Smoke is mysterious, fire is uncertain, and pit men are expensive. So the mystery, uncertainty, and expense of taking the chance to make great barbecue is being replaced by the quantifiable methods of always making pretty good 'cue.
ssweeney's Review of Country Tavern
Weighted Overall
- Minus: Nobody allowed back to see the pits (we were told this was a workman's comp issue)
- Minus: They sauced the ribs!!! Ugh. You'd think we'd learn our lesson and request them 'dry' every time...
- Spare Rib: Sweet rub - brown sugar. Greasy, greasy... Mmmmm good. Melts in your mouth. Good hickory flavor. These are BIG ribs, too -- I normally associate toughness with ribs this size, but not this time!
- Brisket: Cut with the grain... almost shedded or 'pulled'. This might be the infamous pot roast cut. But it has been smoked very well.
- Potato Salad: Mustard! Mushy, but good.
- Sauce: Sweet and tangy; made on premise.
- Atmosphere: Table service, linen napkins, stainless silverware, sauce served in a crystal decanter, and even a candle on the table -- this is definitely NOT a 'joint'. However, as restaurant bbq goes, bringing wet towels and toothpicks to the table after the meal was a nice touch.
- Atmosphere: Funky mix of a tavern, restaurant, and bbq place. Jukebox and dance floor; bar-sized pool table; cool & dark inside, with ice cold Lone Star!
- Plus: Our waitress offered to shoot the pit - then later came back and followed through on her offer. Nice person... Thank you!
Main Fare
Other Fare
Atmosphere
Delicious
Digg
Facebook
Google