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Yes there is but the new building will be much nicer and be located just across the street where the old Mexican restaurant was that has been torn down.  Just a concrete pad and the old parking lot is there now.  I would guess by end of July or August they might be well along or open in the new building unless the economy gets them scared about it.  The building is supposed to be exactly like the one in Muscle Shoals which is very nice. 

Originally Posted by jasonborden:

ughhhh....  Two steps forward, one step back.

 

I apologize to anyone who eats this garbage, but Rick's BBQ is not true BBQ.  If you can't smell the smoke from the highway, it was probably cooked in a crockpot.

 I think Ricks cooks their bbq at their main place in Leoma and ships it to the stores?

Originally Posted by jasonborden:

ughhhh....  Two steps forward, one step back.

 

I apologize to anyone who eats this garbage, but Rick's BBQ is not true BBQ.  If you can't smell the smoke from the highway, it was probably cooked in a crockpot.

 

I've ask about Rick's before, from a previous employee, who said that the bulk of Ricks meats are smoked and cooked as any traditional BBQ but it is cooked at their main Lawrenceburg facility and then brought to each restaurant where they reheat it and serve it.  Other items such as beans, sides etc are prepared at each location.  Another employee said that some of the restaurants have smokers on their premises and smoke the meat but I've never seen the smoke or seen it myself therefore I tend to believe that they are cooked/smoked/barbequed in Lawrenceburg and transported to each individual store.

 

Ricks still has some good tasting Chicken, Ham, and Pork but I can't say I believe it to be the best in the area.  I still fall back to saying I believe the best BBQ pork I have tasted, anywhere, to be Thomas's BBQ over in Madison.  As with any BBQ though the sauce has much to do with the end satisfaction one takes from their dining experience.  As for Rib's I'm still on my quest to find the best and am looking at suggestions.

 

Originally Posted by greenhill mom:

There is a site on 72, near the bridge going from Florence to Killen....there is a new Rick's being built there.  Seems kind of close to the new, improved model on Cox Creek Pkwy.  Love Rick's BBQ.  But isn't that kind of close?


They built a Ricks in Elgin a few years back, no sooner than it opened, it seemed like the store was sold to Quick Mart. Since both of these businesses are based in Lawrenceburg I wonder if that was the plan all along?

 

Originally Posted by gbrk:
Originally Posted by jasonborden:

ughhhh....  Two steps forward, one step back.

 

I apologize to anyone who eats this garbage, but Rick's BBQ is not true BBQ.  If you can't smell the smoke from the highway, it was probably cooked in a crockpot.

 

I've ask about Rick's before, from a previous employee, who said that the bulk of Ricks meats are smoked and cooked as any traditional BBQ but it is cooked at their main Lawrenceburg facility and then brought to each restaurant where they reheat it and serve it.  Other items such as beans, sides etc are prepared at each location.  Another employee said that some of the restaurants have smokers on their premises and smoke the meat but I've never seen the smoke or seen it myself therefore I tend to believe that they are cooked/smoked/barbequed in Lawrenceburg and transported to each individual store.

 

Ricks still has some good tasting Chicken, Ham, and Pork but I can't say I believe it to be the best in the area.  I still fall back to saying I believe the best BBQ pork I have tasted, anywhere, to be Thomas's BBQ over in Madison.  As with any BBQ though the sauce has much to do with the end satisfaction one takes from their dining experience.  As for Rib's I'm still on my quest to find the best and am looking at suggestions.

 

&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&

The best ribs anywhere--Sugar's in Chattanooga, north of I-24.  Watch for the signs and do not miss this one.

 

Also great ribs--Willie Mae's Rib Haus on Missouri Avenue in West Memphis, Arkansas. Better than any ribs in Memphis; just cross the river and let Willie Mae's superb ribs make yo; day!

 

 

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Yea, Ricks meat is cooked at their commissary in Leoma.  I would assume it's cooked on the new hybrid type gas cookers that use just a little wood at the start of the cooking process. 

 

Just about every barbeque place in Memphis is using the hybrid gas/wood cookers.  They can load them up with shoulders, start the timers for 8 hours and go home.  In the old days with 100% wood, they'd have to closely monitor the temperatures, and they were a slave to their oven for 14 hours.

 

I was in Bunyans last week, and paid $5 for a sandwich that should have had twice the meat.  It was squashed about flat.  And I didn't taste the first amount of smoke--downright bad.

 

After living in Memphis 18 years, I have high barbeque standards.  None of the Q places here impress me.  I like Rick's marketing concept and the looks of his restaurants, but the amount of food is no longer enough--since they moved into the new building.

 

Whitt's meat is hard to beat, however their slaw, beans and everything else is terrible.  They simply don't know how to run a proper BBQ place, and should go to Memphis to find out how the really good restaurants operate.

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