Showing posts with label bbq recap. Show all posts
Showing posts with label bbq recap. Show all posts

Wednesday, October 29, 2014

24 hours in paradise

Saturday, Brit and I departed DIA for MCI. We landed in Kansas City around 5:30, left with a rental car (a Buick) by 5:44. We were at Arthur Bryant's shortly after 6pm.


I ordered the combo (2 meats). I picked brisket and burnt ends. I got fried and beans. And a large souvenir soda. The combo is 10.50, with everything it was about 20 bucks.


Just phenomenal. Really fucking good. Everything was perfect. Well the fries weren't my favorite (not crispy at all) but who cares. I would order the same thing every time. It took about 20 minutes to get through the line. As we left, the line was out the door.

Brit didn't get anything there, so next stop was the Plaza. The buildings were decorated and lit up for the Royals.



We got an outdoor table at the Cheesecake Factory. By the time we left the Royals were up 4-1. We headed downtown. It was surprisingly crowded. I figured the sports bars would be packed. But the streets were jammed. Lots were charging $20 for "Event Parking." That cracked me up. The event in question is a baseball game in California. Eventually we drove by this scene:


It's not my picture. Because I didn't get out of the car. There was nowhere to park and the line to get in seemed impossible. (Because who's going to leave?) So we headed toward the burbs, Overland Park. When we were downtown it was 4-4.

We walked into a sports bar in Overland Park. It was full but not exciting. The Royals were down 4-7. Tired, we just headed back to the hotel. Turned on the TV, and the Royals were down 11-4.

The next morning we hit Gates before going to Arrowhead.


I ordered something I've never had before. A double decker combo, two meats in one sandwich. I picked beef and pork. The woman behind the counter described it to somebody else, "21 slices of meat."


So fucking good. Gates and Arthur Bryant's really are the two best barbecue restaurants in Kansas City (and by extrapolation, probably the planet.)

Brit asked me which is better. My answer to her:

"Arthur Bryant's is probably a little better. But Gates tastes like home. If you could only have one meal, do you go with what's better or what tastes like home?"

Brit: "Probably home."

"Yeah."

But no reason to choose. Just go to both.

And then it's on to Arrowhead. The parking was a nightmare. They developed a new system and we were in the stadium complex 20 minutes before the game, but it took 40 minutes for them to route our car to a spot. Awful. I heard the Rams score from the car radio.

Eventually we got to our seats.




We're 28 rows up in the upper deck (of about 40) but right on the 50. They're actually really great seats. I didn't mind the height. And it's a great view. The first drive I got to watch, the Chiefs scored and tied it at 7-7.

With 7:46 left in the 2nd quarter, still a 7-7 game, Charles fumbled and the Rams took over at the Chiefs 8 yard line. This would be the turning point of the game.

1st and 2nd down resulted in 1 yard run. On 3rd and goal from the 6, Ron Parker sacked Austin Davis for a 14 yard loss. On 4th down, Zuerlein missed the 38-yard field goal.

That defensive stand allowed 0 points and even gained 20 yards of field position.

On the ensuing drive, the Chiefs hit a 53-yard field goal as the first half expired.

On the ensuing kickoff, Knile Davis returned a kickoff 99 yards for a touchdown.

The Chiefs tacked on 17 more points and the Rams never had a chance. In garbage time, the Rams got the red zone for the first time since the fumble, but were sacked on 3rd and 4th down. It was a complete domination. The touchdown return after halftime was the best part.


After the game it was back to the MCI, the saddest international airport in the world.

Thursday, August 01, 2013

New BBQ Review: Brickyard BBQ

New Addition:

Brickyard BBQ, eat-in, Littleton (7/26/13): B


For The Record:
Gates, eat-in, Overland Park (11/22/10): A+
Arthur Bryant's, eat-in, Kansas City (4/21/10): A+
Gates, eat-in, Overland Park (2/13/09): A+
Jack Stack, eat-in, Overland Park (11/21/10): A
Jack Stack, carryout, Overland Park (10/6/07): A
Gates, stadium, Arrowhead (10/7/07): A
Yazoo, eat-in, Denver (4/12/12): A-
Concessions, eat-in, Arrowhead (11/21/10): A-
Gates, eat-in, Kansas City, Kansas (6/4/11): A-
Jabo's, eat-in, Denver, (12/1/10) A-
Oklahoma Joe's, eat-in, Overland Park (10/6/07): A-
Oklahoma Joe's, eat-in, Kansas City (4/23/10): A-
Corky's, eat-in, Memphis (5/24/08): A-
Carsons, eat-in, Chicago (2/7/09): A-
Jack Stack, carryout, Overland Park (2/13/09): A-
Smokehouse BBQ, eat-in, Overland Park (2/14/09): A-
Boney's, eat-in, Denver (3/9/12): B+
Zarda: eat-in, Blue Springs (6/10/11): B+
Smoke Daddy, eat-in, Chicago (5/23/09): B+
Rum Boogie Cafe, eat-in, Memphis (5/25/08): B+
Brickyard BBQ, eat-in, Littleton (7/26/13): B
Moe's Original, eat-in, Denver (1/23/13): B
Brothers, carryout, Greenwood Village (2/18/12): B
Neely's, eat-in, Memphis (5/25/08): B
Dickey's: eat-in, Highlands Ranch (9/14/12): B-
Yazoo, eat-in, Greenwood Village (6/9/11): B-
Famous Dave's, eat-in, Peoria (11/26/10) B-
LC's, eat-in, Kansas City (4/24/10): B-
Blues City Cafe, eat-in, Memphis (5/24/08): C

Friday, January 25, 2013

BBQ update

Two new additions:

Moe's Original, eat-in, Denver (1/23/13): B
Dickey's: eat-in, Highlands Ranch (9/14/12): B-

For The Record:
Gates, eat-in, Overland Park (11/22/10): A+
Arthur Bryant's, eat-in, Kansas City (4/21/10): A+
Gates, eat-in, Overland Park (2/13/09): A+
Jack Stack, eat-in, Overland Park (11/21/10): A
Jack Stack, carryout, Overland Park (10/6/07): A
Gates, stadium, Arrowhead (10/7/07): A
Yazoo, eat-in, Denver (4/12/12): A-
Concessions, eat-in, Arrowhead (11/21/10): A-
Gates, eat-in, Kansas City, Kansas (6/4/11): A-
Jabo's, eat-in, Denver, (12/1/10) A-
Oklahoma Joe's, eat-in, Overland Park (10/6/07): A-
Oklahoma Joe's, eat-in, Kansas City (4/23/10): A-
Corky's, eat-in, Memphis (5/24/08): A-
Carsons, eat-in, Chicago (2/7/09): A-
Jack Stack, carryout, Overland Park (2/13/09): A-
Smokehouse BBQ, eat-in, Overland Park (2/14/09): A-
Boney's, eat-in, Denver (3/9/12): B+
Zarda: eat-in, Blue Springs (6/10/11): B+
Smoke Daddy, eat-in, Chicago (5/23/09): B+
Rum Boogie Cafe, eat-in, Memphis (5/25/08): B+
Moe's Original, eat-in, Denver (1/23/13): B
Brothers, carryout, Greenwood Village (2/18/12): B
Neely's, eat-in, Memphis (5/25/08): B
Dickey's: eat-in, Highlands Ranch (9/14/12): B-
Yazoo, eat-in, Greenwood Village (6/9/11): B-
Famous Dave's, eat-in, Peoria (11/26/10) B-
LC's, eat-in, Kansas City (4/24/10): B-
Blues City Cafe, eat-in, Memphis (5/24/08): C

Wednesday, May 02, 2012

Denver BBQ Recap Update

In the last few months I've been to three more barbecue places in Denver. I've been writing full reviews on yelp, since that's where I've been doing all my restaurant reviews. But I wanted to update the full BBQ record. I've linked to my yelp reviews.

Brothers, carryout, Greenwood Village (2/18/12): B
Boney's, eat-in, Denver (3/9/12): B+
Yazoo, eat-in, Denver (4/12/12): A-

Notably, Yazoo raised their grade by a full letter since last year.

For The Record:
Gates, eat-in, Overland Park (11/22/10): A+
Arthur Bryant's, eat-in, Kansas City (4/21/10): A+
Gates, eat-in, Overland Park (2/13/09): A+
Jack Stack, eat-in, Overland Park (11/21/10): A
Jack Stack, carryout, Overland Park (10/6/07): A
Gates, stadium, Arrowhead (10/7/07): A
Yazoo, eat-in, Denver (4/12/12): A-
Concessions, eat-in, Arrowhead (11/21/10): A-
Gates, eat-in, Kansas City, Kansas (6/4/11): A-
Jabo's, eat-in, Denver, (12/1/10) A-
Oklahoma Joe's, eat-in, Overland Park (10/6/07): A-
Oklahoma Joe's, eat-in, Kansas City (4/23/10): A-
Corky's, eat-in, Memphis (5/24/08): A-
Carsons, eat-in, Chicago (2/7/09): A-
Jack Stack, carryout, Overland Park (2/13/09): A-
Smokehouse BBQ, eat-in, Overland Park (2/14/09): A-
Boney's, eat-in, Denver (3/9/12): B+
Zarda: eat-in, Blue Springs (6/10/11): B+
Smoke Daddy, eat-in, Chicago (5/23/09): B+
Rum Boogie Cafe, eat-in, Memphis (5/25/08): B+
Brothers, carryout, Greenwood Village (2/18/12): B
Neely's, eat-in, Memphis (5/25/08): B
Yazoo, eat-in, Greenwood Village (6/9/11): B-
Famous Dave's, eat-in, Peoria (11/26/10) B-
LC's, eat-in, Kansas City (4/24/10): B-
Blues City Cafe, eat-in, Memphis (5/24/08): C

Thursday, June 16, 2011

Denver Barbecue Review: Yazoo (on Arapahoe)

My second barbecue experience in Denver was at Yazoo. It was convenient to go to this newer location near my hotel, not their original location.

First sign that something's not quite right...their house specialty is a Bob...a chicken dish.

Now I saw a bunch of people ordering it. It looked good. Chicken with jalapenos and bacon on skewers. But it's chicken. Barbecue places all over the country feature pork, brisket, ribs as their signature dish...but chicken?

Anyways, I got the 1/2 pound pork sandwich with beans.

The pork was dry and not that flavorful. Luckily, they had an assortment of good sauces, so it was an enjoyable sandwich.

But as far as barbecue goes, I wasn't impressed. Maybe I'll have to try the Bob, sometime when I'm in the mood for chicken, just not barbecue.

Pork Sandwich: B-
Beans: B
Overall: B-


- - -

For The Record:
Gates, eat-in, Overland Park (11/22/10): A+
Arthur Bryant's, eat-in, Kansas City (4/21/10): A+
Gates, eat-in, Overland Park (2/13/09): A+
Jack Stack, eat-in, Overland Park (11/21/10): A
Jack Stack, carryout, Overland Park (10/6/07): A
Gates, stadium, Arrowhead (10/7/07): A
Gates, eat-in, Kansas City, Kansas (6/4/11): A-
Jabo's, eat-in, Denver, (12/1/10) A-
Oklahoma Joe's, eat-in, Overland Park (10/6/07): A-
Oklahoma Joe's, eat-in, Kansas City (4/23/10): A-
Corky's, eat-in, Memphis (5/24/08): A-
Carsons, eat-in, Chicago (2/7/09): A-
Jack Stack, carryout, Overland Park (2/13/09): A-
Smokehouse BBQ, eat-in, Overland Park (2/14/09): A-
Zarda: eat-in, Blue Springs (6/10/11): B+
Smoke Daddy, eat-in, Chicago (5/23/09): B+
Rum Boogie Cafe, eat-in, Memphis (5/25/08): B+
Neely's, eat-in, Memphis (5/25/08): B
Yazoo, eat-in, Greenwood Village (6/9/11): B-
Famous Dave's, eat-in, Peoria (11/26/10) B-
LC's, eat-in, Kansas City (4/24/10): B-
Blues City Cafe, eat-in, Memphis (5/24/08): C

KC Burnt End Double Review: Gates (again) and Zarda (for the first time)

Easily the best part of the trip from O'Fallon, Illinois to Denver, Colorado is the barbecue pit stop in Kansas City. (pun intended)

The day was June 4, 2011. I had my choice of any place I wanted to go. The answer was Gates.

Previous visits had taken us to the Gates in Overland Park based on where the cheap hotels are. This time, on I-70 West, we pulled into a Gates on State in Kansas City, Kansas.

I would have liked to get a combo plate, to taste multiple meats, but the only variety plate they had was $17 and I assumed enough for two people.

So I ordered what I loved last time: Burnt End on Bun with fries.

Here's what Gates' burnt ends look like:



This was the sandwich that just 8 months ago I rated A++.

This time...I wasn't as impressed. Which surprised me.

Perhaps it was the high expectations. Perhaps it was the different location. (Though the sandwich looked the same. I thought the fries were as good as always.)

But the meat didn't wow me. Again, I think this was largely my own expectations vs reality.

In the two weeks since, I've reflected how the first time I got pork burnt ends at Jack Stack (October 07) was way better than the second time (February 09). So maybe the lesson is to always try something new.

Regardless, I enjoyed the food. It's good quality. A real nice dinner. Just not world-class.

Burnt End on Bun: A-
Fries: A
Overall: A-

- - -

Coming back on June 10, I wanted to try a new place. We pulled into the Zarda BBQ in Blue Springs, on the Missouri side of Kansas City.

Again, I looked for a way to order multiple meats but settled for a burnt end sandwich. Here's what Zarda serves up:




The sandwich comes on a smaller, circular bun here. And the meat comes in solid chunks, not shredded like at Gates and Arthur Bryant's. They had a good variety of sauces which you can see sampled on the left side of my plate.

Suprisingly, my reaction was similar to my Gates review. Good, nothing special. The sides were good. But the meat wasn't blowing me away. The texture wasn't my favorite. I've had big chunks of burnt ends before. Jack Stack serves up this style, but the meat is tender and you could shred it with your fingers if you wanted to. At Zarda, the texture was more solid.

This place was good enough that I'd try it again one day, but I wouldn't order the burnt ends. 

Burnt End: B+
Fries: A
Beans: A-
Overall: B+


- - -

For The Record:
Gates, eat-in, Overland Park (11/22/10): A+
Arthur Bryant's, eat-in, Kansas City (4/21/10): A+
Gates, eat-in, Overland Park (2/13/09): A+
Jack Stack, eat-in, Overland Park (11/21/10): A
Jack Stack, carryout, Overland Park (10/6/07): A
Gates, stadium, Arrowhead (10/7/07): A
Gates, eat-in, Kansas City, Kansas (6/4/11): A-
Jabo's, eat-in, Denver, (12/1/10) A-
Oklahoma Joe's, eat-in, Overland Park (10/6/07): A-
Oklahoma Joe's, eat-in, Kansas City (4/23/10): A-
Corky's, eat-in, Memphis (5/24/08): A-
Carsons, eat-in, Chicago (2/7/09): A-
Jack Stack, carryout, Overland Park (2/13/09): A-
Smokehouse BBQ, eat-in, Overland Park (2/14/09): A-
Zarda: eat-in, Blue Springs (6/10/11): B+
Smoke Daddy, eat-in, Chicago (5/23/09): B+
Rum Boogie Cafe, eat-in, Memphis (5/25/08): B+
Neely's, eat-in, Memphis (5/25/08): B
Famous Dave's, eat-in, Peoria (11/26/10) B-
LC's, eat-in, Kansas City (4/24/10): B-
Blues City Cafe, eat-in, Memphis (5/24/08): C

Thursday, December 09, 2010

Denver Barbecue Review: Jabo's


The last time I was in Denver was 2003. Brit and I were driving around and for some reason I had a craving for barbecue. This was so long ago, I didn't even have a cell phone, let alone GPS. I'm not sure why I didn't just settle for a burger or something, but I remember insisting upon finding barbecue.

After driving for a while, I went into a Walgreens and asked a cashier if he knew of any places to get barbecue in the area. He had no idea what I was talking about. He didn't understand the concept. I think he thought I wanted to start grilling burgers or something.

And then when I was talking to a friend out there, I mentioned that I was from Kansas City and a big barbecue fan. Right away he told me, "Denver doesn't have any good barbecue."

So the expectations were set.

- - -

I pulled into Jabo's at 7:35pm on a Wednesday.


I guess he didn't want to pay for the apostrophe in the sign. I walk in and the place is empty. I look at the sign and see that they close at 8pm. I ask if it's too late for me to eat in, and they said, "no problem."

Right away I was served a 1/2 ice cube tray filled with 6 different flavors of sauce: regular, mango, cherry, cranberry (seasonal), and two others that I can't remember. Each flavor can come in five levels of hotness, and they rotate up to 30 or something flavors. Pretty wild. It would have been nice if I could have had a couple sauces on the table--I ordered the cherry sauce with level 3 hotness for my food. Though I bet I could have asked for an extra side of sauce.

I couldn't decide between the pork or beef sandwich so I asked the waiter which one I should get. He told me the pork was the top seller. The a la carte sandwich was 6.75, so I added a side of beans and beer-battered fries.

To say the sandwich is enormous is an understatement.

(not my food--those are sweet potato fries, not the beer-battered fries)

It came on a challah roll about the size of my Illinois mini-basketball. Not my nerf ball, the outdoor ball.

And it was delicious. The pork was solid and the sauce was unique but good. I was glad I went with a hot sauce, since the beans were sweet and provided a nice contrast. And the fries were on point as well. I enjoyed everything and had almost half a sandwich leftover.

Jabo himself came out of the kitchen toward the end so I went up to tell him how good everything was. I explained that this was my first time in Denver in a while, and that hopefully I'll get to come back. He was super-nice and said he'd pray for it--not in a creepy Borello way, but in a genuine, soulful way that I felt like he was really listening and wanted the best for me.

The only downside to the sandwich is that the bread almost dominated the action. But I still think the sandwich is the way to go, great value. Next time I'll try the beef.

Pork Sandwich: A-
Fries: A
Beans: A-

Overall: A-

(all pictures not taken by me, found on yelp.com)

- - -

For The Record:
Gates, eat-in, Overland Park (11/22/10): A+
Arthur Bryant's, eat-in, Kansas City (4/21/10): A+
Gates, eat-in, Overland Park (2/13/09): A+
Jack Stack, eat-in, Overland Park (11/21/10): A
Jack Stack, carryout, Overland Park (10/6/07): A
Gates, stadium, Arrowhead (10/7/07): A
Jabo's, eat-in, Denver, (12/1/10) A-
Oklahoma Joe's, eat-in, Overland Park (10/6/07): A-
Oklahoma Joe's, eat-in, Kansas City (4/23/10): A-
Corky's, eat-in, Memphis (5/24/08): A-
Carsons, eat-in, Chicago (2/7/09): A-
Jack Stack, carryout, Overland Park (2/13/09): A-
Smokehouse BBQ, eat-in, Overland Park (2/14/09): A-
Smoke Daddy, eat-in, Chicago (5/23/09): B+
Rum Boogie Cafe, eat-in, Memphis (5/25/08): B+
Neely's, eat-in, Memphis (5/25/08): B
Famous Dave's, eat-in, Peoria (11/26/10) B-
LC's, eat-in, Kansas City (4/24/10): B-
Blues City Cafe, eat-in, Memphis (5/24/08): C

Peoria Barbecue Review: Famous Dave's

I was in Peoria at the end of Thanksgiving and went to Famous Dave's with my mom. Yes, it's a chain. It's not really deserving of a review, but I figured if I didn't include the mediocre places that my grades might seem inflated.

Famous Dave's is probably the biggest barbecue chain in the country, and we would go occasionally through high school. Something I never picked on until I got to Chicago--the atmosphere is terrible. Their interior design philosophy is cram 10 pounds of hokey bullshit in a 2 pound bag. They make their waiters introduce themselves "Welcome to Famous Dave's, I'm Famous Mike." Their website includes the sentence, "Heck, we didn’t even have ta’ bribe the judges."

But I'm not here to write for Kitchens and Baths, I'm here to eat barbecue.

I ordered the two-meat combo for 13.99: beef brisket and rib tips. It came with two sides: I picked fries and 4-cheese jalapeno mac & cheese. It also comes standard with a mini corn on the cob and a cornbread muffin, so I basically got 2 meats and 4 sides.

My mom got the Georgia chopped pork dinner with fries and beans, so I got to taste the pork and beans.

I'll start with the bad: both the beef brisket and chopped pork were uninspired. Not much flavor, seemed like decent quality meat, just not a lot going on. And there are 5 sauces on the table, which I appreciate: sweet & zesty, rich & sassy, georgia mustard, texas pit, and devil's spit. It's a shame that all the sauces taste bland and are heavy on the high fructose corn syrup.

Wait...researching...

Yep. You'd expect the sweet & zesty to be loaded with HFCS. But on their main sauce, rich & sassy, it's the #1 ingredient. And on the hottest one, devil's spit, it's #2 behind water.



I don't think it's a coincidence that Gates and Arthur Bryants make the best sauce and neither one has HFCS.

/soapbox

On to the good, the rib tips were pretty darn good. These aren't trying to be one-inch chunks of meat like burnt ends, these are larger, un-uniform meat piles full of cartilage and bone. But they give you enough that you get a decent amount of meat, and it's almost like eating a fried chicken thigh. These meat tasted slow-cooked, and it made me wonder if the ribs are the way to go at Famous Dave's.

(Though that's not an excuse. Just like an advertising campaign--a person only sees one ad a time. You can't say, well we have some good ads in that campaign, you just happened to see the bad one. Famous Dave's can't say we have good ribs, you just happened to order the brisket and chopped pork.)

The other good things were all the sides: the mac & cheese was a standout. The fries and beans are both solid. (Although I rarely complain about fries. Maybe they're just easy to do right or maybe I'm not picky enough when it comes to fries.) And I like getting the cornbread muffin that doesn't count as one of my sides.

Rib Tips: A-
Sides: B+
Brisket: C
Chopped Pork: D+

Overall: B-

So if you order the right things, it's not that bad. It falls toward the bottom of my rankings, but a B- can get you into a Big Ten school. Not Illinois of course, but let's say Purdue.

- - -

For The Record:
Gates, eat-in, Overland Park (11/22/10): A+
Arthur Bryant's, eat-in, Kansas City (4/21/10): A+
Gates, eat-in, Overland Park (2/13/09): A+
Jack Stack, eat-in, Overland Park (11/21/10): A
Jack Stack, carryout, Overland Park (10/6/07): A
Gates, stadium, Arrowhead (10/7/07): A
Oklahoma Joe's, eat-in, Overland Park (10/6/07): A-
Oklahoma Joe's, eat-in, Kansas City (4/23/10): A-
Corky's, eat-in, Memphis (5/24/08): A-
Carsons, eat-in, Chicago (2/7/09): A-
Jack Stack, carryout, Overland Park (2/13/09): A-
Smokehouse BBQ, eat-in, Overland Park (2/14/09): A-
Smoke Daddy, eat-in, Chicago (5/23/09): B+
Rum Boogie Cafe, eat-in, Memphis (5/25/08): B+
Neely's, eat-in, Memphis (5/25/08): B
Famous Dave's, eat-in, Peoria (11/26/10) B-
LC's, eat-in, Kansas City (4/24/10): B-
Blues City Cafe, eat-in, Memphis (5/24/08): C

Tuesday, November 23, 2010

KC BBQ: Episode IV

I should have taken pictures.

My father-in-law asked me right before we left, if I was going to have any barbecue. The question should have been: am I going to eat a meal that isn't barbecue.

Saturday night, after the College Basketball Experience, we had Oklahoma Joe's carry-out. This did nothing to change my opinion of OK Joe's. It really is OK. The brisket was probably the best, the ribs were fine and there was nothing wrong with the sausage. All of it was perfectly adequate. But is that what you look for in a meal?

Next stop was the Burnt End Cheesesteak and the Short Rib Melt at Arrowhead. The Cheesesteak was far better and cheaper. Solid stadium choice.

Sunday night we went to Jack Stack. This was the first time that I got to eat in. I chose it because it has the best birthday dinner atmoshphere. There was a waiter, Brit got her choice of plenty of good food (fried mushrooms + spinach salad). Plus, I don't think it's fair to judge carryout only vs eat-in.

I opted for the two meat combo, that includes two sides (I chose fries and beans). For my meats, I picked sliced beef brisket and burnt ends. And I asked for a mixture of pork and beef burnt ends, so I really got three meats, though two portions. The meal came with a slice of perfectly golden Texas Toast, a nice step up from the usual piece of Wonder bread that bbq joints usually serve. And I asked for extra sauce, original and spicy.

It seems as there are two schools of thought on burnt ends. Gates, Arthur Bryants, and Smokehouse all serve a saucy, crispy mixture that looks quite shredded. Jack Stack, Arrowhead Cheesesteak, and LC's all serve big chunks, about 1-inch cubes of meat. I've had good and bad of both variety.

Jack Stack has the best of the cubed variety. They are so tender and well-cooked, you feel like you could just keep popping them in your mouth. Their sliced beef was the best looking I've ever seen. So uniform, you could tell they cook and carve with precision. And the Texas Toast complimented the meat nicely. The fries are solid, and the beans are outstanding, with big chunks of meat. As for the sauce, I thought the original was a little bland, but the spicy version made up for it.

To sum up, high quality, nice presentation, everything tasted great. But...well let's come back to this in a moment.

On our way out of town, on my birthday, I wanted Gates. We pulled in at 12:15 pm, and there weren't any parking spots. I run in and the line is 20 deep. But it moves quickly. Before too long, "HI MAY I HELP YOU?" "BURNT END ON BUN!" I also added an order of fries and potato salad for Brit.

This was the first time I've ordered the burnt end sandwich. I don't think there's anything better. For $5.85, you get a sandwich that is shaped like a Jimmy John's, generously piled with their shredded ends of a brisket. I'm not sure how else to describe how good this was. Each bite had the flavor magnified. It was incredible. How had I not had this before? Their fries are always good, and I love all their sauces.

So this what I was getting at when trying to sum up Jack Stack. They know what they're doing and they have it down to a science. But at Gates, it's an art. They cook with soul. And love. And in every bite it feels like you're getting something special, something that's home-cooked and just for you.

Jack Stack
Pork Burnt Ends: A+
Beef Burnt Ends: A-
Beef Brisket: A
Beans: A+
Fries: A-
Overall: A

Gates
Burnt End on Bun: A++
Fries: A
Overall: A+

For The Record:
Gates, eat-in, Overland Park (11/22/10): A+
Arthur Bryant's, eat-in, Kansas City (4/21/10): A+
Gates, eat-in, Overland Park (2/13/09): A+
Jack Stack, eat-in, Overland Park (11/21/10): A
Jack Stack, carryout, Overland Park (10/6/07): A
Gates, stadium, Arrowhead (10/7/07): A
Oklahoma Joe's, eat-in, Overland Park (10/6/07): A-
Oklahoma Joe's, eat-in, Kansas City (4/23/10): A-
Corky's, eat-in, Memphis (5/24/08): A-
Carsons, eat-in, Chicago (2/7/09): A-
Jack Stack, carryout, Overland Park (2/13/09): A-
Smokehouse BBQ, eat-in, Overland Park (2/14/09): A-
Smoke Daddy, eat-in, Chicago (5/23/09): B+
Rum Boogie Cafe, eat-in, Memphis (5/25/08): B+
Neely's, eat-in, Memphis (5/25/08): B
LC's, eat-in, Kansas City (4/24/10): B-
Blues City Cafe, eat-in, Memphis (5/24/08): C

Wednesday, April 28, 2010

The Mount Rushmore of Barbecue

The 4 best barbecue joints in the world...are the 4 best barbecue places in Kansas City. Okay, I haven't done my Texas tour yet, so I have plenty of years to revise this stance, but whatever.

Brit asked me a hard-hitting question..."If you're driving through KC and you have time to stop at one place for lunch what would it be?"

My first conclusion was that there is a solid top 4, and you can't go wrong at any of them. But let's dig deeper and count them down.


#4 Oklahoma Joe's

I've been there twice and neither time came away thinking I NEED to come back here. The wait is atrocious at the city location, and the atmosphere is chainy in the suburbs. And both times I felt like the meat portions were skimpy. Still, it's pretty good. It's just not as good as the others.

Specialty: Z-Man sandwich: brisket with provolone and onion rings.

#3 Jack Stack

I've only had carry-out here (twice) and it does have a premium sense to it. I'm not in love with the idea of a white tablecloth atmosphere, but the end result is what's important. I think it really just depends what mood you're in.

Specialty: Pork burnt ends

#2 Gates

I think this really warrants years of research, with extensive menu testing to see what's really the best between these top three. For now, I'm going with AB as just a hair better than Gates, but that might just be recency.

Specialty: Burnt Ends on bun / Beef on bun


#1 Arthur Bryant's

It's funny because I grew up on Gates, and truth be told I would usually gravitate towards a pulled pork sandwich or ribs as my first choice, but these places are amazing, and they do beef right. Right now, if I had to choose one place, it would be AB's. But why limit yourself? I can't wait to go back and hit AB's, Gates, and Jack Stack, and maybe next year I'll have a different ranking.

Specialty: Beef Brisket

- - -

And since I love maps and barbecue, here's an interactive Google map featuring the Mount Rushmore of BBQ. We usually stay in Overland Park since it's cheap and convenient to Arrowhead (really anywhere is convenient in KC) so it's nice that there are locations out there for 3 of the 4.






View KC BBQ in a larger map

Tuesday, April 27, 2010

Kansas City BBQ Recap: Part Three

If you go to yelp.com, the consensus top 5 in Kansas City barbecue is, in some order:

Arthur Bryant's
Gates
LC's
Oklahoma Joe's
Fiorella's Jack Stack

Well, I had been to 3 of the 5 before, this trip would complete the list.

Wednesday, 3pm: Arthur Bryant's


I had meant to go to Arthur Bryant's last time, but it didn't work out. It's the most famous name for Kansas City, but I was somewhat doubtful because I had heard they used a vinegar-based sauce.

The reviews for AB's mentioned that you had to get the brisket. Okay. It's a cafeteria style line and I ordered the 2-meat combo: brisket and burnt ends. I didn't get any sides but Brit ordered the potato salad. Here's the plate:



There were three sauces on the table: original, rich & spicy, and sweet heat. The original and rich ones were quite similar. Both were serious sauces, not much sweetness, a lot of solid flavor and heat. My favorite was the original. Despite being "vinegar-based" it wasn't thin or sour or anything. This was not a Carolina runny sauce by any imagination. In fact it didn't taste that far away from Gates, and it's just delicious.

And how good do those burnt ends look in the picture above? Well, they didn't disappoint. But, as advertised, the beef brisket is AMAZING. The picture doesn't do it justice. Combined with the original sauce, this was SERIOUS beef. They didn't mess around. This is for people that like barbecue.

Beef Brisket: A+
Burnt Ends: A-

Overall: A+

Friday, 8pm: Oklahoma Joe's on 47th

I had been to the suburban Oklahoma Joe's before and had a pulled pork sandwich. It was perfectly fine. But I heard two things about Oklahoma Joe's: I needed to try the Z-man sandwich, and it's in a gas station.

Now what I pictured when I heard that, is that they took over a building that used to be a gas station. Not exactly. It is in fact, inside a working gas station. The dining room borders a rack of chips and candy bars and magazines and a gas station clerk.


I arrived there at 7:50 on a Friday night. Again it's cafeteria style, but the line is out the door. People in front of me said the line would only take 15 minutes. I finally got to order about 8:35 and sat down to eat 50 minutes after I entered. This had better be good. I ordered the specialty, the Z-Man sandwich and a bag of fries.

Here's what it looked like:


The Z-Man is brisket, topped with melted provolone and two onion rings. At this point I was starving. I bit into it and it tasted good. The cheese and the barbecue sauce, paired with the crunch of the onion ring, it was definitely a good sandwich. But here's the thing...it didn't really scream barbecue. While I enjoyed it, I later realized that this was the sandwich for people who don't like barbecue. This is the anti-Arthur Bryant's.

Also, it wasn't that big. The sandwich was 6.50, and there weren't any options for adding a side of ribs or anything like that. So after waiting in line for so long, I wasn't really full.

The fries were well seasoned and that portion was more than generous. Still, I can't knock the place too much. The sandwich WAS good. And I saw others with the $20 full slab of ribs that looked mighty fine.

Z-Man: A
Fries: A+
The wait and meat portion: C

Overall: A-


Saturday, 1pm: LC's


I don't mind if a place is a little divey. In fact, that's usually a good sign. However, it did make me wonder when I saw that one of the 5 or 6 tables in the dining area was being used as an office by LC's.

I heard that everything was good here, especially the burnt ends and beef. But the only way to try more than 1 meat, was to order the 16.99 mixed plate. So I opted for the 8.99 order of burnt ends, with a side of beans and thick-cut fries. I also got a large soda. The clerk didn't say anything or hand me a cup for the soda. Eventually I went up and grabbed one off the pile.


It tasted blurry too. Continuing the theme of shoddy service, the burnt ends were brought to me and they were chewy and somewhat bland. And get this: there was no barbecue sauce available! I looked at the menu, and it said a cup of sauce was 55 cents. Fuck you.

What kind of 'cue place has ketchup on the table and no barbecue sauce? Way to stand behind your product.

Aside from the lame burnt ends, the beans were probably the best I've ever had. Full of meat and goodness, I could have eaten those all day. The fries were pretty good, though not as seasoned as Joe's.

Burnt Ends: C+
Beans: A+
Fries: A-

Overall: B-


For The Record:
Arthur Bryant's, eat-in, Kansas City (4/21/10): A+
Gates, eat-in, Overland Park (2/13/09): A+
Jack Stack, carryout, Overland Park (10/6/07): A
Gates, stadium, Arrowhead (10/7/07): A
Oklahoma Joe's, eat-in, Overland Park (10/6/07): A-
Oklahoma Joe's, eat-in, Kansas City (4/23/10): A-
Corky's, eat-in, Memphis (5/24/08): A-
Carsons, eat-in, Chicago (2/7/09): A-
Jack Stack, carryout, Overland Park (2/13/09): A-
Smokehouse BBQ, eat-in, Overland Park (2/14/09): A-
Smoke Daddy, eat-in, Chicago (5/23/09): B+
Rum Boogie Cafe, eat-in, Memphis (5/25/08): B+
Neely's, eat-in, Memphis (5/25/08): B
LC's, eat-in, Kansas City (4/24/10): B-
Blues City Cafe, eat-in, Memphis (5/24/08): C

Thursday, January 21, 2010

RIBS

So I've already showed you how to make delicious low and slow baby back ribs in the oven. This post is to show off the money shots from Ribs Round Two (Electric Boogaloo).

This time I started with the same simple bbq rub, but added my own chili powder, cumin, garlic, and a dash of cinnamon. Same technique, down to the half wet, half dry. They looked great:

Here are some shots of them cut open. As always, click for juicy ribs in HD!



As for the ribs, despite me kicking the rub up a notch, I'm not sure that I liked these any better. The rub didn't make things worse, but I'm not exactly sure why I liked round one better. It could have been just because the novelty was gone. Or since these ribs were slightly larger than the last rack, perhaps they needed a bit more time. Or maybe they could have used more time in the dry rub marination phase.

Regardless, I ate the whole rack over the course of the Saints and Colts games and they were delicious. But I'm not ready to enter these in a ribs contest or anything yet.

Wednesday, December 30, 2009

HOW TO: cook baby back ribs in the oven (low and slow)

I bought raw ribs once before. It was a disaster. I had no idea what I was doing. I figured my george foreman wasn't up to the task, so I think I tried boiling them and then doing something else. It didn't work. That was enough to put me off until today.

I bought a full rack of baby back ribs from Trader Joe's. There it was only 3.99/pound so the full rack was just under 8 bucks. Cheaper than those pre-cooked ones that come bathed in bland sauce.

I read that you should remove the membrane and even found a video that showed me how. (and I love the way that guy introduces his website) Yet when I flipped my slab over, I didn't find a membrane. I guess Trader Joe's gets rid of that for you. That's nice.

So with that out of the way, I rubbed my slab with a "smokehouse bbq rub" that was made out of sugar, salt, paprika, pepper, and onion.


I applied the rub on both sides and refrigerated the slab in aluminum foil for almost 24 hours. Here's what it looked like when I took it out of the fridge:


I gave it a second coat of rub, since the first had been absorbed into the meat. So of course, true barbecue is low and slow, not on the grill. My plan was to not only use low temperatures, but to use steam to my advantage, ensuring a moist rack of ribs. So I filled my pan with an inch of water and added another piece of foil on pretty tight on top. (I used foil on bottom to prevent sticking and make cleanup easier.)

Here's what it looks like about to go into the oven, just imagine another piece of foil on top:


So the total cooking time is six hours for a slab like this. I cooked it for 5.5 hours covered with foil at 200 degrees F. This is how it looked after five and a half hours of steaming:

The water had turned to grease. And notice how the meat tightened up, exposing some of the bones. In fact, the whole slab fit into the pan a lot easier now that it shrank. This is the home stretch. I dumped the grease, and gave another dusting of rub on top. If you want wet ribs, this is the point at which you can add sauce. I wanted to compare dry vs wet so I only added Trader Joe's Kansas City sauce to half, and put it back in uncovered for about 30-45 minutes. Here's what it looked like when I removed it from the oven, over six hours after putting it in:

Yes, the sauce side turned a beautiful color with the sauce carmelizing, but notice how even the dry side took on a beautiful color in that last uncovered phase. It was still glistening on the outside, so I removed it from the pan and let it rest on a board for about 15 minutes to ensure the juices would settle back into the meat.


And then it was time to cut into them, the moment of truth.

They turned out perfectly. Cooked all the way though, superbly tender and juicy. Falling off the bone, yet not mushy at all. I served them with a side of Bush's baked beans, kicked up with the bbq rub and sauce I was using.

And what about the taste?

Far be it for me to say that I'm a better barbecuer than professionals, using just my oven and not a real smoker, but these were some of the best ribs I've ever had. Part of it is that there is something special about doing it yourself, plus you know that you're using premium meat and a sauce without corn syrup. Also, I assumed I would like the wet more than the dry, but I loved them both the same, even the wet had all the spice of the dry side, the dry held their own just fine.

Does that mean there's no room for improvement?

Burnsy and I agreed that the texture was perfect, but the rub was perhaps a little simple. Not bland, but that it wasn't as bold as it could be. I felt like I used enough, so I could try a different one, perhaps Emeril's, or perhaps the way to do is just to make your own. Although I don't know that I want to buy 10 different spices just to make one serving of rub. It's also possible that finishing them on a grill would increase the flavor, but that's not an option right now. At any rate, today's ribs were delicious, so it's not like I need to do anything drastic.

But for 8 bucks these ribs served a dinner for three that would impress the toughest guests (unless they're vegetarian). And to think Matt turned down the dinner invitation. Although next time, I would allot 1/2 a slab per person, and truth be told, I could put away 3/4 and save a couple bites as leftovers.

- - -

Previously I bought a Trader Joe's BBQ pork roast, I think about 24 ounces for 7 bucks or so (roughly the same price per pound as the ribs) and that was even easier to make. Just half an hour in the oven and then shred it with a knife, cover with sauce, and cook for another ten minutes. Between the homemade shredded pork and the homemade ribs, all of a sudden it seems that I don't need to go out to satisfy my BBQ fix.

Tuesday, May 26, 2009

Chicago Barbecue Review: Smoke Daddy on Division

It's Memorial Day and for me that means barbecue. And I DON'T mean burgers on a grill.

I mean the real deal. So Burnsy and I went all the way down to Smoke Daddy, a good 3-4 blocks away from his place.


It was a nice day out so we grabbed a table on the sidewalk seating area and enjoyed the atmosphere. Burnsy suggested splitting the Rib Sampler (24.95 gets you a 1/2 rack of baby back, a platter of spare ribs, and a smattering of rib tips). It came with two sides so I chose fries and beans. I assumed that a sampler wouldn't be enough for two so I also added a side of pulled pork. (Plus we had read on yelp people saying this was the best pulled pork in the city.)

In just minutes we had more smoked meats in front of us than we could eat. And that's a good thing.

We also sampled all three of their sauces: original which had some spice, a sweet, brown sugary sauce, and a mustard based sauce. Here's a picture that I found online to set the mood:


The ribs were darn tasty. I enjoyed all the varieties, although it seemed like we got a ton of spare ribs and just a few rib tips, but whatever. Good meat, smoked well, good sauce. They didn't blow us away as the best thing ever, but solid, good stuff.

The fries were thin and crispy and sort of blah. The beans were outstanding. Big chunks of meat and actual flavor in the beans themselves. Nice work.

Now as for the pulled pork. It wasn't bad per se. And I kept eating it. But there was something sort of uninspired about it. And to have reviews that this was the best in Chicago...sheesh.

Ribs: B+
Pulled Pork: C+
Fries: C
Beans: A+

Overall: B+

- - -

For The Record:
Gates, eat-in, Overland Park (2/13/09): A+
Jack Stack, carryout, Overland Park (10/6/07): A
Gates, stadium, Arrowhead (10/7/07): A
Oklahoma Joe's, eat-in, Overland Park (10/6/07): A-
Corky's, eat-in, Memphis (5/24/08): A-
Carsons, eat-in, Chicago (2/7/09): A-
Jack Stack, carryout, Overland Park (2/13/09): A-
Smokehouse BBQ, eat-in, Overland Park (2/14/09): A-
Smoke Daddy, eat-in, Chicago (5/23/09): B+
Rum Boogie Cafe, eat-in, Memphis (5/25/08): B+
Neely's, eat-in, Memphis (5/25/08): B
Blues City Cafe, eat-in, Memphis (5/24/08): C

Tuesday, February 17, 2009

Kansas City BBQ Recap: The Sequel

Just got back from 24 hours in Kansas City. Still managed to get in 3 barbecue visits. Although no pictures this time. Just lean and mean. Like a good piece of brisket.

First up: 1:30 pm Friday: Gates in Overland Park

It's lunchtime so I wanted to pace myself. Went with the classic Beef on Bun that comes with fries. It's sort of a cross between sliced and shredded. It comes with a little bit of sauce, but mostly dry.
In store they have three sauces for dipping, Classic, Sweet n Mild, Hot n Spicy. I got a cup of all three for the fries.

The fries are thick cut and sort of unremarkable but pretty damn good too. But the beef on bun? This is what it's supposed to taste like. Just simple and amazing. I ate the sandwich in 5 minutes as Brittany couldn't believe I ate it that quickly. I know I should savor the good things in life, but I couldn't help it. The meat was tender, smoky, and had a good amount of heat. It doesn't try to burn your mouth off, but it lets you know this isn't on the kid's menu at Applebee's. This is real barbecue. And this was a better sandwich than what I got at Arrowhead in October 2007.

Beef on Bun: A+
Fries A

Overall: A+

Friday night carryout Jack Stack

Last time I was here, I got the pork and beef burnt ends with fries and beans and went on record that the pork burnt ends were the best barbecue I've ever had.

So learning from my past experience, I ordered 8 oz. of the pork burnt ends with a side of beans. And wouldn't you know, the burnt ends weren't as good this time. I don't know what to make of it. It was about 16 months apart, and I suppose it depends on the meat available, but it was the same location, same carryout method, and it didn't live up to my expectations.

Perhaps it was because I didn't have the overly-chewy beef burnt ends to act as a comparison. The beans were still good, but I was a little disappointed.

Pork Burnt Ends: B+
Beans: A

Overall: A-

Saturday lunch: Smokehouse BBQ

I had planned on going to Arthur Bryant's, but some of Brit's family in-town wanted to take us here, and who was I to say no.

This place had all the authentic atmosphere of Applebee's (I know, two references) but it's all about the food.

I ordered a beef burnt end sandwich on bun that came with fries, and I added a side of beans. These burnt ends came chopped, and crispy. And delicious. Part of me didn't expect the food to be that great based on the atmosphere, but it was surprisingly good.

The beans were nice and meaty and the fries weren't bad either.

Burnt End Sandwich: A
Beans: A
Fries: B

Overall A-

- - -

For The Record:

Gates, eat-in, Overland Park (2/13/09): A+

Jack Stack, carryout, Overland Park (10/6/07): A
Gates, stadium, Arrowhead (10/7/07): A

Oklahoma Joe's, eat-in, Overland Park (10/6/07): A-
Corky's, eat-in, Memphis (5/24/08): A-
Carsons, eat-in, Chicago (2/7/09): A-
Jack Stack, carryout, Overland Park (2/13/09): A-
Smokehouse BBQ, eat-in, Overland Park (2/14/09): A-

Rum Boogie Cafe, eat-in, Memphis (5/25/08): B+

Neely's, eat-in, Memphis (5/25/08): B

Blues City Cafe, eat-in, Memphis (5/24/08): C

Tuesday, February 10, 2009

Chicago BBQ Review: Carson's

My BBQ Recaps are some of my favorite posts. Just scrolling through those pictures makes me almost able to smell the slow-cooked pork.

This is part 1 of a 5 or 6 part series of Chicago reviews.

First up: Carson's on Wells. Their website is ribs.com. That's gotta say something.

I didn't have my camera with me, so these pictures are just random online shots.


It has the feel of a downtown Chicago steakhouse. Which it is.

The signs boast that it is the place for ribs. So I ordered a half slab. It came with cole slaw and choice of potato. I did my homework on yelp and knew to order the au gratin.

The cole slaw came first, as if it was my salad. Strange service. The cole slaw was hyped up and I thought it was good, certainly better than the atrocities served in Memphis. But I'm not sure why so many people raved about it.

The au gratin potatoes came in a oven-safe crock, which meant the ribs came on an island on that plate. Also, they offered me a rib bib. I thought that was in poor taste.

This is not me.

The ribs came with a jar of sauce on the side. They weren't dry-rubbed, but they weren't dripping with sauce either. They had been basted with sauce so they were sticky to the touch, but without any excess sauce.

The big question. How did they taste?

Good. Fine. However you say it. There was nothing wrong with them. But they didn't blow me away. Fairly unmemorable.

For a place that claims to be the place for ribs and has the url ribs.com, I expected something amazing. They were cooked fine, and had a good flavor, but is that the bar? I think not. Ribs should be transcendent. I equated this with the slab I had from Rum Boogie Cafe in Memphis.

Ribs: B+
Slaw: A
Au Gratin Potatoes: A+

Overall: A-

A fine meal, but it's not a great sign when the sides outshine the ribs.

Tuesday, May 27, 2008

Memphis Recap 1 of 2: The Barbecue

We arrived at Memphis at 1:30 pm Saturday and were on the road out of town by 10 am Monday. In 32 hours we polished off 4 slabs of ribs from 4 different restaurants. Here's the rundown, in ascending order. (As always, click for tasty hi-res detail.)

Blues City Cafe
1:30 am Sunday


The sign boasts "Put Some South In Your Mouth!", so we did. At the time it had been almost 12 hours since our last meal, but we were severely intoxicated and this was the first time we had felt hungry. Located on Beale Street, opposite from BB King's Blues Club, this place served ribs until 3am.


They only offered wet ribs--we each ordered a slab that came with beans, cole slaw and fries.


The ribs were tender, but not that flavorful. Slightly greasy. The beans were good and the fries were okay. The cole slaw was the worst thing I had all weekend. It was literally a tub of tarter sauce that were calling cole slaw.

It was definitely a greasy diner that served lots of other things besides ribs. Later on Matt recalled that he thought that ceiling was canvas, despite it obviously having a real roof. But it did have that sort of unfinished vibe.

Ribs: C+
Beans A-
Cole Slaw: F
Fries: B-

Overall: C

Neely's Interstate BBQ
3:00 pm Sunday


After waking up and heading straight to Graceland, I worked up quite an appetite. Matt and Niraj opted for chicken strips at Checkers, but I held out for Neely's. This place had a reputation as one of the best.

I thought about getting a sampler platter, but settled on the wet ribs as I figured we'd be eating more later on.


The ribs came already seperated, which sorta takes the fun out of it. Also, it made me question if these even came from the same pig. I say that because they varied in tenderness. The sauce and flavor was quite good, and the tender bites were as good as any thing we had, but there were too many chewy sections. The meat just didn't seem as high of quality as we found elsewhere. However, the beans and slaw were the best I had. You can see the big chunks of pork in the beans.


The atmosphere was sketchy to say the least. The iron bars over the windows and doors complemented the tables with holes and dirt trapped in the laminate. You can see Matt's pecan pie beyond the dirty holes.


Ribs: B
Slaw: A
Beans: A+

Overall: B


Rum Boogie Cafe
9:30 pm Sunday


Our last ribs of the trip came on Beale Street. This time we were treated to a clean restaurant though not pretentious. There was live music at the time and hundreds of autographed guitars lined the walls and ceilings.


The atmosphere was great and the food didn't disappoint. Burnsy and I opted for the wet ribs while Matt tried the dry.

The ribs were tender and flavorful, although it did seem like it was slightly less food than we got elsewhere for more money. The beans were fine, but lacked any real meat. The slaw was mediocre, which was still good enough for 2nd place on the trip.

Ribs: B+
Cole Slaw: C
Beans: B

Overall: B+


Corky's
1:30 pm Saturday
This was the first thing we did arriving in Memphis. We exited the car after driving for 3.5 hours from Carbondale and entered the 95-degree heat and humidity.

We started with the BBQ nachos.

Again, I opted for the wet, Matt chose the dry, and Burnsy got a steal of a pulled pork sandwich for 3.49.


These were clearly the best ribs we had in Memphis. The flavor and tenderness was unmatched and they set the bar for the weekend. It worked out quite well that this was the first stop.

The atmosphere felt like it could have been anywhere. It had that suburban, fake rustic feel to it. Not so authentic, but the food was. Our complaints included the nachos were served on a bed of generic corn chips that didn't match the flavor of the toppings and the slaw was terrible. Still, the best place we went to.

Ribs: A+
Slaw: D
Beans: B+
Nachos: C

Overall: A-

So there you go. Four enjoyable meals at four entirely different places. Here's the chronological quick scoreboard:

1st Day
Corky's: A-
Blues City: C

2nd Day
Neely's: B
Rum Boogie: B+