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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 07-16-2013, 08:17 PM   #1
thunter
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Default I Should Have Known...

So, there is this BBQ joint in Indy not far from my house. I hear people talking about how amazing it is, so I thought I would drop by and order a small rib tip box with sauce on the side. I won't name the place because I am not in the habit slamming BBQ joints, but if this is what people consider amazing BBQ then I would hate to have some of the stuff that is just OK! Now I'm hawngry for some real BBQ, so I will just have to break open one of my vacuum seal packs and make myself a snack.
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Unread 07-16-2013, 08:20 PM   #2
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I hear you. Once you make your own it is very hard to buy it. Very few place (where I live) make anything decent. Most people judge BBQ by the sauce and don't even care about the meat...???!!!
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Unread 07-16-2013, 08:22 PM   #3
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Yeah it's almost a curse once you figure out what your doing.
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Unread 07-16-2013, 08:24 PM   #4
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^^^ True.
Fortunately there is a place not too far from me if I am looking for Q and don't feel like cooking...
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Unread 07-16-2013, 08:26 PM   #5
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there's only famous daves by me.
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Unread 07-16-2013, 08:39 PM   #6
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Quote:
Originally Posted by hedge View Post
there's only famous daves by me.
We have a Famous Daves here too, and it's good, but the one at Cedar Point in Sandusky, OH is amazing.
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Unread 07-16-2013, 10:26 PM   #7
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The 10 years I was up in Indy for the F1 races, other than the track and my hotel on South East Street, I couldn't make it to anywhere but Broad Ripple every night every year.......not exactly sure why...
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Unread 07-16-2013, 10:32 PM   #8
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I hear ya Tony. My co-workers swear by Dickey's BBQ Pit, and just can't understand why I won't try it. Nothing against the place, just have no desire to try it.

Matt
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Unread 07-16-2013, 10:33 PM   #9
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Thankfully I run a restaurant and don't have to worry about bad BBQ.
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Unread 07-16-2013, 11:03 PM   #10
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I was at a soccer event and there was a guy catering pulled pork. I heard people say" wow this is really good!" so like a dummie I had to go try it When I got to the window I asked where his smoker was and he said he smoked off site( That's a no no in this state) and I said oh, ok. Walked around back after i paid and I'll be darned.... GFS boxes of pulled pork layin' right there!!
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Unread 07-16-2013, 11:23 PM   #11
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IU grad here. I don't think I ever ate bbq anywhere in the state of Indiana!
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Unread 07-16-2013, 11:44 PM   #12
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Quote:
Originally Posted by Pyle's BBQ View Post
Thankfully I run a restaurant and don't have to worry about bad BBQ.

This is not meant in any way for you specifically, as I've heard others sing your praises, but your statement brings up an interesting point I think. How did so many BBQ joints become so average? I have a hard time believing that people got into the Q business without thinking their BBQ was really really good.

I guess I wonder if it becomes a problem of scale. Can people just not handle the sheer volume of the cooks and keep quality? Do they start off high then slowly sink due to apathy?

It just seems like this is a common theme but I can't believe so many people would gamble so much with only average product. I can understand it from some of the chains. There mission is to appeal to as many people as they can while offending absolutely nobody. But mom and pop joints see, to fall by the wayside just as much.
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Unread 07-16-2013, 11:46 PM   #13
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Quote:
Originally Posted by mikeleonard81 View Post
I was at a soccer event and there was a guy catering pulled pork. I heard people say" wow this is really good!" so like a dummie I had to go try it When I got to the window I asked where his smoker was and he said he smoked off site( That's a no no in this state) and I said oh, ok. Walked around back after i paid and I'll be darned.... GFS boxes of pulled pork layin' right there!!
Yikes! That is seriously messed up! The stuff I had today was obviously previously unsold, day-old BBQ. These guys are never sold out so that should have been a clear sign to stay away!
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18.5 WSM (x2) - "Porky" and "Miss Piggy"
Char-Griller Outlaw w/SFB - "Boss Hog"
Aussie Charcoal Grill - "Piglet"
Cheapie Tabletop Charcoal Grill - "Fire Starter"

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Unread 07-17-2013, 12:26 AM   #14
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Quote:
Originally Posted by el_matt View Post
I hear ya Tony. My co-workers swear by Dickey's BBQ Pit, and just can't understand why I won't try it. Nothing against the place, just have no desire to try it.

Matt
The Dickey's by my house is good... seriously.
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Unread 07-17-2013, 12:28 AM   #15
Hawg Father of Seoul
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Quote:
Originally Posted by BBQPitt View Post
This is not meant in any way for you specifically, as I've heard others sing your praises, but your statement brings up an interesting point I think. How did so many BBQ joints become so average? I have a hard time believing that people got into the Q business without thinking their BBQ was really really good.

I guess I wonder if it becomes a problem of scale. Can people just not handle the sheer volume of the cooks and keep quality? Do they start off high then slowly sink due to apathy?

It just seems like this is a common theme but I can't believe so many people would gamble so much with only average product. I can understand it from some of the chains. There mission is to appeal to as many people as they can while offending absolutely nobody. But mom and pop joints see, to fall by the wayside just as much.
It's an every restaurant thing. A few people tell them how good they are. They cut a few corners and people are still saying good things. It does not take many years to start sucking. It's just easier.

Even sooner if you start subpar.
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