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Old 09-10-2006, 11:05 AM   #11
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We have several here in Utah- Salt Lake City... We went once- no need to go back.... nothing special there, barely competent BBQ.

IMHO BBQ needs to be special. There is no such thing as "pretty good", or "OK"...If its not really competent, or good- I go elsewhere, or not at all.
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Old 09-10-2006, 11:25 AM   #12
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I've had a lot of mediocre BBQ. It's amazing what restaurants can get away with.

I see the Famous Dave's ads on TV and my first doubt came when the mentioned their chopped pork BBQ. Shouldn't that be pulled pork?
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Old 09-10-2006, 03:18 PM   #13
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Actually not, Andy. I happen to like pulled better, but chopped is perfectly acceptable BBQ fare.
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Old 09-10-2006, 03:48 PM   #14
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Quote:
Originally Posted by Andy M.
I've had a lot of mediocre BBQ. It's amazing what restaurants can get away with.

I see the Famous Dave's ads on TV and my first doubt came when the mentioned their chopped pork BBQ. Shouldn't that be pulled pork?
Andy, I have to respectfully disagree with you on this. I don't think restaurants get away much at all. If people don't like a particular restaurant they don't come back. If enough people don't come back or the restaurant gets a bad reputation it doesn't stay in business long. Not every restaurant is going to satisfy everyone.

I normally form my opinion of a restaurant after actually going to it and giving it a try, not on others reviews or ads on TV.
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Old 09-10-2006, 04:30 PM   #15
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Bubba:

Where I live BBQ restaurants are relatively new. Most people don't have enough experience to compare good vs poor BBQ. As I said before, I've had a lot of mediocre BBQ, not seen a lot of mediocre BBQ on TV.

The TV reference was to chopped vs pulled pork. My assumption is that they don't take the time to cook it enough so it's pullable. If there was a Dave's near me, I'd try it. At this point, I have to take what others have said.

In the interim, I make my own and it tastes better than any I've had in restaurants.
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Old 09-10-2006, 04:33 PM   #16
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Originally Posted by mudbug
Actually not, Andy. I happen to like pulled better, but chopped is perfectly acceptable BBQ fare.
I'll have to take you word for it, mudbug. The first time I made pulled pork, I followed a recipe that said it was done at 160 F internal temperature. It obviously was not pullable at that temperature. I had to chop it for sandwiches. I considered that a failure for me.
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Old 09-10-2006, 04:38 PM   #17
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But Andy, how did it taste? As you know, HH does the lowing-and-slowing around here, so I can't comment on the internal temp thing with authority.

But I've eaten plenty of BBQ in Memphis restaurants that was offered as pulled, chopped, or "whole" (as in ribs and chicken parts).
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Old 09-10-2006, 04:50 PM   #18
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The first (and only, so far) trip to Famous Dave's was very impressive to me! It was not crowded, and the service was awesome. However, those two go hand in hand. The manager was coming around to tables and talking to people and he heard nothing but praise from my family, and he said there usually is a line. We will be going back, soon, hopefully. I cannot say I am a seasoned BBQ taster, but I thought it was really good, and it was suitable to my tastes! I got a LOT of food for $9.99! Cornbread to die for too! Ok, hungry now.
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Old 09-10-2006, 05:40 PM   #19
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Quote:
Originally Posted by Andy M.
Bubba:
In the interim, I make my own and it tastes better than any I've had in restaurants.
I agree! I prefer mine as well.

I do a lot of pulled pork. Usually apply 4-5 hours of smoke and keep my smoker no higher than 205. I usually figure between 2 and 2-1/2 hours per pound, depending on amount and size of the butts. I pull at an internal of 190. My experience has been that pulling it any sooner than that it does not pull apart the way I like.

The big thing with this cut of meat, like brisket, is Low and Slow. Rush it by pulling it early or cooking at too high a temp. will result in disappointment.
Also, I don't wrap in foil while it cooks. I like the bark that forms on the outside. It's usually everyones favorite in my household.
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Old 09-10-2006, 06:42 PM   #20
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Quote:
Originally Posted by Bubbagump
I agree! I prefer mine as well.

I do a lot of pulled pork. Usually apply 4-5 hours of smoke and keep my smoker no higher than 205. I usually figure between 2 and 2-1/2 hours per pound, depending on amount and size of the butts. I pull at an internal of 190. My experience has been that pulling it any sooner than that it does not pull apart the way I like.

The big thing with this cut of meat, like brisket, is Low and Slow. Rush it by pulling it early or cooking at too high a temp. will result in disappointment.
Also, I don't wrap in foil while it cooks. I like the bark that forms on the outside. It's usually everyones favorite in my household.
We agree on this!!!
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