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http://www.openvoc.eu/poi#funnyReviews
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  • Surely I can't be the first person to acknowledge that there is a striking correlation between the name of this BBQ restaurant and the dooty that comes from your other end. I think it's actually a fairly fitting comparison because what I put in my mouth on my visit to B&M was not fit for human consumption. Let me start off with describing my dining experience. We arrived at B&M around noon on a Friday. If you are unfamiliar with the area, it is a bit rough and most would call it ghetto. Like many restaurants in the area, the people taking your order are behind bulletproof glass and take your money and pass you your food through slots under the glass - like you are in a state correctional facility. My colleague and I weren't the only ones in the restaurant but we were the only ones in line to order. However, it took a good 10 minutes before anyone came to notice our presence and we were greeted with a very unfriendly grunt and a "tell muh whachu wan'!" So I did. And they she took our money and walked away without a word.... not to return for nearly 40 minutes while we waited patiently behind bulletproof glass for our food. After this I began to wonder whether the glass was to protect the staff or whether it was to protect the customers. However, I patiently waited for the arrival of my food which I was convinced would be absolutely heavenly given the ample time she had to prepare it. Now I have had tons and tons of BBQ from all over the country throughout my life. I've had good and bad, happy and sad.... but there is none worse than I had at B&M. I ordered the pulled pork sandwich (something a BBQ joint should be able to do right). The meat was tough like leather and practically swimming in a flavorless soup of "BBQ sauce" (I'm not sure it is fair to claim this was BBQ sauce). Besides this, it was cold and put off a funky smell that another reviewer on here had mentioned. Let me educate those unfamiliar with pulled pork or BBQ in general: pulled pork needs to be cooked over many hours so most places slow cook it throughout the day which means it should always be ready to go. Having to wait 40 minutes should have been a huge red flag to me. What were they doing in that 40 minutes? Was it even made from pig? It didn't taste like it. Seriously, go here at your own risk. That includes risk to your life and to your health. If the food doesn't get you, the ghetto might!
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