Puff1
Chef Extraordinaire
The cooker was probably a Southern Pride.
I've eaten there, it's pretty good for a chain.
I've eaten there, it's pretty good for a chain.
Bruce B said:Not as good as you can make at home but for a chain, not too shabby. They make some pretty decent sauces.
Stogie said:I'm with the others! Not bad for a fairly large chain.
They do ribs right.....they use a real smoker and they take their time cooking them. I have eaten most of the items on the menu and the only knock I had was the pulled pork had several pockets of fat. That is because they do not have the time to hand pull and take out the large pieces of fat that are still inside a finished pork butt.
I truly believe it is impossible to compare these chains to anything all of us cook. They cannot afford the time to "babysit" their products like we all do. They serve up LOTS of meat EVERYDAY and for that they deserve some credit.
Woodman said:Stogie said:I'm with the others! Not bad for a fairly large chain.
They do ribs right.....they use a real smoker and they take their time cooking them. I have eaten most of the items on the menu and the only knock I had was the pulled pork had several pockets of fat. That is because they do not have the time to hand pull and take out the large pieces of fat that are still inside a finished pork butt.
I truly believe it is impossible to compare these chains to anything all of us cook. They cannot afford the time to "babysit" their products like we all do. They serve up LOTS of meat EVERYDAY and for that they deserve some credit.
This is my gripe with some of the "elitist" attitude I see amongst the folks on these forums. They will say "I never foil, it ruins the bark." I say try cooking 30 to 50 cuts of meat , getting them done and held for service all at the same time without foil! You can cook some damn fine Q if you are doing 3 butts and a brisket. Try doing the same with 30 and 20!! Funny thing is, they still tell me, it is the best they ever ate.......even though the bark is mushy!