Last Tuesday MEAT-UP

Our final get together for the month will be a weeknight dinner at theMontgomery Inn in Dublin. We missed stopping here in December during our whirlwind BBQ tour of town so its time to make that up. They bill themselves as the Rib King and we want to put that to the test.

 

 

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  • Dan

    The server told us the meat is cooked in another city they shipped to Columbus and reheated.

    February 29, 2012

  • Dan

    I disliked the Q so much I had to send it back and order the salmon.

    ...The Brisket was cut in thin slices and very rubbery.
    ...The pulled pork tasted strangely like the stuff in the plastic container you can pick up from Kroger for about 4.50 per pound.
    ...The Ribs had a metallic taste; it's not even worth going into everything that was wrong with them.
    ...The BBQ Chicken had little to no smoke flavor at all.

    I have never been so disappointed with a BBQ restaurant.

    February 29, 2012

  • Dan

    We all had a good time laughing over the bad quality of the food.
    It was also nice to catch up with one another.

    February 29, 2012

  • John S.

    I was really disappointed in the food. It was so bad that Dan sent his bbq sampler back. His ribs were dried out and lack any smoke flavor, the brisket was rubbery and tough and the pulled pork had a weird pinkish grey color. I ordered a three-bone appetizer and their house salad. The price was pretty expensive for the quality. Dan's sampler was $25. At Ray Rays the same meal would have been $16 so you could add his banana pudding for dessert and still have money left over to buy some adult beverages to share.

    The server said that their bbq is cooked in Cincinnati and then shipped in a refrigerated truck a couple times a week to them where they reheat and drown it in sauce (my words - not his). I understand that they are trying to keep the food consistent among their various locations but this really takes a toll on the barbecue. For somebody looking for real smoked bbq this is not the place for them. I’ve had better barbecue at Bob Evans and that isn’t saying much.

    February 29, 2012

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Rafaël

We just grab a coffee and speak French. Some people have been coming every week for months... it creates a kind of warmth to the group.

Rafaël, started French Conversation Group

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