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Old 08-06-2013, 09:50 AM   #11
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Thank you for perspective and some very solid ideas. I only wish we had a chain in our area that served Carolina style Barb-a-que. We used to have ''Smokey Bones'' and we thought they were quite good. They closed last year. With the few independent places left its usually hit or miss. A lot of places can't or wont grasp the idea of slow cooking. To much ''hurry up'' here. Meat comes out charred, dry, and tough. As ''Addie'' pointed out we do very well with our local seafood places in the northeast.On another topic of less expensive fair. We would like to see ''C.C.s'' come to the Northeast and give the ''P.Hut'' some competion. mysterychef
MC, there is one place on Route One in Saugus. The owner comes from Texas and he knows how to do proper BBQ. He used to be located here in Eastie, but his business got so big, he had to move and built a great place not too far away. He makes a brisket to absolutely die for. Can't think of the name right now. (Senior moment)
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Old 08-06-2013, 09:59 AM   #12
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Addie

There's an Olive Garden 10 minutes down 93 from you right here in Dorchester.

But don't go there. It's gross.

I'm actually surprised that there aren't any Red Lobsters around here -- because of their endless shrimp deals, not the lobster.

BTW, saw lobster for $2.99 a pound yesterday.
Wow, that is the lowest I have ever heard. The only problem is they are summer lobsters and the shells are soft and full of water. This is their molten season.

bakechef says there is a Red Lobster in Maine. Are they crazy? In Maine? What idiot was out scouting for a place to open a new Red Lobster? I might consider going to one if it was located in the middle of a wheat field in South Dakota if I was really hungry. But in Maine? I am sitting here in absolute shock over that one.

A lot of folks don't know that Maine has a very viable shrimp industry. They think of shrimp being a southern business. Because of the waters being a lot colder they have hearty shells and grow really big.
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Old 08-06-2013, 11:48 AM   #13
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MC, there is one place on Route One in Saugus. The owner comes from Texas and he knows how to do proper BBQ. He used to be located here in Eastie, but his business got so big, he had to move and built a great place not too far away. He makes a brisket to absolutely die for. Can't think of the name right now. (Senior moment)
There's a big difference between Carolina barbecue and Texas barbecue. For starters, Carolina barbecue is made with pork shoulder.
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Old 08-06-2013, 12:07 PM   #14
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There is an Olive Garden right next to a Smokey Bones near the BJ's in Randolph.

The Olive Garden in Dorchester is right next to an Applebee's making it a vortex of bad food.
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Old 08-06-2013, 12:09 PM   #15
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We are 'blessed' with an OG, Applebys and Carabbas within 10 minutes. I don't know what I did to deserve this.
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Old 08-06-2013, 12:25 PM   #16
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There's a big difference between Carolina barbecue and Texas barbecue. For starters, Carolina barbecue is made with pork shoulder.
This guy does both. Beef and pork. It is one of those places where you get a heap of food and ribs on your plate. And for the takeout, you can just barely close the lid.
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Old 08-06-2013, 12:27 PM   #17
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There is an Olive Garden right next to a Smokey Bones near the BJ's in Randolph.

The Olive Garden in Dorchester is right next to an Applebee's making it a vortex of bad food.
If you all will excuse me, I will put on my shoes and rush over there. The two times I have eaten at an Applebee the food was still frozen in the middle.
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Old 08-06-2013, 12:42 PM   #18
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Wow, that is the lowest I have ever heard. The only problem is they are summer lobsters and the shells are soft and full of water. This is their molten season.

bakechef says there is a Red Lobster in Maine. Are they crazy? In Maine? What idiot was out scouting for a place to open a new Red Lobster? I might consider going to one if it was located in the middle of a wheat field in South Dakota if I was really hungry. But in Maine? I am sitting here in absolute shock over that one.

A lot of folks don't know that Maine has a very viable shrimp industry. They think of shrimp being a southern business. Because of the waters being a lot colder they have hearty shells and grow really big.
The red lobster lasted 5-10 years or so, maybe a little more, only because it was in the same complex as a hotel and I imagine that most of their business came from that. The building now houses a Ninety Nine.

Yeah I think chains have realized that a seafood restaurant is a terrible idea in Maine, there are better places just about everywhere with larger portions and better prices.
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Old 08-06-2013, 12:48 PM   #19
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This guy does both. Beef and pork. It is one of those places where you get a heap of food and ribs on your plate. And for the takeout, you can just barely close the lid.
Carolina BBQ is s whole different beast. Pork shoulder is smoked and chopped and finished with a vinegar based sauce (mustard in SC). No tomato based sauce here. If you order a BBQ sandwich here, it will automatically be topped with coleslaw, something I also don't care for. I grew up with coleslaw as a side dish, but in the south it's a condiment for BBQ hot dogs, burgers etc..

I live in NC, and have access to NC BBQ, but I much prefer Texas or Memphis style.
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Old 08-06-2013, 01:31 PM   #20
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Not to change the subject or anything, but I think it's sad French restaurants are doing this since France has long been synonymous with great food.

Of course, I feel it's sad that its happened here as well. While we patronize local restaurants, that's no guarantee the food isn't purchased in prepared and frozen form.
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