As a professional chef and having spent the past 13 years working barbecue here is my review.
Pros:
1. Wings were smoked n fried and lathered in a nice tight sauce that clung to the wings and gave them so so much extra love. Wow! They were just like I serve them at my restaurant and the greatest part about that is any pit master can tell you that eating world class barbecue without doing it yourself is always a major plus!
2. My whiskey was brought to me in a nice double shot glass, beer was ice cold
3. Servers were nice and attentive. They made eye contact, were prompt, polite and for the most part attended our every need.
4. The GREENS were out of bounds good!!!! I wanted to order 2 pints of the broth and just drink it. ( I mean you could cure a hang over, probably cancer, cold or the flu with this stuff)
Cons:
1. Brisket and pork on the 3 meat platter were reheated or held too long. They almost tasted like someone heated them up in a sautée pan and burnt it. Watery but not moist if that makes sense.
2. Mac n cheese was extremely grainy? Maybe the béchamel too thick or too cool when cheese was added? Not sure but extremely grainy. Edible but missing the smooth finish it should have.
3. Rib tips were very dry. I work in the barbecue world and know just how temperamental rib tips can be so here's my advice; after smoking them you should steam them or braise them for a couple hours real slow. When I think rib tips I think moist, tender and cost effective money saver and still getting my rib action on.
When I'm back in Phoenix area I will be sure to stop in for some dynamite wings. Good cold beer, whiskey by the glass full and good times. Thanks for the wonderful time and having the Super Bowl on for me to watch.