Even though you might not know it from tasting their product, they do use a smoker at Carson's. I've seen it in action at Carson's-Deerfield, so I know for a fact that they use one. However, it isn't a traditional smoker; at least not to my understanding of "traditional." It's an upright stainless cabinet with an LED control panel. The unit is located in their kitchen. I'm sure that's traditional by someone's definition but not by mine. I like a lot of things at Carson's but their ribs are not one of them.

=R=

rubbbqco wrote:

Oh come on. No it isn't accurate. And because it's so wildly inaccurate, its only purpose is to mock the tastes/opinions of others.

I simply think it shows a dislike of the product. If the product is being criticized, it doesn't also mean one is poking fun at the opinion of others - they are simply expressing their own dislike for said product. Now if someone said, "Only an idiot would like those ribs" - that is making it personal, not about the product itself..

Precisely. It's a derisive -- and accurate in a humorous sort of way -- term to describe food prepared via a method that many folks fine wholly unappetizing. It's no worse than describing something as gray, mushy and lifeless, even though some people may consider the latter description more appropriate.

=R=

OK, I might have been incorrect to lump Twin Anchors and Carson's together, given that Carson's supposedly doesn't boil their ribs. However, I will say tha that like Twin Anchors and Gale Street, Carson's method results in a product which emphasizes (what I believe is) a way-over-sweet candy-like sauce - most common commercially-available local equivalent is Sweet Baby Ray's. And, as rubbbq and Ronnie pointed out, my use of the term "meat jello" was strictly aimed at the product and NOT at individuals who enjoy that product...and I further agree that Twin Anchors and Gale Street are not deceiving their customers with "fake barbecue" - everyone knows that they offer "non-barbecue".

I will admit that my perpective is skewed from my former residency in Memphis, where I especially enjoyed Neely's, the Interstate, Germantown Commisary and the late lamented Willingham's (which applied a not-so-sweet sauce to the ribs near the end of the cooking process than literally carmalizes that sauce onto the ribs until the exterior was almost black - untraditional and over-the-top) and served with a poutine-like French fries, gravy and cheese combination.

For those who are offended by the Russel's Twin Anchors ribs as BBQ. If you ever are in Central Wisconsin (Wausua Area) and are offered Turkey BBQ, What you will be served is roasted turkey covered in a white sauce. My sister who moved up there has told me about this. I have joked about it with people up there and several have taken great offense at my questioning the BBQ of this turkey.

2146 north wrote:For those who are offended by the Russel's Twin Anchors ribs as BBQ. If you ever are in Central Wisconsin (Wausua Area) and are offered Turkey BBQ, What you will be served is roasted turkey covered in a white sauce. My sister who moved up there has told me about this. I have joked about it with people up there and several have taken great offense at my questioning the BBQ of this turkey.

Which place up there offers the best example? I'd like to try it at least once. Is this white sauce a Flour-or mayo-based sauce? In the South, there is a region where a mayo-based white BBQ sauce is a respectable option.

Thanks!

Regards,

Sorry I should have been more specific. This Item is usually a potluck dish. I have not seen it in a restaurant but seen it at parties, I can ask my sister who lives up there if she has seen it served in a restaurant. My niece in law who is a native was quite offended at my poking fun at this dish. Seems they like it a lot. I can see if anyone will share their recipe.

In the South, there is a region where a mayo-based white BBQ sauce is a respectable option.

In Northern Alabama, it's not just a respectable option - white sauce is King! The boys from 'bama that taught me how to cook BBQ love that stuff! I, personally, never grew fond of it. It's most commonly used on chicken, but they put it on their ribs too....no thanks, but again - different strokes, different folks!
That being said, accepting regional differences - i do have a problem with the part of Carson's PSA describing why some may not like their BBQ:

there are areas across the country (Kansas City, Memphis, Texas and the Carolinas) where methods are very different from Carson’s. What's your preference? Hickory, maple, or oak wood? Baby Back or Spare ribs? Dry rub? Sweet, mild, hot, or smoky sauce? Vinegar, mustard, or tomato-based? No sauce, perhaps? ... there are many opinions on what makes good BBQ

I do find, in BBQ specifically, the excuse that "you may just not like our style" is used to cover up poor method. I don't know any region that prefers reheated, over-held, or dry food - which is the #1 problem with bad BBQ.

rubbbqco wrote:
In Northern Alabama, it's not just a respectable option - white sauce is King! The boys from 'bama that taught me how to cook BBQ love that stuff! I, personally, never grew fond of it. It's most commonly used on chicken, but they put it on their ribs too....no thanks, but again - different strokes, different folks!

Interesting. I've only heard of it being used with chicken (where it actually is really good. A similar idea is the "Cornell chicken" of upstate New York, which is one of my favorite ways to grill chicken. But, in that case, it's more of a homemade mayonnaise marinade rather than sauce.) I can't see it going that well with ribs, but I'm curious....

I have a bottle of white BBQ sauce that a family member brought back for me from a trip to Dixieland. I didn't know quite what to do with it. On chicken, you say?

It's also popular as a dipping sauce - or general table sauce for bread, veggies, etc.

It was invented by Big Bob Gibson - legendary BBQ Pit Master from Alabama; in fact, it's one of the things that made his BBQ so different. The basic recipe is : mayonnaise, vinegar, salt, and coarsely ground pepper.

scottsol wrote:While I hate to say this (Hi Jarod!) Rub BBQ Company has lately been serving some top notch ribs.

Good to hear - they're right in my 'hood!

Map

I would always prefer a fresh off the smoker rib and have been blessed enough to been around when it was being served.

But, I have been disappointed enough at most BBQ places with dry and tough ribs that I have given up and adding insult to injury is you pay a premium price and end up with crap. I usually get tips nowadays to scratch that itch.

I think the problem is most of the time is most places do not do the volume to guarantee a fresh product. The best I have had was at Lem's as they are always busy.

There are a few places on this thread that I have not tried and will.

Rene G wrote:

Attrill wrote:

riddlemay wrote:My guess is that if the Gale/Twin offering didn't call itself BBQ, many problems would go away. So it's a semantic problem at least as much as it is a culinary one.

Agreed - but I think the problem is much more than semantics, it is outright deception. Kind of like ordering a grilled piece of fish and getting a poached one. Both may taste great, but the expectation has been set for something very different.

Neither the Gale Street Inn nor the Twin Anchors menus describe their ribs as "barbecued."

As long as places don't blatantly describe ribs as "barbecued" when they aren't, I have no problems. I'm not a huge fan of Twin Anchors or Gale Street ribs, but I wasn't criticizing them specifically.

The most egregious abuse of the term I've experienced was at Pontiac right after they opened. The menu advertised a BBQ turkey sandwich that the server assured me was BBQ'ed turkey and it turned out to be some sort of sliced turkey loaf with KC Masterpiece sauce on it. Experiences like that have made me a stickler about using BBQ to describe a cooking method as opposed to just using a sauce.

As long as a piece of meat is cooked slowly (200-275 degrees) with smoke it's BBQ to me. That method produces a distinct texture and flavor that merits an accurate description (and I believe there can be wide variations in flavors while still retaining a characteristic BBQ flavor).

there are areas across the country (Kansas City, Memphis, Texas and the Carolinas) where methods are very different from Carson’s. What's your preference? Hickory, maple, or oak wood? Baby Back or Spare ribs? Dry rub? Sweet, mild, hot, or smoky sauce? Vinegar, mustard, or tomato-based? No sauce, perhaps? ... there are many opinions on what makes good BBQ

I agree with rubbbq. Carson's statement is awfully defensive and sounds like they are contending that their method ranks alongside the classic Carolina, KC, Memphis and Southside Chicago preparations.

ld111134 wrote:

there are areas across the country (Kansas City, Memphis, Texas and the Carolinas) where methods are very different from Carson’s. What's your preference? Hickory, maple, or oak wood? Baby Back or Spare ribs? Dry rub? Sweet, mild, hot, or smoky sauce? Vinegar, mustard, or tomato-based? No sauce, perhaps? ... there are many opinions on what makes good BBQ

I agree with rubbbq. Carson's statement is awfully defensive and sounds like they are contending that their method ranks alongside the classic Carolina, KC, Memphis and Southside Chicago preparations.

They can call it whatever they want. When you taste it, you know what it really is.

=R=

ld111134 wrote:Carson's statement is awfully defensive and sounds like they are contending that their method ranks alongside the classic Carolina, KC, Memphis and Southside Chicago preparations.

The statement says nothing of the kind.

You're bending over backwards to slam Carson's - a place that apparently you've never even been to, based on your previous mischaracterization of their ribs.

ronnie_suburban wrote:They can call it whatever they want. When you taste it, you know what it really is.

Yup. It's barbecued ribs, glazed in sauce and smoked. Absolutely delicious ones - I like them better than the ones at Smoque or Honey 1. I haven't been to Rub so I can't say anything about theirs, one way or the other. Others are welcome to their opinions, about ones they've actually tried.

nsxtasy wrote:

ld111134 wrote:Carson's statement is awfully defensive and sounds like they are contending that their method ranks alongside the classic Carolina, KC, Memphis and Southside Chicago preparations.

The statement says nothing of the kind.

You're bending over backwards to slam Carson's - a place that apparently you've never even been to, based on your previous mischaracterization of their ribs.

ronnie_suburban wrote:They can call it whatever they want. When you taste it, you know what it really is.

Yup. It's barbecued ribs, glazed in sauce and smoked. Absolutely delicious ones - I like them better than the ones at Smoque or Honey 1. I haven't been to Rub so I can't say anything about theirs, one way or the other. Others are welcome to their opinions, about ones they've actually tried.

While the texture is fine, I think they taste like they're oven-cooked. They're also covered with way too much of a horribly sweet sauce. But that's just me. Fwiw, I've had this same disagreement/discussion with members of my immediate family!

I do love the burgers, salads and slaw at Carson's, though. Even their salmon can be decent on the right night.

=R=

If you order Carson's tips with easy sauce you will on occasion be able to tell that they were exposed to wood smoke.

Probably one of the better things you can say about Carson's is quality control: I've never had a bad batch: never dry, never tough, never gelatinous. That's a difficult path. It may not hit the heights of flavor and texture of the best slow-smoked BBQ, but it' a childhood memory flavor, and a nice night out for me.

And what other rib place serves chopped liver in the waiting area?

Attrill wrote:The most egregious abuse of the term I've experienced was at Pontiac right after they opened. The menu advertised a BBQ turkey sandwich that the server assured me was BBQ'ed turkey and it turned out to be some sort of sliced turkey loaf with KC Masterpiece sauce on it.

Once at the Jo Davies County Fair My Bride and I stepped up to the 4-H BBQ Beef trailer and it turned out to be Sloppy Jo's made with ground beef.

Not even in the same county.

nsxtasy wrote:

ld111134 wrote:Carson's statement is awfully defensive and sounds like they are contending that their method ranks alongside the classic Carolina, KC, Memphis and Southside Chicago preparations.

The statement says nothing of the kind.

You're bending over backwards to slam Carson's - a place that apparently you've never even been to, based on your previous mischaracterization of their ribs.

I corrected my characterization down thread , where I clarified that my objection is with the over-application of an overly-sweet sauce. And, hey, I was there in November so don't jump to conclusions.