Thoughts on BBQ restaurants

Dr. Trout Bum · 10-15-2018, 03:32 PM

I will try places here and there, but generally try to temper my expectations for BBQ at any restaurant. I don't think restaurant Q really compares, generally, to what can be done at home.

This weekend, I was in Virginia Beach and happened on a little shack called Dave's BBQ. I ordered brisket with very low expectations. I was pleasantly surprised that the brisket was flavorful, tender and moist (on piece was slightly dry). I was pleasantly surprised and enjoyed my meal thoroughly. The rest of my part did too - my wife had a brisket sandwich and our friends had pulled pork sandwiches which had the most generous serving of pork I've seen at a restaurant.

Emboldened, the next day we ended up at Guy Fieri's Smokehouse in Norfolk. I should have ordered a burger. Instead, I ordered the brisket platter. Big mistake.....undercooked, dry as a bone brisket.

I should have known, but I got cocky and paid the price. Why do I do this to myself?

Quint · 10-15-2018, 03:42 PM

Well I'm up in Massachusetts and have never found a BBQ place that does a good brisket, on occasion, very rare mind, you some good BB ribs. I'll stick to my brisket thank you....

Monte Cristo · 10-15-2018, 03:44 PM

Quote:

Originally Posted by Quint

Well I'm up in Massachusetts and have never found a BBQ place that does a good brisket, on occasion, very rare mind, you some good BB ribs. I'll stick to my brisket thank you....

You can't beat the shrimp plate from Land n Sea...

Smoking Piney · 10-15-2018, 04:19 PM

NJ is definitely no known for its Q, and the BBQ restaurants we do have here are chains. I avoid them.

Not to be pompous, but if I want good Q here, I make it myself.

West River BBQ · 10-15-2018, 05:36 PM

Quote:

Originally Posted by Dr. Trout Bum

...Why do I do this to myself?

I ask the same question, over and over and...

SideSt3p · 10-15-2018, 06:16 PM

The only place I trust myself to get BBQ is when I'm back in South-Central Texas. And even then I'm not going to every BBQ place I see. I expect a lot from my BBQ joint, especially since I can make good Q at home.

WilliamKY · 10-15-2018, 06:24 PM

Guy Fieri opened a Smokehouse restaurant here a couple years ago and although I haven't been there several of my friends have. The consensus from them was mediocre. overpriced bbq.

Smoking Piney · 10-15-2018, 06:46 PM

Guy Fieri is to Q what I am to being a hero astronaut.

He's a brand name and celebrity......doesn't mean squat to me as far as Q goes.

He sells to the the uninformed seeking that celebrity link.

4ever3 · 10-15-2018, 06:48 PM

We only eat Mexican out as a rule...

Why? Cause we SUCK at making rice with a damn!

Other than that, we’ve figured out how to cook better than we can buy at a restaurant.

highergr0und · 10-15-2018, 06:54 PM

It's just so hard to find decent brisket. Got into a bit of an argument the other night by stating there are no good BBQ places in Nashville. There's just not a place I've tried yet that executes really well. Some have fine sides and decent sauce but that's a mask for subpar or boring meat

Mikhail · 10-15-2018, 07:01 PM

There is only one place here that aerves a respectable brisket, and that inconsistent.

Gore · 10-15-2018, 09:00 PM

Quote:

Originally Posted by Quint

Well I'm up in Massachusetts and have never found a BBQ place that does a good brisket, on occasion, very rare mind, you some good BB ribs. I'll stick to my brisket thank you....

I'd recommend B.T.'s smokehouse in Sturbridge. It is at or near the top for just about everything.

https://www.btsmokehouse.com/

I manage to drive through once or twice a year and it is a LOT more crowded than it was when I first stumbled across it. Brian is also CIA trained.

Gore · 10-15-2018, 09:06 PM

About 5 years ago, I'd have agreed and practically gave up on BBQ restaurants, but I do a lot of traveling and I have been completely surprised at how much BBQ has improved throughout the country. Yeah, there are still some regions I avoid brisket, but I've been more than pleasantly surprised on numerous occasions. What I've run into on several occasions is really good chefs, CIA trained, like Brian above, who wanted to move to a small town and open a BBQ shack. I've run into a few and they are always special, as they put their own flare on the food. Other people just have honed their skill through years and years of practice. Other people wouldn't even know a good brisket if it hit them in the face. One trick is that I ask how thick they cut their brisket. If they say it is sliced thin, I order the pulled pork.

napp37 · 10-15-2018, 09:56 PM

I'm 81 years of age....started eating BBQ when I was 19. I have never eaten brisket that I enjoyed. I have tried it numerous times in many different states....Alabama, Georgia, Tennessee, North and South Carolina, Florida, Indiana, Kentucky, and Texas. The results varied from place to place; but I've never found that "OMG, this is good" brisket. I have just about come to the conclusion that I'm just not a brisket eater.

Gary Tomato · 10-16-2018, 12:33 AM

I’m in Bangkok at the moment, and had a hankering for some brisket so I grabbed a taxi and visited a American BBQ restaurant, but I should have known better. 6/10 for the brisket but the cornbread was excellent. I’ll never learn!

10-15-2018, 03:32 PM	#1
Dr. Trout Bum is one Smokin' Farker Join Date: 05-12-08 Location: Los Alamos, NM Name/Nickname : Greg	Thoughts on BBQ restaurants I will try places here and there, but generally try to temper my expectations for BBQ at any restaurant. I don't think restaurant Q really compares, generally, to what can be done at home. This weekend, I was in Virginia Beach and happened on a little shack called Dave's BBQ. I ordered brisket with very low expectations. I was pleasantly surprised that the brisket was flavorful, tender and moist (on piece was slightly dry). I was pleasantly surprised and enjoyed my meal thoroughly. The rest of my part did too - my wife had a brisket sandwich and our friends had pulled pork sandwiches which had the most generous serving of pork I've seen at a restaurant. Emboldened, the next day we ended up at Guy Fieri's Smokehouse in Norfolk. I should have ordered a burger. Instead, I ordered the brisket platter. Big mistake.....undercooked, dry as a bone brisket. I should have known, but I got cocky and paid the price. Why do I do this to myself? __________________ Pit Boss Copperhead 5 Series, Blackstone Griddle, Camp Chef Explorer, UDS

10-15-2018, 03:42 PM	#2
Quint Full Fledged Farker Join Date: 11-27-12 Location: Peabody, Ma	Well I'm up in Massachusetts and have never found a BBQ place that does a good brisket, on occasion, very rare mind, you some good BB ribs. I'll stick to my brisket thank you.... __________________ A good smoke, a fine Kentucky bourbon, a fine Cuban robusto, family and friends all make a good day. WSM 22" Rec Tec RT-700 Weber Genesis E-330

10-15-2018, 04:19 PM	#4
Smoking Piney somebody shut me the fark up. Join Date: 10-24-15 Location: South Jersey Pine Barrens Name/Nickname : John	NJ is definitely no known for its Q, and the BBQ restaurants we do have here are chains. I avoid them. Not to be pompous, but if I want good Q here, I make it myself. __________________ John Assassin 24 XL BGE Weber Kettle with rotisserie and Vortex Ooni 3 Pizza Oven AMNPS

10-15-2018, 06:24 PM	#7
WilliamKY is Blowin Smoke! Join Date: 02-18-18 Location: Louisville,KY Name/Nickname : William	Guy Fieri opened a Smokehouse restaurant here a couple years ago and although I haven't been there several of my friends have. The consensus from them was mediocre. overpriced bbq. __________________ Shirley Vertical + Fire Pit Pit Boss 700 Weber 28 griddle Weber 26 WGA Old Smokey Electric. Go Cards!

10-15-2018, 06:46 PM	#8
Smoking Piney somebody shut me the fark up. Join Date: 10-24-15 Location: South Jersey Pine Barrens Name/Nickname : John	Guy Fieri is to Q what I am to being a hero astronaut. He's a brand name and celebrity......doesn't mean squat to me as far as Q goes. He sells to the the uninformed seeking that celebrity link. __________________ John Assassin 24 XL BGE Weber Kettle with rotisserie and Vortex Ooni 3 Pizza Oven AMNPS

10-15-2018, 06:16 PM	#6
SideSt3p Got Wood. Join Date: 06-14-16 Location: WA State Name/Nickname : Andrew	The only place I trust myself to get BBQ is when I'm back in South-Central Texas. And even then I'm not going to every BBQ place I see. I expect a lot from my BBQ joint, especially since I can make good Q at home.

10-15-2018, 06:48 PM	#9
4ever3 somebody shut me the fark up. Join Date: 04-29-12 Location: Tulsa	We only eat Mexican out as a rule... Why? Cause we SUCK at making rice with a damn! Other than that, we’ve figured out how to cook better than we can buy at a restaurant. __________________ Jeremy Old Oklahoma Joe (Opal) GMG TREK (Greta Thunberg) Weber Summit Charcoal (Waylon) MAK 2 Star (Maybel) 2x “Unfortunately nothing wrong with that” Bob C Que… I must be living right (somehow…)

10-15-2018, 06:54 PM	#10
highergr0und Full Fledged Farker Join Date: 07-22-09 Location: Franklin, TN	It's just so hard to find decent brisket. Got into a bit of an argument the other night by stating there are no good BBQ places in Nashville. There's just not a place I've tried yet that executes really well. Some have fine sides and decent sauce but that's a mask for subpar or boring meat __________________ Traeger Silverton, PBC, Blackstone 36" and a Broil King Baron... Life is good

10-15-2018, 07:01 PM	#11
Mikhail Babbling Farker Join Date: 06-27-15 Location: Cincinnati OH Name/Nickname : Mik	There is only one place here that aerves a respectable brisket, and that inconsistent. __________________ PK Classic Grill, Weber One Touch 22" Copper, Broil King Signet 320

10-15-2018, 09:06 PM	#13
Gore Phizzy Join Date: 10-05-08 Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts Name/Nickname : Gore (surprise!)	About 5 years ago, I'd have agreed and practically gave up on BBQ restaurants, but I do a lot of traveling and I have been completely surprised at how much BBQ has improved throughout the country. Yeah, there are still some regions I avoid brisket, but I've been more than pleasantly surprised on numerous occasions. What I've run into on several occasions is really good chefs, CIA trained, like Brian above, who wanted to move to a small town and open a BBQ shack. I've run into a few and they are always special, as they put their own flare on the food. Other people just have honed their skill through years and years of practice. Other people wouldn't even know a good brisket if it hit them in the face. One trick is that I ask how thick they cut their brisket. If they say it is sliced thin, I order the pulled pork. __________________ Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron.

10-15-2018, 09:56 PM	#14
napp37 On the road to being a farker Join Date: 09-23-12 Location: Columbus, GA	I'm 81 years of age....started eating BBQ when I was 19. I have never eaten brisket that I enjoyed. I have tried it numerous times in many different states....Alabama, Georgia, Tennessee, North and South Carolina, Florida, Indiana, Kentucky, and Texas. The results varied from place to place; but I've never found that "OMG, this is good" brisket. I have just about come to the conclusion that I'm just not a brisket eater.

10-16-2018, 12:33 AM	#15
Gary Tomato is one Smokin' Farker Join Date: 02-09-14 Location: Reservoir, Victoria, Australia	I’m in Bangkok at the moment, and had a hankering for some brisket so I grabbed a taxi and visited a American BBQ restaurant, but I should have known better. 6/10 for the brisket but the cornbread was excellent. I’ll never learn!