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JerzeyShore
Jun 13, 2011 02:39 PM
Sorry all you Local Smoke fan boys but herre is my comments as posted yesterday on Yelp...
Local Smoke BBQ *** Rated 2 stars out a possible 5 ***
Category: Barbeque
6/12/2011
After reading about this place for a while we finally drove out there to sample what we hoped would be some delicious BBQ and sides. After tasting their rack of ribs which was to dry and just OK in flavor, their chicken which is blown away by a Wegman's bird for half the price, and all the sides including beans, slaw, green beans, mac and cheese and finally the worst corn bread ever we were very unimpressed by this place.I simply can't understand how they win awards with their very mediocre food. We would not go back again.
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njfoodies
Jan 20, 2011 08:08 AM
Pictures from a few minutes ago from the original location below.
›17 Replies
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re: njfoodies
I live 2 blocks from the Neptune location. Food was great for the 2 weeks the restaurant was open. Ate there 4 times. Craving it right now as a matter of fact. Unfortunately, the restaurant suddenly closed in November and I haven't seen a sign of life there since. Would love to know what is going on.
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re: Tapas52
Well, after searching the web trying to find out the fate of Adam's Rib, I found many positive reviews about JSBBQ right here in Belmar. I had actually never heard of it until now which is funny because I only live 5 minutes from it. Going to check it out tonight. I also found many great reviews for a place called Mo' Greens Roast House BBQ in Manalapan on Rt. 9. I will probably drive up there next week and see how it is. Do a little comparison with JSBBQ and (the apparently late/great) Adam's Rib.
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re: truthbtold
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re: Tapas52
JSBBQ was good but I liked Adams Rib just as much if not slightly better. It's a real shame that this restaurant is closed after only being open for a few weeks. That said, the place still has a brand new smoker, grill, and oven so if anyone is looking to open a BBQ restaurant you've got a great opportunity available.
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re: truthbtold
equal_Mark
Feb 19, 2011 06:08 PM
Problem is, barbecue is one of the hardest dishes to be served in a restaurant setting. It can't be cooked to order and holding it for service is a serious logistical problem. One of the biggest issues is having a regular turnover. Unless a merchant can keep selling the product as it becomes ready, they have to hold it, which causes many difficulties. BBQ does not store very well.
Having a smoker and other hardware available is but a tiny aspect of being able to run a BBQ business.
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re: equal_Mark
Well it looks like someone took my advice to heart about buying "Adams Rib"....There appears to be a new restaurant coming call "Local Smoke BBQ". I believe they also bought the Adams Rib location in South Jersey as well. Who knows, may even be the same owners trying to re-brand. At any rate, I enjoyed Adams Rib for the 3 weeks they were open and I hope Local Smoke BBQ is just as good.
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re: truthbtold
equal_Mark
Jun 11, 2011 11:59 AM
Adams Rib originally opened out in Cookstown near McGuire Air Force Base. They were just about to open the Neptune location late last fall when for reasons unknown (to me) went out of business. This past March the Cookstown location was taken over by Local Smoke. This location was included in a BBQ Crawl we did like a month later. Details here: http://chowhound.chow.com/topics/777756
During our visit there they confirmed that they intended to open the Neptune location. If out experience in Cookstown is any indicator, this will be a welcome addition to the local dining scene...
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re: bgut1
equal_Mark
Jun 12, 2011 06:31 PM
Sorry, the ribs at Jameson's suck. The fried chicken is great, but the ribs are "fall off the bone." This means when you pick up a rib bone from a plate of Jamison's ribs, you are left holding a bare bone over a plate of greasy cat food.
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re: bgut1
Tapas52
Jun 12, 2011 08:02 PM
OK I stand corrected.... been a while since I've been to Jameson's, i guess they faultered in thier quality?...... I've been to JSBBQ not bad a little peppery but really good.....I guess I am spoiled after having BBQ down south in Texas & Louisiana so I hope this new place is up to par.... thanx for the update.
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re: joonjoon
equal_Mark
Jun 13, 2011 12:00 PM
Just a personal opinion. Roasted bone in pork shoulder should fall apart; ribs shouldn't.
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re: equal_Mark
bgut1
Jun 13, 2011 02:26 PM
equal and tommy - I agree with joon. Just because they are not smoked doesn't mean they aren't good. While I prefer true BBQ (like that served at Local Smoke), "falling off the bone" braised ribs are fine as long as you know that's what you are getting. As my good friend RGR likes to say "Chacun son goût."
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equal_Mark
Jan 19, 2011 02:59 PM
Visited the Neptune location this afternoon. They are CLOSED. Lights are out, doors are locked and the parking lot has not been plowed. Given the closing of the other location, disconnected phone and unanswered emails I figure we can safely stick a fork in this one...
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re: ellen4441
equal_Mark
Jan 19, 2011 06:07 PM
For what it's worth, when searching for this place I ended up having an excellent meal at JSBBQ in Belmar. Had issues with my past couple visits there, but the combo of babybacks and brisket were really good this time. My only problem was that other diners who came in after me were given chips and salsa and I was given none... :-(
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njfoodies
Jan 19, 2011 08:39 AM
They used to have one right here outside the gates of McGuire Air Force Base, but I am assuming it is no longer in business. They had a sign up before Christmas saying they were on vacation, but the lot hasn't been plowed, and the chairs are still up. No idea if they plan on re-opening or not.
What I can say however is that their brisket, as well as their pulled pork sandwiches were delicious. I think I may have even started a thread on here about them.
When they first opened, they only had the one type of sauce, then they started making a Carolina styled sauce. Both were excellent!
I ate there about 4 times over the course of 6 months, and had great lunches there every time. Their platters were good as well, and I always had leftovers for breakfast here at my desk the next morning. It's a shame that they closed as they were packed when they first opened! -mJ
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re: njfoodies
equal_Mark
Jan 19, 2011 09:19 AM
That may explain my difficulty in contacting them. They still list 2 locations on their website, bu only provide a phone number for the Hanover Twp location. That number seems to have been disconnected. They also have not answered an email I sent to the address on their site. Heck of a way to run a business...
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re: Tay
njfoodies
Jan 19, 2011 09:56 AM
It really is a bummer though. This place had some damn good BBQ, and was busy constantly. There is nothing worth eating near the base, so it was a welcome addition. It's just too bad it didn't last!
What's the story with the Neptune location? Does it look like they are going to open? Or did they just stop working on it? -mJ
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equal_Mark
Jan 17, 2011 08:36 AM
Hopefully their BBQ is of better quality than their website. Their Facebook link doesn't work, there are no hours of operation listed & they don't even give a phone number that I could call to see if they are open on Mondays...
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re: ellen4441
equal_Mark
Jan 19, 2011 04:40 AM
Re: Name of Restaurant: http://en.wikipedia.org/wiki/Adam%27s...
Coincidence? :-)
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equal_Mark
Jan 17, 2011 07:41 AM
Will give it a try, but I get nervous when I see the ribs described on the website as "fall-off-the-bone" (i.e. overcooked).
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re: equal_Mark
The Professor
Jun 13, 2011 02:50 PM
I know what you mean...seeing that on a sign truly doesn't usually bode well (same thing with delis that that brag about 'lean pastrami' which also usually a disaster) .
But actually, "fall of the bone" doesn't necessarily _have_ to mean overcooked or even worse, ribs that were boiled first .
I do ribs and pork shoulders at home using the indirect 'low and slow' method , and it's always 'fall off the bone' and never overcooked. Problem is, it takes time and most commercial places (at least in NJ) opt for 'quick and easy' rather than 'low and slow'...and then drown the end result in a cloying sauce to try and add flavor to the meat they've ruinedTruth is, I've yet to find _any_ decent real BBQ anywhere in NJ
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re: The Professor
tommy
Jun 13, 2011 02:53 PM
Regardless of the cooking method, some people consider meat that falls off the bone to be overcooked, when dealing with ribs.
It's just a different texture. As long as the meat is moist and flavored with smoke I don't get too bent out of shape over it. Hell I've overcooked ribs many times, and no one complained.
The issue as I see it is if a place isn't using smoke, they are likely adding flavor in the form of sweet sauce. This isn't my preference, even if the texture is to my liking.
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re: tommy
The Professor
Jun 13, 2011 07:00 PM
I agree.
To me, the sweet sauce usually represents an attempt to hide the shortcomings in the cooking of the meat.As far as the texture, the truth is probably somewhere in the middle for most rib aficionados. The problem I've experienced at most rib joints (at least here in NJ) is usually either ribs that obviously got the boil treatment first to the point of flavorless mush, or ribs that are chewy and stringy from being cooked too quickly.
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