What’s the advantage of parting out your pork? Easier to cook, I guess?
Is there a disadvantage in that it doesn’t get as flavorful or tender as a whole cut low and slow?
Also what should I know about Q39?
From what I am seeing, the presentation is easier, you can get really nice looking slices. It cooks faster. Probably easier. I don't like it.
I haven't eaten at Q 39 since the owner passed away. Really good Q. Not a barbecue joint though, it's a nice restaurant with servers that happens to sell really good barbecue. Brisket is good, the burnt ends with beans app is good.
pdub wrote: ↑Fri Aug 05, 2022 8:58 am
"Not a barbecue joint though, it's a nice restaurant with servers that happens to sell really good barbecue."
I'd agree with this in using the word joint.
Jack Stack definitely falls even further out of this category for me then.
Before Chowhound turned into complete crap and then bit the dust, I used to post there a lot. Met some cool people from that site. Someone asked about KC BBQ and I gave a quick rundown of server places. I said that Jack's Stack "Is a nice, sit down restaurant that happens to serve barbecue. It's good barbecue but not the best in town. It's fine for tourists and soccer moms."
Seems one of the posters fit both of those descriptions went full illy.
I mean, a cast iron dish for my BBQ, a little cup for my sauce, all on porcelain?
And then a STRAWBERRY FETA CHEESE CANDY PECAN SALAD?
And no white bread slices?
Had dinner at this place on my way down to Branson.
Burnt end sammich really good. Had several sauces, including 2 different mustard based ones. The spicier of the 2 was really good, unique, but worked well.
CrimsonNBlue wrote: ↑Fri Aug 05, 2022 8:43 am
Did you know Q39's owner?
No
Some really unsavory (no pun intended) leaks about him running his restaurant teams. Hoping those bad stories, if true, have cleaned up now.
Q39 is . . . fine. A BBQ place I pick nearly 100% for the atmosphere with guests in town because I've never been a big Jack Stack fan.
They did perform well on the tour prior to opening the restaurants, but the quality at the restaurant wasn't nearly what it was on the tour--which is true anywhere, I suppose.
ousdahl wrote: ↑Fri Aug 05, 2022 9:19 am
Had dinner at this place on my way down to Branson.
Burnt end sammich really good. Had several sauces, including 2 different mustard based ones. The spicier of the 2 was really good, unique, but worked well.
Not a salad in sight.
There are billboards everywhere for that place on 13 highway. In fact, I think I have been there. It was not memorable, but it's been years.
CrimsonNBlue wrote: ↑Fri Aug 05, 2022 8:43 am
Did you know Q39's owner?
No
Some really unsavory (no pun intended) leaks about him running his restaurant teams. Hoping those bad stories, if true, have cleaned up now.
Q39 is . . . fine. A BBQ place I pick nearly 100% for the atmosphere with guests in town because I've never been a big Jack Stack fan.
They did perform well on the tour prior to opening the restaurants, but the quality at the restaurant wasn't nearly what it was on the tour--which is true anywhere, I suppose.
There's been a few lately. The burger place in KCK, Port Fonda come to mind. Part of the reason I left the biz was terrible owners at one place I worked at. Seems to be pretty common.
Some really unsavory (no pun intended) leaks about him running his restaurant teams. Hoping those bad stories, if true, have cleaned up now.
Q39 is . . . fine. A BBQ place I pick nearly 100% for the atmosphere with guests in town because I've never been a big Jack Stack fan.
They did perform well on the tour prior to opening the restaurants, but the quality at the restaurant wasn't nearly what it was on the tour--which is true anywhere, I suppose.
There's been a few lately. The burger place in KCK, Port Fonda come to mind. Part of the reason I left the biz was terrible owners at one place I worked at. Seems to be pretty common.
For so long it was almost exclusively a customer-facing industry filled with young people of all genders doing booze, drugs, and working late into every night.
From a mental health environment, what could go wrong?
Some really unsavory (no pun intended) leaks about him running his restaurant teams. Hoping those bad stories, if true, have cleaned up now.
Q39 is . . . fine. A BBQ place I pick nearly 100% for the atmosphere with guests in town because I've never been a big Jack Stack fan.
They did perform well on the tour prior to opening the restaurants, but the quality at the restaurant wasn't nearly what it was on the tour--which is true anywhere, I suppose.
There's been a few lately. The burger place in KCK, Port Fonda come to mind. Part of the reason I left the biz was terrible owners at one place I worked at. Seems to be pretty common.
For so long it was almost exclusively a customer-facing industry filled with young people of all genders doing booze, drugs, and working late into every night.
From a mental health environment, what could go wrong?
There's been a few lately. The burger place in KCK, Port Fonda come to mind. Part of the reason I left the biz was terrible owners at one place I worked at. Seems to be pretty common.
For so long it was almost exclusively a customer-facing industry filled with young people of all genders doing booze, drugs, and working late into every night.
From a mental health environment, what could go wrong?
Guilty
Likewise. Managing a high volume kitchen in Eugene in the early 2000's was no pleasure cruise...even though it seemed like fun at the time
