Taste of Lincoln

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:

1. BBQ4U
2. Hog Pit
3. Paul’s
4. Phat Jacks
5. Parker’s Smokehouse
6. Busters BBQ

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.

I’ve been to three places on this list.  As Puckhead mentioned to me, did someone just pick somewhere out of a phonebook?

I guess we should vote for the Lincoln selection, but all of them within Nebraska are average at best.

http://www.thinktasty.com/best-restaurant-central-plains-region/

I was inspired by this article on CNN that talked about 5 Guilty Pleasure foods you are only sort of ashamed to admit. Here are my 5, what are yours?

1. Parmesan Cheese - The holes in the top of the shaker are never enough, I open that bad boy up.
2. Cherry Pepsi - I’m not really a pop drinker, but this is the sweet nectar of the gods.
3. Cookie’s Wings-N-Things Hot Sauce – We have tried dozens, and this one to me is the perfect blend of spice and flavor.
4. Raw Hot Chocolate Mix – Don’t judge me!!!
5. Golden Grahams – Childhood favorite that I still love.

I was passed this today and thought I would share it here.

http://www.emergingterrain.org/storedpotential/dinner/

On October 3, 2010 at 2pm, over 500 people will gather at the base of the grain elevator and its temporary giant mural for a dinner of epic proportions. 10 prominent local chefs will prepare and plate a 5-course meal on giant platters brought to your table composed of seasonal, locally farmed ingredients. The site, scale of the event, and quality/presentation of the food will create a once-in-a-lifetime experience.

Kevin Shinn from Lincoln’s Bread and Cup will be representing the Capital City. I’m looking for a sitter now, I hope we can attend this event!