I like Goodies-- I always have. Their menu is a little hard to decipher. Instead of saying "sandwich" or "pulled pork", they have Little Pig, Pig, and Hog on a Bun-- nothing signifying that the first two are sandwiches. The first time I went there, I had no idea what the deal was, and ended up with rib tips. The rib tips were really good-- covered in sauce and very meaty-- but I wanted pulled pork.
This time, I got it.
Terry got the hot, and I got the mild. Terry loved the sauce-- it was just hot enough to have a kick, but not enough to set his mouth on fire. The mild, for me, was perfect-- a little kick, a lot of flavor, and not too sweet or too vinegary. It is very nicely balanced. The meat is great on its own--very tender and flavorful.
We got sides as well-- cole slaw (average), mac and cheese (good, but not fantastic), greens (Terry liked them, and they were flavorful without being overdone-- a very good thing), and fried okra (which I tried for the very first time and loved). If I found a barbecue place that had killer mac and cheese AND cole slaw, I'd be in heaven.
(Greens are not photogenic.)
I think that Goodies has eclipsed Mr. Pig as Terry's favorite in town. Here's the list (so far):
1. Goodies
2. Mr. Pig
3. City BBQ
4. Burbank's
Distant last: BBQ Revue
I wish he'd gotten a chance to try Jimmy's before it closed. Mmm.
I'm hoping that sometime in the next week or so we can fit in Pit to Plate. Any other recommendations?
9 comments:
Pit to Plate is very, very good.
Boston Butz in Ross is even better
Personally, I rank bbq revue much higher, but I think that is because I am a ribs pureist. For ribs, I think their dry rub and the fact that the ribs are smoked start to finish (unlike many of the other contenders). For pulled pork, I think I rank Goodies first and Pit to Plate a close second. For smoked chicken, Pit to Plate wins hands down. For sauce, well goodies has the best sauces, but I never use anyone's sauce on BBQ because I bring my homemade sauce.
Terry wrote up BBQ Revue a few weeks ago. We both really disliked the ribs-- too much rub, couldn't taste the meat, far too much smoke.
And aren't you special with the homemade sauce. ;)
Yeah, some folks are not partial to the smoke level of the ribs for sure. For me, its not bbq if its not serious smoke (and whole wood smoke). Then again, I am part of a group of us here at work who are trying to out do each other on the level of smoke flavor we can infuse into meats of all kinds... Today is brisket, mmmmmmm.
About the only smoked meat I tolerate not full on smoke start to finish is pork shoulder for pulled pork. My experiments show that beyond 4 hours of smoking you can't get any more smoke in there... Therefore, its 'somewhat' acceptible to finish in the oven ;)
As far as the sauce goes, I'd never get through it all if I didn't bring it with me :) (half the time I leave a bottle on the table with a note)
I'll admit to not having eaten at Goodies, and the City BBQ is currently under construction out here in Eastgate.
I LOVE Pit to Plate. First had them at Taste of Cincinnati and had to seek them out, even though it's a loooong drive.
I'm a Brisket man, followed closely by the sausage. Pulled chicken/pork bring up the rear, followed only by ribs. Pit to Plate has a Brisket that just falls apart, it's so good.
Damn, now I have to figure out who can watch the kids so I can go for dinner.
Do you like Walt's? I like their pork & brisket. Tasty, tender. Their sauce and cole slaw are too sweet but their mac & cheese is good.
i'm a cincinnatian currently living in amsterdam and follow your blog on occasion. though i prefer the dutch eating habitis to those of the midwest america (mainly due to the lack of grease, butters, deep fried foods, ect) some of your pictures make me yurn for a cheeseburger. best of luck and continued sucess!
Hi, John! Thanks for the compliments. Just so you know, I don't always eat like this. MOST of my meals are far healthier. :)
Yum, Goddies is high on my short list, Julie, count me in on the Pit to Plate trip!
Post a Comment