Date registered: Sep 2007
Vehicle: '98 E320 Wagon (non 4matic)
Location: Atlanta, GA & Malabo, Equatorial Guinea
Mentioned: 0 Post(s)
Quoted: 1 Post(s)
That's it! I'm finished with throwing good money after bad trying to find palatable pig south of St. Louis.
Latest trial and error:
I love the culture and the history of such places but at as per usual, the meat lacked flavor (not smoked long enough), was horribly dry, save for the watery, vinegar rich douche' sauce and THEY LEFT TENDONS ON THE RIBS!!!(Yeccch!!) Cole slaw was ok, fries limp and greasy and all served with a very uninspired biscuit/roll thingy.
Some places just live on there laurels it is a sad fact.
If you are ever in the Atlanta area again (downtown Atlanta actually) you need to go to a place called "Fat Matt's Rib Shack." It has live music on Friday's and Saturdays. Several good choices of Beet on Tap (including Sweetwater brews). It is in a Strip mall type of building but well worth the trip.
I've only eaten their ribs. Their pulled pork is delicious I have heard from fellow diners.
As for BBQ South of St. Louis you should also try some of the places in Texas. They do beef like nobodies business. Brisket better than anyplace in the world.
Who's John Galt.
"Timeo Danaos et dona ferentes" - Virgil, The Aeneid, Book 2
If the Arabs put down their weapons today, there would be no more violence. If the Jews put down their weapons today, there would be no more Israel. --Benjamin Netayahu