Pig City Barbeque in decline!

I think the ribs at Jucy's are perhaps the best in town, while the brisket at KenTex is the star. Agree completely that everyone has their own "thing" about BBQ (and about everything else in life, too, I suppose!).

TP...Well. See. It's happening again. Still yet another example of beauty in the eye of the beholder. Ya know what I think is great about BBQ ? The fact that it ain't "steak". Heck everyone knows a good steak from a bad one and there's very little room for argument. BBQ on the other hand can generate hours of great debate, 'Specially when there is beer involved. It's getting a bit late in the season to do it this year but I swear the Beckster and I are going to have a BBQ tho-down at the house just as soon as we can. We'll invite the world to strap on the ol' feedbag, then sit around and drink fizzy water, listen to some rockin' blues and lick the sauce off our fingers.

Now. Future invites aside...what on earth would possess you to declare such an ordinary hunk of meat as "the best in town". You want the best in town ya got to go to...............

Steve P, have you tried the KenTex BBQ? Its pretty much our only option out here in the sticks.

John,

I haven't had the pleasure on KenTex BBQ....yet. I've seen it on the way out to your place a time or two but just never had the Jones on for BBQ at the time. Let me know if you ever want to meet up for a meat-feast and I'll be there.

Hey Steve, I have some pretty good Q there on occasion but I have also found them to be inconsistent. I haven't been in awhile for that reason. After reading what you said about BBQ not working well in a traditional restaurant setting, Im wondering if I just went in at the wrong time and the meat just wasn't at its best. Ill be up for giving it another shot though. Im thinking a weekend is probably a better bet for getting it right out of the smoker.

I think the ribs at Jucy's are perhaps the best in town, while the brisket at KenTex is the star. Agree completely that everyone has their own "thing" about BBQ (and about everything else in life, too, I suppose!).

It's getting a bit late in the season to do it this year but I swear the Beckster and I are going to have a BBQ tho-down at the house just as soon as we can. We'll invite the world to strap on the ol' feedbag, then sit around and drink fizzy water, listen to some rockin' blues and lick the sauce off our fingers.

Sign me up for a judgeship. As a 20 year veteran of a blues band, I might even dust off my chops for a sit-in.

Steve P, have you tried the KenTex BBQ? Its pretty much our only option out here in the sticks.

John,

I haven't had the pleasure on KenTex BBQ....yet. I've seen it on the way out to your place a time or two but just never had the Jones on for BBQ at the time. Let me know if you ever want to meet up for a meat-feast and I'll be there.

Hey Steve, I have some pretty good Q there on occasion but I have also found them to be inconsistent. I haven't been in awhile for that reason. After reading what you said about BBQ not working well in a traditional restaurant setting, Im wondering if I just went in at the wrong time and the meat just wasn't at its best. Ill be up for giving it another shot though. Im thinking a weekend is probably a better bet for getting it right out of the smoker.

John,

I don't want to take anything away from any of the local places...Hell, I've had mediocre BBQ in Kansas City and Memphis too. In a restaurant environment it's just a hard-hard thing to do right...and do right consistently.

I wish more people would realize how easy it is to do really good "Q" at home...a $50 dollar Brinkman Smoker, a rack of ribs (or a pork shoulder), a few spices, a bag of charcoal and a nice summer day and you can be eatin' gooooooood. Tell ya what, you tell Annie that you hope Santa brings you a smoker for Xmas this year...Then come next spring I'll come down and we'll do BBQ 101 (That is to say 20 minutes of "classroom" and 5 hours of drinkin and tellin' lies).

In response to Pig City BBQ is in Decline, WOW! Those are harsh words. And yes I am the new General Manager of Pig City. I will be the first one to admit soggy buns sometimes are a problem; consistency in the restaurant is always an issue. I pride myself in serving a quality product and as stated in another post BBQ does fall in the category of: “beauty is in the eyes of the beholder”. The person plating the food needs to take a little more time when they do it; let the juice drain in the spoodle before putting it on the bun. I did say juice because it’s pork broth not grease.

I also want to say that we participate in the Restaurant.com Coupon program and based on the comments from the patrons that have eaten at Pig City we fare very well. You can’t please everyone every time but we sure try!

The sauce situation, having had six sauces and two of the six did not sell well it becomes a dead expense and since you basically give it away it didn’t make sense to continue. I have changed to a local company right here in Louisville to manufacture and develop our sauce (Kentucky Proud). They are preservative free and very fresh instead of sauce going out on the tables that have sat around for a year containing preservatives. I choose preservative free and local.

To the people that have bought the discount coupons, no worries. I will personally guarantee your satisfaction. Email me: pigcitybbq@hotmail.com and let me know when you are coming and I will personally make sure you are satisfied

Gonna have to give the nod to Big R's in LaGrange for ribs, Ken-Tex for brisket and I will see y'all at Steves for the pulled pork sammie! (That's how you make the Christmas list, mano!)



If I head over to Pig City do I ask for "Pig" or just Mr. or Ms. City? Signing your name helps to establish your credibility.

To the people that have bought the discount coupons, no worries. I will personally guarantee your satisfaction. Email me: pigcitybbq@hotmail.com and let me know when you are coming and I will personally make sure you are satisfied

Mr or Ms Pig,

Your personal guarantee is very commendable. I admire someone who is willing to put their reputation on the line.

BTW, I'm just curious...may I respectfully inquire as to your personal background in BBQ restaurants ? Thank you.

[Robin Garr]

Hey, Mr. Pig City ... I permitted you to register with a corporate user name that did not comply with our published rule requiring your own real name, because I felt you had the right to respond to criticism ASAP without being hassled. Now that you're here and have had your say, though, please provide your real name so I can change your user name to one that fits our rules. (The reasons for the rule are simple: We interact here as real people, not institutions; and a corporate user name, repeated on every post, would be tantamount to a free advertisement.

So, please let me know who you are, and I will change your user name to reflect that. Thanks!

In response to Pig City BBQ is in Decline, WOW! Those are harsh words. And yes I am the new General Manager of Pig City. I will be the first one to admit soggy buns sometimes are a problem; consistency in the restaurant is always an issue. I pride myself in serving a quality product and as stated in another post BBQ does fall in the category of: “beauty is in the eyes of the beholder”. The person plating the food needs to take a little more time when they do it; let the juice drain in the spoodle before putting it on the bun. I did say juice because it’s pork broth not grease.

I also want to say that we participate in the Restaurant.com Coupon program and based on the comments from the patrons that have eaten at Pig City we fare very well. You can’t please everyone every time but we sure try!

The sauce situation, having had six sauces and two of the six did not sell well it becomes a dead expense and since you basically give it away it didn’t make sense to continue. I have changed to a local company right here in Louisville to manufacture and develop our sauce (Kentucky Proud). They are preservative free and very fresh instead of sauce going out on the tables that have sat around for a year containing preservatives. I choose preservative free and local.

To the people that have bought the discount coupons, no worries. I will personally guarantee your satisfaction. Email me: pigcitybbq@hotmail.com and let me know when you are coming and I will personally make sure you are satisfied

To the people that have bought the discount coupons, no worries. I will personally guarantee your satisfaction. Email me: pigcitybbq@hotmail.com and let me know when you are coming and I will personally make sure you are satisfied

Mr or Ms Pig,

Your personal guarantee is very commendable. I admire someone who is willing to put their reputation on the line.

BTW, I'm just curious...may I respectfully inquire as to your personal background in BBQ restaurants ? Thank you.

Steve, I agree that it is commendable, but...

I'm always leery when management has to step in to make sure things run smoothly (and as expected). Seems the problems at PCB have less to do with product and more to do with consistency in the handling of these products. In other words, (from reading the GM's post) it seems to be more an employment issue and less a product issue. Unfortunately, the ability to have employees take pride in the product shapes the product's quality when it reaches the customer.

I commend the GM for coming on here and providing some feedback. Reading between the lines, it sounds like there is a plan in place for improvement. Let's all give them a little time. Good luck to the people at PCB.

Thanks for the support, to the supporters and to the none supporters, sorry we failed you. I didn't leave my name off of my response on purpose, please excuse me. My name is Tom Osborn and my wife Susan and I have been running the restaurant since December 08. We both took on the task at the restaurant when the manager decided to go another direction. From what I have seen so far the restaurant (at least this one) is dependent on the reliability and the care factor of it's employees, and I will say I think the staff at the restaurant is much improved. Consistancy is an issue as I stated but I will put our recipes up against all the rest. In the worst economy I have seen in Over thirty years in business it's tough out there, food costs are up and the industry as a whole is struggling.
Susan and I are commited to making Pig City the best it can be. I want all the good and all of the bad I just want fair.

Thanks again,

Tom Osborn
pigcitybbq@hotmail.com

[Robin Garr]

My name is Tom Osborn and my wife Susan and I have been running the restaurant since December 08.

Tom, thanks! I've changed your user name to "Tom Osborn" to comply with our rule and custom. I'll notify you by Email also so you'll know to use the new user name next time you log in.

A warm welcome to the forum. Thanks for taking on the constructive criticism in a civil and positive way. I'd guess that through this approach you'll encourage more than a few of us to check out Pig City again with an open mind.

Personally I never considered abandoning PC just because someone gave them a bad rap on the food forum. Now that we've seen what a stand up guy Tom Osborn is I'm pretty sure I'll be using those restaurant.com certificates to his place sooner rather than later.

On my next visit I hope to engage Tom in a spirited debate on something he calls "juice" or "broth" and I call good ol' "pork fat"

Me, I'm delighted to learn a great new word: "spoodle."

Me, I'm delighted to learn a great new word: "spoodle."

I always thought that was a cross between a spaniel and a poodle, but I don't know why a person would need to drain pork juice into one...

Me, I'm delighted to learn a great new word: "spoodle."

I always thought that was a cross between a spaniel and a poodle, but I don't know why a person would need to drain pork juice into one...

One word...Suppository.