dogs]

^^^ +1. You're right. We've spoiled ourselves. It's very tough for a restaurant to compete with barbecue that we've freshly pulled or freshly sliced, hot right out of the smoker or from its resting place. BBQ that's been out for hours, perhaps a day or so and warmed up (they do it), just cannot compete. Then add in folks that really dont know how to barbecue in the first place. Plus those who need SPEED at all costs, so they chop in fat, and *voila* you have an industry that largely serves up **** and most customers are left to judge worthiness on the taste of the sauce.

Sad, but true.

 

[IamMadMan]

There is absolutely no correlation between being successful at competition Q & making restaurant Q.

This may be true, but if you don't take pride in what you do you won't have the drive to succeed. Luck can only take you so far the rest is skill and pride you have perfecting that skill if you compete.

 

[Lake Dogs]

I dont know, IamManMan, I think the public can be and has been baffled by B.S. for many long years now where barbecue is concerned. I've only eaten at one barbecue restaurant in my life that I'd score their barbecue an A. Since that time the guys who started it sold it and now it's a C- on a good day. I've eaten at maybe 2 or 3 that I'd score C's, and the rest to me are F (FAIL).

My best friend and team partner, when I got him involved in this to start with, took us to one of the local restaurants that keeps winning BBQ restaurant award after award. I found the barbecue to be chopped, very fine, VERY dry, somewhat bland, and wasn't too bad if you slathered the crap out of it with sauce. But then, I could've been eating a cardboard sandwich at that time and couldn't tell... A year later we had a very old gentlemen ask if he could sample some of our left-over chicken at a competition, I said sure, help yourself. Was about an hour later that the wife punched me in the shoulder, saying "watch this". The guy would come up, get a chicken thigh, walk about 100 feet away, eat it, ponder a little, then walk back and repeat. I guess he consumed about 8 thighs. After the contest he came up and explained that he was the owner of the barbecue restaurant I mentioned above and would love to have my chicken recipe. Nice guy, but no thanks. For that matter, chicken is my worst category. We only cook KCBS because my cooking partner friend loves to eat brisket, otherwise we'd stick to MBN (that's another story).

Anyway, about 6 month later we were out truck shopping and just stopped in for a bite to eat. My friend, now having judged 10 competitions or so, and cooked in another 10 or so, said to me "Did I REALLY ever think this was worth a ****?".

And there it was. He's spoiled too.

If you've never had really awesome barbecue you end up judging Q largely on the sauce (IMHO).

 

[smokingj]

Good points. But remember true bbq is like soul food or Grandma's Sunday dinners. There is a lot of love put into it. It takes time and you can actually taste the difference of food that has been cooked outta love for the person eating it, as well as love for the cooking process itself compared to those that do it for the love of money and greed.

 

[bover]

Very few people have been able to master cooking for both quality and quantity at the same time.

 

[BIGBrandon2785]

If you are from St. Louis why are you not eating at Pappys or Bogarts? Hands down the best two BBQ joints in the area.

I never heard of Bogart's,but Pappy's is on the other side of town.

 

[BIGBrandon2785]

we had some interstate barbecue brought back from memphis by a friend and it was just lacking in any discerning flavor. the barbecue i have tasted by the few restaurants here has been pathetic. My mother has been pushing me to open my own place to make great barbecue available to the city of Augusta.

I am seriously considering it and figure that i might as well use this business degree and do something that i love doing. even found a great location just need to secure financing.

Interstate was another resturaunt I was disappointed in.It was just not that good.

 

[Bama Ron]

We have one here in town that everyone raves about. Sawdust on a bun with Bullseye sauce. Most people have not had good BBQ. They don't know what it taste like and are usually more concerned with the sauce that any thing else. Some people think a good bark is a sign of a burnt piece of meat. I personally do not eat BBQ out. I am always disappointed. I lived in Tuscaloosa while in college and could eat Dreamland ribs but never got as excited about them as everyone else.

My dad and uncles Qued old school, from a pig on the pit to a goat in the ground. I know what it is supposed to taste like and I like my ribs nekkid. My Bro in law gets Kraft BBQ on his ribs at my house, put on after I take them off the smoker. He thinks thats the way it's supposed to be.