It takes more than slow-smoked proteins to make good barbeque - that is the impression I was left with after my visit to this restaurant on a Saturday afternoon. On my first visit I decided to try a brisket sandwich with macaroni and cheese.
I was served a deflated, soggy bun which was glistening with grease, overflowing with what appeared to be a generous pile of smoked brisket. As I took my first bite it became immediately clear that the entire sandwich was comprised of 40% tasty, nicely barked brisket and 60% oozing, gelatinous fat.
The macaroni and cheese had even less curb appeal, yet managed to disappoint even more so than the sandwich. Anticipating a rich, creamy cheese sauce coating al dente elbow noodles. Imagine my disappointment as I was served overcooked pasta soaked in butter with no discernible (and certainly no natural) cheese to be found.
Advice to the proprietor:
- Trim your meat! Brisket isn't marbled like Butt - even if you are going to cheap out and leave ALL the fat on, do a better job of chopping and blending to hide your sin.
- I'm still speechless about the macaroni. You would have been better off serving Kraft.
- Seasoned french fries are yummy - but not when they are caked with a kilogram of salt, paprika and what, a dozen other ground herbs? Less is more and the fries were almost inedible.