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An Entity of Type : rev:Review, within Data Space : foodie-cloud.org, foodie-cloud.org associated with source document(s)

Attributes	Values
type	rev:Review
dateCreated	2011-12-16 00:00:00 (xsd:dateTime)
itemReviewed	Ric's Smokehouse BBQ & Grill
http://www.openvoc.eu/poi#funnyReviews	0 (xsd:int)
rev:rating	2 (xsd:int)
http://www.openvoc.eu/poi#usefulReviews	5 (xsd:int)
rev:text	I live less than 2 miles from here and was really hoping it would be a good neighborhood bbq joint. The staff appeared to be new to the food serving industry, but they tried to be friendly and were mostly successful. Man, I hate to be critical of places, especially new small business trying to make it but.. When I go to a smokehouse bbq place, I almost always ask what kind of wood they use since I sell smoking wood chips as part of my business. Problem here was I could barely smell any smoke. This was an immediate worry. The first two people I asked didn't have a clue what wood they used- What?? Note to owner: Teach staff what wood you use, it is a fairly big part of the smoking process. I ordered the pulled pork with beans and mac n cheese. The pork sandwich was a decent portion, however, as suspected, there was not much smoke flavor at all. Now you can definitely go too far the other way and ruin good meat by smoking it too long, but a decent chef should know what he is doing. The meat was actually mushy as if it were being held in a vat of juice or water. Not the way to do it. The sides were all of 2 bites each. the beans were ho hum and the mac and cheese was made with joint compound it was so pasty! These are such easy mistakes to overcome, they need not be. Give people decent food and decent service and they will love you. Try to cut corners, forget it. Sometimes experiences sound horrible only because they were simply disappointing.
http://www.openvoc.eu/poi#coolReviews	2 (xsd:int)
rev:reviewer	Carl

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