Barbecue quandary: Can you call it Q if there is no smoke involved? Also, a review of ribs at Bob’s Bar-B-Q Pit and Branks BBQ
Philosophical barbecue question: Can a restaurant call itself Mesquite BBQ if it doesn’t use a barbecue grill, a pit or a smoker, or even mesquite wood – or any wood – in the cooking process?
That was the head scratcher for me when I paid a visit to Mesquite BBQ, which opened in January on South Tacoma Way.
Signs outside advertise Texas, American and Hawaiian barbecue. During two visits, what I tasted was slow-cooked meat something akin to pot roast.
It had no whiff of mesquite, held no telltale pink smoke ring (the universal early alert system for good barbecue). The meat looked like it had been oven baked. Indeed, that is how meat is cooked at Mesquite BBQ – in a conventional oven. Servers confirmed that for us on two visits and after a lot of questions.
It made me want to leave and head for my two favorite places for barbecue – Bob’s Bar-B-Q pit on Tacoma’s Hilltop and Branks BBQ in the Sumner valley. In fact, that is where I headed after eating at Mesquite …. Read more »