A tenner for three small slices of brisket, a tenner for four tiny ribs, a tenner for the pulled pork and a fiver for the slaw! Profit margins are off the chart! It does appear that no locals seem to view it as providing sufficient value to eat there!
All I hear from people who visit America is the food portion size is amazing. I’ve been three times and yet to see that. The portion sizes for what you paid was poor. They could of thrown a handful of fries on the plate.
I always hear the Brits talking about the huge portion sizes in the US and then I watch a video of Borough Market in the UK and the huge portion sizes they serve there. Not much difference.
@@decdeckers, no they just seem huge in the videos I have watched. Maybe they're not huge, but when I watch the guy eating the duck confit sandwich, I wonder if I could finish that myself. It looks big.
That looked nice mate. The pulled pork and ribs anyway. The brisket looked very tough and chewy and seemed like you’d need a saw to cut through it. 7/10 for me. Great review mate as always.
You nailed it -- once a "celebrity chef" starts franchising, it's just a money grab. Quality is just an afterthought as long as the franchise fees are paid. #Sad. 5.5/10 because brisket IS barbecue! Side note: last time I was in Hoboken it was about 20°F with blowing snow! Uuufffff
@Gringo Loco, totally agree, the franchisee's just pay to have the name over the door, nothing to do really with the celebrity chef. Unless the chef is actually cooking at the place I won't eat there.
My thoughts - Firstly the Pork Ribs these are very easy to cook on the the BBQ and given the right amount of time they will be faultless. The Brisket , this is commonly known has a slow roasting joint or pot roast and comes from the fore quarter of the animal , therefore It would need to be cooked slowly otherwise it will be tough and chewy, they might have slow roasted this and then placed it on a BBQ just to give it " BBQ the look " , it looked very dry to me [ maybe they should do pulled brisket cooked in a slow roasting dish then pulled apart like they do pulled pork] . Talking of which the best cut of meat to do pulled pork is the shoulder , its not dry unlike the Loin, Chump or Leg , its again a slow roasting joint and contains more what is called connective tissue therefore the longer you cook it the more it softens and becomes edible, you would have to then soak it in BBQ to get the taste So the Chefs have not invent anything special other that the name " pulled pork " . It would have been interesting to see how they presented the Belly Pork , I had this in a Hotel in Glasgow in around 2010, I laughed when they charged me somewhere in the region of £10 plus for this dish and I told the Waiter that 40 years ago we couldn't give Belly Pork away and that we used to make sausages with it after removing the rind and mixing it along with the Shoulder of Pork - How times have changed. - To sum it to Myron Mixon - is a mixing up your taste buds lol.
To be honest Lee I've cooked better BBQ at home. Looked too dry for my taste. Extortionate prices for poor quality food. That's what happens when it it's becomes a franchise business. 4 out of 10 for me. Thanks for yet another great video Lee. Always do your own editing mate.👍👍
Hi Lee! Oh my that was my first thought of the photo on the door. Definitely DJ. I don't know if that bit was edited but it came out awfully quick so makes me think it's been lying. It just looked a sad plate. Maybe some fries or salad on the plate. Don't think it was worth what you paid. But you've tried it. Have a lovely weekend. 🥰🌞🥰Xxx
It all looked too dry for me, and I hate those big plastic sauce containers that you get in the nasty kebab or greasy spoon shops. I wouldn’t eat there and I’m not sure what award they are winning every year (maybe for the driest meat😀). A 5 out of 10 from me and I’m in a generous mood.
Looks a bit dry on first glance, definitely needs more sauce although I accept you can add your own. For me it would be a high 6 having that reputation to uphold, or a low 7 if it were any other joint. Decent enough, I have had a lot worse, and I’ve had what I consider a lot better as well. Just goes to show, names aren’t everything, and I agree, keeping it close to home and humble, while harder work, is often far more appealing. I remember Barry Lewis trying to crow his home kitchen/cooking channel with a big new place and editors…totally lost its charm and character and he went back to doing it all himself, and is far happier for doing so, which ultimately comes across in his videos. Thanks for all of this awesome content, these travel blogs have been great!
Yes that Brisket looked dry indeed Lee. The Ribs looked nice and fell off the bone. Pulled Pork? I'm bored of Pulled Pork tell me we're having Pushed Pork and you got me interested lol.
There seemed to be a lack of a sticky sauce which probably explains the lack of BBQ taste... Especially the pulled pork. That just looked like shredded meat rather than a mix with a nice sauce... The meat looked like it was cooked well apart from the Brisket but it lacked something visually and as Leee said, in the taste as well.
After watching this, I'd make a point of not going there. The owner must think very highly of himself to have his face all over the place.... He's not paul Newman. The whole place looked a bit cheap and nasty...
Doesn't look great for that ridiculous price. I know you have to tip in America, but tipping before you have tried the food is very odd(what if you hate it?).
This was a take out place so it would be similar to tipping a food delivery driver to your house. If you don't like it you don't go back. When I order take out F&C or delivery in the UK I still tip staff 15-20%. Restaurant & bar staff I tip 30-40% easy. Next time you go in or order from them they remember you....
If you have to add a sauce to BBQ ribs and brisket just to make it taste, then they've failed already. Properly smoked brisket and ribs with simple seasoning during the smoke should be enough to really appreciate the flavour of the meat itself. Adding a sauce then gives it a new dimension but it should not be necessary. I know in the US everything has sauce, but if you need it to taste, it's been badly smoked /cooked in my opinion. I often eat my own smoked ribs done in my own smoker with just basic seasoning and they are lovely.
Take DJ to Bodeans in Soho and see how it compares. I thought it looked a bit uninspiring with not enough sauce and no chips. Totally agree with the celebrity chef name over the door, definitely can get rather diluted. Rather more so when it ends up in Supermarket produce too.
Overpriced, overrated, over here. Sadly that is the general situation in the USA now. Bang the sweet, salty sauce on in large amounts (it’s the tradition here). Ribs look tender but always seem overpriced to me (and I live in the home of the Best in the West Ribs Cookoff) because of the ratio of meat to bone. Pulled pork looked a little dry but I’ll take your word about it’s moistness. Brisket is definitely a disappointment. Tipping has gone up here (as have wages - hmm!), feel more ripped off than ever. 6.5 at best (ignoring the overpricedness).
For the price point think it was quite over priced, there was 4 ribs, a few slices of brisket and a small/medium portion of pulled pork. What was really missing was the carbohydrate, a bit of Mac and Cheese, some fries or even mash would have rounded it. Would have been disappointed 6/10😔
Definitely a DJ lookalike. Yes could well be an American cousin or relation. Nice looking plate if bbq meats there Lee. The pulled pork and ribs looked the best. I too love root beer and first had it when I was a young lad in the 1970s. Nice honest review Lee 👍
The Brisket looked overdone to me, almost as if it was cooked a few days prior and reheated, would not surprise me if it was. The whole Meal just seemed to be lacking something, something in the way of Bread/Potatoes or Vegetables, something that would bulk it out a bit, it was a bit on the meek and meagre side, to me anyway.
Correct. A proper BBQ meal should be served with a choice of 2 sides i.e collard greens, mac & chs, mashed potatoes or rice. Cornbread & gravy is automatic. Always talk to the locals for the best won't steer you wrong.
Hi Lee You're back from Nashville LOL! I wonder how they do it in Hoboken with an indoor barbecue or pit?very interested in behind the scenes chains approach! to the preparation. As you know there are many Brazilian Rodizios in NJ Like the casa nova grill in Newark and Brasil Paradise in Montclair, when you're back in Jersey, I'll show you the proper places Take care
I thought the brisket and pulled pork looked a bit dry, they were needing a proper basting with a barbq sauce, ribs looked great but maybe needed more sauce too, which I suppose they supply you.
Darren John has gone rogue 😂, that’s around 27 quid for good pub grub….I think it’s pricey 7/10. Tipping is crazy, you have no choice but to tip. Try leaving an eatery without tipping they would rugby tackle you.
As a “Kansas City BBQ Society” accredited Competition BBQ Judge, I would have been hugely disappointed with that from the “Most Winningest Man in BBQ”. My scores, on appearance alone, would be (out of 1-9)… Brisket 6 Ribs 5 Pork 5 The Brisket looked old and did not appear tender. The Pork looked over pulled and mushy. The Ribs, overcooked and burnt. The membrane did appear to have been removed though. Oh! And thanks for the scenery around Hoboken…Esp. The Black Bear where I spent many an hour in hilarity and various levels of debauchery back in the day!!!
5/10 Have to admit, not really my thing. I do prefer dry rub ribs, and the best I had was at the ribshack in Seaworld, better than Sticky Fingers! Never understood the appeal of either pulled pork or brisket...
Myron Mixon would never let any of those meats be served under his name. If you've ever seen him cook or judge you know they would not get a passing grade. The brisket has to have a pink smoke ring around the edge and oozing juice and some fat in it. The pulled pork would be juicy chunks of meat and the ribs would take a little bite to release from the bone. They all should be juicy and tender without needing any sauce. My favorites are St Louis ribs and the brisket that has fat running through the middle.
7.8, yeah, it looked good overall, though. I was wondering if it was actually cooked on Barbecues in the kitchen.? He was not the one doing the cooking. His staff did not win the awards as they never competed in the competition. So, a franchise outlook is no guarantee of a great meal. Great review, Lee, as usual.
Seemed a lot of money for what you got , brisket looked quite dry tbh , ribs looked better than the other place but not as much meat on them , pulled pork looked nice , food I would give 7.5 out of 10 , price about 5 out of 10 , great vlog though Lee 👍🏻
I’d score that a solid 8/10 Lee! Brisket looked dry & sliced too thickly, seen pulled pork look better than that! Ribs looked the Bomb! Quit expensive for what it was & as for root beer!🤢🤮😆😆 Nice job as usual!👍
That’s the flat of the brisket. It’s going to be dry. There’s very little fat content. It looks even drier than it should. It’s the part usually used for Pastrami. I think that if the ribs were good they would have fallen apart just by picking them up.
MacMaster, you need to stop going to these places in off hours. The food probably has been laying around for a while and they just heat it up (in the microwave?) for you. Add 1 point for going there in off hours. Your videos are off the chart man! :)
For looks. 10/10. The brisket has a good smoke ring. Ribs has a good bark. Pulled pork looks as it should.😎next time lay the brisket over your finger, It should be floppy.
Soon as I saw the plate, it was a No. Brisket looked very dry, CTF, and well just not fresh... If I had smoked that myself, I'd have been very disappointed. Brisket has to be moist and pull apart. There was a smoke ring, so has obviously been smoked, but doing proper smoked Brisket is a long slow process. Be interested to see behind the scenes there. Is it cooked off site? Ribs looked OK, pulled apart OK. These are easy to smoke Pulled pork again looked dry. Looks similar to some of the poor BBQ I've had in the UK unfortunately which is why I bought my own smoker. My ribs are much better than those. Not yet attempted Brisket but I know how it should look and that wasn't it, at all.
I agree Lee He does look like Darren John American cousin lol . Now you upset Gordon Ramsey he will be looking 4 u . I love a good root beer nice variety of food cheers bro
As a low and slow bbqer the brisket looked dry as fxxk as id the ribs but you liked the ribs the pulled looked decent, I think Myron needs to work on his franchisees, not worth $38 USD
That looked like day old brisket that had been in the fridge, pulled out and put in the microwave. Brisket is like pastrami and Montreal smoked meat...they have to kept kept moist at all times, because once they dry out, there's no coming back. As for "lack of BBQ flavour", I know that a lot of joints in cities are no longer allowed to smoke overnight [bothers the neighbors], so maybe it was smoked for a while, and finished in a low oven. Clearly, not up to snuff.
I also wondered if it’s precooked. Never the same as straight off the BBQ. A bit like if you do a Sunday roast and have left overs that you eat the next day. It tastes totally different and has a much firmer texture 🙁
Myron mixon is big name in BBQ being a BBQ aficionado I've watched loads about him. To create great BBQ you need a pit to create smoke for low and slow cooking, I couldn't see a pit in that restaurant which makes me think the food is cooked off site and only reheated. What a total disappointment and con using a name to lure customers in.
at first glance it looked dry and the portions seem small considering what you paid for it. I'm sure traditional american bbq has a lot more meat and sides and is saucier
I've always found Food in American to be overpriced Especially when you add the tip on it. And sometimes they waiting staff treatment of people gets the reviews rather than the food.. having said that there's good small places out there that are great 👍.
Over-priced, over-cooked, over-rated. Presentation wasn't something I'd expect for spending so much either. I'd suggest they let the meat 'sit' on a different plate for a moment or two, and then transfer onto a black tray/plate (it'd at least hide the excessive grease). It looked alright. 7.3/10 from me. A 20% tip, for help-yourself drinks, and doing their job (no offence to the waiter, who seemed great) is scandalous. On the mark, Lee. I wouldn't be rushing to go there.
A tenner for three small slices of brisket, a tenner for four tiny ribs, a tenner for the pulled pork and a fiver for the slaw! Profit margins are off the chart! It does appear that no locals seem to view it as providing sufficient value to eat there!
All I hear from people who visit America is the food portion size is amazing. I’ve been three times and yet to see that. The portion sizes for what you paid was poor. They could of thrown a handful of fries on the plate.
I always hear the Brits talking about the huge portion sizes in the US and then I watch a video of Borough Market in the UK and the huge portion sizes they serve there. Not much difference.
@@MrEdwinhardesty I’ve never visited Borough market expecting huge portions. Have people said they are?
@@decdeckers, no they just seem huge in the videos I have watched. Maybe they're not huge, but when I watch the guy eating the duck confit sandwich, I wonder if I could finish that myself. It looks big.
That looked nice mate. The pulled pork and ribs anyway. The brisket looked very tough and chewy and seemed like you’d need a saw to cut through it. 7/10 for me. Great review mate as always.
Gutted I missed you I’m a Brit living in Hoboken (recent subscriber) hope you enjoyed your visit!
Hi Kate. Keep an eye out. 👀 I'm back again in a couple of weeks. 👍🏼
Darren John's face is on the door. 👍👍👍👍
You nailed it -- once a "celebrity chef" starts franchising, it's just a money grab. Quality is just an afterthought as long as the franchise fees are paid. #Sad. 5.5/10 because brisket IS barbecue!
Side note: last time I was in Hoboken it was about 20°F with blowing snow! Uuufffff
@Gringo Loco, totally agree, the franchisee's just pay to have the name over the door, nothing to do really with the celebrity chef. Unless the chef is actually cooking at the place I won't eat there.
Hi Lee good to see you back in the states
My thoughts - Firstly the Pork Ribs these are very easy to cook on the the BBQ and given the right amount of time they will be faultless. The Brisket , this is commonly known has a slow roasting joint or pot roast and comes from the fore quarter of the animal , therefore It would need to be cooked slowly otherwise it will be tough and chewy, they might have slow roasted this and then placed it on a BBQ just to give it " BBQ the look " , it looked very dry to me [ maybe they should do pulled brisket cooked in a slow roasting dish then pulled apart like they do pulled pork] . Talking of which the best cut of meat to do pulled pork is the shoulder , its not dry unlike the Loin, Chump or Leg , its again a slow roasting joint and contains more what is called connective tissue therefore the longer you cook it the more it softens and becomes edible, you would have to then soak it in BBQ to get the taste So the Chefs have not invent anything special other that the name " pulled pork " . It would have been interesting to see how they presented the Belly Pork , I had this in a Hotel in Glasgow in around 2010, I laughed when they charged me somewhere in the region of £10 plus for this dish and I told the Waiter that 40 years ago we couldn't give Belly Pork away and that we used to make sausages with it after removing the rind and mixing it along with the Shoulder of Pork - How times have changed. - To sum it to Myron Mixon - is a mixing up your taste buds lol.
To be honest Lee I've cooked better BBQ at home. Looked too dry for my taste. Extortionate prices for poor quality food. That's what happens when it it's becomes a franchise business. 4 out of 10 for me. Thanks for yet another great video Lee. Always do your own editing mate.👍👍
Hard to believe those crazy prices!!, especially being a Spoons regular!!
Firstly got to say just Loving these USA vlogs Great job Lee 👏 That brisket look to over done and dry so marks down for that 8.5 ❤ 😘
The brisket just didn’t want to be pulled apart ♥️😂👍
I clocked that mr Mac master I clocked that! You naughty naughty😅😂 4:33
Hi Lee! Oh my that was my first thought of the photo on the door. Definitely DJ. I don't know if that bit was edited but it came out awfully quick so makes me think it's been lying. It just looked a sad plate. Maybe some fries or salad on the plate. Don't think it was worth what you paid. But you've tried it. Have a lovely weekend. 🥰🌞🥰Xxx
Lovely lovely video. Thank you.
It all looked too dry for me, and I hate those big plastic sauce containers that you get in the nasty kebab or greasy spoon shops. I wouldn’t eat there and I’m not sure what award they are winning every year (maybe for the driest meat😀). A 5 out of 10 from me and I’m in a generous mood.
Looks a bit dry on first glance, definitely needs more sauce although I accept you can add your own. For me it would be a high 6 having that reputation to uphold, or a low 7 if it were any other joint. Decent enough, I have had a lot worse, and I’ve had what I consider a lot better as well. Just goes to show, names aren’t everything, and I agree, keeping it close to home and humble, while harder work, is often far more appealing. I remember Barry Lewis trying to crow his home kitchen/cooking channel with a big new place and editors…totally lost its charm and character and he went back to doing it all himself, and is far happier for doing so, which ultimately comes across in his videos. Thanks for all of this awesome content, these travel blogs have been great!
Not used to getting notifications from you so early in the morning. Woke me up!
Lol. 😂 I meant to time it for 6.15pm. 😂
No vlog this evening then? Have a good weekend though.
You too. 👍🏼
Yes that Brisket looked dry indeed Lee. The Ribs looked nice and fell off the bone. Pulled Pork? I'm bored of Pulled Pork tell me we're having Pushed Pork and you got me interested lol.
The brisket looked like an old sandshoe 😂😂
I agree. These guys put their name on a franchise and the food goes down in quality. I can't imagine Myron comes to Hoboken to check on things.
For the content you should have well over 100k followers…meat looked dry as ghandis flip flop 4/10
There seemed to be a lack of a sticky sauce which probably explains the lack of BBQ taste... Especially the pulled pork. That just looked like shredded meat rather than a mix with a nice sauce... The meat looked like it was cooked well apart from the Brisket but it lacked something visually and as Leee said, in the taste as well.
After watching this, I'd make a point of not going there. The owner must think very highly of himself to have his face all over the place....
He's not paul Newman.
The whole place looked a bit cheap and nasty...
Hi Lee any chance of covering B&H tech store in NYC whilst your over there🤞👍
Love that store. I'll try and do it when I go back. I could stay in there all day.
Doesn't look great for that ridiculous price. I know you have to tip in America, but tipping before you have tried the food is very odd(what if you hate it?).
This was a take out place so it would be similar to tipping a food delivery driver to your house. If you don't like it you don't go back. When I order take out F&C or delivery in the UK I still tip staff 15-20%. Restaurant & bar staff I tip 30-40% easy. Next time you go in or order from them they remember you....
A tray of meat like that reminds me of Warpigs in Copenhagen 😋
If you have to add a sauce to BBQ ribs and brisket just to make it taste, then they've failed already. Properly smoked brisket and ribs with simple seasoning during the smoke should be enough to really appreciate the flavour of the meat itself. Adding a sauce then gives it a new dimension but it should not be necessary. I know in the US everything has sauce, but if you need it to taste, it's been badly smoked /cooked in my opinion. I often eat my own smoked ribs done in my own smoker with just basic seasoning and they are lovely.
Would you considered doing a root beer hunt, compare and review when are back in the UK?
Take DJ to Bodeans in Soho and see how it compares. I thought it looked a bit uninspiring with not enough sauce and no chips. Totally agree with the celebrity chef name over the door, definitely can get rather diluted. Rather more so when it ends up in Supermarket produce too.
Overpriced, overrated, over here. Sadly that is the general situation in the USA now.
Bang the sweet, salty sauce on in large amounts (it’s the tradition here).
Ribs look tender but always seem overpriced to me (and I live in the home of the Best in the West Ribs Cookoff) because of the ratio of meat to bone.
Pulled pork looked a little dry but I’ll take your word about it’s moistness.
Brisket is definitely a disappointment.
Tipping has gone up here (as have wages - hmm!), feel more ripped off than ever.
6.5 at best (ignoring the overpricedness).
I give the meal 7.5/10 Lee. I do agree the ribs look the best.
For the price point think it was quite over priced, there was 4 ribs, a few slices of brisket and a small/medium portion of pulled pork. What was really missing was the carbohydrate, a bit of Mac and Cheese, some fries or even mash would have rounded it. Would have been disappointed 6/10😔
Fair score pal 👍
lol before you mentioned it our lass said look look it's Darren John on the door
good video lee, the food looked very dry but the brisket looked very dry and a few days old, it has to be done fresh to order to be the best quality
Myron Mixon/Darren John, you are right Lee, interchangeable haha
Definitely a DJ lookalike. Yes could well be an American cousin or relation. Nice looking plate if bbq meats there Lee. The pulled pork and ribs looked the best. I too love root beer and first had it when I was a young lad in the 1970s. Nice honest review Lee 👍
The Brisket looked overdone to me, almost as if it was cooked a few days prior and reheated, would not surprise me if it was. The whole Meal just seemed to be lacking something, something in the way of Bread/Potatoes or Vegetables, something that would bulk it out a bit, it was a bit on the meek and meagre side, to me anyway.
Correct. A proper BBQ meal should be served with a choice of 2 sides i.e collard greens, mac & chs, mashed potatoes or rice. Cornbread & gravy is automatic. Always talk to the locals for the best won't steer you wrong.
Hi Lee You're back from Nashville LOL! I wonder how they do it in Hoboken with an indoor barbecue or pit?very interested in behind the scenes chains approach! to the preparation. As you know there are many Brazilian Rodizios in NJ Like the casa nova grill in Newark and Brasil Paradise in Montclair, when you're back in Jersey, I'll show you the proper places
Take care
I thought the brisket and pulled pork looked a bit dry, they were needing a proper basting with a barbq sauce, ribs looked great but maybe needed more sauce too, which I suppose they supply you.
Hahaha... very close resemblance to our beleoved DJ!
Top observation there, Lee.
Back again ❤🇺🇲👍👍😘xx
Nice One Lee .Great Vlog Again .Thought Ya Got More For That "PIG" Of A Price 2/10 For Me Pal 😉
I’ve eaten there and had a brisket class with Myron himself. I got to see the smoker they use and they use Myron’s H2O water smokers.
5.52 - Why does Myron Mixon have a picture of Darren John in his window? (6.27 MacMaster agrees haha, always watch till the end before commenting !!!)
Lol. 😂
I agree DJ does look like him lol 😂 it did look a bit dry agree sauce is lacking could done with more bbq taste , enjoy the rest of your stay lee 💙
Darren John has gone rogue 😂, that’s around 27 quid for good pub grub….I think it’s pricey 7/10. Tipping is crazy, you have no choice but to tip. Try leaving an eatery without tipping they would rugby tackle you.
Bbq looks awesome. It's good the way you can add different sauces to each bit of meat. I'd give that an 8/10
BBQ franchise, that says it all. I love the real thing. Beef cooked low and slow is better than any flash fried French style steak any day.
Much better baby backs at Tony Romas in las americas 😉 Good editing Lee 👍🏼
7 for me lacked a bit of quality and did I see Darren John in the photo’s at the beginning 🤣😂👍👌
As a “Kansas City BBQ Society” accredited Competition BBQ Judge, I would have been hugely disappointed with that from the “Most Winningest Man in BBQ”.
My scores, on appearance alone, would be (out of 1-9)…
Brisket 6
Ribs 5
Pork 5
The Brisket looked old and did not appear tender.
The Pork looked over pulled and mushy.
The Ribs, overcooked and burnt. The membrane did appear to have been removed though.
Oh! And thanks for the scenery around Hoboken…Esp. The Black Bear where I spent many an hour in hilarity and various levels of debauchery back in the day!!!
Lol. 😂 👍🏼 👍🏼
How many years since you left hoboken Lee?
4 years. 👍🏼
@@TheMacMaster so back in 2018 how much would that been? I predict $15-20 how much more expensive has it got?
@@apuk79 I reckon you're about right. Way cheaper back then. Prices have skyrocketed.
@@TheMacMaster how much would that cost in the UK now you think about?
5/10 Have to admit, not really my thing. I do prefer dry rub ribs, and the best I had was at the ribshack in Seaworld, better than Sticky Fingers! Never understood the appeal of either pulled pork or brisket...
Hi MacMaster
Now that you mention it, I can definitely see the resemblance between Myron Mixon and DJ 😉
You can tell a good brisket by how it pulls apart….. (sends for Eddie Hall to pull brisket apart)
🤣
Myron Mixon would never let any of those meats be served under his name. If you've ever seen him cook or judge you know they would not get a passing grade. The brisket has to have a pink smoke ring around the edge and oozing juice and some fat in it. The pulled pork would be juicy chunks of meat and the ribs would take a little bite to release from the bone. They all should be juicy and tender without needing any sauce. My favorites are St Louis ribs and the brisket that has fat running through the middle.
Is that Darren John on the door😂😂😂
7.8, yeah, it looked good overall, though. I was wondering if it was actually cooked on Barbecues in the kitchen.? He was not the one doing the cooking. His staff did not win the awards as they never competed in the competition. So, a franchise outlook is no guarantee of a great meal. Great review, Lee, as usual.
6.5 looks good 👍
Seemed a lot of money for what you got , brisket looked quite dry tbh , ribs looked better than the other place but not as much meat on them , pulled pork looked nice , food I would give 7.5 out of 10 , price about 5 out of 10 , great vlog though Lee 👍🏻
Is that a picture of Darren John on the door
Lol. 😂
That brisket looks as dry as Ghandi's flip flop
I’d score that a solid 8/10 Lee!
Brisket looked dry & sliced too thickly, seen pulled pork look better than that! Ribs looked the Bomb!
Quit expensive for what it was & as for root beer!🤢🤮😆😆
Nice job as usual!👍
Totally agree you can only say youve had a meal by these top chefs if theyve cooked it ,
Casey music vibes again! Amazing video
Well spotted. 😉😉😉😉👍🏼👍🏼👍🏼👍🏼👍🏼👍🏼
That’s the flat of the brisket. It’s going to be dry. There’s very little fat content. It looks even drier than it should.
It’s the part usually used for Pastrami.
I think that if the ribs were good they would have fallen apart just by picking them up.
They should top them sauces up everyday it puts me off like its drag ends
MacMaster, you need to stop going to these places in off hours. The food probably has been laying around for a while and they just heat it up (in the microwave?) for you. Add 1 point for going there in off hours. Your videos are off the chart man! :)
Thank you. 😎 👍🏼 👍🏼
For looks. 10/10. The brisket has a good smoke ring. Ribs has a good bark. Pulled pork looks as it should.😎next time lay the brisket over your finger, It should be floppy.
Have a great weekend, Lee
Soon as I saw the plate, it was a No. Brisket looked very dry, CTF, and well just not fresh... If I had smoked that myself, I'd have been very disappointed. Brisket has to be moist and pull apart. There was a smoke ring, so has obviously been smoked, but doing proper smoked Brisket is a long slow process. Be interested to see behind the scenes there. Is it cooked off site? Ribs looked OK, pulled apart OK. These are easy to smoke Pulled pork again looked dry. Looks similar to some of the poor BBQ I've had in the UK unfortunately which is why I bought my own smoker. My ribs are much better than those. Not yet attempted Brisket but I know how it should look and that wasn't it, at all.
Brave man eating that with a white t shirt! Looked fine, could've done with some potatoes. Everything so expensive in the States for us Brits now.
8 from me - it all looked a bit dry, brisket in particular looked like shoe leather..or maybe jerky.
I agree Lee He does look like Darren John American cousin lol . Now you upset Gordon Ramsey he will be looking 4 u . I love a good root beer nice variety of food cheers bro
Hope you got DJ a t-shirt 😆
Never heard of him! Good vlog but food looked dry. Needed some sauce or gravy and chips. Love root beer.😄👍
As a low and slow bbqer the brisket looked dry as fxxk as id the ribs but you liked the ribs the pulled looked decent, I think Myron needs to work on his franchisees, not worth $38 USD
looked like it was reheated in a micro wave
six outta ten, tops.
That looked like day old brisket that had been in the fridge, pulled out and put in the microwave. Brisket is like pastrami and Montreal smoked meat...they have to kept kept moist at all times, because once they dry out, there's no coming back. As for "lack of BBQ flavour", I know that a lot of joints in cities are no longer allowed to smoke overnight [bothers the neighbors], so maybe it was smoked for a while, and finished in a low oven. Clearly, not up to snuff.
I also wondered if it’s precooked. Never the same as straight off the BBQ. A bit like if you do a Sunday roast and have left overs that you eat the next day. It tastes totally different and has a much firmer texture 🙁
Not sure how you can get good brisket in NYC or a city tbh ...doesn't seem possible
The food looked dry but a guess sauce would help that. I would give it a 6.5.
Looks nice well presented it’s a steady 7 from me 👍
Lee I have to say for an award winning bbq place it didn’t look all that appetising x 6.8 xx
Pulled Pork looked nice. Brisket looked cheap and nasty. Ribs were pink. Slaw looked nice.
Pricey for a kids portion.... 🤔
Hmm I thought that was a pic of Darren John on the front door of that place when I first saw it 🤪
Looked ok. No roast potatoes. Mustered would have been nice.
Look who's watching .? Behind you,
Myron mixon is big name in BBQ being a BBQ aficionado I've watched loads about him. To create great BBQ you need a pit to create smoke for low and slow cooking, I couldn't see a pit in that restaurant which makes me think the food is cooked off site and only reheated. What a total disappointment and con using a name to lure customers in.
If you ever get to a Buc-ee's in the States try their Brisket. Delicious. "Brisket on the Board"!!!
at first glance it looked dry and the portions seem small considering what you paid for it. I'm sure traditional american bbq has a lot more meat and sides and is saucier
Around £30 with a tip. America seems to be a very high cost country.
I've always found Food in American to be overpriced Especially when you add the tip on it. And sometimes they waiting staff treatment of people gets the reviews rather than the food.. having said that there's good small places out there that are great 👍.
Defo DJ on the door lol. Food barbecued in bulk then heated up when ordered, so loses the smokiness. So not as tender and loss off bbq flavour.
Over-priced, over-cooked, over-rated.
Presentation wasn't something I'd expect for spending so much either.
I'd suggest they let the meat 'sit' on a different plate for a moment or two, and then transfer onto a black tray/plate (it'd at least hide the excessive grease).
It looked alright. 7.3/10 from me. A 20% tip, for help-yourself drinks, and doing their job (no offence to the waiter, who seemed great) is scandalous.
On the mark, Lee. I wouldn't be rushing to go there.
Free soda refills at a restaurant?!?!?!
they certainly like there food dry over there lol
9 out of ten it looks delicious