Tory Seibolt
Google
Got food from there today, got home and realized I didn’t receive my brisket burger :(. This is the second time we’ve tried this place and have been disappointed both times. Last time was last summer outside of Orenco Taphouse so we thought we’d give the food cart pod a shot. Ribs had so much collagen that wasn’t broke down, I’m surprised they sell any. This happens when the internal temp doesn’t get high enough for long enough and the product is rushed. Same thing w the pork belly burnt ends but the fat on them was slightly rendered better. The meat on them was dry though, again rushed. The brisket was dry and chewy during last year’s visit but I wasn’t able to try it this visit (Saturdays only for brisket and pulled pork). I’m going to try to save the ribs later by w a little sauce, butcher paper and cooking at 225°F until 200°F ish internal 😕. Barbecue in this region is such a let down. Best to take the time and smoke your own or make the trek to Botto’s.
In reply to Fertie’s reply: I am aware rib meat should not fall off the bone lol. I have friends and family that do brisket and rib competitions. This may be the way you like to make them but they were not executed well :/. I’ve been eating barbecue in St Louis, Des Moines, KC and Texas (Lubbock, Lockhart, Austin, DFW) fairly often over the course of 30 years, been making it for 20 years. The ribs literally made my wife sad. Oh and I wanted the burger, especially since it was the only protein available for the plate 🤷♂️. Pretty sure I was charged for it but I’ll have to check again. I’m sure you’ll keep improving, the sides were great! All the best 👍
