In praise of Hammerheads

Out of curiosity, Steve, have you tried Doc Crow's again since your first visit? Just wondering if they'd gotten any better.

Jeff,

No I have not...but I will. It seems like every time the thought crosses my mind it's on an evening where something 'big" is going on at the YUM and I pretty much refuse to fight those crowds for a second chance at any place.

I orderd a half-slab of the baby-back ribs, and I was pretty disappointed, as I have found that I usually am when I order ribs. I had heard many good things about the ribs here, and I thought that they were a little dry, a little overcooked, and way too salty.

Two visits to Hammerheads and this pretty much describes my exact experience/opinion

it seems that it would be near impossible to consistently turn out perfectly cooked ribs in a restaurant setting.

I guarantee it's near impossible...I've tried the ribs at many (most) of the popular places in town and have pretty much been universally disappointed. Two places that turn out good ribs on a fairly consistent basis are Big R's in LaGrange and Texican's in Crestwood.

I appreciate the suggestions, Steve. I don't find myself out that way too often, but I might make an exception for a rib pilgrimage.

Also, as our resident amateur expert , I am interested in your 2 cents on how a restaurant could consistently serve quality ribs.

I am far from being a knowledgeable source on the subject, but if you have a product that takes multiple hours to cook, that has a fairly narrow margin for error, how do you constantly have it available at ideal doneness for customers over the course of 10 hours, and then get it out to them in a timely manner?

I typically go to the Beer Depot, as it is closest to my home in St. Matthews. That said, they are wildly inconsistent, from rub to texture. I have had both great and terrible ribs from there. I don't really care for their sauce either

Also, as our resident amateur expert , I am interested in your 2 cents on how a restaurant could consistently serve quality ribs.

I am far from being a knowledgeable source on the subject, but if you have a product that takes multiple hours to cook, that has a fairly narrow margin for error, how do you constantly have it available at ideal doneness for customers over the course of 10 hours, and then get it out to them in a timely manner?

Dan, OK, nothing what-so-ever about Hammerheads but I'll take a general "amateur expert "stab at your question.

Fundamentally the first thing that needs to be done is a "staggered" cook...Ya don't PUT the whole days hootinanny in the smoker at once (but I see it happen...regularly). Rather ya put 20-33% of your product on the smoker, ya waits an hour or so and ya puts another 20-33% of your product on, etc, etc. That one's a "no-brainer" for me. The second (and probably most important thing) is to have someone cooking the product that actually knows what the hell they are doing...I can take an amateur expert look at a case of uncooked Baby Back ribs and tell you with a high degree of certainty (plus or minus 15 min) which racks are going to take 3.5 hours to cook and which racks are going to take 5 hours. If the person doing the restaurant cooking can't (or doesn't) do the same, they need to go back for a little remedial training. Next thing ya do is take a "when it's gone, it's gone approach"...Think you could sell 20 racks a day ? Then cook 17 or 18...THAT way the last three racks aren't sitting around for umpteen hours waiting for a set of teeth to set them free...This approach also has the added advantage of creating the illusion of a shortage (which will have people frothing at the mouth trying to get to you before you "run out"). Finally, and this is just a pet peeve thing...Some of these places need to develop a little fricking pride and start throwing away product that they know (and they DO know) is overcooked and past it's prime, as opposed to passing it off to the customer.

Thanks for considering the question, Steve. Everything you said makes sense to me. Let me know when your barbecue joint opens, and I'll be by to purchase a rack.

Let me know when your barbecue joint opens, and I'll be by to purchase a rack.

Dan.... ....Monkey's will fly from my butt before I open a restaurant. I'll leave walking the walk to all of you true professionals and be content with talking the amateur expert talk from the sidelines. Wishing you the very best of luck in the new endevour.