| rev:text
| - I don't know. I mean, hey, it's in a shack, this is Calgary, things aren't supposed to be done this way, how fun! But the food is not up to proper BBQ standards. I just wanted some brisket. You know, brisket. Just brisket. You order it, they take the slab, then they cut it into slices, weigh it, and then give it to you. Then you take the brisket in your hand, then you put it in your mouth then you eat it. Just that. That's it. I get strange looks from BBQers in this city when I try explaining this to them. I mean, you could order some slices of bread (you know, regular slices of white bread), wrap the brisket in the bread, then dip it in the sauce if you wanna get really kRaZy. Apparently people are unable to do this in Calgary. Some kind of disability. Who cares if I am giving them my money, they just don't do it that way. Im-possible. This is as ridiculous to Calgarians as renting instead of owning. Everything has to be on a bun. Just like what every other place does. Whatevz.
After making a scene over their inability to just give me some brisket, I asked for some BBQ sauce after ordering a brisket-on-a-bun. The lady said that this was not possible. The shaved brisket is either soaked in BBQ sauce or not and that's how I'm gonna have it. No way to get it on the side. BBQ is about choice, not being told what to have, so I got pretty Canadian/offended and acted Canadian/passive aggressive over that.
The "brisket" was, meh. The sauce was, meh. The bun wasn't that fresh, the baguette was crusty at one end. The only condiment offered was onion. No jalapenos, no bbq sauce, no pickles, no nuthin'. Typical run of the mill brisket will have some hickory or wood type smokiness to it, this did not. It just tasted like a mass produced beef on the bun you would get at the stampede. The sauce had nothing to it. No kick, no pizzaz, no ho-yeahhh. Maybe a bit of a vinegary taste to it. I asked her if they smoke on site, she pointed at some stainless steel contraption hidden off in the kitchen. This explains the blandness. You smoke out of iron, not stainless steel. The lack of BBQ sauce on the side is a disappointment.
If you have had proper BBQ, you will be disappointed. If you are accustomed to the Calgary beef on a bun mediocrity and have never had proper BBQ, you will probably rate this place 5 stars. What pisses me off is that all it takes for this place to vastly improve is to put a bit of effort into the food instead of focusing on the simplest and quickest method of preparation. You'd think a "shack" could try a bit harder than Big Ts.
I mean, if this place purports to be a YYC style beef on a bun, fine. But don't claim you're "authentic Southern BBQ" when you do un-Southern things:
a) Smoking in a woodless stainless steel contraption.
b) Pre cutting and mixing all the meat together in order to maximize yields.
c) Not serving meat by the pound...
d) ...instead serving it on a BAGUETTE only
e) Dousing the meat in sauce, instead of serving the meat the way it should be: smoked and unadulterated.
|
![[RDF Data]](/fct/images/sw-rdf-blue.png)
![[cxml]](/fct/images/cxml_doc.png)
![[csv]](/fct/images/csv_doc.png)
![[text]](/fct/images/ntriples_doc.png)
![[turtle]](/fct/images/n3turtle_doc.png)
![[ld+json]](/fct/images/jsonld_doc.png)
![[rdf+json]](/fct/images/json_doc.png)
![[rdf+xml]](/fct/images/xml_doc.png)
![[atom+xml]](/fct/images/atom_doc.png)
![[html]](/fct/images/html_doc.png)