So I'm back. It has been almost four years in the making, but I have hundreds of barbeque restaurant reviews to show for it. While crisscrossing this majestic country of ours in search of truly awesome barbeque, I've become somewhat jaded having encountered a dearth of outstanding barbeque. Now the commercial barbeque landscape is not a desert, while there are some true keeps of the flame out there, the majority of restaurants I came across in my wanderings were fair at best and most were contemptible.
My standards for authentic American regional barbeque are not unfair or unattainable. I have worked as a Pitmaster for national barbeque chains, as well as "mom and pop" single locations; judged numerous KCBS barbeque competitions all over the country; I have been trained by and exposed to some of the world's best Pitmasters. I know what it takes to make awesome barbeque both on the contest circuit and on a consistent basis for commercial operations.
I am not here to pull any punches or wax poetically on a local favorite. I will tell you like it is, straight forward, the good and the bad.
Hopefully, after reading my reviews, you will not do what I have done and throw good money at bad barbeque. Take my advice and sidestep, bypass, or eschew the Wanna Be Pitmasters and Posers. Follow me to the righteous shrines of "Q" and together, we will all be a little more BARBEQUISH.
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