On the Uncle Billy’s thread, rudeboy recently brought up some questions about Rudy’s (http://www.chowhound.com/topics/39928... ):
“Does anyone know the exact preparation method for pork ribs and/or brisket at Rudy's? Anybody used to work there? Do they cook with electric and then warm in those smokers where you order? I can't taste any depth of flavor at Rudy's, just the facade. They have a good gig, though...wish that I owned a Rudy's.”
Their marketing (http://rudys.com/ ) claims that “Rudy's is a meat market that sells cooked meats. Our pits are 100% wood fired with oak, a slower burning wood as opposed to mesquite. Our meats are cooked in a dry spice, not in our ‘Sause’ (we use it on the side).” They don’t actually state if the meats are cooked by any other methods as well, such as parboiling.
Anyone from behind the scenes care to share his or her perspective?
Full disclosure: Every time I see one of these franchises, I think to myself, “Die Rudy’s! Die!!!” Their brisket is soft, for what that’s worth, but it tastes like pot roast to me. In other words, the meat seems more steamed or “boiled” (to use Shan’s phrase about Billy’s ‘cue) than smoked. And I’m not a fan of Rudy’s tasteless sausage, packaged-lunch-meat-like smoked turkey, or even the much-hyped creamed corn. In my opinion, there are better options in town—and much better options out of town.