I made a special trip today thinking, as I've heard on this board, that the ribs would be at their peak since the man himself would be out front working the grill.
To my dismay, I got a half rack drenched in a sauce the prime ingredient of which seemed to me to be no less than an entire bag of sugar. What's worse was that the ribs themselves, though meaty, in no way tasted like they were barbequed (that is, smoked slowly over wood). The dominant flavor was plain old charcoal. I do confess, however, that the hints of lighter fluid made them a bit more interesting.
What's the deal? Why all the hoopla for that kind of stuff? Could I have gone at an inauspicious time? (We arrived right around noon...)
In my estimation, though the Pastor seems to up to good work with his contributions to apparently good causes, Big Daddy deserves the praise for delivering up respectable BBQ in the Twin Cities.