Pig City BBQ..........

Sometimes I get baffled at how polarizing some of you are in your responses. BBQ is something that is purely subjective to those that are eating. At the very, very best there might be 1% of us on this forum that could have any kind of formal ability to allow us to REALLY critique BBQ.

Please define formal ability! No we're not certified BBQ judges but we can certainly know what we like and don't like. In this forum we're giving our opinion about something. According to the definition it formally refers to critical analysis of a literary object, but no inference about being an expert on the subject is noted. The definition also state said a critique is normally critical, not giving praise. Thus critqueing something it's supposed to state what is bad about it.

most of us would praise those that we like, and criticize those that we don't. Sometimes, people take the liberty of being in an open forum too far. Most on here don't have the credentials to downgrade someone's culinary hard work.

Everyone here has all the credentials they need because they know what they like and dislike. The purpose of an open forum is too freely give ones opinion on a subject without fear of reprisal which is what is normally done here until someone like you comes along. It seems to me you must work at or own one of the establishments that received negative reviews here. Maybe you should use these reviews positively to see what people don't like instead of getting your panties in a wad over them.

These are purely my opinions not be taken negatively!

What about Shack in the Back in Fairdale? Has anyone tried this place?

I really like Shack in the Back, and their sides are great, especially the potato salad
There was a review recently: http://louisville.metromix.com/restaura ... 63/content

definitely worth the trip - you can smell the smoke from THE red light in downtown
Fairdale....

Hey I'm Jewish and eating BBQ is more often then not, an incredible sin and I may have to deal with Hell. But, it is worth the spritual risk. I think this risk alone may make me an expert.

Why don't we have a forum BBQ tasting where we gather BBQ from most of the places in town and have a "Bite Off!" We get a few judges who claim to be experts (Perhaps we can do this by waist size or wiggle) and then we can declare the winners. I think it would be a hoot, and the rest of us can stand around watching, drinking beer, and cheering our favorites on. It could be run like the NFL Combine. However, how high can a BBQ jump? How would a BBQ do on the Wonderlink?

[Robin Garr]

Rob, with respect, I suggest a lightening-up exercise. Talking about food - even debating robustly (but, we hope, civilly) about food - is what we do here. The only requirement is an interest in food, and that unites us all.

I've judged barbecue, but I don't profess to be an expert. Nevertheless, I'll express my opinion about it, and everyone here is welcome to do the same.

Sometimes I get baffled at how polarizing some of you are in your responses. BBQ is something that is purely subjective to those that are eating. At the very, very best there might be 1% of us on this forum that could have any kind of formal ability to allow us to REALLY critique BBQ. most of us would praise those that we like, and criticize those that we don't. Sometimes, people take the liberty of being in an open forum too far. Most on here don't have the credentials to downgrade someone's culinary hard work.

by Phil Gissen

Hey I'm Jewish and eating BBQ is more often then not, an incredible sin and I may have to deal with Hell. But, it is worth the spritual risk. I think this risk alone may make me an expert.

Why don't we have a forum BBQ tasting where we gather BBQ from most of the places in town and have a "Bite Off!" We get a few judges who claim to be experts (Perhaps we can do this by waist size or wiggle) and then we can declare the winners. I think it would be a hoot, and the rest of us can stand around watching, drinking beer, and cheering our favorites on. It could be run like the NFL Combine. However, how high can a BBQ jump? How would a BBQ do on the Wonderlink?

I'm all for Phil's idea!

Becky and I are both KCBS certified BBQ judges. When judging a contest there are rules in place to take as much subjectivity out of the judging process as possible. This is not the case when it comes to restaurant BBQ where the worthiness of the product is strictly subjective. Quality is judged solely by the preferences and satisfaction of the customer, so to imply that only "1%" of us are capable of determining the worthiness of the effort is in a word...wrong.

by Phil Gissen

Hey I'm Jewish and eating BBQ is more often then not, an incredible sin and I may have to deal with Hell. But, it is worth the spritual risk. I think this risk alone may make me an expert.

Why don't we have a forum BBQ tasting where we gather BBQ from most of the places in town and have a "Bite Off!" We get a few judges who claim to be experts (Perhaps we can do this by waist size or wiggle) and then we can declare the winners. I think it would be a hoot, and the rest of us can stand around watching, drinking beer, and cheering our favorites on. It could be run like the NFL Combine. However, how high can a BBQ jump? How would a BBQ do on the Wonderlink?

I'm all for Phil's idea!

Gayle,

I've been trying to get Robin interested in some type of BBQ throw down for a couple of months now. Maybe Phil will have better luck.

[Robin Garr]

I've been trying to get Robin interested in some type of BBQ throw down for a couple of months now. Maybe Phil will have better luck.

Hey! I'm interested! I just want somebody to step up and volunteer to do all the work!

Pepperwood (are they even around anymore anywhere?) had some great BBQ but again, that's been a while back.

Carla - check out Frankfort Avenue Beer Depot. The owner/operator was associated (owner?) of Pepperwood, and we get the same great bbq that we got at Pepperwood!

(quote from an old posting from Paul Nicheols of FABD: "I apologize for tooting my own horn, but I have been doing BBQ for a long time back to my Pepperwood days 10 years ago and I take a lot of pride in the food I cook. Robin did a review a couple months back and he seemed to like everything from the ribs down to the potato salad. Louisville has and always will have a very good variety of BBQ throughout the city, and I think it deserves more credit on a national scale.")

I love F.A.B.D...

Also Robin, I don't have a problem with an open forum and people saying what they like better than others. However, people like to pile on and criticize for the sake of criticizing. I don't care if someone references I like so and so better....that's a nice forum....to say so and so's BBQ isn't good, doesn't really work.

Hey Robin,
I'm new to town and don't know what to do, but if your willing to lead me around like a mutt, I will be happy to do the grunt work. Remember, I have nothing to do most days and look for something to occupy myself rather then eating and drinking myself into oblivion!

And if Phil would like an assistant, I will be more than willing to help him. As a retiree, I, too, have time to spare. What say you, Phil?

And if Phil would like an assistant, I will be more than willing to help him. As a retiree, I, too, have time to spare. What say you, Phil?

I am available much of the time as well and would do whatever needs to be done. Just let me know how I can help (judging ? legwork ?)

Robin, I confirm what you said about being open to the idea...just not wanting to do all the work. Been there, done that and it can be a real pain. Didn't mean to imply that you were against the idea. Sorry if it came off like that.

As a sidebar...just a reminder that there is a "Backyard BBQ" division in the Jeffersonville cook off on June 19th and 20th if anyone is interested.

OK...back to my smokers, I've got two racks of baby backs, a flank steak and a half a dozen sausages that need my attention

Pepperwood (are they even around anymore anywhere?) had some great BBQ but again, that's been a while back.

Carla - check out Frankfort Avenue Beer Depot. The owner/operator was associated (owner?) of Pepperwood, and we get the same great bbq that we got at Pepperwood!

(quote from an old posting from Paul Nicheols of FABD: "I apologize for tooting my own horn, but I have been doing BBQ for a long time back to my Pepperwood days 10 years ago and I take a lot of pride in the food I cook. Robin did a review a couple months back and he seemed to like everything from the ribs down to the potato salad. Louisville has and always will have a very good variety of BBQ throughout the city, and I think it deserves more credit on a national scale.")

Many thanks Kim for the heads up re: FABD's BBQ. I will most definitely stop in for a bite and a cold mug. Maybe watch a game of horseshoes if they still do that.
Thanks!

First off, I have to give "props" to Phil Gissen for being the first person to ever link BBQ to the NFL Wonderlink test. Well done, Sir.

So, after heated debate, I decided to try Pig City today.

Rob_DeLessio, please note that neither of my Master's degrees (don't think of that statement as elitist or of self-promotion, but rather as fuel to fire my verbal attack) was in BBQ. So, my statements may not be as "educated" enough for you to ponder.

Was it smokey enough? Did the exterior have the "crispness" that I like? Was the interior juicy and flavorful? Did the spices and sauce enhance or detract from the flavor of the meat?

Too bad, I'm too dumb to tell.

Their food sucked. So does Mark's. Puttimg BBQ sauce on meat doesn't make it BBQ.

To make an over-simplified statement, Rob_DeLessio, I think the goal of restaurants is too have custumers (not certified experts) taste the food and to then feel they will pay money to eat the food again.

By my definition, this restaurant failed.

Furthermore, on my short time on this wonderful forum, the thing I have enjoyed the most is the respected equality of opinion. By this I mean, someone's take on food such as Robin's ,who is far more Culinary'ly (yes, spell check says that wasn't a real word, but you get the point), educated than myself or some one such as Phil Gissen's perspective based on his year's of food experiences in places I have never been, are reviewed as fairly and with the same open mind as my drunk, rambling "At the very, very best there might be 1% of us on this forum that could have any kind of formal ability to allow us to REALLY critique BBQ" idiotic opinions.

By he way, can I find any good BBQ in New Albany other than from my smoker?