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| - I've been wanting to eat here for YEARS, and I know what I want, the beef brisket. BUT, when I read the Yelp reviews many different times, about the parking, their limited hours (no dinner) about waiting in the sun for up to 1.5 hours, and THEN finding out they "ran out" of meat when your turn finally came, my eyeballs just roll up and I falter backwards. Not committed enough to bring myself to drive the long distance to try to try Little Miss BBQ....ALONE, never having had a taste before, to see that it was worth it.
So I ended up signing up with Arizona Asian Community MeetUp to eat here on July 22, 2017, so I'd have people to stand in line with and brave all those above-mentioned obstacles. I was the first MeetUp person out of 21 who signed up, to arrive at 10:30. I was happy to be given a number to stand in line with by "parking lot attendant" who turned out to be the owner's dad. I had to park in the lot of a closed business across the street.
I estimate I was the 30th person from the beginning of the line. But after the restaurant opened at 11 am, the line didn't seem to move at all. After moving about 5 feet, I measured that the line only moved another 15 feet IN ONE HOUR! I ended up waiting 2 hours and 15 min before I got to the counter to place my order, during which I took pictures of other people's plates as they came out. But they took care of us, gave us cold bottled water, which we refilled at those big orange HD jugs, really icy water in the jugs too. Also someone came around twice, giving us sausage samples. They had a mister on the line. Wish they had MORE fans and misters UNDER the roof of the outdoor seating picnic table area.
When it was finally my turn, I had to make my 2.25 hour wait in line worth it. I ordered 1.5 lbs sliced FATTY brisket (cos someone in line told me the leaner one is not as tasty, and kinda dry, needs BBQ sauce), 1/3 lb of ribs, which turned out to be only 3 rib bones for $5, 1 brisket plate with 2 sides for $13.75, totaling $53.00 including tax. If I had known then that the large beef rib bones that cost $22.00/lb is only offered Fri and Sat, I woulda bought one of those to go, too.
One bite of the melt-in-mouth brisket made all my thoughts of the gruesome wait in line, worth it just like every one says it is worth it! And the beans and cheddar grits was also 5 stars. I have all these ideas to try to replicate the sides at home, glad I splurged to buy them. While I was sitting, someone came to check on me,make sure I had everything I needed. I asked "Who are YOU?" It was the owner named Scott. He told me how he and his wife came to open the restaurant about 3.5 years ago and what the restaurant was two owners before (Mexican mom and pop). He said the man in the parking lot was his dad and his brother was working the line too.
I asked Scott what do they do to make the brisket sooooo melt-in-your-mouth, and so much BETTER than other BBQ places. He said it wasn't so much their method, but the cow itself. They buy premium beef from midwest mom and pop farmers who raise stress-free cows by following the recommendations of Temple Grandin, the autistic "cow whisperer". Yes, I read her books about how she reformed the cattle industry and slaughterhouses.
https://www.amazon.com/Temple-Grandin-Embraced-Autism-Changed/dp/0544339096/ref=sr_1_1?s=books&ie=UTF8&qid=1500865944&sr=1-1&keywords=temple+grandin+books
https://www.amazon.com/Temple-Grandins-Guide-Working-Animals/dp/1612127444/ref=sr_1_2?s=books&ie=UTF8&qid=1500865944&sr=1-2&keywords=temple+grandin+books
Then I asked Scott another Q that my eating buddy (not present) kept broaching, "How come if they are so successful and the line so long, they don't open up ANOTHER location and make more money". Much to my relief, Scott said he was working on that, and just signed a contract to open a second location on Central Ave in the Sunnyslope area. The building was much larger, bigger parking lot, and it was a place that he said could be expanded even more. I didn't ask when he thought the second location would open, cos it sounded so far in the future.
I don't think I would do another Sat in the summer again, as waiting 2.25 hours is longer than others posted, but for my very first visit, the wait was WORTH that HEAVENLY sensual experience of the aroma and feeling of piece of brisket disintegrating on my tongue. Scott said their lightest days are Tues and Wed. I don't have a boss to answer to, so I can come at 10:30 am Tues or Wed, in the future, and hopefully my next visit will be to their new location in Sunnyslope.
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