I don't like food that's too carefully arranged; it makes me think that the chef is spending too much time arranging and not enough time cooking. If I wanted a picture I'd buy a painting.
Smoke Daddy's Review of Sneads Bar B-Q
My favorites here were the beans and ribs.
- Brisket - Not sliced paper thin. Fairly tender, but a little dry and chewy on the finish. Needs the sauce.
- Burnt Ends - Good... if you get the right ones!
- Rib - Tender and fully rendered. A little greasy, but nearly falling off the bone.
- Pork - Tender & moist. Nice.
- Fact: They cook and serve the meat "naked"... using no rub or seasonings
- Opinion: This is a nice sentiment/tradition, but using a little spice can compliment the flavor of the meat and make your taste buds sing. Why not present your product in the best possible light?
- Beans - Sweet with some onions and beefy bits. Good.
- Potato Salad - Firm potatoes. Mustard-based with some mayo
- Slaw - Creamy and not too sweet. OK
- Regular Sauce - Sweet, sweet, sweet... with a 'tang' on the finish. Smooth texture.
- Hot Sauce - More bold and lumpy, with visible spices - similar to Bryant's
- Texas Monthly BBQ Issue on the wall - Snead's was listed as a KC joint
- Down-home, quaint decor with a woman's touch
- Seating area contains simple booths, plus tables and chairs
- Paper placemats and napkins
- Organic growth evident - dining hall was added to original building
- Starting to fill up for dinner at 6pm