We went to Fletcher's BBQ last night; somehow having missed that it wasn't set up for eat-in, we took over the small barstool style counter. Just be aware. The place is at 1409 Easton Rd, past Willow Grove Park, next to a well-lit beer purveyor. Their own sign though large is easily missed.
I believe that Fletcher's should not advertise its meats as smoked. We had St Louis ribs, baby back ribs, and a 'smoked' turkey leg. There was no smoke taste to anything. There was no smoke ring, though there was a slight pink color under the bark on a few pieces. My fingers did not smell of smoke. The place did not smell of smoke or cooking. The turkey leg was completely roasted, and possibly reroasted, since it didn't arrive for 20 minutes after the ribs did, which themselves took 20 minutes. There was little taste to the rub, though at least it was not salty. There was little taste to the 'spicy' sauce, though at least it wasn't sticky red sauce. That said, the meat was high quality, and there was lots of it, on both the St Louis and baby back ribs. A full rack of baby back was 22.50 including 2 small sides, or, a Sunday special, 25.00 including 2 larger sides and 2 cans of soda. There were 12 ribs, and they were tender, and heavy. Same with the half rack of St Louis, 'just meat' at 9.00. 4 or 5 ribs, whose rub was a tad tastier. The bones did, in fact, as another reviewer mentioned, prove to be totally unattached to the meat, once you dug in. They swore they didn't par-boil the ribs, but they did say they dry-roasted them, (an odd term to use) in a smoker for far too long, in my opinion, to result in actual smoke taste or smell being retained. The picture of the smoker's interior in their brochure also appeared a bit oven-like.
I only emphasize all this smoke stuff because of their own claims. The ribs were decent if you don't care about smoke, and I would happily have taken some home and used my own sauce on them.
They had a nice bark, and most if not all of the membrane was gone. They have a Carolina mustard-based sauce too, which we did not try, and a Sweet and Tangy which we intended to try but didn't get a little tub of. The baked beans were runny, but ok and the cole slaw tended towards the carroty & red bell pepper variety. These were very visible.
I spoke to the owner about it. He said that they use only hickory, not a hickory oak blend as many places do, because so many of his customers, mainly women, do not want much of a smoke taste. They said they smoke meat every day. The smoker is in that facility. As I said, the place itself had no odor of smoke or even of cooking at all.
We were, it should be obvious, very disappointed. But that's not to say that everybody would be. The amount of meat on the ribs was itself a cause for relief, surprise, and joy. I am really tired of shaved tops.
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