Hey all!

A new BBQ restaurant came into town a few months ago. It is kind of a big thing since nobody really cooks any decent BBQ here at all. Usually if I want it, I have to cook it myself.

These people do a pretty good job and are passionate, but their food is lacking. I want to give them my advice without seeming like one of those people who tells everyone how to run their business (I hate those people!). They are SO close to making really good BBQ they just lack the experience. I have had BBQ in just about BBQ state in this country with the exception of Hawaii. I feel I know what is good BBQ and what isn't..

I am just trying to figure out a way of telling them they have to do better without insulting them or being a pain in the ass.. I also have my own motives.. I want to be able to go out and eat good BBQ once in a while!

Thoughts?

I've been in the same situation many times - and I just let it go.

when their business doesn't grow or starts to fall off - then they may want to listen - it all depends on their attitude towards input - if they have a suggestion box - put it in there

if you've done bbq in many places I'm sure you're aware that the exact definition is a regional thing. just think of the wet vs dry ribs wars . . .

another example: on the tv bbq shows the judging criteria is that meat should have some tug from the bone, it should not fall off the bone. okay, but personally I like falling off the bone . . . good bbq is pretty close to 'finger food' in my book.

one could hope to by chance open a quiet dialogue with the proprietor and congenially explore how 'opinions' / mthods / results differ - you could find yourself holding onto the short end of a lit stick of dynamite!

It's pretty bad for a new place to right off the start to be needing advice. Places are suppose to go downhill from the start, not the reverse, lol.
Jeff, as a fellow Up State New Yorker, the typical BBQ in most minds is flame broiled at Burger King. Those of us that know the real thing is through traveling and education and the willing to do it for our selves. BBQ takes time. For a place to do it in NY I'm not sure that the time invested and the results would bring in the pay off needed. Especially now with the $1.00 double cheese burger offer taking place. Not to many people will be willing to pay the price for a nice brisket or for some decent ribs. I know I would though. Throw me some brisket on a nice roll, add some slaw, Charge what you want and if it's decent I'm coming back.