So I am adjusting my review of this fast food joint, due to the "owners" snooty, uncalled for and…read moreviolently unhinged response to my review on Google.
Wow, I must have really struck a nerve! It's ALWAYS the lackluster places, that don't take constructive criticism very well.
You have no idea how much I can smoke, and I will smoke circles around you. How many competitions have you been in again?
No need to act all snooty, because your food sucks and you don't know how to carve a tri-tip, nor do you know how to smoke a brisket.
And your "professional pitmaster" Can't even smoke a pork butt for pulled pork, but in such a hurry to crank out an inferior product, can only make sliced. What is that, 6 hours on a smoker? Hahaha!!!
In my no holds barred review, I actually complimented you on MULTIPLE facets. And since you want to act the way that you're acting and throw a fit because you're serving an inferior product and bragging about speed over quality, I'm going to knock you down to one star! How do you like that?
REAL pitmasters smoke brisket (AND PULLED pork) And the last I checked, it's not on YOUR menu. ::shrug::
Your food actually sucks, and I was trying to be positive and give you guys a higher rating, by someone who actually KNOWS BBQ, but since you went and did what you did, I'll just come out & say it!
"One" rack of ribs XD. My ribs are Johnny Trigg style, and take 6 hours from beginning to end with another 12 going into prep, and I can smoke WAY more than one rack at a time, dummy. Do you even know what kind of smoker I have? Did you bother to look? Ditch the attitude. Because the only thing you're really got going on for you right now, is that you don't use a pellet oven.
How about this, I'll come back through, and take over your operation for a week, free of charge, and show you how it's REALLY done, and get your ratings up a little bit higher, and make sure that not just the locals are leaving your reviews? We'll see who the amateur is then. You have no idea what I've smoked in my life, or the smokers that I've used. You also have zero idea about my culinary past. Rage emotion much? Yeah, that's a telltale sign of insecurity. How about this, I'll bring an offset reverse flow trailer smoker, park it in Circle k, and take all of your business while you're in a scurry "wrapping" your "87 pounds of beef" or whatever it is to a demographic that doesn't know true barbecue, But are just happy to have something other than Mexican and Cuban food.
You probably serve "Award winning 'fall of the bone' ribs", which in a competition, you would be disqualified for. Because all you got to do is steam those puppies and then throw them in your traeger (sp?) and slap on your pungent, lame, whack sauce that you emphatically offer, to cover up the inferiority of your barbecue.
You should have kept your mouth shut. I compliment you, and you take a dump on me? Y'all better hope a REAL smokehouse doesn't open up in your demographic, because you'll go belly up. As a matter of fact, I've actually been looking for a new location for a new restaurant. Hmmmm....
Yeah... Smokin "D's" is RIGHT HAHAHAHA!
Smokin D's, and takin L's!
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