November 16th, 2017 at 9:32 PM ^
Yelp says Lazybones Smokehouse: https://www.yelp.com/biz/lazybones-smokehouse-roseville
November 16th, 2017 at 9:40 PM ^
November 16th, 2017 at 9:43 PM ^
Pusing bad reviews to the top of search results and then calling restaurants and offering to remove said reviews for a price is a scam?
Fuck Yelp
November 16th, 2017 at 10:05 PM ^
November 17th, 2017 at 1:37 PM ^
November 16th, 2017 at 10:24 PM ^
Lazybones is the real deal. Offbeat location on Groesbeck North of 696 in Roseville.
November 16th, 2017 at 10:33 PM ^
Lazybones is my favorite in the Metro area for BBQ.
November 16th, 2017 at 9:32 PM ^
November 16th, 2017 at 9:34 PM ^
November 16th, 2017 at 9:37 PM ^
ones coming in a few hours. For all our sakes ;)
November 16th, 2017 at 9:40 PM ^
November 16th, 2017 at 9:35 PM ^
November 16th, 2017 at 10:47 PM ^
November 17th, 2017 at 8:59 AM ^
November 16th, 2017 at 9:35 PM ^
November 16th, 2017 at 9:52 PM ^
this will beat most things mentioned here, I bet
November 16th, 2017 at 11:12 PM ^
November 16th, 2017 at 11:24 PM ^
November 17th, 2017 at 2:10 PM ^
Old, old joke:
Once when I was a kid, my Dad came into my room and told me that if I didn't stop jacking off, I'd go blind.
I said, "Dad, I'm over here."
November 17th, 2017 at 12:02 PM ^
Smoking brisket ain't easy. It dries out very easily.
November 16th, 2017 at 9:37 PM ^
November 16th, 2017 at 9:50 PM ^
November 16th, 2017 at 9:40 PM ^
Going to have to try another one.
November 17th, 2017 at 12:13 AM ^
Are you wrapping in foil about half way through the cook? The meat stops absorbing smoke about then, and the foil helps retain moisture.
Also key is to have some marbling. Make sure at least a "choice" cut, not "select".
I do this with pork butt with great results. You can actually finish in your oven for the second half of the cook where you've got precise temp control.
I've never smoked a brisket, but I have read Aaron Franklin's Franklin Barbecue - arguably best brisket in brisket land (central TX) - in which he lays out how he smokes all the meats they offer. He actually wraps his brisket in butcher paper. He talks about his story/restaurant, meat, wood/smoke, etc. Great book whether you're a backyard amateur or a pro.
November 17th, 2017 at 11:06 AM ^
Reaaly hard to ruin a pork butt, but a brisket is often hit or miss for the backyard smoker. Tenting it is clutch for the last 2-3 hours on the smoker to keep it from feeling like a football. I had to learn that the hard way.
November 17th, 2017 at 3:15 PM ^
If I had to guess I didn’t have a “choice cut” but I did foil it. It looked awesome but was just too dry n chewy.
November 16th, 2017 at 9:41 PM ^
November 16th, 2017 at 9:40 PM ^
Burnt ends = Meat candy
November 16th, 2017 at 10:17 PM ^
November 16th, 2017 at 11:21 PM ^
All hail the Maillard Reaction.
November 16th, 2017 at 9:43 PM ^
November 16th, 2017 at 9:43 PM ^
Nope. Just go back to Texas man! It's worth it. I've seriously been disappointed in every BBQ place I've had in Michigan. If you're around Ann Arbor, Ron's Roadside up north of the city has some decent things. Overall you're not going to find much in the mitten. Everyone in Detroit will tell you Slows, which...no. You can tell Slows is a fugazi by going to their Yelp page and noting that the first three people raving about them are New Yorkers. There's decent soul food in Detroit, but BBQ is hard to come by.
November 16th, 2017 at 9:48 PM ^
November 16th, 2017 at 9:55 PM ^
November 16th, 2017 at 10:00 PM ^
November 16th, 2017 at 10:21 PM ^
November 16th, 2017 at 10:24 PM ^
November 16th, 2017 at 10:24 PM ^
November 16th, 2017 at 10:48 PM ^
November 17th, 2017 at 12:06 AM ^
November 16th, 2017 at 10:26 PM ^
Take advantage of the growing Mexican population on the west side, there's some really good taco joints in GR!
November 16th, 2017 at 10:32 PM ^
November 16th, 2017 at 10:54 PM ^
November 16th, 2017 at 11:15 PM ^
November 16th, 2017 at 11:26 PM ^
November 17th, 2017 at 3:06 AM ^
^^^^^^^^
Yo this Bluenin person eats at all my favorite joints. Some others to you or other west siders in GR:
Salvatore's (right up the street from Maggies) has very good italian food for the price. I find Italian food joints are generally consistently good, except for the bad ones that really stick out. I would classify Salvatore's that way: consistently tasty, well-executed and always less than $20 ($60 total after drinks, of course).
Butcher's Union (on Bridge kicorner from New Holland) is my newest go-to spot for lunch meetings and for after-work whiskey. Biggest whiskey menu in Grand Rapids I have seen other than Stella's. All their food is great. The burger includes brisket and other prime meats, and it's can't miss. There are plenty of other finer-dining and deli-style menu choices that are very, very good. They just have a good chef. Atmosphere is more Donkey than Maggies, but the food is really, really good. And I love Scotch, Rye, Bourbon, Irish...so many kinds of delicious.
The Garage which I think is technically on the West side of N. Division (so a West-Side property) is a place I only went one time, but I always hear great things and had an excellent French Dip there. Typical American Pub Lunch/Dinner menu. I'm going back soon. And I really dig the atmosphere there; very casual and open layout.
November 17th, 2017 at 7:52 AM ^