I walked into your place late one evening with a couple of friends. It was still an hour and a half before your designated closing time and not another soul was dining. You said all the brisket and ribs were gone, but sausage was still available as was the day's smoked cabrito special. I asked for both and you proceeded to hastily shave what little meat was left from a goat's leg bone.
If dry, shaved, smokeless and flavorless meat that was in its prime several hours ago was all you could offer, why would you serve it? Worse yet, why would you charge someone for it? I'd rather be told you had run out of meat so I could have held onto my mostly positive outlook about you. I like to think positively, but that cabrito makes it hard.
- BBQ Snob
DISCLAIMER:
Each joint is judged on the essence of Texas 'cue...sliced brisket and pork ribs. Sausage is only considered if house made. Sauce is good, but good meat needs no adornment to satisfy. Each review can only be based on specific cuts of meat on that particular day. Finally, if the place fries up catfish or serves a caesar salad, then chances are they aren't paying enough attention to the pits, so we mostly steered clear.
-THE PROPHETS OF SMOKED MEAT
2 comments:
Hmm ... Cooper's maybe? They've disappointed on several occasions regardless. I have second guess I'll keep to myself in case I'm wrong, though it's in Dallas and has been open about a year. Except they don't have cabrito, that I know about anyway.
Passive aggressive much?
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