America's best read urban weekly | Learn More »
I forgot one thing....
You go on and on about the bread in all the previous reviews and then you go all GAGA over a plain white hamburger bun?
Wow! I have ate BBQ Brisket at all of the above mentioned places and I have to say a couple of things....1) You can´t go to a place just once and judge it. You could have gotten a piece of meat from an end instead of a middle, etc...2) Chopped brisket IS perfectly acceptable, though not the way I like it.3) I know for a fact that Willie´s cooks their brisket in a convection oven and then smokes it at the end (Not proper technique in any locale). I have asked Willie why he does this and he says that the cost of wood to smoke it over the wood the whole time is very prohibitive. I call it the cost of doing business, but whatever.4) You are from Texas.....your idea of BBQ is completely different from EVERYONE elses idea. For instance, you don´t even know that Pork exists as a food to BBQ and you think Mesquite is the best wood since the dawn of time.5) In full disclosure I would like to say that I am a Pitmaster of a competition BBQ team and a caterer and know fully well what real BBQ tastes like. I am a member of the Pacific Northwest BBQ Association (PNWBA) and also of the Kansas City BBQ Society (KCBS). I also am well versed in both the science and methods of cooking high-quality meat and your "Review" is sad at best. Just another way to twist the story.6) I have eaten several times at Willie´s and was VERY DISAPPOINTED with the flavor and quality of the food. I asked for some BBQ sauce (you have to ask or they don´t provide it) and was told "Our meat doesn´t need sauce!". Guess what? I´m the CUSTOMER and if I want sauce.....then just give it to me without the speech! If Willie´s is in business for another year....I will be shocked. Maybe it´s time for some REAL BBQ in Post Falls.
Website powered by Foundation