The more I think about barbecue, the more I start thinking that it’s one of our most important road food traditions. The reason that it remains vital, besides the fact it’s good, is that it cannot be tamed. It can’t be gotten out of a can; it can’t be frozen ahead. BBQ doesn’t negotiate, and it suffers fools badly. Barbecue requires time, smoke, and above all, skill. Which is why attempts to corporatize it ultimately fail.
Smoke Daddy's Review of Taylor Cafe
- Ribs - Big spare ribs... Damn, those are good! Smoky, nearly fall-off-the-bone-tender. Melt in your mouth goodness! Must... stop... eating... rib.
- Brisket - Slices cut from the 'moist' end of the brisket. Tender and flavorful with a little salt on the finish. This is good stuff. Nice smoke ring: doesn't explode with smoke, but a good smoke/meat balance.
- Sausage - Firm and [black] peppery. Pork/beef mix? Either too lean or cooked too long today - is kind of dry. I can't decide... My mind keeps wandering back to that rib!
- Not rated
- Hole in the wall, but has a long history here
- Right next to the tracks, and a train rolls by as we arrive
- Stools at the counter, but we moved to a table for "family-style" service
- Folks are all friendly and service is good