Having grown up down south, I’m a traditionalist when it comes to barbeque. If you served the stuff that The Stand did back home, they would run you out of the state clear past the Canadian border. The Mason Dixon line wouldn’t be far enough away. Serve this stuff to the Mounties with some maple syrup.
Yes, Muffy you can over cook brisket. Dried out and shredded. Shredded brisket you ask? Yes, it falls apart and shreds as it’s desiccated. No clean cut moist slices. Only way to get moisture in it was to pour sauce on it. No discernible flavor of smoke. If there was smoke, it was overpowered by the coating of whole peppercorns.
The coleslaw was nice. Flavorful. That was the high point.
The pulled pork was overly sweet. None of the tang that I look for. Could have been made in a crock pot as far as I could tell. The mac and cheese was made with farfalle and grainy cheese sauce. The roasted potatos went far past crisp to burnt. I have a hard time believing that someone who had eaten pulled pork in the Carolinas or brisket in Texas would would make stuff like this.
If someone from New England ventured south of the Mianus River and encountered some of the soups that are called clam chowder, the Connecticut lockjaw would be deployed to make sure none of that glop made it past one’s lips.
I guess the land of Huskies is so starved for barbeque and so lacking in bbq knowledge they like the stuff. I guess this is what hipster bbq in CT is.
One positive note is that they have a great selection of beers. The place is packed. It seems the crowds come to drink and have a good time and the food is besides the point. I think I will wander across the street and get some ribs at Lenny's.