Joe from Flemington, NJ

[jmyers251]

Meathead et al.

Love the website! I've been actively reading and learning from this site for almost 3 years now. My cooking has exponentially improved thanks to your articles and recipes. Some of the dishes that I've been able to successfully make from AmazingRibs include: ribs, pork butt, bacon, salmon, turkey, and brisket. I'm excited to try my hand at making sausage in the future, so I'm really looking forward to your segment on that.

However, all of this cooking knowledge has come at a cost. Namely I really don't get much enjoyment eating out much anymore. When eating out, I find myself thinking how I could have made this better myself at home. Case in point... We just got back from a family vacation at Disney World. We stayed at the Wilderness Lodge which is know for their all-you-can-eat skillet of ribs, pulled pork and other meats and sides. I tried their ribs and they were tough and under cooked. I watched my father-in-law try two different small rib slabs only to put them down after two or three bites. I asked how he liked them, which of course he did not. He then said he will now only eat BBQ at my house.

The bottom line, now that I know what good BBQ tastes like I can't go back.

Thank you!

Joe

[Jerod Broussard]

Glad this website could ruin your eating out experience.

Thanks for the support.

[David Parrish]

The bottom line, now that I know what good BBQ tastes like I can't go back.

I just went to a very renowned BBQ joint here at Charlotte and there was nothing on my plate that was remotely close to my own BBQ. It's a downside but at least I can rely on myself for awesome Que!

Joe I lived right next door to you in Branchburg, NJ from 2005 to 2010. Small world!

Welcome to The Pit!

[Huskee]

Welcome jmyers251! I share your sentiments. I'm picky about anything meat at a restaurant now. I still go for good Italian and other things I haven't mastered yet but not BBQ anymore.

I watched, briefly, a "rib cook-off" today in front of a grocery store in town, where they guys had two 4-burner gas grills set up. Ok, maybe they're 2-zoning it, I thought. Nope. I watched the "cooks" toss a few slabs on, minutes later I seen flames. They were laughing it up, having a good time. Then they flipped them a few minutes in. Flipped two more times. Just like they were doing up some burgers. Squirted BBQ sauce on. Served to a paying customer. The cusutomer took a bite and nodded his head in approval. I just shook mine. These are "pre-AmazingRibs.com" folk as I call them. You can't blame people who learned bad information, you can only try to share good information to help them improve.