| rev:text
| - . MY real barbecue.
However Famous Dave's does it, it couldn't be more REAL to me. Always tender, moist, meaty and flavorful---every single succulent St. Louis rack. Prices went up a bit, but that's okay when 2 full orders of what may be the highest grade of pork equals 5 to 6 satisfying, generously-sized meals. (3-4 ribs each.) With one rack, you eat once in relative---perfectly acceptable---comfort...then twice more at home in cushioned comfort but without shoes or makeup, watching a movie or ball game. In 7 or 8 visits, it's always been 5 stars. I'm VERY particular about food quality and preparation, so that's an excellent track record for any restaurant
---especially a chain.
Although I rarely drink alcohol, I also enthusiastically recommend their Margarita. This salty-sweet-fabulous version is so incredibly salty, sweet and fabulous that I can't imagine it being duplicated or improved in any way. If you like Margarita's or fruity alcoholic drinks but haven't tried theirs---or if you're not a drinker but would like a happy little buzz---try it.
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Is REAL BARBECUE anything like
real FRY or real SAUTE or real BOIL?
If I hear or read the word REAL one more time---associated in any way with BARBECUE---that will make it about the ten thousandth. Will we ever stop quibbling about what's REAL in the way of barbecueing? It's a cooking preparation---not some patented, exclusive-to-one-single-location, ethnicity or culture. It's a way to ROAST, i.e. cook something, and about as individual and varied as how one preps and fries up chicken parts. And, in every sense of the word, every single barbecue style is "real".
If that explanation doesn't help to suppress fist fights, screaming matches, fierce cook-off challenges, and name-calling, we can step back in time. What IS "real" barbecue, anyway? I'd say it's the one that was invented way before intelligible words and easily understandable verbal communication skills were worked out. The "real" barbecue probably made its debut around a branch, bone, and grease-fueled fire, on some dry, scorching-hot savannah, and was voraciously and audibly consumed by a varied assemblage of snarly-haired dust-covered unclothed and prehistoric antelope-like-skin-wearing early man. A welcomed feast of fire-roasted, unbelievably-good-right-down-to-the-big-old-bone, mastodon.
We can thank our Neanderthals and Cro-Magnons for "inventing" REAL barbecue---whether by accident, or carefully considered mind-broadening simple step-by-step deduction---likely resulting in wild high-spirited stomping, yelling, and approving grunts. As each solitary group discovered the magic of fire, BBQ joints continued popping up, dotting the plains. THAT'S real barbecue. Anything else that followed were "variations on a theme"---like the renditions of a violin sonata or jazz piece, all evolving from an original---the REAL one, the first one.
Barbecueing / fire roasting / spit roasting became an individual interpretation by culture and geographic location---nothing more---but all real. Plain, marinated, or slathered. Southern BBQ, Korean BBQ, Mongolian, Texan, Carolina, Cambodian, Australian BBQ--- EVERYONE does it. It's a world-wide roasting phenomenon! No. It's just an easy, low-cost, simple technique to make something raw and bloody taste and look a heck of a lot better. None are "real" in the sense it's the one-and-only, be-all-and-end-all, mine-is-better-than-yours mentality, because each and every one is "real" to those who love that style.
Hot, smoking, aroma-filled barbecues awaken our appetites and make our mouths water whether it's fresh off the rugged coast of Tunisia or fresh from the kitchen of a restaurant located at the edge of a mall parking lot in North Olmsted, Ohio. Let's get real. They're ALL real.
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