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  • I really enjoyed the fried chicken I had today, but be warned that it's a Saturday-only item. The barbecue was like a lot of what I've encountered around here in that the smoke flavor's pretty light, but that's not unexpected considering there's no real tradition in this part of the country and barbecue's value seems to be tied more closely to sauce than smoke. And barbecue restaurants gotta sell what people will eat in order to stay in business, so take that for what it's worth. Regarding an earlier review, rib tips don't usually come from "cows" unless they're specifically described as beef (and at TBJ they're not). They come from pigs. And most beef comes from steers, as cows provide a greater return on investment by living longer and often wind up as hamburger when their days are done. ;^)
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