Without a Doubt The Most Over Rated BBQ Restaurant in America

[caseydog]

In Dallas, the most over-rated que joint is Sonny Bryan's. It has been mentioned on several FoodTV shows as the place to eat que in Dallas. If you like tough dry meat, soggy sides and sauce with too much vinegar, then SB's is for you. Otherwise, skip it.

CD

 

[jfletcher84]

I clicked on the link and read some of the things that people posted on yelp. The one I found most interesting was one where someone was complaining about the service and the lack of any effort on phils to resolve their concern. the owner then replies that they might actually do something if they gave a better revue. That is just low and dishonest.

 

[Titch]

Question if I may.
Baked then grilled has been mentioned here.
Would that be slow in the oven then flashed over a grill?
I can only mention Mc Donalds and Burger King here,if they get votes for great Hamburgers it would be kids voting I reckon.
Cheers.
Titch

 

[DownHomeQue]

I think we are all spoiled and accustomed to our own BBQ.... We spoil ourselves.. these poor restaurants don't have a chance..:shock:

 

[Q Junkie]

I live about a 3-iron away from Phils in San Marcos..(well maybe driver then 3-iron) but anyway I agree that Phils is way over rated and I never understood the lines out the door. I ate there a few times when they first opened because I had high hopes. I had no problem with the bar though. I will say that T&H meats in San Marcos has really good quality cuts of meat and some really good smoked goodies. T&H is only a 3-wood/wedge away from me. :mrgreen:

 

[landarc]

Titch, there are many places stateside that either bake or steam their ribs until they are nearly done, then grill them just before serving, to get them glazed up. It is a valid way to cook ribs, but, not BBQ. Many folks object to the selling of BBQ if it is not BBQ (this is actually reasonable to object too). One of the largest chains, Tony Roma's cook's their ribs in a steam oven (steam baked) or in a regular oven in foil covered pans, with water in them, to aid in the speed of cooking and the moisture, it allows for cheaper labor too, as anyone can do it.

 

[Titch]

Cheers Mate,similiar to Sous Vide.
Titch

 

[neuyawk]

Gibsons is nothing like it was in the 60s and 70s. Which one did you go to? 6th Ave or the one on the beltline? (Beltline is a much worse location)

Is there a lot of cross over from their competition stuff into their regular menu? It's been on my list to try for a while, you're saying don't bother? Really isn't much else for a city slicker like my to do in Decatur

 

[RL Reeves Jr]

Rolled into Cincinnati from Texas and my buddy wanted to take me to his favorite bbq joint: Montgomery Inn. The place was huge and packed with eaters. They'd boiled the ribs til they got good n soggy then basted em with sauce and stuck em in an oven for a few minutes. On his visit to Texas I took him to Black's in Lockhart. He nearly wept.

 

[sandiegobbq]

Dude you live In Chula Juana there is some fine Mexican grub to be had. I agree BBQ aahhhh.... not so much. I used to live on 25&L back in the days of my conscription, is Robertos still in business?? DAM they made a Killer Carne asada burrito.

Roberto's is alive and well in Chula Vista on Broadway.

 

[sandiegobbq]

I live about a 3-iron away from Phils in San Marcos..(well maybe driver then 3-iron) but anyway I agree that Phils is way over rated and I never understood the lines out the door. I ate there a few times when they first opened because I had high hopes. I had no problem with the bar though. I will say that T&H meats in San Marcos has really good quality cuts of meat and some really good smoked goodies. T&H is only a 3-wood/wedge away from me. :mrgreen:

Where do you play golf lol.

 

[Youngin']

Here in Miami we have Shortys, BBQ pit (been closed down more time than I care to remember due to failed health inspections) and there's this one stand in North Miami called Bo legs that has more smoke coming out of one small pit than a 4 alarm fire yet their ribs taste like the soul of a shoe. I cook everything in my backyard and invite people over.

Miami is just as bad as San Diego

 

[Wyley]

Gibsons is nothing like it was in the 60s and 70s. Which one did you go to? 6th Ave or the one on the beltline? (Beltline is a much worse location)

That's scary then 'cause I went to the one on 6th Ave. I will not allow myself to be talked into going there again. Dreamland in Huntsville only gets one more chance also. The one that used to be outside of Atlanta in Conyers was fantastic but they closed that one a few years ago.

 

[martyleach]

I used to really hate BBQ. I went to Tony Roma's in Encino, CA (I think that's where it was) in 1979(?). People said how great their ribs were. I tried a rack and all I could taste was sauce and I had sauce all over my hands and face. Gross!! BBQ equals gooey sauce. That ended anything called BBQ for me for many years. Thank the Lord that I bought a BGE some years ago and started making my own. I now understand the difference.
I believe there are few establishments in CA that can afford to do it right due to the high cost of everything. I would highly recommend Smoqued in Orange, CA (Disneyland area), run by Ryan Chester(a Brethren). They are doing it right with some awesome, non-traditional BBQ dishes.

 

[QansasjayhawQ]

This has been a crazy topic to read. Both saddening and inspiring.

Here in Lawrence, we have GranDaddy's BBQ. While not quite competition BBQ - it's dang close!

He uses a 'pagoda' style cooker with rotating racks and he always cooks with a wonderful mixture of oak and hickory. Ouch. Never saw that can of lighter fluid before.
https://plus.google.com/104495957702739779138/about?hl=en

Now, I would have to say that the famous Famous Dave's is over rated - but that's a national chain.

So, second to that (and local) would be Buffalo Bob's BBQ downtown Lawrence.
I can't bag on him too hard though - the dude does a LOT for the community.

 

[martyleach]

Good to hear some postive news about good Q.

This has been a crazy topic to read. Both saddening and inspiring.

Here in Lawrence, we have GranDaddy's BBQ. While not quite competition BBQ - it's dang close!

He uses a 'pagoda' style cooker with rotating racks and he always cooks with a wonderful mixture of oak and hickory.
https://plus.google.com/104495957702739779138/about?hl=en

Now, I would have to say that the famous Famous Dave's is over rated - but that's a national chain.

So, second to that (and local) would be Buffalo Bob's BBQ downtown Lawrence.
I can't bag on him too hard though - the dude does a LOT for the community.

 

[deguerre]

Is there a lot of cross over from their competition stuff into their regular menu? It's been on my list to try for a while, you're saying don't bother? Really isn't much else for a city slicker like my to do in Decatur

Point_Mallard! Seriously though, I'd still give it a shot. It's acceptable. Don't bother with the brisket. The white sauce is actually very good on smoked turkey and chicken. When we visit my Mom still grabs a couple pounds of pulled pork, slaw and a pack of CWBs with their vinegar "sauce" for that evening's dinner. Typical restaurant fare as opposed to comp. The only comp stuff I've had were some ribs Chris Lilly gave me years ago at MIM when I visited their site and talked about home - they were excellent. Mr. Lilly is a class act too. A very kind and generous host.
Curiously, I've never had the ribs at Gibsons, even though I grew up just a mile or two away from the joint.

If in Decatur, give Whitt's a try too. Just a few blocks North on 6th from Gibsons.

 

[The Cosmic Pig]

Dequerre, is that Whitt's a chain? There's a Whitt's here and he cooks in a high capacity Fast Eddie. I'm pretty sure he wraps the meat in foil from the beginning or something, 'cause the meat is very white and there's no hint of smoke. Of course, you don't get much smoke on a Fast Eddie anyway. Otherwise, the meat was juicy and tender, and the sauce wasn't bad. It didn't suck! He had a "smoked" turkey sandwich that my wife liked, also. I don't know if "Buddy's" BBQ has made it out your way, but it's the best chain BBQ I've ever had. It's based here in Knoxville. BTW, I had Gus's chicken a month or so ago...yum!

 

[deguerre]

Yep, Whitt's in Decatur is the same chain as in Tennessee. For a chain, it's not bad. Check out the Google maps satellite image on the addy and it appears that their main location has two HUGE chimneys through the roof and what appears to be a smaller smoke shack out back...

2532 Spring Ave SW, Decatur, AL 35601

 

[sandiegobbq]

Dequerre, is that Whitt's a chain? There's a Whitt's here and he cooks in a high capacity Fast Eddie. I'm pretty sure he wraps the meat in foil from the beginning or something, 'cause the meat is very white and there's no hint of smoke. Of course, you don't get much smoke on a Fast Eddie anyway. Otherwise, the meat was juicy and tender, and the sauce wasn't bad. It didn't suck! He had a "smoked" turkey sandwich that my wife liked, also. I don't know if "Buddy's" BBQ has made it out your way, but it's the best chain BBQ I've ever had. It's based here in Knoxville. BTW, I had Gus's chicken a month or so ago...yum!

What is it about Gus's fried chicken that makes it so good?
Spicy? Moist? Crispy batter?