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I'm not fond of chains in general either, but I'd love to get a Pappadeaux in Salt Lake. It's the only place I can find a real gumbo outside of LA and Houston.
I am doing some research on BBQ spare ribs for a client of mine and am looking for some benchmarks on quality and value.
My question to my fellow rats is which chain has the best ribs in America and why??
Any tips and insights would be greatly appreciated.
I'm all for those that say the mom n pop local joints have the best restaurant food rather than the chains.
One place you could look is at foodnetwork.com. Click on chefs and go to Guy Fieri and then go to his show "Diners, Drive-in's and Dives". He checks out the best of the best across the country. Then just search for ribs.
Cajun is the food that needs to be exported to the rest of the world. And they can start by exporting it to Utah.
You can start by exporting your fry sauce, too! Can't find that stuff anywhere else but Utah!
Fry sauce is ketchup with a secret ingredient mixed in. (mayo)
The food here is truly awful. They know their way around dutch ovens, but other than that, it's not a place that any foodie would put on their bucket list.
Cajun is the food that needs to be exported to the rest of the world. And they can start by exporting it to Utah.
You can start by exporting your fry sauce, too! Can't find that stuff anywhere else but Utah!
Fry sauce is ketchup with a secret ingredient mixed in. (mayo)
The food here is truly awful. They know their way around dutch ovens, but other than that, it's not a place that any foodie would put on their bucket list.
Ever been to Eaton's place?
Tuscany? Yeah, a couple times. He's knows for his chops. It's pretty good.
The bigger question is, how much is Tarlam getting paid to poll the rats about ribs???? Is that what big bucks for consulting buys you nowadays?
Close, but no cigar. I'm not getting paid for this.
And Ty, I did ask specifically about chains, so Nutz was dead right. Restaurants with trained chefs etc. don't interest my client at all. My client is looking at a franchise concept. Germany has no ribs.
The bigger question is, how much is Tarlam getting paid to poll the rats about ribs???? Is that what big bucks for consulting buys you nowadays?
Close, but no cigar. I'm not getting paid for this.
And Ty, I did ask specifically about chains, so Nutz was dead right. Restaurants with trained chefs etc. don't interest my client at all. My client is looking at a franchise concept. Germany has no ribs.
Tarlam,
I know you asked about chains, hence my response. but you asked about quality and other attributes, why one was better, etc....none of which he answered.
the only one who did this was Ty. And, no thank you from you whatsoever. You are welcome.
The point of my reply to him.....basically his post redone..was that he criticized others for not answering the question...when, it 1)had already been done and 2) he didn't get to the heart of he matter. Thus, his post was an epic fail.
I am doing some research on BBQ spare ribs for a client of mine and am looking for some benchmarks on quality and value.
My question to my fellow rats is which chain has the best ribs in America and why??
Any tips and insights would be greatly appreciated.
I'm all for those that say the mom n pop local joints have the best restaurant food rather than the chains.
One place you could look is at foodnetwork.com. Click on chefs and go to Guy Fieri and then go to his show "Diners, Drive-in's and Dives". He checks out the best of the best across the country. Then just search for ribs.
Big fan of Guy and the Triple D! He needs to keep developing that list, because last time I checked, there wasn't a whole lot around here.
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