Good folk,
Are we missing the point here? A resteraunt serving the sorts of food we all love is doing so well in these tough times the majority of critiscism is about them turning folks away in droves.
I agree with the sentiments that the style of bbq we lay claim to is about to become fashionable, and indeed why not, its about taking cheap cuts and making them jolly tasty and nourishing by the application of skill and most importantly time.
I dont have the nerve to open such a venture, but I am certain that there is money to be made in well presented bbq. The risk is that for some here, and in this I dont include myself, have tasted some of the very pinnacles of the lo and slow bbq genre, hence the more commercial version of this is bound to fall a little short of the mark.
In a previous life I was priveledged to enjoy a 7 course lunch at a 3 starred michelin place in Provence. I worked in purchasing and the lucky winner of the contract was buying so it was a pinnacle based affair with much 1982 gevray chambertin and the very finest french cuisine.
But this does not mean I cannot enjoy a version of french food as peddled at the likes of a blancs brasserie, it isnt the same, not even close, but it is a decent feed for fair money.
So lets give these chaps a chance, was it a fair plate of food for a fair price? Seems that with folk voting with their feet and there wallets doesnt seem like they are doing much wrong. Another upside is that you say your chum is preparing to open a bbq joint, if this commercial parody of one is doing so well it would auger that your chum will be beating them away with a stick............
Thems me thoughts.......
Tiny