Bar Next Door (formerly Back Door Barbecue)

[ctchandler]

Kevinpate,
So, what are the other versions? I never liked creamed corn but the corn in the picture I would eat.
C. T.

Nah, the soupy stuff is but one version, and definitely not the best version.

[Rover]

Went for lunch today after reading about the P B & J. Just my opinion, but I thought it was too sweet and had no jalapeno bite at all. I was expecting JALAPENO and got jalapeno. Had beans as a side and they were also sweet, and barely warm...almost like out of a can. The fresh squeezed lemonade is good, but should be at $2.50. Altogether I thought nearly $13 was high for a not huge sandwich, cold beans and a drink.

I am hoping it improves, and I will go back to try other things, but this won't be my first stop on any BBQ tour. It is merely OK IMHO.

[BBatesokc]

Kevinpate,
So, what are the other versions? I never liked creamed corn but the corn in the picture I would eat.
C. T.

In all honesty, I'd say BDBBQ's version is closer to Sweet Corn than Creamed Corn since the essence of creamed corn is a puree and it would be hard to visually identify a puree in BDBBQ's take on creamed corn. That said, like coleslaw, it can be prepared in various forms of soupiness or lack-thereof.

[kevinpate]

Kevinpate,
So, what are the other versions? I never liked creamed corn but the corn in the picture I would eat.
C. T.

Here's one way to put it together.
Southern Creamed Corn Recipe : Patrick and Gina Neely : Recipes : Food Network

Here's another, though its image sure looks wetter than I would prefer
Cream Corn Like No Other Recipe - Allrecipes.com


And one more:
Easiest Ever Creamed Corn ? Oh My Word Good! | Southern Plate

The pre-made cream stuff is as often as not something akin to flecks of corn bits in a soupy base.
Not.a.fan. It's not gross. It's just a cruel thing to do to good corn.

[soonerguru]

Tough crowd. It's a brand new restaurant. Give them a break.

[cferguson]

My wife and I went for dinner tonight and the place was very busy. We both had the pulled pork sandwich and it was really good. She chose the baked beans for her side and I chose the fries. I thought her beans were very good. The sandwich was really good and moist. The buns were perfect and definitely added to the sandwich. I wish the hot sauce had a little more kick to it. I also tried the espresso BBQ sauce and even though it sounds funky, it was really good. We topped it off with chocolate dirt for dessert and it was really good and enough to share. Spent 25 bucks so it wasn't too bad (that includes alcohol and soda). I really thought the atmosphere was great. We will definitely be back.

[Roger S]

Tough crowd. It's a brand new restaurant. Give them a break.

They will get several chances to win me over but give them a break? Not going to do it!

If they served me overcooked brisket and ribs, which they did, I'm going to call them on it.

I owe the readers of my blog honest opinions. They may really enjoy overcooked Q and if they do they need to know where they can get it.

[jerrywall]

They will get several chances to win me over but give them a break? Not going to do it!

If they served me overcooked brisket and ribs, which they did, I'm going to call them on it.

I owe the readers of my blog honest opinions. They may really enjoy overcooked Q and if they do they need to know where they can get it.

I agree, I want honest reviews. Slow service, or opening week confusion is one thing. Food quality and cooking techniques in another.

[Rover]

I assume this forum isn't just for cheerleading. And, if the restaurant is smart, they want honest feedback also. The alternative is people not coming back. If they have start-up issues, which would be normal, I am sure they expected it and are wanting to make it right asap. Don't be afraid of honest remarks. As they say, if you can't stand the heat, get out of the kitchen.

[soonerguru]

I assume this forum isn't just for cheerleading. And, if the restaurant is smart, they want honest feedback also. The alternative is people not coming back. If they have start-up issues, which would be normal, I am sure they expected it and are wanting to make it right asap. Don't be afraid of honest remarks. As they say, if you can't stand the heat, get out of the kitchen.

Aren't you the poster who trashed me for my critical review of Vast? I waited several months after their opening before trying it out.

Nonetheless, any one with a brain knows that going to a restaurant on its first day / week / month may yield inconsistent or even subpar results in cooking, service, etc.

[Roger S]

Nonetheless, any one with a brain knows that going to a restaurant on its first day / week / month may yield inconsistent or even subpar results in cooking, service, etc.

You seem to have left out years..... Or maybe you've never had a bad experience at an established restauraunt? Wish I was that lucky.

[LibertyOKC]

When a restaurant charges premium prices, as Back Door does, a premium experience should be expected.

[soonerguru]

You seem to have left out years..... Or maybe you've never had a bad experience at an established restauraunt? Wish I was that lucky.

Not what I was trying to say. Hopefully the folks at Back Door will perfect their cooking on day three or four.

[jerrywall]

Cause these folks are food newbies and it should be expected that they have to learn as they go?

[soonerguru]

Cause these folks are food newbies and it should be expected that they have to learn as they go?

Oh dear. I don't know what to say. Restaurants usually suck for a while until they get the kinks worked out. When Big Truck opened they ran out of food. These things happen in the restaurant industry.

[Roger S]

Not what I was trying to say. Hopefully the folks at Back Door will perfect their cooking on day three or four.

I don't think it's so much their technique as their business model.

I've seen comments from others that described the Q I was expecting to be served. I was served Q that is typical to OKC Q-raunts. So more than likely it's going to be all about timing at Back Door BBQ much as it is any other place around town. It's the same reason I've had some real good Q at Swadley's and I've had some that was not so good.

Get there when the meat is done and it's going to be pretty good. Get there when it's been held for awhile and it's going to be mediocre. I was there at that mediocte time of the day. Which is why I plan on making my next visit at a different time.

And to be honest with you. They don't need to change anything to be successful as a business. They just won't ever be a destination. And maybe they don't want to be or even need to be.

[Roger S]

Oh dear. I don't know what to say. Restaurants usually suck for a while until they get the kinks worked out. When Big Truck opened they ran out of food. These things happen in the restaurant industry.

You just hit the nail on the head with the run out of food comment...... That's the difference between their business model and the business models of the places they researched.

There is a reason that places like Franklin's BBQ in Austin are ranked the best BBQ in America..... They would rather tell you they are out of food than serve you something that's not perfect.

[bluedogok]

What I do know is I've stood in the lines in Texas for brisket and the worst I had in Texas is still better than the best I've had in Oklahoma.

You just didn't go to the "wrong" places like I seemed to have on some of my motorcycle rides. I went to plenty of good ones but I definitely found some that I would never give another chance, they had no redeeming qualities. There are plenty of mediocre to bad places in Central Texas but thankfully there are plenty of exceptional places if you aren't being "adventurous". I still couldn't get used to pinto beans for a side, too used to the KC style beans.

We had a Bill Miller right by our house, I wouldn't serve that to my dog but my wife said their fried chicken was great.

You just hit the nail on the head with the run out of food comment...... That's the difference between their business model and the business models of the places they researched.

There is a reason that places like Franklin's BBQ in Austin are ranked the best BBQ in America..... They would rather tell you they are out of food than serve you something that's not perfect.

Makes it difficult to go there is you actually work for a living, never did make it to Franklin's or Snow's in Lexington. I know there were several ride groups who would go to Snow's with regularity but I really didn't feel like eating BBQ at 8:00 AM on Saturday morning and getting up at 6:00 to make the ride over there when I could find plenty of other places closer in with reasonable hours to go eat some lunch. At least Franklin's is open more than one day a week. When we go back to AUstin to visit we are planning on making an effort to go to Franklin's, but then it won't be interrupting our work day now.

I will say the Rudy's in Austin is as consistent as I have ever seen in a BBQ place that is open all day but then they also have a lot of it going out the door all day long. They also take the questionable brisket and chop it up, cook it in some sauce and sell it as chopped beef so they don't have to sell those briskets as slices. The Colorado Springs location has not been as consistent as I was used to in Austin (one was close to the house, one close to the office)

[Roger S]

You just didn't go to the "wrong" places like I seemed to have on some of my motorcycle rides. I went to plenty of good ones but I definitely found some that I would never give another chance, they had no redeeming qualities. There are plenty of mediocre to bad places in Central Texas but thankfully there are plenty of exceptional places if you aren't being "adventurous". I still couldn't get used to pinto beans for a side, too used to the KC style beans.

Nope, I did my research pretty diligently. I do know those "wrong" places exist though. Here's a recent response I left to a comment on my blog.

Texas has it's fair share of mediocre BBQ too but the majority of the Texas joints that make the Texas Monthly Top 50 are turning out Q that I would put on my 6 Hour list.

With that said. I do think there are Oklahoma Q-raunts that are turning out better pork ribs than I have had in Texas. But Texas is king when it comes to beef. For some reason Oklahomans like dry, lean, flavorless brisket so that's how the Oklahoma Q-raunts are making it.

The exceptions I've found to what I call Okie Brisket seems to be competition cooks that also have Q-raunts or vend from trailers. They tend to serve better brisket but still not as good as what I've had in Texas.

We had a Bill Miller right by our house, I wouldn't serve that to my dog but my wife said their fried chicken was great.


Makes it difficult to go there is you actually work for a living, never did make it to Franklin's or Snow's in Lexington. I know there were several ride groups who would go to Snow's with regularity but I really didn't feel like eating BBQ at 8:00 AM on Saturday morning and getting up at 6:00 to make the ride over there when I could find plenty of other places closer in with reasonable hours to go eat some lunch. At least Franklin's is open more than one day a week. When we go back to AUstin to visit we are planning on making an effort to go to Franklin's, but then it won't be interrupting our work day now.

I agree and that's why I said what I did at the end of post #90.

I will say the Rudy's in Austin is as consistent as I have ever seen in a BBQ place that is open all day but then they also have a lot of it going out the door all day long. They also take the questionable brisket and chop it up, cook it in some sauce and sell it as chopped beef so they don't have to sell those briskets as slices. The Colorado Springs location has not been as consistent as I was used to in Austin (one was close to the house, one close to the office)

Does the Rudy's in Austin offer beef ribs? That's what I'm concentrating on this trip.

[bluedogok]

Does the Rudy's in Austin offer beef ribs? That's what I'm concentrating on this trip.

No, I can't recall seeing them there, prime rib seems to be more popular than beef ribs at many places. The only place that I found beef ribs in the Austin area (other than County Line) was when The Salt Lick had them occasionally (they were very good and I am not much of a rib fan, cleaned up too many at Han's). Most places have pork ribs all the time but beef ribs on occasion, I think that I have seen them at Louis Mueller's in Taylor, Cooper's in Llano and Hard 8 in Stephenville but again it isn't an everyday item. Can't remember if Opie's in Spicewood has them, they tend to have some different items than many places. It does seem odd that Texas being beef central that beef ribs are not as common. I think beef ribs are more common in East Texas than in Central Texas.

[Roger S]

It does seem odd that Texas being beef central that beef ribs are not as common. I think beef ribs are more common in East Texas than in Central Texas.

There was an article on the TMBBQ site recently about beef ribs and a lot of pitmasters do not like to have them on the menu because a lot of the time they only break even or even lose money on them.

I've had them in Elgin at Southside Market.... I've been told they are a regular item at LA Barbecue in Austin. I plan to to hit Meuller's. I'll have to check and see what info I can find on he others you listed.

[Prunepicker]

This is a sort of retraction. I ate at Earl's in Moore and it was pretty good.

[Prunepicker]

... It does seem odd that Texas being beef central that beef ribs are not
as common. I think beef ribs are more common in East Texas than in Central
Texas.

When someone mentions BBQ I rarely think of beef. The first thing that
comes to mind is Pork and especially Spare Ribs and Pulled Pork. I like
Short Ribs but have come to equate them to Pot Roast and not BBQ.

[kevinpate]

When someone mentions BBQ I rarely think of beef. The first thing that
comes to mind is Pork and especially Spare Ribs and Pulled Pork. I like
Short Ribs but have come to equate them to Pot Roast and not BBQ.

That's the Carolina's influence coming on strong.

[bluedogok]

There was an article on the TMBBQ site recently about beef ribs and a lot of pitmasters do not like to have them on the menu because a lot of the time they only break even or even lose money on them.

I've had them in Elgin at Southside Market.... I've been told they are a regular item at LA Barbecue in Austin. I plan to to hit Meuller's. I'll have to check and see what info I can find on he others you listed.

I can understand that, they aren't exactly the easiest to get right, I think Franklin's is supposed to have them at times. I have been to Southside Market several times but never even noticed if they had beef ribs or not, had to have the sausage there.

John Mueller opened up a place in Austin right around the time that we moved to Colorado, I have heard that it is very good. Louie Mueller's was always a nice ride, not too far but not to close

When someone mentions BBQ I rarely think of beef. The first thing that
comes to mind is Pork and especially Spare Ribs and Pulled Pork. I like
Short Ribs but have come to equate them to Pot Roast and not BBQ.

That's the Carolina's influence coming on strong.

Yep, I never think of pulled pork, in fact I rarely eat pork at a BBQ restaurant, mostly brisket and (Central Texas) sausage. The Rudy's in the Springs has the same type of sausage as the Austin/San Antonio locations but they tend to overcook it, Makes great breakfast tacos. I have done pulled pork and will do a tenderloin more often just because it is the two of us, the pulled pork is good for a group. The only time that I would get pork would be at Cooper's in Llano, they had a great smoked pork chop.