Here’s some info straight from the article, “The new money went into Old Hickory Pit smokers that can handle 300 slabs of ribs. Pete Zimmer, who ran the former Burbank’s Real Bar-B-Q, is the owner, and Brett Miles, most recently of deSha’s, is the chef…we had much discussion over whether to get the baby back ribs or St. Louis style ribs, until we noticed the sampler with half a rack of each ($21.99). Without question, our table preferred the St. Louis-style. They put up a little fight but gave up easily to flavorful, pinkly smoked meat mingled with a dry rub. You can add your own sauce. The meatier baby backs are good, too, glazed with sauce; but with a blander texture.”
You can read the entire piece here, but the general consensus appears to be that they still have a little fine tuning to do, but that overall they are doing it low and slow with a twist (having an Ole Hickory Pit puts them in great BBQ joint company and shows they are very serious about their cue). I do like the fact that they’ve gone with a little more experimentation when it comes to BBQ (deep frying ribs is pretty out there). Let me know what you think of their menu here and please shoot me an email if you’ve been here and have a review.
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