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Started By
Message
2
Posted on 5/18/17 at 11:29 am to NOFOX
Looks like after
Posted on 5/18/17 at 11:33 am to busbeepbeep
I tried using just point for BE, didn't work not enough fat...
Posted on 5/18/17 at 11:35 am to NOFOX
hurts my heart to see that....Posted on 5/18/17 at 11:42 am to Dam Guide
quote:
Looks like after
1 (CCBBQ) and 3 (NOLASmokehouse) are from Rob's tenure. 2 is post Rob. Food pictures can be misleading. I have never been to CCBBQ and rarely eat BBQ outside of my own. I enjoyed nolasmokehouse and enjoy blue oak. I don't like the joint. I have no doubt that CCBBQ went down post Rob, but I also know that no one sends out plates of nothing but photogenic masterpieces.
This post was edited on 5/18/17 at 11:43 am
Posted on 5/18/17 at 11:44 am to TheChefRob
quote:
NOLA is just NOT a REAL BBQ town.
So now it's the customers fault for the downfall of a restaurant? Posted on 5/18/17 at 11:44 am to Fun Bunch
quote:
fired from places.
Walked never fired
Posted on 5/18/17 at 11:47 am to thegreatboudini
quote:
So now it's the customers fault for the downfall of a restaurant?
chef rob suffers for his smoke
NOLA residents clearly dont deserve and cant appreciate his singular genius
they should be honored to line up and take what he deems appropriate to serve them, when and where he deems appropriate
Posted on 5/18/17 at 11:52 am to TheChefRob
What's your next endeavor Rob? I look forward to hopefully have some of your BBQ again.
Posted on 5/18/17 at 11:57 am to TheChefRob
heard good things about it
Posted on 5/18/17 at 11:59 am to Simon Gruber
quote:
What's your next endeavor Rob? I look forward to hopefully have some of your BBQ again.
I hope you are still playing around with the yakitori concept. I still think the cooking over coals is a great direction and allows you to occasionally incorporate as specials some of your slower cooking stuff (i.e. prime rib) seamlessly.
Posted on 5/18/17 at 12:05 pm to TheChefRob
quote:
quote: fired from places.
Walked never fired
Either way you can't seem to keep a job and I'm guessing it's not because of your cooking. Maybe you are just bat shite crazy?
Posted on 5/18/17 at 12:12 pm to NOFOX
quote:Blue Oak's wings never have a bad hair day.
but I also know that no one sends out plates of nothing but photogenic masterpieces.
Here's a pic from CCBBQ's first week. Meat was great. Sides were ok. I really liked that brisket chili once they started doing it.
This post was edited on 5/18/17 at 12:13 pm
Posted on 5/18/17 at 12:38 pm to t00f
quote:
amn, what a difference.
Filter vs no filter
Posted on 5/18/17 at 1:17 pm to TheChefRob
quote:
Frick him and Todd Price. Paid shills. Brett got fired from the Times I thought and went NYC to try to try and get paid there. Evidently, his pockets are fatter and taste buds are torched.
Well, that's certainly the way to do it if you're ever going to open another place, whether BBQ or not BBQ, on your own in Greater New Orleans ever again.
Posted on 5/18/17 at 1:19 pm to NOFOX
quote:
@Chef Rob NOLA Smokehouse got 4 beans and it didn't cost a million and a half...just food with integrity....go figure....
quote:
Brett Anderson, NOLA.com | The Times-Picayune 57 minutes ago @Chef Rob Thanks for weighing in chef. For the record, NOLA Smokehouse did not get 4 beans. It was never reviewed.
Posted on 5/18/17 at 2:24 pm to TheChefRob
I went a few weeks ago and everything was great except the damn brisket. It was tender and tasty, but they had trimmed ALL the fat off; leanest brisket I had ever had. Why do they do that? The fat is the best part.
Do they always do it that way or did I get a bad batch?
Do they always do it that way or did I get a bad batch?
Posted on 5/18/17 at 3:30 pm to lsuwontonwrap
quote:
Brett Anderson, NOLA.com | The Times-Picayune 6 hours ago
@Chef Rob Do you have a link to share of this 4 bean review? I'd love to read it
Posted on 5/18/17 at 7:43 pm to BRgetthenet
quote:
They railroaded Rob.
Say baw...that may be so...but his brisket still ain't as good as mine.
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