I live in Santa Cruz and make the trip over to S.J. to enjoy your awesome BBQ often. Today I visited a friend in Fremont and we stopped by for lunch. I tell everyone I know that likes BBQ about your place and to try it out. I am a loyal fan... and with that here are my thoughts on my first Fremont experience. Just wanted to offer a critique for your benefit so that you can address the finer points with your staff. I am in no way complaining... as I know the restaurant business and have cooked for many people. :) The restaurant is fantastic so much bigger... very nicely done by the way. I had the Brisket and Ribs with French fries. My friend had Ribs and Hot Links with Mashed Potatoes. His meal was great. I also ordered a pound of Brisket to take home... 1/2 lean and 1/2 fatty. Just a couple of issues to think about. I did not mention any of this to the staff as I didnt want to distract from their concentration as they were working hard and doing their best.... but you may want to address it in a staff meeting. My Ribs were good... maybe just a little tough or chewy compared to your standard, that will come with the pit boss developing a intimate relationship with the new pits your using. Smoke infusion was great. I ordered my plated Brisket from the fatty end but received lean. Slices were not uniform, ranging from 1/4 to 3/4 inch thick. Your normal product is 1/4 to 3/8 with is just right for the mouth appeal. My portion was from the tip inward so it included a burnt end, which I like but did not specifically order. But I do like them. Your standard is to serve 1/4 - 3/8 slices cut from the interior, reserving the tip portion for those that request it. Normally the slices are uniform in thickness and basic length in general. My pieces were a little dry as they came from the tip end. I love the frys your using with the skin on and they way they are cut. They arrived somewhat wilted and limp. I actually enjoyed them that way but if you are aiming for crispy they were not. Perhaps not cooked enough, not twice fried, or left to long in the warmer. I still really enjoyed them but with one caveat.... they were too salty. I love salt... Im a salty dog! But even for me these were to salty. Better to train to under salt and let the customer adjust. And finally I ordered one pound of Brisket half lean half fatty to bring home and enjoy. When I got home I noticed it was all lean. But it was cut from the interior. Again this is offered as positive criticism to help you guide and train the staff. I loved the meal overall, to be honest it was my first meal that under normal circumstances I would have sent back, only to receive what I ordered... fatty end no burnt tip. :)The staff and my waitress were attentive, the ambiance of the restaurant pleasing. My only Complaint.... I live too far away! Lol Look forward to coming back for dinner, another great meal and some blues music. Keep up the good work, soft starts are always wise, and fear not... all the kinks will work themselves out. You have a proven tract record of producing the best BBQ I have had, so it wont be long before you have well trained and experienced staff. In the meantime you have a plethora of loyal customers such as myself supporting you. We are all invested in what you produce for us to enjoy! You have a following...
Posted on: Thu, 27 Mar 2014 19:30:50 +0000
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