Sunday 9 March 2014

Red’s True BBQ, Manchester

Sorry for the delay in posting this. I visited Red’s True Barbeque on two lunchtime occasions during their first couple of weeks after opening.  Not convinced, I intended to go back a third time “to give them another chance”. I guess the very fact that I haven’t sought to make it back, suggests that perhaps my mind is already made up.

The place, I like. The concept, I like. The food, I should like… but sadly, it failed to live up to my expectations.


A note on the service, which I have read a few negative tweets about – any interactions I had with the staff were positive and friendly. It’s just that on both occasions, short of waving ones arms frantically, I found it nigh on impossible to get anyone’s attention in the first place.


Instead of writing about the highs and lows of each dish, for those that were passable I have simply included the menu description. For the others, I have redrafted the descriptions (in red) so they match my perceptions of them.


Rib Tips  full flavoured trimmings from our St Louis pork ribs.
Rib Tips  bland, nasty, dry, grizzly off cuts from their St Louis pork ribs. Like chewing on the sole of a charred Dunlop Green Flash sneaker.


Hush Puppies – spicy sweetcorn and jalapeño fritters served with warm Red’s chilli con queso dip.
Hush Puppies – spicy sweetcorn and jalapeño fritters served with warm Red’s chilli con queso dip.


Grits – our twist on a True Southern classic with smoked garlic, fresh thyme and finished with butter and smoked paprika.


BBQ Pit Beans – sweet, smoky beans finished in the smoker for 12 hours. Laced with burnt ends, pulled pork, onions and spices. Best thing I ate.


BBQ Rib Taster – selection of Red’s legendary smoked pork ribs.
BBQ Rib Taster – selection of Red’s dry, overcooked smoked pork ribs.

Texas Beef Brisket –  freshly carved juicy 21 hour smoked beef brisket flat and point with red onion pickle and BBQ Gravy.

Beef Long - bottom right

Bucket o’ Bones – a selection of rib tips, baby backs, St Louis and beef long.
Bucket o’ Bones – a so-so selection of rib tips, baby backs, St Louis and a particularly fine and juicy beef long.

A general note on the ‘quality’ of the meat – I suppose you get what you pay for and Red’s struck me as a more quantity over quality kinda place – I’d happily pay more for less if the beef and pork itself was tastier.


I did particularly did enjoy the bottled sauces at the table – especially the mustard based South Carolina BBQ sauce and the Judas Ketchup.


Would I go back? I certainly have no plans to rush back but please don’t shoot me if you ever do find me gnawing on a bone.




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