re: Good article on Central City BBQ.-- now open

I'll stick to Blue Oak. Solid a/f.

I'm really shocked it took you so long to get served. I walked in with about 25 people and everyone had their food in about 20 minutes.

Even 20 minutes seems like a long time a wait. I think the time issues indicate more growing pains of a new business. So maybe they are taking the right approach taking fewer orders (and running out) until they get the service kinks worked out. If they have enough food and wait times creep up over 30 minutes, that's a bigger problem establishing your brand when bad reviews would come in fast. The alternative, running out of food quickly while the kitchen learns how to work more efficiently, is ultimately less damaging to a barbeque joint.

We will see what happens. Rob's wife, Emily, is apparently the GM. She is super nice, but I am unsure if she's managed anything at the size this place wants to be. I understand it's great that the title can bring in extra money for the family, but if they can't run the place at a larger scale, they may need someone with more management experience to run the show.

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I don't doubt bus got slow service, but it isn't like they are mind readers to have your order ready. It appears they are cutting to order.

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If they are cutting to order when there's a long line, then that is probably a problem. Enough should be sliced ahead that they can have an assembly line to put orders together. They need at least one person who has a job to keep ahead of demand by slicing/pulling whatever is running low. If everything is running low, they didn't prep well enough. Cutting to order and stocking takes time. It's why we don't see good bartenders falling behind on orders because they didn't cut lemons/lines and have a backup bottle ready to replace one that's almost tapped out at beginning of night.

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If they are cutting to order when there's a long line, then that is probably a problem. Enough should be sliced ahead that they can have an assembly line to put orders together. They need at least one person who has a job to keep ahead of demand by slicing/pulling whatever is running low. If everything is running low, they didn't prep well enough. Cutting to order and stocking takes time. It's why we don't see good bartenders falling behind on orders because they didn't cut lemons/lines and have a backup bottle ready to replace one that's almost tapped out at beginning of night.

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Yeah, that's not how good bbq places work. If you are getting precut brisket, you are not in a legendary bbq place. Go to any big time brisket place in Texas, they ask what side of the packer you want and cut it in front of you. You don't want dried out precut at a good place.

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I'll stick to Blue Oak. Solid a/f.

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Saltiest brisket I've ever had, near inedible. Cracklin was gummy, zero crunch. Sprouts were good though.

I'm here, in the tent... Second in line

I really want to go to some of these places but I'm not going to go and stand in line. Plus when we go to New Orleans we never choose BBQ to eat, if I lived closer to the city I would.

Maybe next time we make a Nola weekend we can give a BBQ spot a shot.

Already sold out of burnt ends. Tip to everyone, go in the front and sit at the bar