Why You Should Never Eat At A BBQ Restaurant In A Shopping Mall

Why You Should Never Eat At A BBQ Restaurant In A Shopping Mall

Certain culinary terms should an eyebrow: sushi from a gas station, in-flight meals, unlimited buffets, made-to-order omelets, and upscale sports bars are just a few examples. However, the focus today is on mall-based barbecue joints. While great barbecue can be discovered in unexpected places, authentic barbecue requires a combination of flame, smoke, and wood, which doesn’t typically mesh with the sterile environment of a food court. Although it’s not unheard of for a restaurant to operate a smoker in a parking lot, it’s likely that the meat was smoked off-site and then transported, which raises concerns about its quality and safety.

Some instances allow for this practice, such as when arranging catering services or placing a takeout from an independent barbecue eatery. However, the outlet of the same establishment in a standard shopping mall food court is often just a branch location and may not engage much in actual food preparation. This is why you commonly find a lot of fast food options at airports, gas stations, and malls. The process of frying chicken tenders or grilling burger patties requires minimal effort, unlike the more intricate process involved in preparing barbecue dishes.

At Franklin’s Barbecue in Austin, Texas, the daily supply of mouth-watering barbecue is intentionally limited, fueling a loyal following. However, it’s not just the exclusivity that draws in the crowds – the real secret to its success lies in the consistently exceptional quality of its slow-cooked briskets. To maintain this high standard, the owners resist the temptation to mass-produce their product for wider distribution, recognizing that such a move would likely compromise the integrity of their craft. In contrast, mass-market barbecue often falls short, making a fast-food alternative like surprisingly viable option, thanks to its reliable consistency across various locations.

Why doesn’t barbecue have a long shelf life?

Preparing meat in advance by shredding or slicing it can be more than doing it on the spot, but once you cut into tender meats like brisket, ribs, or pulled pork or chicken, the window for optimal juiciness begins to close. Dry, overcooked barbecue is a disappointment, which may be why some restaurants offer a multitude of sauces to compensate. However, a barbecue establishment meat without relying on sauces or accompaniments is a bold and self-assured one, as it’s willing to let the quality of its cooking

When it comes to takeout, some foods are more suitable for transport than others, and barbecue holds up well, but can become dry and flavorless when reheated, often needing additional seasoning. Unlike pizza, which can be enjoyed at room temperature, barbecue is best served hot, which can be a challenge for satellite locations that may not receive daily shipments the possibility of serving yesterday’s leftovers.

A significant consideration is the lengthy cooking duration required for barbecue. Unlike other types of cuisine, barbecue cannot be prepared to order, as the smoking process can take anywhere from a few hours to a full day. Furthermore, even with the use of a hotbox, there is a limit to how long the meat can be kept its quality, and it’s unlikely to retain its optimal flavor and texture after several days of storage.

Focus on solutions, not criticism

Joe’s Kansas City Bar-B-Que in Kansas City, Missouri is known for racks of ribs, which are considered some of the finest in the area. Despite its status as a chain, Joe’s stands out for its ability to maintain quality and efficiency when serving large numbers of customers. The key to its success lies in its quick turnover of ribs and burnt ends, as well as its effective method of preserving food freshness from the smoker to the table, ensuring a consistent and satisfying dining experience.

In Seoul, South Korea, and various parts food stalls offering delicious barbecue options. Barbecue at a food festival or community event is typically fresher compared to what you might find at a sanitized corner in shopping outlets like Oakbrook. Opting for jerk chicken cooked by a street vendor could be safer than choosing reheated pulled pork from a fast-food joint like Crossroads Westroads, or Midtown Crossing. It’s commonly said that where there’s smoke, there’s barbecue.

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