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re: Unleaded BBQ
Posted on 4/6/24 at 4:12 pm to JTBrett
Posted on 4/6/24 at 4:12 pm to JTBrett
Well sure. It's a slow-build process. Taking preorders will obviously help but I would imagine if you're going to open a bbq joint, you already have a core group of clientele that you've catered for or whatever that you can depend on. It's not easy and why I stick to catering.
1
Posted on 4/6/24 at 4:45 pm to GeauxTigers0107
Yes sir. And agreed.
I’m waiting for the right person to do it in BR, because we sure as hell don’t have it
For shops that have made it more than a couple years, BRQ has done a good job at pumping out what I would call “run of the mill boring brisket” and some decent chicken and pork (which isn’t the hard part). TJ ribs I can’t get behind at all. A couple other shops have put out good brisket, but consistency has been really hard for them for all the reasons above.
I’m waiting for the right person to do it in BR, because we sure as hell don’t have it
For shops that have made it more than a couple years, BRQ has done a good job at pumping out what I would call “run of the mill boring brisket” and some decent chicken and pork (which isn’t the hard part). TJ ribs I can’t get behind at all. A couple other shops have put out good brisket, but consistency has been really hard for them for all the reasons above.
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