Dec 142013

BBQ is pretty big in Texas and the competition is fierce. So much so that it has torn apart families.
There is a town known as the BBQ Capital. There are two well respected joints. Once upon a time, legend has it, everyone got along fine. Then one brother decided to split off and open his own bbq joint. The town is actually split as far as which one is better. One has the no sauce ever idea and the other….
Then there is another family in a different nearby town. The Pitmaster brother was fired. He opened up his own bbq trailer with his sister. She fired him and swiped a Pitmaster from her family’s restaurant. Brother went on to open a trailer on his own. All the business are doing well.
But! The drama is amazing, it is almost like the Hatfields v. the McCoys v. Montagues v. Capulets v. the Lord of the Smokering.
All that aside, I have had food from all involved. They are all pretty good. I am partial to one particular places squash casserole. They all come with the traditional slices of white bread, onions, pickles, plastic fork and knife and served either on butcher paper on in some sort of paper container. They all keep it real and the infighting? Well, that just makes it interesting.

Dec 102013

For some reason, folks that have no experience in the restaurant biz keep opening places and can’t seem to figure out why the customers don’t beat a path to the door.
There is a place that has a great location in a small town just outside the Austin, Texas area. It has had 6 owners in 5 years and many many menus.
The current one for the place that calls itself “homespun” and offering a full bar. They added a playground for the kids. I already smell bad idea.
The menu they have posted (they are not open yet) features Cajun, Creole, German, typical BBQ, Steaks, Chops, Italian (lasagna and ravioli), and French options as well as a separate menu with gluten free options.
The options are all over the map. This isn’t fusion, it is a mutt!
One has to question how good any of the choices? This is a place that can only seat 40 guests at any given time. The choice to have a massive (3 page) dinner menu is a hot mess. It screams throw every thing against the wall and see what sticks. Meanwhile, the food costs are going to kill them.
Hope I am wrong but I am thinking owner number 7 is on the horizon before 2014 is over.