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| - So I'm an Okie far from Muskogee, and finding (good) BBQ in Wisco is like looking for the Holy Grail. I'd heard about TBBQJ, but everytime I'm near, I can't smell the smoke. So I never really trusted it. Today I gave in and decided to add another conquest to the BBQ list. I haven't found the Grail yet, but TBBQJ is "good enuf" for my fix.
They lean more to the Memphis style BBQ. I'm not sure why people here are getting the sandwiches... GET THE PORK RIBS! And the CHICKEN. You are missing out.
Pork Ribs - I got the 3 bone (which was 3.5!). Meat was: moist, tender, heavily seasoned with salt and sugar, great smoke ring, with medium-heavy smoke flavor. They use hickory logs and the inside of this place was wafting with a nice smoke smell. (You WILL smell like BBQ after eating here!) I was pleasantly surprised by the whole rib experience. They use a basic sugar + salt "dry" rub, but they let it reduce to a "moist" quality (check pic). I could feel sugar crystals bursting between my teeth! And then they combat it with a heavy dose of salt/seasoning. The third ingredient, and where other Madison joints are failing, is they know how to layer-in their smoke flavor. And they know when to take it off the fire to keep a nice smoke ring and external crunchy bite. The fat in these ribs is liquified into a nice addition (instead of greasy distraction like other more dry ribs). To the basic eater, ribs are just ribs. But these guys know there are many moving parts and they handled it well on the day I was there. 4/5
Chicken - same thing. It's rare to find a place that knows the difference between a tough meat rib and a tender meat on the bone. TBBQJ does AND treats BOTH with respect; for that, I respect them. Meat was heavy seasoned + heavy smoke, but remained juicy and hot. SECOND place for Chicken on BBQ list. 4.5/5
Okra - Oh finally. I miss me some okra. Even though it's not made from scratch, they still fry it good, and I haven't found anyone else near here that knows how to do it.5/5
Creamy Slaw - was actually dry. I would have liked a little more mayo to make it "wet" and/or "creamy." But it was still a nice palate cleanser. 3/5
Collard Greens - a-ok. Not the best; not the worst. Surprised they didn't add ham, nor any meat, but that's nice for the vegetarians. Noticed a little vinegar and a hint of Louisiana/Franks/Crystal sauce. 3/5
Sauces - I judge a BBQ based on the flavor of their meat WITHOUT sauce. If you HAVE to sauce it, I don't trust you as a pitmaster. BUT their sauces were good. They have 3: 2 tomato based (one hickory/sweet/tangy + one spicy: allspice + chili? + habanero?) and one mustard-vinegar based. I had eaten all my ribs, so I tried these with my okra. They were each a fun little different thing.
Overall, these pitmasters are still fresh and know what they are doing. I appreciated the "dry" rub and Memphis style simple flavors. I would prefer a little less salt, but generally, I like 'em. 4/5
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