Next up: The Rib Cage (Rogers, MN). Now, I travel all over the USA, and BBQ is a prevalent feature to be found almost everywhere, with the exception of those few hallowed grounds wherein the technique has been perfected to an absolute art form. This particular locale is something quite special: good BBQ…from a trailer…in a parking lot…next to a mobile home park… You can't make this stuff up! This joint is a temple of BBQ consumption: everything that is so wrong, yet so real (however, I am told that this particular day was not quite up to standard in that the pork, beef and smoked chicken breast were just a tad on the dry side; I suppose it makes a difference if “Dad” is at the helm rather than the Sous Chef). It is all very simple, basic, and enjoyable. We sampled everything. They use cherry wood in the smoker and the ribs were really very good, as was the bratwurst. The pork, beef and chicken were also tasty, and the addition of a little sauce was helpful; speaking of sauces: one mild and one spicy; both are laced with a subtle cherry flavor to lift up the smokiness imparted by the cherry wood. Matt has pioneered “rib cost averaging” which goes something like this: quarter rack with sides $8.50 v. half rack with sides $10.50 (sides can be factored out, as one does not allocate prime stomach space to incidentals like beans and slaw anyway); double your rib count for a $2.00 investment! Good thing the Rib Cage hasn’t stumbled on this tidbit. The line between work and pleasure is now blurred… how nice, yet we should not become too invested in that sentiment!
No comments:
Post a Comment