tangirl wrote:Not always. It's hard to find good BBQ joints here too, especially up north.
I guessed that was the case. For all I know, the bloke who owned the place might be from New Jersey. But he was genuinely American, I can attest to that. He was very friendly (I almost typed "overly"), enough to put this Brit slightly on the back foot, but I rallied myself after the initial feeling of WTF and responded in kind (though I did use the word "lovely" about the food once and I'm pretty sure an American man wouldn't do that
I'm surprised, why wouldn't the best Texas barbecue be in Japan?
OK, smart arse.
I'm not looking for the "best" Texas barbecue, just something that's worth the money. It's the only place I've seen in Tokyo doing the proper bbq stuff you all talk about here and I wanted to try the real thing, fully aware it wouldn't be quite the genuine article. I was just hoping it would be close to it.
Sorry it wasn't that great Tom.
BBQ is serious buisness in the South. Each State has it's own specialties and each region within the state has it's own specialties. Mostly pork here - vinegar based, mustard based, ketchup based, whole hog bbq, shoulder bbq, (doesn't compare to whole hog bbq which is King although not as readily avalable as it once was), cooking methods, etc and then there is ribs. I can travel a 30 or 40 mile radius and get the best bbq in the world and each is quite different. I love it all... esp when they have banana pudding for dessert.
Thanks Andy. Maybe this is something we're going to have to do some serious research on if and when we make it over.
The ribs were one of the biggest disappointments. There's no real excuse for serving ribs with so little meat, as it's completely possible to get meaty ribs over here. There's a place called The American Clubhouse here that serves delicious, meaty ribs, but there's a real Japanese influence (my wife always has the soy sauce marinaded version they serve), so I doubt it's what you eat over there (though they do taste very good).