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  • Started off trying out Rollin Smoke Barbecue around two years ago with my wife and a friend. Our experience left a lot to be desired as our ribs were tough, pork was fatty with no taste and chicken was very dry. We decided then to not come back. Fast forward two years and WOW, what a difference, This food is dynamite!!! Let me start with my favorite menu item, the beef ribs. These things are insane tender with a ton of flavor yet simple, literally fall of the bone, fall apart in your mouth and moist with a great pink smoke ring. The server that brought my food told me it was like "prime rib on a stick" and boy was he right! Bring your appetite if you order these, they are huge. Brisket is darn good as well. Great flavor, nice deep smoke ring and thinly sliced. I have been back three times in the last two weeks (Hi my name is Paul and I'm addicted to good Q) and I have yet to get any point, only flat. I one day will ask them if they are smoking full packers or just the flats. If you ever get the opportunity to get smoked brisket point don't pass it up, it's heaven! (Point brisket is where the "burnt ends" come from) Pulled pork is good, but this is where they lost that coveted fifth star from me. I know it's tough to please everyone ( I have been doing BBQ catering for years) but I believe it's a big part of pulled pork to have a finishing sauce added when you pull the shoulder to add that extra level of flavor. I use a home made clear eastern Carolina style finisher on mine and everyone loves it. In all this is the best Q restaurant in the valley bar none and I am so happy to see a fellow pit master doing well on his own. While my co workers and I ate lunch today ( 5-1-14 ) the line of people went out the door and never let up the hour we were here. Rock on Rollin Smoke, keep doing it right, you have a loyal customer in me, but only when I'm not doin my own stuff!
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