Smoke Daddy’s Review of Old Time Pit Bar-B-Que

<<Update: This joint burned in March 2011, and has closed>>

The brisket, pork rib, atmosphere, and pork chop were all very good to outstanding.  The beef rib was cooked right, but over-rubbed.  Sides were standard fare.

MAIN FARE:

• Brisket – Fatty and lean are both "ON" today!  Good texture and great flavors… yum.
• Rib – Now THIS is a good rib! Wowsa.
• Sausage – OK, this kinda leaves me flat.  Doesn’t taste as good as it looked.
• Pork Chop – Double Boner… of course!  Thick ‘n nice.  But a bit tough on the interior.
• Beef Rib – Cooked until rendered.  Easily comes off the bone.  Rich beef flavor… but too much rub!

OTHER FARE:

<<Update: This joint burned in March 2011, and has closed>>

The brisket, pork rib, atmosphere, and pork chop were all very good to outstanding.  The beef rib was cooked right, but over-rubbed.  Sides were standard fare.

MAIN FARE:

• Brisket – Fatty and lean are both "ON" today!  Good texture and great flavors… yum.
• Rib – Now THIS is a good rib! Wowsa.
• Sausage – OK, this kinda leaves me flat.  Doesn’t taste as good as it looked.
• Pork Chop – Double Boner… of course!  Thick ‘n nice.  But a bit tough on the interior.
• Beef Rib – Cooked until rendered.  Easily comes off the bone.  Rich beef flavor… but too much rub!

OTHER FARE:

• Beans – Seasoned with salt and black pepper (the rub).
• Potato Salad – Standard mustard-based flavor. Texture is a mix of mashed and chunks.
• Slaw – Ugh… there is a flavor here that shouldn’t be here!

ATMOSPHERE:

• Coopers spin-off with pits enclosed in a screened room (smokehouse)
• Cowboy-style bbq: Mesquite burned in a retort, with coals shoveled into the pits – directly under the meat
• Sandwiched between KFC and Weinerschnitzel… it still feels like a barbecue joint