The Smoke Joint – Brooklyn, NY

October 21, 2012December 13, 2016 / Barbecue Bros / Leave a comment

Name: The Smoke Joint
Date: 10/13/12
Location: 87 South Elliot Place, Brooklyn, NY
Order: Monk: Pulled pork plate, spicy french fries, Dale’s Pale Ale; Speedy: Chopped beef barbecue plate, cornbread, spicy french fries (link to menu)
Bill: Monk: $17; Speedy: $14

Monk: Well Rudy…we really did it this time

Rudy: What do you mean?

Speedy: Well, Monk and I were visiting some buddies last weekend in New York City…

Monk: And we just thought that…

Speedy: …while we were there…

Monk: …we’d eat some barbecue…

Rudy: <puts head in hands> Have you learned nothing? Have you no respect for yourselves?

Speedy: In all fairness, our “friend” Boomsauce recommended this Brooklyn restaurant that’s near his pad in Fort Greene

Rudy: You took fine dining advice from Boomsauce?!?!?!??

Speedy and Monk: <sheepishly> Yes…

Rudy: Well, how was it?

Monk: Rudy, it was EFFING TERRIBLE

Speedy: The service was probably the worst I’d ever experienced in my life. We were more or less ignored – seeing our waiter maybe three times. When he took our orders, he completely ignored one of our fellow diners, so we had to stop him to make sure he got the last order in…

Monk: …which of course he never put on the ticket so the order never actually got put in.

Speedy: Plus, several of us ordered draft beers to go with our meals, but the waiter failed to tell us until 20 minutes later that there was no CO2, and thus no draft beer.

Monk: And it wasn’t even him that told us! After 10 minutes, we had to ask another waiter! Between Boomsauce’s homebrew beer and this place, we were in the middle of what shall henceforth be known as “the great CO2 shortage of Brooklyn 2012”.

Speedy: Right? I was so upset that I decided against drinking a beer completely. Not that that stopped our waiter from charging us all for our draft beers that we never received.

Monk: I mean, the only explanation was that the dude was clearly on drugs, but no one else was picking up the slack. At least I felt somewhat better since the couple that was seated after us had the same issues.

Rudy: Yeah, that sounds pretty terrible, but let’s not lose sight of what’s most important – how was the food?

Speedy: Rudy, I’m glad you asked…

Monk: I ordered a pulled pork plate and Speedy got the chopped beef barbecue plate so we could try both meats. The pork was of good portion, but was hardly pulled. It was basically a big chunk of pork shoulder that had a fork quickly run through it. “Coarsely pulled” would be stretching it.

Speedy: And I tried the chopped beef initially, but it was quite dry and needed some sauce, so I took the spicy sauce on the table and poured on a healthy portion only to find that it was just Tabasco. Now I like Tabasco as much as the next guy, but barbecue sauce it is not. Another example of The Smoke Joint just being lazy.

Monk: The pork was slightly better. It had an OK flavor and despite being a little greasy, was tender and not overly dry, so it was actually edible…

Speedy: At least until I found a giant hair in mine…

Monk: Talk about the cherry on top of the shit pie

Rudy: Guys, this sounds like a terrible experience. Was there any redeeming quality to the meal?

Speedy: Maybe the corn bread? That was probably the best part of my meal.

Monk: Agreed – there’s not really much to work with here. When we made our rating scale, we described “1 hog” as “What is this? A Yankee joint?” And it is, so 1 hog it shall be!

Ratings:
Atmosphere/Ambiance – 1 hogs
Pork – 2 hogs
Brisket – 1 hogs
Sides – 2 hogs
Overall – 1 hog

Martin’s Bar-B-Que Joint – Nolensville, TN

October 10, 2012August 1, 2014 / Barbecue Bros / 1 Comment

Name: Martin’s Bar-B-Que Joint
Date: 9/28/12
Location: 7238 Nolensville Road, Nolensville, TN
Order: ½ rack of ribs – dry with fries and cornbread, 2 pulled pork sliders, 1 brisket slider (link to menu)
Bill: $12 (ribs/sides), $5 (3 sliders)

Speedy: From September 2009 – March 2010, I spent nearly every week flying to Nashville for work. I had been to the city once before, but only for a wedding, so I didn’t get to explore the city much. I was pleasantly surprised when it became my pseudo-home for six months, as it’s a great city with a lot more going for it than the honky tonks (which themselves are pretty darn fun under the right circumstances). What I didn’t find in the city, however, was good barbecue. Given the city’s proximity to Memphis (where I had been once previously and sampled some fantastic ribs at Rendezvous), I was shocked that I couldn’t seem to find some decent ‘cue anywhere. I tried all the downtown spots, and a couple outside of downtown, but to no avail. During that time, I never made it to (or even heard of) Martin’s.

My friend and host for the weekend, Drew, wanted to get my opinion on Martin’s, a place he had been a few times and enjoyed. Martin’s is not convenient to downtown Nashville – it actually resides about 20 minutes away in Nolensville – so it was a bit of a hike to get there. We went at lunch time on Friday, and when we arrived, there wasn’t much of a crowd. The restaurant has a great ambiance, as it has wood counters and tables, a screened-in porch, and has a bit of an old school feel. However, it also has several nice TVs with sports playing and a bar with 5-6 beers on tap. AKA the best of both worlds.

Monk: Some people say that it’s not a barbecue joint worth visiting if it serves alcohol. Maybe I see the point they are trying to make, but mostly I just think these people are dumb.

Speedy: At Martin’s, you order at the counter, choose a table, and food is brought to you once it was prepared. I liked what I saw on the menu, and wanted to sample the ribs, pork, and brisket, so I ordered a half rack and three sliders. The ribs were offered either wet or dry, and I ordered dry, making the assumption that the Memphis-style ribs would shine here. I think this was a mistake, but more on that later. The ribs came with two sides, and I ordered fries and the cornbread. I asked what color the slaw was and the cashier told me it was white, but that it was cream, not mayo, based. I have an intolerance of all things lactose, so I passed on the slaw.

Monk: What exactly does she mean by cream? Like half and half? Heavy cream? Whatever the case, that sounds awful.

Speedy: Drew and I sat down just as a whole hog was brought into a pit in the middle of the restaurant to be prepped for cooking. It was actually pretty neat getting to see the workers split the pig and trim off some of the fat to prepare for cooking. I’ve never smoked a whole hog before, so I was pretty excited to see some of the prep.

Monk: Now that sounds cool. Fortuitous timing on your part.

Rudy: I once saw a place wheeling whole dead pigs inside in grocery carts. I figured that place was pretty fresh. And it was a bit freaky to see.

Speedy: Funny you mentioned that – someone called trying to buy a whole pig while we were there and, after much discussion, the guy prepping the pig decided it was illegal for them to sell uncooked meat. Not sure if that’s accurate or if it’s just a Tennessee law, but there you have it.

Anyway, the food was promptly brought out to our table. The portion size for the half-rack of ribs meal was pretty big – certainly enough for an entire meal. The ribs themselves were absolutely covered in dry rub. It was very clear that rub was dumped on the ribs before, during, and after smoking. While I like a good rub as much as anyone, it was clearly overdone here. The overwhelming flavor of the rub took away from the taste of the pork, and you could barely taste what type of meat you were eating. The ribs were pretty tender, but could have been more so. I was very disappointed to see that the membrane from the back of the rib had not been removed prior to smoking. This, to me, seems like an amateur mistake, and could account for some of the lack of tenderness. Drew informed me that the wet ribs were much better, and I have to believe this to be true, because the dry ribs were just not good.

Monk: I do have to think that if the wet ribs were prepared in the same way as the dry, just with the addition of sauce then they sound like they wouldn’t have been too great either.

Speedy: The sliders were much better. They are served on small buns with only a dab of sweet, tomato based sauce. I actually didn’t think the sauce worked that well with the pork, but there was so little on there, it was hard to notice. The pork would’ve been better if you slapped some vinegar or Lexington style sauce on it, but it was good as it was. The brisket was slightly better. It was served chopped and with the same sauce, but the sauce seemed to work better than the beef. The brisket slider was probably my favorite part of the meal.

Monk: There goes chopped brisket again. I still feel like that is heresy in some way.

Rudy: I agree. I’m starting to see it more here in Texas than I had before. Typically it is served on sandwiches. It just tastes like a fancy Sloppy Joe to me.

Speedy: The fries were fine, and the cornbread was good, though it looked more like a pancake than bread.

All in all, I did enjoy my experience at Martin’s. I was greatly disappointed in the ribs, but would definitely like to give it another try to check out the sauced ribs. And if those aren’t any good, pork/brisket sliders, beer, and sports are a great consolation.

Ratings:
Atmosphere/Ambiance – 3.5 hogs
Pork – 3 hogs
Ribs – 2 hogs
Brisket – 3.5 hogs
Sides – 2.5 hogs
Overall – 3 hogs

Rudy’s Country Store and Bar-B-Q – Austin, TX

August 6, 2012August 1, 2014 / Barbecue Bros / Leave a comment

Name: Rudy’s Country Store and Bar-B-Q
Date: 7/30/12
Location: 2451 South Capital of Texas Hwy, Austin, Texas
Order: Rudy: ½ pound brisket – moist, ½ link jalapeno sausage. Mrs. Rudy: Regular sausage link, potato salad, cream corn (link to menu)
Bill: $23

Rudy: Rarely do you eat food from a gas station and leave thinking, “that was a good idea.” But strangely that has not always been the case with barbecue (Oklahoma Joe’s in KC anyone?). Rudy’s is a chain, and not all of their locations are at gas stations, but this one was… and for a chain, Rudy’s has some pretty good barbecue.

Monk: I think I really like the idea of a barbecue joint inside a gas station. Somehow makes the barbecue that much more appealing.

Rudy: The atmosphere is one place that Rudy’s really stands out. There is a winding line to get to the front, but as you are waiting, they have a large cooler where you can pick out your drink (see photo below). Above the drink cooler is a glass case holding a cattle prod, which says, break in case of slow moving lines. This Monday night, it was not needed, and we proceeded directly to the front of the line. When you place your order at the front counter, the guy asks if you have been there before. If not, they let you sample all of their meats before you order. Fantastic.

Monk: …love this idea, too, by the by.

Rudy: When you do order, the guy cutting the meat pulls a huge chunk of meat from a smoker, cuts it right there for you to see. They even have a ‘cutter cam’ which shows an overhead view of the butcher’s block. They then pack your entire order into a plastic crate for you to take and eat at their picnic tables. Also adding to the atmosphere is a large communal hand washing station, complete with trough sinks.

Monk: Sounds like on atmosphere and ambiance alone, this is a fun and worthwhile place to check out.

Rudy: But I didn’t come here for a examination of their decor, I was here to review their food. I ordered a half pound of their brisket and opted for a moist cut. This is pretty standard for me, and how I try to get a reading on how good a restaurant is. Rudy’s uses a strong pepper rub on their brisket, so the crust around each piece brings a tremendous amount of flavor and don’t require Rudy’s signature sauce. The slices that I had were very juicy and tender. The only complaint that I had was that there was no consistency between all of the pieces of brisket. Some were great and some seemed like average end pieces that were a bit dry. But because of the rub that they use, even these pieces had loads of flavor.

I have become a big fan of sausages and Rudy’s makes a pretty good one. I got the jalapeno, which was nice, but many places make jalapeno and cheddar sausages. The cream of the cheese cuts some of the heat from the peppers. I enjoy hot foods, but the sausages with cheese are still better. That is why I will count off some for Rudy’s, but their sausages are still pretty good.

Normally if the best thing on the menu is a side item, that does not say much for your barbecue. But the best item at Rudy’s is their cream corn, and it isn’t even close. And that is not an insult to their brisket. I am sure it is the least healthy item that has ever been associated a vegetable, but it is amazing. They also serve potato salad, green beans, and (don’t tell Monk and Speedy) mayo-based cole slaw.

Monk: I’m guessing mayo slaw is the norm in Texas, or am I wrong here?

Rudy: There doesn’t seem to be too much consistency on that. Places are either mayo based or some vinegar base, but nothing like the typical barbecue slaw that you are used to in North Carolina. As far as the other sides, don’t bother yourself with these, the menu might as well serve 1 side. That is the only complaint, that there isn’t a great amount of variety to their sides. But when you make one of them perfect, it doesn’t really matter what the others are.

Monk: It’s cool that there is an amazing sounding side, but also kind of lame that the other sides aren’t worth bothering. Guess that makes my choice easy if I ever make it Rudy’s.

Rudy: Rudy’s slogan is “Worst Bar-B-Q in Texas” but don’t believe that lie. It might be a chain, and it might not be the best in the state, but it is still pretty good. The atmosphere doesn’t make you feel like you are at a chain, and their convenience and good prices make it my go to place when I need some good quick barbecue. That, and they also have a pretty catchy name, if I say so myself.

Ratings:
Atmosphere/Ambiance – 4.5 hogs
Brisket – 3 hogs
Sausage – 3 hogs
Sides – 4 hogs
Overall – 3.5 hogs

Rock Store Bar-B-Q – Stallings, NC

July 21, 2012August 1, 2014 / Barbecue Bros / 1 Comment

Name: Rock Store Bar-B-Q
Date: 7/20/2012
Location: 3116 Old Monroe Rd, Stallings, NC
Order: Sandwich combo – pulled pork sandwich, red slaw, macaroni and cheese
Bill: $6.00

Monk: Ever on the quest to try new barbecue spots, I realized there was one just a few minutes away from my current client site and by looks alone it appeared to have some potential. Rock Store Bar-B-Q is located in the historic Rock Store building, which circa 1936 was “the only gasoline service station around” (per the website) before becoming a convenience store then a coffee shop and now a barbecue restaurant. Their sign advertises “wood smoked” barbecue and to the side of the building there is even a small wood pile on top of a towable smoker (although to my eyes it appears to have been a while since it had been used).

Rock Store’s menu consists of pulled pork, beef brisket, pulled chicken, and ribs. While Speedy and I generally try to grab one of everything, this was just me and I didn’t want to fall asleep at my desk after lunch so I only went for the sandwich combo – pulled pork sandwich, slaw, choice of side, and a drink all for $6 (tax-included).

Rudy: I believe that Speedy already set the standard for eating alone, you still have to eat the entire menu…you don’t have a choice.

Speedy: I have actually been here before, though it was pre-blogging. I don’t remember such an extensive menu, but I do remember the cheap lunch special. This may be worth another visit to try the other meats.

Monk: Side note – the disturbing trend of folks explaining barbecue to me continued, this time with the choice of slaw. They guy at the counter taking my order explains to me “We have a mayonnaise-based slaw and a vinegar-based slaw,” to which I ordered vinegar (obvi). Now this approach is understandable since some people do need the explanation. And I wouldn’t have an issue if he did this to everyone. BUT for customers after me, I distinctly heard the guy ask customers if they wanted “white or red slaw.” No explanation, no patronizing, just treating them as knowledgeable barbecue customers/human beings. So, for the record, to date I have been explained the difference between eastern and western NC barbecue, what white and red slaw is, and what Cheerwine is. Now, all I need is to be explained what mac and cheese or hush puppies are and I will have hit for the cycle of barbecue for dummies. What is going on here? Do I have “YANKEE” stamped on my forehead?

Rudy: You do have a certain “you ain’t from ‘round these parts” look to you…

Speedy: Were you taking a million photos again? Or dressed like you walked out of a Brooks Brothers catalog?

Monk: I mean, I’m pretty sure he didn’t see me taking photos and I was wearing a Brooks Brothers shirt as part of my work attire. ANYWAYS…within seconds of my order, a freshly-made pulled pork sandwich wrapped in tin foil and sides of red slaw and mac and cheese in plastic containers were before me. Inside there are a handful of booths and tables. I got there slightly before the lunch rush and was able to grab a booth with no problem.

In terms of the sandwich, the pulled pork comes out plain on a bun and is actually quite dry. As in dry enough that you absolutely need to use one of the sauces on the table – Eastern NC Vinegar, Carolina Gold (mustard-based), Stallings’ Secret (a tangy barbecue sauce), or Texas Pete. I used the Stallings’ Secret for a few bites before switching over to Eastern NC Vinegar and red slaw for the remainder of the sandwich. The Carolina Gold sauce was not touched.

As far as I could tell, I did not see a stick-burning smoker so I am only to assume they use a gas or electric smoker that allows you to also burn wood to get the smokiness into the meat. However, I fully admit that on this I could be wrong since I did not ask the employees – maybe next time.

Rudy: Only if you want more explanations about how barbecue is made…

Monk: The pork did have some smoke, and while it could have had been smokier I was mostly satisfied. The red slaw came pre-made in a plastic container straight out of the refrigerator but was a little disappointing since the cabbage was chopped more coarsely than I prefer. The mac and cheese was creamy and above average, though maybe in need of a little salt. Decent meal, and you can’t beat the $6 price tag.

Speedy: That sort of mirrors the experience I remember having (which was several years ago). A senior manager from my office was so excited to take me because he knew I loved barbecue and told me he had found the best barbecue he had ever tasted (which could be true – he is a Yankee). Anyway, I just sort of laughed at him after the meal and let him know that if he drove 75 miles north to Lexington, he’s find a dozen spots with better ‘cue. But like you said, a good meal for $6.

Monk: So you’re saying he didn’t want to drive an hour each way for a 10 minute meal? As for Rock Store, I would be interested in coming back again with more folks and sampling the brisket and ribs (though from the looks of the website they might chop the brisket). I don’t know that either would significantly change the below ratings but at the very least I would get a better overall sense of the food. While this meal didn’t blow me away, I can see Rock Store Bar-B-Q becoming a regular lunch spot for me while at my current client – though more of once-a-month spot as opposed to every week or two.

Ratings:
Atmosphere/Ambiance – 3.5 hogs
Pork – 3 hogs
Sides – 2.5 hogs
Overall – 3 hogs