So as I have been clomping through The Pit organizing, cleaning up, etc. I have noticed how few restaurant recommendations. We know you eat out a lot because you told us in the member survey which was done in the middle of the COVID shutdowns no less. So get in there and share your favorite restaurants, especially BBQ joints and steakhouses!
I'm kind of protesting dine in restaurants of any kind right now. Especially bbq places.
When you are able to find one that actually allows you to dine in the table is bare of condiments. The serving staff is always short handed. You have to mask up to walk to your table but from there on it is OK to unmask?
BBQ joints in the Kansas City area do not allow dine in, and take away BBQ lacks atmosphere as well as quality. When I do splurge to eat BBQ out I want it hot on my plate, and I want to be able to sauce it or not to my taste.
I believe a lot of places use Covid as an excuse to cut down on staff, and quality.
I believe what finally flipped my switch was a recent trip to a National Pancake chain place. 39 degrees outside and about the same inside. Their explanation was to help control Covid with the cold. I call BS!
As always MY opinion honestly expressed and yours may and probably does differ. Good on you if it does.
Last edited by Cheef; November 12, 2020, 10:02 AM.
I kinda keep up with things in the restaurant world and count many chefs as friends. The restaurants that are doing best are the ones who have pivoted to carryout. And BBQ restaurants almost always had carryout systems in place before dining restrictions took effect. They, along with Chinese, and Pizza seem to be doing better than most.
Last edited by Meathead; November 12, 2020, 10:39 AM.
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
I can do some steakhouse recommendations around Seattle and Bellevue, for sure. There aren't many good BBQ joints here, and I think I already did the couple that are good :-)
Same here, Ubereats, skip the dishes and such have our address memorized.
The is a pub called Lionheart a block away we have frequented quite often, they have the patio open, no dine in allowed right now.
The stress of the situation caused the pub's owner to suffer a heart attack last month. Not fatal but nothing to joke about either.
The local Keg steakhouse tried with a patio but gave it up. The patio faces a busy street and no one wants to sit outside in these cooler temps.
Same here. Last time I ate inside a restaurant, it was a visit to Salsarita's on Tuesday March 3rd, followed by a movie at the local movie theater. All of that stuff got shutdown about 5 days later. The 18 screen movie theater is now out of business forever.
I’ve been getting take out pretty frequently, particularly from my favorite local restaurants. Trying to help keep them going and support them. No good bbq locally though. The closest I’ve found is about an hour away and I’ve posted about it before.
I really haven't eaten out much at all since March. I'm starting to come back around just because I've gotten a little burned out on cooking at home. Didn't see that coming at all! But I'm not sure it would be fair for me to rate any restaurant based on the way they currently have to operate. We're all just doing what we have to do to get by right now.
Okay my bad, Did not think a recommendation was a review. So when asked "More Restaurant Recommendations Please" . . .
I got more time for fun with Amazing Ribs,
Please understand in got to this channel via Recent Posts, and I responded.
I think I understand what I thought you posted, but I not sure if what I read is not what you meant.
Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt 40.2" 1200W Electric Smoker
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:​​​​​​
Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
Fireboard 1st Generation
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
2 Maverick 733
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
The only restaurant we've been to since Covid is a Brazilian steakhouse in Nazareth called Rio's. It's quite good and reasonably priced for such a place. I was nervous going but it was a family thing with the step-daughter's boyfriend's whole family, so we're went. Foods was as good as ever. Mostly we just get takeout from our local Chinese place that we like, or pizza, if I'm not into cooking on a particular day.
When Pigs Fly Kittery Maine - Great Pizza, sandwiches, and an amazing Craft Beer selection. When the wife drags me up to the outlets I insist we eat here.
I don't go to BBQ joints or steak houses because it's usually not as good as what I make and it's far more expensive. I frequent food carts, pubs, and bars instead.
It's been years since I've gotten a steak at a restaurant. $30 at home buys me a 2 lb. CAB ribeye. $30 out buys me a 16 oz sirloin steak. Its a no brainer.
I did start a thread about a year ago entitled What Did You Have For Lunch Today? It had several reviews of Houston bbq joints that I frequent along with a lot of interesting member posts. I may try to resurrect that. COVID, as you mentioned, has kind of knocked down the whole restaurant experience thing although most Houstonians still enjoy either a 50% to 75% occupancy rate in outlying areas. One of my favorite lunch counters is full most days. Strange times for sure.
Tell us about your favorite restaurants, BBQ joints, steakhouses, or your not so favorites ones. Please pick the proper state or country channel, or select "Misc. Or Multiple Locations" if your topic spans more than one area.
Meathead , would you still like us to use it in this format?
One of my favorites is The Tavern at the Broadmoor in Colorado Springs. Perfection in every way.
One of the b est steaks ever was in Lincoln, NE. at a restaurant called The Steak House. On Cornhusker Hwy (of course) but I haven't been there for 6-7 years so don't know if it is still good or what.
Comment