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Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
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Rusty Findlay - Red River BBQ
So, a new "barbecue" joint opened up in Central NJ several months ago
(and, needless to say, NJ lacks good barbecue). It's been getting a lot of press in the local rags, http://nbs.gmnews.com/news/2004/1028..._Page/005.html http://nbs.gmnews.com/news/2004/1223..._page/047.html so I thought I'd check it out, even tho' it was somewhat out of my way. I knew the road that it was on, and based on this quote, "The restaurant took nearly a year to complete, Findlay said, and had help from his son with construction and completion of the new location at 365 Georges Road." ....I went looking for a new, stand-alone building so I drove right through the main crossroad in town when I had the green light, only to notice the "Red River" sign on one of the store fronts in a small strip mall. I found that suspicious and never bothered to check it out again until I recently got a job nearby. Stopped in with a co-worker for lunch- no smell of wood burning, no sign of a smoker "out back", etc. Ordered pork barbecue sandwich platter with cole slaw and beans. "Oh, it comes with that", said the person at the register. Was served, several minutes later, a barbecue *beef* sandwich with small, "crinkle cut" french fries and a plastic shot glass of cole slaw. ("OK," I thought...). The beef was swimming in sauce but not too bad-- for "fast food". The fries were tasteless "shells"- no potato left, just crust. The coleslaw was the same nasty tasting (too much vinegar) chopped up stuff one gets at every chain restaurant or uncaring diner that comes out of a 5 gallon plastic bucket. It was edible, tho' (we had previously been on a job with only fast food available, so this was at least that good) and my hungry co-worker decided to get a pork sandwich this time, on "texas toast". I told him to get beans this time with his "platter", so I could try them. The pork was extremely "moist" and had no smoke flavor. Not much sauce on it, so it was sort of tasteless EXCEPT for being overwhelming salty. I thought that might be the "toast" (which was just thick cut white bread with garlic powder, done on a grill with butter or some sort of oil) but it was the pork. The beans seemed to have been poured out of a can of Campbell's. I asked the waitress where the smoker was. "Oh, all are meats are delivered cooked and we just reheat them." So, I don't know what to make of this line from the puff piece noted above- "Everything is homemade, Findlay said, from dressings, to the potatoes, to the sauces. According to Findlay, all meats are slow-smoked over natural hardwood." There main competition for fake barbecue is a nearby Big Ed's- a local NJ chain specializing in baked ribs http://www.bigedsbbq.com/ - which IS probably worse, but not by much. |
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