Maybe I should stay out of BBQ joints

[TexasBorn]

I had lunch at Dreamlands BBQ in Norcross, GA today. Smoke was billowing out of chimneys as we walked in and the aromas that lived on the other side of the main door were wonderful. The pit was great. Huge rock/brick things with grates directly over hickory fires. The pits live in the main dining room and you can walk right up to them and talk with the pitmaster. All is cooked over direct fires, but moved around a lot. I saw a huge pile of Boston Butts stacked up away from the fire waiting on some chickens to leave. The ribs appear to be whole spares that have been cut down the center through the bones, but I could be wrong. They were St. Louis cut look-alikes, but the pitmaster said, "No, they're Alabama-cut ribs." Ok.

Well, the eating had its high and low points. The brunswick stew was chunky, unusual for around here, but it was good stew. Cole slaw was very good. Ribs were just ok. Sauce -- I didn't care for at all. Others with me liked the sauce, a thin red, vinegary sauce.

After eating, I went back to the pitmaster and asked if he put rub on the meat. He said he put a little rub on them. I could see a very light dusting. He asked me for my opinion - what I really thought. I told him the ribs were ok, but were a little tougher than I like and the membrane was not removed. They could have stood an hour or two longer cook at low heat.

I don't think he liked my answer. I ended by saying I loved his pit. And I do.

Well, maybe I expect too much and might be a little too critical. This ain't Lockhart, after all.

TB

[Grumpy Gator]

TB,

When most folks ask for your opinion of their Q, what they're really sayin' is "Tell me that my Q was the best you ever ate..." :)

[Texana]

TB,

When most folks ask for your opinion of their Q, what they're really sayin' is "Tell me that my Q was the best you ever ate..." :)

Exceptin when I dont even ask for any opinion on me or my lawn chair and everyone insists on giving it anway .... Whats up with that?

[Mac]

Were just practicing on you so that when we talk about the ribs we are ready! :P

[txpgapro]

At least this Pitmaster had his chickens on the pit. :lol: :lol: :lol: :lol: :lol: :lol: :lol: :lol:

[Tailwagger]

Dreamland is just not the resturaunt it was before the original owner died and they sold out to "Corperate America" and busted these places out all over the place :( . The one in Tuscaloosa is the one to go too, all they originally served the 40 years the original owner had it was ribs and white bread(.). But I'm withya', the one here in Huntsville just aint all that and the bag-o-chips the are HYPED up to be. If ya' want ribs, they'll give ya' a quick fix, when I drive by the one here, and I smell that smoke, makes me just wanna go home and fire up the pit.

[TexasBorn]

Dreamland is just not the resturaunt it was before the original owner died and they sold out to "Corperate America" and busted these places out all over the place :( . The one in Tuscaloosa is the one to go too, all they originally served the 40 years the original owner had it was ribs and white bread(.). But I'm withya', the one here in Huntsville just aint all that and the bag-o-chips the are HYPED up to be. If ya' want ribs, they'll give ya' a quick fix, when I drive by the one here, and I smell that smoke, makes me just wanna go home and fire up the pit.

They lady that took us to Dreamlands has been to the one in Tuscaloosa. She mentioned the limited menu, "You couldn't even buy a sandwich there. You could make your own, but they didn't offer it."


BBQinFL

TB,
When most folks ask for your opinion of their Q, what they're really sayin' is "Tell me that my Q was the best you ever ate..."

BBQinFL, you are correct.

TexsBorn

[Grumpy Gator]

Exceptin when I dont even ask for any opinion on me or my lawn chair and everyone insists on giving it anway .... Whats up with that?

Well, Tex, I'd guess that was just our way of showin' how much we like ya... :roll:

Shoot, if'n we didn't tease ya a bit, you'd feel neglected, I'm shur :lol:

[Thom Emery]

TB,

When most folks ask for your opinion of their Q, what they're really sayin' is "Tell me that my Q was the best you ever ate..." :)

Exceptin when I dont even ask for any opinion on me or my lawn chair and everyone insists on giving it anway .... Whats up with that?

Some folks is just targets

[Grumpy Gator]

Some folks is just targets

Some days yer the pigeon, some days yer the statue... :)

[grillmaster]

I feel i can do better Que at home that what i have found at restaurants and i suppose the average joe would think their que is pretty darn good they must be enlightened.

I suspect some of us are statues more often than not (Texana)

[TexasBorn]

...
Well, Tex, I'd guess that was just our way of showin' how much we like ya... :roll: ...


Speak for yourself, BBQinFL :lol: :lol: :lol:

[burnt food dude]

I can say with out a doubt, in my mind, I make the best ribs in America. If you don't believe me, just ask me and I'll tell ya'.

TexasB, when you do ribs for yourself / family you remove the membrane. Unfortunately, "Q" places that serve a lot of ribs just don't have the time to remove the membranes on all the ribs they cook. How many do they serve in a day?

You and I may take the time to actually rub the rub into the meat. Its easier and faster to dust the meat.

Pulling membranes and rubbing meat is labor intensive. Remember to a restaurant owner, time is money.

[TexasBorn]

Good points, BFD

tb

[Buckeye]

I can say with out a doubt, in my mind, I make the best ribs in America. If you don't believe me, just ask me and I'll tell ya'.

TexasB, when you do ribs for yourself / family you remove the membrane. Unfortunately, "Q" places that serve a lot of ribs just don't have the time to remove the membranes on all the ribs they cook. How many do they serve in a day?

You and I may take the time to actually rub the rub into the meat. Its easier and faster to dust the meat.

Pulling membranes and rubbing meat is labor intensive. Remember to a restaurant owner, time is money.

Won't argue that.........but I baleeve that's where tha kwalitee of tha food iz compromized when tryin ta put out kwantitee. :? :(

[Texana]

I can say with out a doubt, in my mind, I make the best ribs in America. If you don't believe me, just ask me and I'll tell ya'.

TexasB, when you do ribs for yourself / family you remove the membrane. Unfortunately, "Q" places that serve a lot of ribs just don't have the time to remove the membranes on all the ribs they cook. How many do they serve in a day?

You and I may take the time to actually rub the rub into the meat. Its easier and faster to dust the meat.

Pulling membranes and rubbing meat is labor intensive. Remember to a restaurant owner, time is money.

Won't argue that.........but I baleeve that's where tha kwalitee of tha food iz compromized when tryin ta put out kwantitee. :? :(

Just curious Mr Bucky ... what would you really know about kwalitee ????

[Buckeye]

I can say with out a doubt, in my mind, I make the best ribs in America. If you don't believe me, just ask me and I'll tell ya'.

TexasB, when you do ribs for yourself / family you remove the membrane. Unfortunately, "Q" places that serve a lot of ribs just don't have the time to remove the membranes on all the ribs they cook. How many do they serve in a day?

You and I may take the time to actually rub the rub into the meat. Its easier and faster to dust the meat.

Pulling membranes and rubbing meat is labor intensive. Remember to a restaurant owner, time is money.

Won't argue that.........but I baleeve that's where tha kwalitee of tha food iz compromized when tryin ta put out kwantitee. :? :(

Just curious Mr Bucky ... what would you really know about kwalitee ????

More than u noe about chicken!....but definitlee not az much az u noe about sitt'n in a lawn chair! :P :twisted:

[Zeeman]

Darn, that hurt me :lol: :lol:
z

[Texana]

Darn, that hurt me :lol: :lol:
z

and he wernt aimen at you ...

[BBQ101]

:lol: When it comes to BBQ joints around here there is only one place to go and thats Lefty's on Rte 5 in Waldorf. Otherwize I only eat what I cook just because its so much better. Why pay for something you are not going to like. I do like the Q joints in Lockhart Texas :D

[Paul Taylor]

Hey TB, I am with you on this one. Don't ask an honest question if you don't want an honest answer. It' as simple as that :roll:

Paul Taylor

[Buster]

"Maybe I should just stay out of bbq joints"

I purdy much feel the same way. Over the last few years I made a point to visit quite a few of the joints listed in the May '03 issue of Texas Monthly magazine. I tell ya, the joints must know in advance they were coming and whupped up a special batch just for the magazine people 'cause the Q wasn't that good. Three things that aggravated me the most was brisket with NO smoke flavor...could of been pot roast, very low quality sausage and a rather unfriendly attitude toward the customers - not something you'd expect in Texas.

[Thom Emery]

Good Backyard Q beats resturant Q every time
Most places taste like presure cooked Q

[Mac]

The more folks learn about good BBQ the less likely all these BBQ joints are going to survive! :roll:

[david brace]

I gotta ask Michelob...Did you ever go to or do you knowabout a BBQ place in J'ville known as Blackjacks?

I think that's the one that I remember as being so good in the 70's. I just wonder if theyve been around that long.

I remember the pulled pork sandwiches were the best I ever tasted. One day when I'm vising family down there I'll have to hunt around. But I forgot what road, etc...I just remember it wasn't THAT far from the highway. That's about all I remember.

DB

[TB]

The more folks learn about good BBQ the less likely all these BBQ joints are going to survive! :roll:
Or....maybe the quality in restaurants will improve. Stranger things have happened.
TB

[jshively]

I am actually going to defend part of the restaurant.

Membrane removal is a pain in the butt. 10 slabs not bad a hundred or so pain in the butt. Not really going to happen in a restaurant. I would love to do mustard on pork butts and brisket instead taking big pans and rolling the meat in the rub not enough time to rub butts and briskets down daily with mustard or wosc.

A lot of it just boils down simply to trying to find a middle ground to please people. If you know how to do bbq trust me you can do it better than 90% of the restaurants out there however, very few people do and just rely on a restaurant to provide it to them. Hence why a majority of the food you get from restaurants in bland in taste and salt and pepper shakers or sauces are always on the table.

Also, a majority of the side dishes yeah they are bought pre-made from the food distributor. It is actually cheaper for me to buy coleslaw premade than actually make it myself same with scalloped potatos and a bunch of other stuff. Granted I could throw together a killer coleslaw but for the select few who would actually notice a difference it is not worth the time, cost, and heartache (aka line cook does not notice we are low on coleslaw and you run out during lunch or dinner rush and there is no way a coleslaw is going to setup in 5 minutes).

[TexLaw]

I am actually going to defend part of the restaurant.

Membrane removal is a pain in the butt. 10 slabs not bad a hundred or so pain in the butt. Not really going to happen in a restaurant. I would love to do mustard on pork butts and brisket instead taking big pans and rolling the meat in the rub not enough time to rub butts and briskets down daily with mustard or wosc.

A lot of it just boils down simply to trying to find a middle ground to please people. If you know how to do bbq trust me you can do it better than 90% of the restaurants out there however, very few people do and just rely on a restaurant to provide it to them. Hence why a majority of the food you get from restaurants in bland in taste and salt and pepper shakers or sauces are always on the table.

Also, a majority of the side dishes yeah they are bought pre-made from the food distributor. It is actually cheaper for me to buy coleslaw premade than actually make it myself same with scalloped potatos and a bunch of other stuff. Granted I could throw together a killer coleslaw but for the select few who would actually notice a difference it is not worth the time, cost, and heartache (aka line cook does not notice we are low on coleslaw and you run out during lunch or dinner rush and there is no way a coleslaw is going to setup in 5 minutes).

Sounds more like explaining than defending, but I see where you are coming from. In other words, even if a restaurant wanted to do it right, no one would pay them to. Fair enough.


TL

[Woodman]

I think folks are far too hard on restaraunts. I , for one, enjoy just about every meal I eat out! Sure, I've had some more disappointing than others, but I even enjoy Famous Daves and Smokey Bones. I loved the simple roadside Q we had at Joels in Flatonia. I love MacDonalds! I couldn't even tell you where the best Q I ever ate was. It's all good! I've had some great stuff in "chain" places like the Memphis Dry Ribs at "Red, Hot, and Blue." Even the chargrilled ribs at Damons are satisfying if you go in with the frame of mind that you are not getting ribs comparable to "The Rendezvous." The membrane thing is right up there with the fat-up/ fat-down argument. It doesn't matter a hoot to me! Maybe I've just burned out my pallet with cigars. I don't know.

[Mic]

I gotta ask Michelob...Did you ever go to or do you knowabout a BBQ place in J'ville known as Blackjacks?

I think that's the one that I remember as being so good in the 70's. I just wonder if theyve been around that long.

I remember the pulled pork sandwiches were the best I ever tasted. One day when I'm vising family down there I'll have to hunt around. But I forgot what road, etc...I just remember it wasn't THAT far from the highway. That's about all I remember.

DB

Hey, David! Blackjacks is still here, but they have moved to a new location. I haven't been there in a long time and can't really remember what their Q was like. :oops: Maybe I'll give em a try and let ya know my opinion next time I'm on their side of town. Be sure ta let me know when ya make your way Jax next time so I can meet ya. 8) :wink:

Mic

[david brace]

I gotta ask Michelob...Did you ever go to or do you knowabout a BBQ place in J'ville known as Blackjacks?

I think that's the one that I remember as being so good in the 70's. I just wonder if theyve been around that long.

I remember the pulled pork sandwiches were the best I ever tasted. One day when I'm vising family down there I'll have to hunt around. But I forgot what road, etc...I just remember it wasn't THAT far from the highway. That's about all I remember.

DB

Hey, David! Blackjacks is still here, but they have moved to a new location. I haven't been there in a long time and can't really remember what their Q was like. :oops: Maybe I'll give em a try and let ya know my opinion next time I'm on their side of town. Be sure ta let me know when ya make your way Jax next time so I can meet ya. 8) :wink:

Mic

Might be in the neighborhood of this feb...don't know yet but my wife's a teacher and that's a break for her. Her Bro lives in J'ville and my daughter is south more in Stuart. Soooooo, one never knows, do one? But I'll keep you informed.

DB

[bigwheel]

Well you fell for a common trick which bbq folks pull on people. They axe you to taste their stuff and give an honest opinion..but an honest appraisal aint really whut they they seeking. They are looking for somebody to tell them how wonderful their stuff is and whut a wonderful person they are for concocting such a taste tempting piece of art. Unless somebody gets down on the hands and knees and begs me for the truth..I just tell how good it is..blah blah blah. Thats the safest strategy. Now them who grovels for the truth is ready to kick it up a notch. Unfortunantly they are few and far between. They can eventually be found in the area known as the winner's circle.

bigwheel


I had lunch at Dreamlands BBQ in Norcross, GA today. Smoke was billowing out of chimneys as we walked in and the aromas that lived on the other side of the main door were wonderful. The pit was great. Huge rock/brick things with grates directly over hickory fires. The pits live in the main dining room and you can walk right up to them and talk with the pitmaster. All is cooked over direct fires, but moved around a lot. I saw a huge pile of Boston Butts stacked up away from the fire waiting on some chickens to leave. The ribs appear to be whole spares that have been cut down the center through the bones, but I could be wrong. They were St. Louis cut look-alikes, but the pitmaster said, "No, they're Alabama-cut ribs." Ok.

Well, the eating had its high and low points. The brunswick stew was chunky, unusual for around here, but it was good stew. Cole slaw was very good. Ribs were just ok. Sauce -- I didn't care for at all. Others with me liked the sauce, a thin red, vinegary sauce.

After eating, I went back to the pitmaster and asked if he put rub on the meat. He said he put a little rub on them. I could see a very light dusting. He asked me for my opinion - what I really thought. I told him the ribs were ok, but were a little tougher than I like and the membrane was not removed. They could have stood an hour or two longer cook at low heat.

I don't think he liked my answer. I ended by saying I loved his pit. And I do.

Well, maybe I expect too much and might be a little too critical. This ain't Lockhart, after all.

TB

[jshively]

I am actually going to defend part of the restaurant.

Membrane removal is a pain in the butt. 10 slabs not bad a hundred or so pain in the butt. Not really going to happen in a restaurant. I would love to do mustard on pork butts and brisket instead taking big pans and rolling the meat in the rub not enough time to rub butts and briskets down daily with mustard or wosc.

A lot of it just boils down simply to trying to find a middle ground to please people. If you know how to do bbq trust me you can do it better than 90% of the restaurants out there however, very few people do and just rely on a restaurant to provide it to them. Hence why a majority of the food you get from restaurants in bland in taste and salt and pepper shakers or sauces are always on the table.

Also, a majority of the side dishes yeah they are bought pre-made from the food distributor. It is actually cheaper for me to buy coleslaw premade than actually make it myself same with scalloped potatos and a bunch of other stuff. Granted I could throw together a killer coleslaw but for the select few who would actually notice a difference it is not worth the time, cost, and heartache (aka line cook does not notice we are low on coleslaw and you run out during lunch or dinner rush and there is no way a coleslaw is going to setup in 5 minutes).

Sounds more like explaining than defending, but I see where you are coming from. In other words, even if a restaurant wanted to do it right, no one would pay them to. Fair enough.


TL

Or the cost would be so expensive that the restaurant would not make a profit. Pulling membrane off of the ribs could easily cost me a couple hundred a week for something very few would even notice. Granted the higher end restaurants have to pull those dog and pony shows because the clients expect so much more and their turnaround is not as fast as a bbq joint so they have more time to be focused and methodical.