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2
Posted on 6/1/24 at 9:38 pm to t00f
Ever since Photobucket crapped out I don’t post pics.
Posted on 6/2/24 at 5:53 am to Motorboat
quote:
why not just "Offset BBQ"?
Already taken.
Posted on 6/2/24 at 7:13 am to BilbeauTBaggins
It sure seems like a lot of you are just begging for this place to fail for one reason or another. For a town lacking in good BBQ I don't understand. 
Posted on 6/2/24 at 9:15 am to t00f
I wish this guy luck. BBQ is a hard business to be in and be successful no matter how good your recipes are.
Posted on 6/2/24 at 9:16 am to potent357
The guys running it still have their day jobs so who knows what their plans are long term
Only open on sat and sun for now and plan to extend to Fri
At some point you have to make it full time or it probably won’t work long term especially if you have to wait in line like that
Another negative is no inside seating in the middle of summer
It’s more of a take and go kind of place
Only open on sat and sun for now and plan to extend to Fri
At some point you have to make it full time or it probably won’t work long term especially if you have to wait in line like that
Another negative is no inside seating in the middle of summer
It’s more of a take and go kind of place
This post was edited on 6/2/24 at 9:26 am
Posted on 6/2/24 at 9:37 am to Tiger Ryno
Feges or Blood Bros this morning?
Posted on 6/2/24 at 9:59 am to nicholastiger
quote:maybe full time for them, but for bbq there is no sense in them opening more than 3 days or so. The time vs money is just not worth it. They likely wouldn’t do enough volume on some days to be open and the food waste would be much higher.
At some point you have to make it full time or it probably won’t work long term especially if you have to wait in line like that
The line thing I think they can work out. This was just the first day of the soft opening. But even still you have plenty of people that wait in line hours before opening for great bbq. So basically the better their bbq is the longer people are willing to wait.
Posted on 6/2/24 at 10:49 am to nicholastiger
From what I understand, the owner has made trips back and forth to TX to train. A lot more effort than casual smokers who preseason their brisket the night before and throw a select cut in their smoker the next day calling it better than restaurant BBQ.
Soft openings are basically stress tests for peak operating hours. If the food is fine, then really all that’s needed is to maximize the efficiency of getting the food onto a plate and speeding up checkout.
Also, pretty sure people go to that BBQ joint in Luling and will wait as long as it take to get food from there. People will wait if the quality is there, and BR absolutely needs a place that serves top tier brisket.
Soft openings are basically stress tests for peak operating hours. If the food is fine, then really all that’s needed is to maximize the efficiency of getting the food onto a plate and speeding up checkout.
Also, pretty sure people go to that BBQ joint in Luling and will wait as long as it take to get food from there. People will wait if the quality is there, and BR absolutely needs a place that serves top tier brisket.
Posted on 6/2/24 at 11:23 am to timbo
How was it ?
Posted on 6/2/24 at 12:44 pm to bdavids09
It was good. Burnt ends were the best meat I had, brisket was good, pork ribs were OK. Sides were fine. Pecan pie was excellent.
I imagine the quality will get better. It’s close to my house, so I will be back.
I imagine the quality will get better. It’s close to my house, so I will be back.
Posted on 6/2/24 at 2:29 pm to BilbeauTBaggins
quote:
Tuan Pham with Offset Smoker BBQ
I guess that's a better name than Yummy Yummy Meat Smoke
Posted on 6/7/24 at 2:50 am to Slingin Pickle
So they posted they won't be serving plates, platters, or sandwiches for the foreseeable future.
Posted on 6/7/24 at 6:10 am to Falco
They are just selling it by the pound along with sides which is probably a smart thing
You have to keep the line moving and I guess last weekend it took too long service wise
You have to keep the line moving and I guess last weekend it took too long service wise
Posted on 6/7/24 at 6:14 am to nicholastiger
It always better to offer plates at these prices. It's not rocket science to get these out faster.
Posted on 6/7/24 at 11:38 am to Btrtigerfan
it’s the first thing in their menu.
Posted on 6/7/24 at 11:51 am to EDDIE61112
quote:
So you enjoyed the Sam’s container potato salad?
I gotta be honest, for me personally, if I'm going to a BBQ place, the last thing I'm concerned about is the potato salad, or any other sides.
I'm going there and paying for BBQ meat sweats. If they have good sides, then cool, but the smoked meat is the reason for even bothering to show up.
Posted on 6/7/24 at 12:25 pm to ragincajun03
True but some legit Mac and cheese can have me come back again to give the meat more chances
Posted on 6/7/24 at 12:32 pm to BigBinBR
quote:
but for bbq there is no sense in them opening more than 3 days or so.
Correct. Gonzo's in Luling is putting out the best BBQ in the state and is only open three days a week. Also only does the full menu on Friday's.
Some of the other great bbq places in other states use a similar model.
Posted on 6/7/24 at 1:29 pm to Falco
Don’t get me wrong, I’m not completely dismissing sides. It can be a scale tipper between two places with then same smoked meat qualities. I was extremely disappointed when Feges in Houston discontinued their smothered collard greens. Guess I was the only one eating them. 
But overall, the meats is the reason I’m picking a BBQ joint over another.
But overall, the meats is the reason I’m picking a BBQ joint over another.
This post was edited on 6/7/24 at 2:32 pm
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