Serving the Lincoln Dining Community since 2007
I don’t have time for a full review, but I wanted to get the word out about C Berry’s. It’s a new BBQ place next to Lazarri’s downtown. I understand it’s somehow affiliated with Paul’s BBQ on 48th and Pioneers, but I don’t know they official word.
I had a pulled pork with homemade Mac n’ Cheese that was fantastic! In my opinion even better than Panera’s.
Please give it a try! We need to keep a BBQ place in business downtown.
Venue is now serving made to order breaksfast on Sunday’s from 9am to 2pm. They even have a kids breakfast menu.
Here is a link to their breakfast menu…
http://www.yourvenue.net/ordereze/Content/Summary.aspx?CPageId=9
If anyone beats us to this place, please let me know. The lunch menu in particular has many choices I will love!!
http://dineaura.com
Please note: This was just a critique of ribs, not the total menu. Many of these places have the best brisket in town or I go there for other items. In each case, I tried to just sample ribs with no sauce (naked) in the restaurant so there were no issues with it getting cold when I got home. I tried to focus on locally owned businesses only. I came up with my own modified Kansas City Barbecue Society modified scoring which is listed below. In the event of a tie (which did happen) I used service as the tie-breaker.
Here are my rankings for the 6 places I tried:
Congratulations to BBQ4U. I’ve been there many times, but I don’t think I’ve ever ordered ribs there. Service was good and even without sauce the ribs were full of flavor.
Listed here are the scoring criteria I used and the weight each category has. This is how I came up with the total score for each location. If you would like to see my scorecard, you may download it here. Scoring for each of these four categories ranges from 2 (inedible) to 9 (Outstanding). So a perfect score would be a 44.884.
Appearance (Weight 0.5714): In KCBS judging, entries must follow specific criteria. In my unofficial capacity, I just looked to see if there was care in the presentation. Did the cook try to at least arrange things in an way that kept everything separate.
Taste (Weight 2.2855): Although the most subjective, this is really the ultimate deciding factor. A rib can be slightly over cooked, but if the flavor rocks, I’ll come back for more.
Tenderness (Weight 1.1428): Until I became certified, I really didn’t understand this category. As we were taught, ribs that fall off the bone are over-cooked. Ribs that you need to tug at to get the meat are generally under-cooked. A perfectly cooked rib will pull away from the bone, only around your teeth marks. The bone, once exposed should dry quickly.
Service (Weight 0.9876): This is not an official category, but I had to come up with some way to break a tie. To me, service is very important if I’m ever to come back on a regular basis. I felt that the weight should be higher than appearance, but not as high as the Taste and Tenderness categories.