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You can also search near a city, place, or address instead. Our first experience with this place, and it meets the local hype we've heard. We got the sampler, Big Yank I think, smoked mac & cheese, beans, slaw, and jambalaya. It's good dry-rub barbecue, and has great smoke flavor. You can see the smokers to the side of the parking lot.
Mar 5, 2018 - Run GTAV as an Administrator • Go to the install directory for GTAV PC • Right click. Hoo Wintail 4 2 Crackers And A Yankee. But in doing some minor research on Crackers and Gravy (or Cracker Gravy), I discovered it’s also known as Yankee Pot Pie. It may or may not have originated in the Maryland area. Which might explain the connection to my family, though I have no idea how old this dish actually is.
Overall, all the dishes and sides were very good, and relatively inexpensive! We got take-out, but will definitely come back. It's a barbecue joint, and that's what's written on the walls.
The staff was very friendly, even for a Friday after-dinner rush, but still a steady crowd. Followed the Yelp recommendations for a BBQ place we found 2 Crackers And A Yankee. Awesome BBQ gem! We had ribs - trust me - a fullrack is impossible to finish! We had a half rack and brisket. Best homemade BBQ we had since ever. Talked to the owner about his business.
He does everything on his own. Smoked ribs and meet, BBQ sauces etc. We received a sample of the recently cooled Sweet Sauce, nice. My favorite sauce was the House Sauce with 5 secret spices and I can fully recommend to try the Okra n' Tomato as a side. Great family business and we will be back for sure! Went for lunch.
We were the only two people in the place and they still managed to get our order wrong. Very cute space and the young lady behind the counter couldn't have been nicer.
Having moved here from Texas, my BBQ expectations are pretty high. I wish I had gone with the ribs, but I ordered the pulled pork plate. I actually got a sandwich, but not a deal breaker although I am used to Always getting at least a tablespoon of slaw either on the sandwich or at least on the side to be added and a pork Sammie is not the same without a couple of dill pickle chips.
This was plain and the meat was rather dry. They have a variety of sauces, but nothing with any spice or heat to speak of.
My husband had the smoked prime rib sandwich and he scarfed up every bite. I was disappointed in the fried okra as it was fried too soft and I had more than a few 'stringy' pieces which I guess cannot be avoided.
I just like a little crunch on mine. I really did like the remoulade sauce served with it and preferred it to the BBQ sauce so I even put that on my pork. I would certainly return, but I'd definitely go for the ribs and different sides. I have heard the beans and collards are good. I also think the chicken would be a good choice. Has been open a month or so.
Stopped in twice for to go, once for briskly and once for ribs. IMHO The test of BBQ is that it is so good you don't want BBQ sauce. It passes the test.
The brisket is tender and delicious. It would be a sin to put sauce on it. The ribs are sort of Memphis style, dry. They are done low and slow with a nice crust. They have about 3-4 sauces if that is your thing. They have a nice smoked flavor and what a serving.
I usually have no trouble eating a full rack. A full rack here is about $18 with tax and more ribs than I could comfortably eat. It's not fancy inside, but who cares.
Picnic tables inside and no table service. They have lots of sides, cole slaw, okra, collard greens, etc. I am so happy that we have a great rib place in town! Pleasant cashier. You order and pay, then get your own drink and eating utensils. Seating is at picnic style tables.
Pulled pork and brisket cooked in smoker outside restaurant, tasted good. The 3 sauces provided were not quite as bold and tangy as we are used to, but our favorite was the sweet sauce.
We ordered a peach cobbler to share, but it turned out to be like a crumble Peach Betty. It was served cold and we asked for a warm up but were told they have no microwave and most people like it cold. I give 3 stars due to weak and tasteless BBQ sauce and a below standard dessert. However, the Baked Beans were phenomenal and had andouille sausage in them - would go back for takeout beans alone! I am a local and love eating at local restaurants as often as possible. My husband and I ate here the other day on advice from some other locals.
We ordered the 'Big Yank' with a side each. The plate came with pulled pork, 2 ribs, brisket and sausage. I chose the mac n cheese and hubby had the slaw. Everything was very delicious. The meat was juicy and cooked perfectly. The meat was also seasoned perfectly and I loved that it wasn't overpowered by spice and pepper.
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I, for one, am sick of every restaurant making things so spicy you can't even taste the food. If you want spice add pepper or hot sauce. Speaking of sauce, I absolutely loved the sweet BBQ sauce they had. My macaroni had caramelized onion on top and was delicious. My husband said his slaw was great as well. It is vinegar based not mayonnaise based which is how he likes it. I am a sweet tea snob so I know a true brewed tea when I taste it and this was definitely it!
Unfortunately, like others have said, the place was practically empty at noon on a Saturday, which is a terrible shame because the food is outstanding. We will definitely be back. Spending my adult life in Atlanta I was fortunate too discover some great barbecue places.
Never thought I would find great Q here in Florida. Man was I wrong. We arrived with some trepidation but open to try this new restaurant. This is one of the best barbecue joints I have ever been to. Ribs and Brisket were fantastic, hit of the evening though was their smoked chicken wings, unbelievable and no one even thought about adding sauce. Will now be a regular and finally able to say we have GREAT barbecue in Punta Gorda.
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Our Seafood Stock combines the Holy Trinity that is carrots, onion and celery. Cooked down with a combination of lobster, clam and fish stocks, youi simply can't get a tastier stock anywhere. Compare our ingredient list with any other brand of stocks on the market and you will see why our brand leads the way in international recipes, including the elegant, yet easy to prepare French Veloute Tartare. But we decided to update this classic Tartare by adding Piccalilli instead of relish. This recipe is easily adaptable for the oven as well. Just bake at 350-degrees F for about 20 minutes or until the crust is golden brown.
1(15-oz) can salmon, picked over
3 eggs, divided
2 hard boiled eggs, chopped
2 Tablespoons hot pepper sauce
1/2 teaspoon black pepper
1 sleeve crackers of your choice, crushed
1 cup flour
1 cup dried, unseasoned bread crumbs
1 cup milk
New England Veloute Tartare, recipe below
1 quart canola oil, for frying
In a large bowl, combine salmon, 2 beaten eggs, chopped eggs, hot pepper sauce and black pepper. Add half the crackers and combine. Keep adding small amounts of the crushed crackers until it just holds together. Place in refrigerator while heating oil and making Veloute Tartare.
Heat oil in a sturdy pot over medium heat until it reaches 350-degrees F or use a deep fat fryer, heating oil according to manufacrturers instructions.
Remove croquette mixture from refrigerator and, using 2 tablespoon measurements, roll into small logs. You should have about 12 in total.
In a shallow bowl, blend flour and bread crumbs.
In another shallow bowl, mix the milk and remaining egg. Dip each log in the crumb mixture, then the egg wash. Shake off excess egg wash and dunk back into the crumbs. Repeat with all salmon mixture.
Deep fry, in batches, for 4-6 minutes, turning as needed to brown evenly. Remove to paper towel-lined platter. Give yourself a minute or two in between batches for the oil to reheat.
Serve four to a plate with a side of warmed Veloute Tartare.
New England Veloute Tartare
1 (15-oz) can Bar Harbor® All Natural Seafood Stock
1/4 cup heavy cream
1 tablespoon Piccalilli (Picalilli is a pickled relish of East Indian origin, made of chopped vegetables, mustard, vinegar, and hot spices.Click here to learn more.)
1 tablespoon minced onion
1 tablespoon ketchup
In a saucepan, bring the fish stock to boiling over medium-high heat. Remove from stove and whisk in remaining ingredients. Set aside to keep warm.
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