http://www.roadfood.com/Forums/(c) Roadfood.com Discussion Board30 You can see that they are sampling a beef rib in this manner. http://www.roadfood.com/forums/app_themes/Original/image/menuRate.gifRate poshttp://www.roadfood.com/Forums/fb.ashx?m=552539Thu, 12 Nov 2009 00:30:26 GMT Maybe this will help with the recipe. My grandfather had heard that, in addition to the meat drippings, the bbq sauce had the "XLNT" brand of chili con carne in it. You can find "XLNT" chili con carne in most supermarkets. [/qhttp://www.roadfood.com/Forums/fb.ashx?m=552472Wed, 11 Nov 2009 17:57:36 GMT Back to the subject. I ate at the bubba-Que in Brandon last night. I had the rib-pulled pork combo, my wife had the brisket dinner. The ribs were dry and tough. They supplied a plastic knife and fork and the knihttp://www.roadfood.com/Forums/fb.ashx?m=551860Sun, 08 Nov 2009 20:10:20 GMTBoy what a tough crowd. You quickly have dashed my hope of finding decent BBQ in the Tampa area. I was suspicious because I haven't found any, not because I thought Ted was a shill...lots of folks around here have never seen decent bbq.http://www.roadfood.com/Forums/fb.ashx?m=551792Sun, 08 Nov 2009 12:29:04 GMTYou've hit on it exactly. BBQ in KC is a neighborhood thing. Lots of Gates all over the area, + open real late. They aren't quite Soup Nazis when the shout out the slogan, Ollie taught em that at his BBQ school. As for me, it was always beef on ahttp://www.roadfood.com/Forums/fb.ashx?m=551786Sun, 08 Nov 2009 11:58:04 GMTGates is funny, because it seems like the sort of place that might not be so great. I would guess it's one of the places that the very casual tourist interested in finding KCQ would bump into (the others being Arthur Bryant's and Jack Stack). http://www.roadfood.com/Forums/fb.ashx?m=551675Sat, 07 Nov 2009 14:40:42 GMTWhat a .................TOURIST TRAP!!! Only Joking.... I am actually very pleased to see that Gates has finally been reviewed. I know that many KC BBQhttp://www.roadfood.com/Forums/fb.ashx?m=551671Sat, 07 Nov 2009 13:52:18 GMTFamouis Dave's chain offers a family platter...not bad at all...plenty of food for four..and my kids love using all 4 barbecue sauces,,,even of their great fries...if you go, try Devil's Spit!!http://www.roadfood.com/Forums/fb.ashx?m=551071Thu, 05 Nov 2009 11:48:41 GMTNo CC, the platter didn't rotate. It was just a regular serving platter often covered with a sheet of deli paper. If you think about it, bringing a platter to a table with a couple of hungry people, the ribs and chicken are going to leave the platter almhttp://www.roadfood.com/Forums/fb.ashx?m=550911Wed, 04 Nov 2009 17:52:43 GMTThis sounds great! I never experienced any BBQ in my youth. Would you say the set-up was like a Pu Pu platter without the heating element? Did the serving platter rotate like a Lazy Susan or was it stationary? When you got down to thhttp://www.roadfood.com/Forums/fb.ashx?m=550874Wed, 04 Nov 2009 14:21:31 GMTExtra sauce on the side for extra cost. That speaks volumes of the operation. I don't doubt that they have decent Q, but seeing something like that is the deal breaker. I'm sure that Doc will disagree for good reason, but as a customer that's one of thehttp://www.roadfood.com/Forums/fb.ashx?m=550852Wed, 04 Nov 2009 12:57:09 GMT Tom Jenkins in Ft. Lauderdale (FL) serves one for $49.95http://www.roadfood.com/Forums/fb.ashx?m=550834Wed, 04 Nov 2009 11:25:31 GMTLiving between eastern and western North Carolina BBQ, I have to say I have never seen BBQ platters in any place where I have eaten 'que. That includes Wilbur's, Stamey's, Hursey's, Lexington #1, BBQ Center, and probably others I've forgotten. I just canhttp://www.roadfood.com/Forums/fb.ashx?m=550668Tue, 03 Nov 2009 19:53:23 GMTI bought a bottle of it about a year ago or so. Not bad. It's another tomato based sauce that's not so common around here anymore. Rare to find anything else unless you find an indie supermarket where there might be some other choices.http://www.roadfood.com/Forums/fb.ashx?m=550571Tue, 03 Nov 2009 14:29:10 GMT I just happen to have a bottle of that sauce in my fridge along with another called "Blue Front"! Neither has the taste as I remember, but both are heads above anything else sold in local supermarkets that are all mostly&http://www.roadfood.com/Forums/fb.ashx?m=550530Tue, 03 Nov 2009 12:10:44 GMTWell Al, I think I've seen it all now. Plating on a garbage can lid? They must have holes in the table for the handles.http://www.roadfood.com/Forums/fb.ashx?m=550514Tue, 03 Nov 2009 11:21:15 GMTThe closest I have seen to the platter you describe is on the menu at Famous Dave's the BBQ Chain.... http://www.famousdaves.com/menuCategories/feasts/ http://www.roadfood.com/Forums/fb.ashx?m=550509Tue, 03 Nov 2009 11:12:27 GMT Tom's Place relocated from Boca to West Palm a few years ago, was by there this week....it's now CLOSED! Mike Well so much for that plan.http://www.roadfood.com/Forums/fb.ashx?m=550485Tue, 03 Nov 2009 10:04:16 GMTTom's Place relocated from Boca to West Palm a few years ago, was by there this week....it's now CLOSED! Mikehttp://www.roadfood.com/Forums/fb.ashx?m=550468Tue, 03 Nov 2009 09:16:29 GMTWhere did you get this, Dawn?http://www.roadfood.com/Forums/fb.ashx?m=550442Tue, 03 Nov 2009 06:45:06 GMTCattlemens is hard to beat as a good base sauce. Tasty, and simple list of ingredients without a lot of stuff you don't want to see. Get that carmelized right on some good ribs and you'll want to suck the fingers off your hands. ;-http://www.roadfood.com/Forums/fb.ashx?m=550436Tue, 03 Nov 2009 03:20:54 GMTI have never seen the described "family platter" in Texas. But, it sure sounds terrific! What a great idea. I'm sure it would sell well for groups of four or more. Or, two hungry fullbacks.http://www.roadfood.com/Forums/fb.ashx?m=550432Tue, 03 Nov 2009 00:49:41 GMTI just happen to have a bottle of that sauce in my fridge along with another called "Blue Front"! Neither has the taste as I remember, but both are heads above anything else sold in local supermarkets that are all mostly heavy in smoke and molahttp://www.roadfood.com/Forums/fb.ashx?m=550414Mon, 02 Nov 2009 21:56:45 GMTDon't mean to hijack the thread but Dawn I believe you asked about a bbq sauce that was orange in color and served in Florida years back. I ran across a sauce in publix the other day called Tom's "The original Florida style" bbq sauce. Definitely orangehttp://www.roadfood.com/Forums/fb.ashx?m=550397Mon, 02 Nov 2009 19:43:04 GMTMany chain and non-chain BBQ places here in FL still provide this. It may not be in the same presentation as you described but will be listed on the menu as a "family meal". Most of the ones that I have seen are meant for 3-4 people.&nbhttp://www.roadfood.com/Forums/fb.ashx?m=550322Mon, 02 Nov 2009 12:30:13 GMTMany years ago, BBQ restaurants offered a Family Platter as part of the menu down here. It was sort of the same plating wherever you went and you knew what to expect. Pretty creative arrangement now that I think of it for BBQ that must have originathttp://www.roadfood.com/Forums/fb.ashx?m=550312Mon, 02 Nov 2009 11:55:21 GMT Good luck to them! No Sous Chef for BBQ. Assistant PitMistress!! No "head chef", either! I'm guessing that the guy who said that barbecue isn't superhttp://www.roadfood.com/Forums/fb.ashx?m=549803Fri, 30 Oct 2009 12:02:22 GMTI give them credit. I would be weeping in the walk-in about how Sushi is a much "cooler" idea.http://www.roadfood.com/Forums/fb.ashx?m=549792Fri, 30 Oct 2009 11:16:01 GMTI do have to laugh at them putting a knife and fork to ribs. You can see that they are sampling a beef rib in this manner. A important part of the 'rib' experience is gnawing on the bone. ===They all look a little hot in Texas. Like theyhttp://www.roadfood.com/Forums/fb.ashx?m=549750Fri, 30 Oct 2009 06:06:53 GMT that was pretty funny. Are those all investors? The two men are investors. I'm not sure about the female chef. The one guy (Solomonov) is also a pretty well known chef in Philadelphia, but his current restaurahttp://www.roadfood.com/Forums/fb.ashx?m=549734Fri, 30 Oct 2009 00:21:15 GMT