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| - The Short:
A restaurant that boasts having 'The Valley's best BBQ' but only serves up an uninspired, 'meh.'
The Pros:
- It tastes ...... alright.
- The back room dining area is clean, comfy, and features three large-screen TVs.
- Orders are brought out pretty fast.
The Cons:
- Brisket is as dry as the Phoenix desert.
- No real smoke flavor or spices.
- Customer service is often dismal.
- Sides don't complement main dishes.
- Majority of meats have a bland mass-produced flavor.
The Best Item(s):
- Coca-cola
- Interesting Fact:
BBQs used to be the politician's venue of choice to speak with their constituents. Back in the day, talking with your senator was always accompanied with free food! (Source: BBQ: The History of an American Institution, Robert F. Moss)
_____________________________________________________________
The Story:
I consider myself a BBQ aficionado. I've feasted at several of America's most cherished BBQ Pits from coast to coast and roast to roast. Congress has passed legislation that requires BBQ festival patrons to address me as 'your majesty.' Cows and pigs are afraid to make eye contact with me! So believe me when I tell you, I know the difference between a good and bad brisket.
Because of such, I take it serious when a restaurant claims to have the best BBQ of a particular locale. Unfortunately, more times than not, these claims are a mix of bravado and marketing. Pork on a Fork happens to be an quintessential example of this phenomenon.
I've been to this outer-beltway Deer Valley location twice and both times ultimately led to me feeling like Mick Jagger (cause I can't get not satisfaction).
The customer service was not just disengaged with the task at hand, but seemed to have no interest in the customer being there at all. I have tried their pork, brisket, and ribs. All three had the same mass-produced bland flavor that was more reminiscent of fast food than it was masterful BBQ. The brisket was the worst offender, possiblely due to the entire top fat cut off before smoking. The end result, regardless of the reason, was a BBQ sandwich that had the same succulence as a bucket of sand. There are bags of charcoal scattered throughout the restaurant, and I'm sure they're actually used, but a disconnect exists somewhere because it's almost impossible to make anything with such promising beginnings this insipid.
Pork on a Fork has great reviews overall. I find this mind boggling based on my experience but sometimes that's just how it goes. There's always the possibility they were having a bad day during my visits. Cooking is more of an art than a science.
If you're looking for some quick and easy BBQ, stop by. Otherwise it's probably best to go somewhere else.
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