Non-barbecue Barbecue? A trend?

Culture, Media, General Culture, Chains, General Discussions
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So in the last year, I’ve been to several BBQ joints that… don’t serve much BBQ.

Has anyone else noticed this? It’s not that these places are completely bereft of it, but let’s just say what passes for it isn’t normal. The classic example may be a beef brisket slider–but no brisket plate–on the menu. No ribs. No burnt ends or rib tips. Maybe “pulled pork” on a salad or in a sandwich, but nary a hot link spike anywhere.

It’s not like these places are riffing in a non-traditional way, either. I find that what they offer is mostly desultory in the name of Q. God Forbid that there would be heart-stopping honorific sides of greens, white bread or Texas caviar.

I guess what galls me most is that these places want customers to think they do BBQ. Some even have pit trailers and ricks of wood, but you’re more likely to find a Green Goddess salad or a grilled fish taco than you are a 1/4 rack of ribs. Why pretend?

End of rant.

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A lot of places want to add “barbecue” items to their menu so that they aren’t leaving money on the table-- often it is shortcut or ‘cheat’ barbecue, other times prepackaged and purchased from a vendor. It severely limits the options and flexibilities and they often pick the items with the greatest possibility of ROI. The brisket for instance can be expensive and hard to hold, slice and serve without deteriorating quality or loss, so serving only a 6oz ice scream scoop of a prepacked, sauced and chopped portion is a no-brainer for them. Ribs are also difficult for similar reasons. And expensive.

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