12 BBQ chains ranked from worse to first.


 
I am wondering if the BBQ chain restaurants are a regional thing.
I don’t think the west coast has them or maybe better said has them any more.

The only ones that that I can remember that might have been a chain are Loves BBQ in Walnut Creek in the early 80’s.
I don’t know if they were a chain but they sure looked like it with their appearance.
The other one would be Everet & Jones. I think they had one near Candlestick and one in Oakland 30 some odd years ago.
As far as SoCal and the PNW goes I’ve spent lots of time there over the years with a good per diem and haven’t come across any BBQ chains.
I’ve looked for restaurants a whole lot in the west and haven’t seen any BBQ chains.
Now I have seen some that I believe are chains in the Mid West and other areas of the country.
 
The only chains I've ever seen were Famous Dave's a while ago and Mission. A chain bbq place feels almost antithetical to bbq, or at least to my mind what a bbq joint is supposed to be.
 
Dustin Dorsey said:
As far as chains go, Rudy's is pretty darn good. We have a chain called Rib Crib in the area and it's ok.
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Rudy's has a pretty good reputation in Texas, but as noted above it can vary from location to location.

Wife and I moved to Dallas from KC in 1994, found a Dickey's nearby and went often. We moved to OK, and found one across the river in Vernon, and only went once - bad service, bad food - and it closed shortly.
 
Andy ...
The place where I had my first sampling (1950s) of BBQ is still around. Chris' n Pitt's BBQ. Had up to 13 restaurants at one time. Now down to 2, Bellflower and the one near where we lived in Downey. Pretty good BBQ. Not competition grade by any means.
The Downey store is just up the street a block or two from the oldest McDonalds.
 
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Bob I remember Chris’s Pitts.
This is exactly the area of SoCal that I’m familiar with.
I did all the stainless piping for the Coca Cola plant in Downey and Central LA.
I lived off of Lakeshore in Downey 4 days a week during my apprenticeship many years ago.
Totally forgot about that place.
 
Andy... Small world !
Could that be Lakewood Blvd ? We lived just North of the where Stonewood Shopping Center is. I truely do not remember the shopping center. But I do remember McDucks... Even at that young age, watched it being built.
 
Yes Lakewood Blvd.
Darn long time ago.
I used to work 4-10’s then go home for 3 every week for a long time.
My favorite cheap food was Bobs Big Green Burrito I think that’s what it was called.
In n out near the power substation off of the 5 on the way home that was 2 shacks at the time. One for storage, one for the grill and register
I’ve done the old McDonalds in Downey too.
I’m not sure if it was #1 or #2 but I did the other old one in the Dearborn Ford Museum too.

Back to the original subject of chain BBQ restaurants I do remember Chris’nPitts but haven’t seen one in years.
Bbq is a specialty where most excellent pitt masters are good at only one Pitt or location
Running a chain would take a completely different skill set is my thinking.
 
We had a Dave's here in Richmond for quite a while, it died about a decade back. The food as I recall was average, it seemed they really wanted bar sales more than food sales. Table service was terrible.

As for one-offs, I like playing those odds vs chains. When my wife was able to travel more, we would drive to vacation spots and eat nothing but regional one-off BBQ for lunch and dinner between home and destination. Not only did we get some amazing food, I also learned a lot in terms of flavor profiles. Mustard slaws, barbecue hash, brunswick stews, amazing sides..... all of these things that can vary from county to county, not just state to state. You can't experience these things easily at a chain.
 
There was a Famous Dave’s about an hour away, meh.
It looks like Dickies is going down the drain here, no big loss.
There is a City BBQ but, I’ve never noticed the aroma of smoke when passing so, I think I will continue to pass until a smell something.
Local place “Skinny Kenny’s” is pretty much the same so, I have no use for any of the places and will continue to make my own ‘cue.
My buddy and I have shared these experiences and he feels like minded. “We make much better stuff than those monied corporate yahoos!”
 
Timothy F. Lewis said:
My buddy and I have shared these experiences and he feels like minded. “We make much better stuff than those monied corporate yahoos!”
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Well, yeah, from the simple perspective that we can take the time to make good barbecue. If you're doing that commercially, you are looking to economize everywhere you can.

As I said earlier, I'm between jobs (IT nerd,) and it's been suggested to me that I consider starting up a food truck. I've been offered a spot here, and the owner there says that he'd be quite surprised if I didn't continually sell out with the food I make. But.... then it's work, and I'd also have to deal with the public. Not a cheap venture at all. Simply being able to take the time to smoke food long, low and slow, that's something that a restaurant has a hard time accomplishing. For a barbecue shack, that gets turned into a 24 hour staff problem.
 
It's weird that there are a dozen taco trucks within a 3 mile radius from me and only two BBQ trucks and they only operate in the warm weather.
 
JKalchik said:
Well, yeah, from the simple perspective that we can take the time to make good barbecue. If you're doing that commercially, you are looking to economize everywhere you can.

As I said earlier, I'm between jobs (IT nerd,) and it's been suggested to me that I consider starting up a food truck. I've been offered a spot here, and the owner there says that he'd be quite surprised if I didn't continually sell out with the food I make. But.... then it's work, and I'd also have to deal with the public. Not a cheap venture at all. Simply being able to take the time to smoke food long, low and slow, that's something that a restaurant has a hard time accomplishing. For a barbecue shack, that gets turned into a 24 hour staff problem.
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The thing is, for me, I do food because I want to do it for friends and family. I’ve spent too many years trying to make people happy from the retail sector and have gotten to the point that I’d prefer not to be under pressure form Yahoos that have no clue what is really good and what they want which is usually cheap and not very good.
People that bought a “great deal” on an amethyst then balk when they want a custom mounting that is $500.00! I could have found calibrated size stones and make them something at least as nice for less.
One guy was really cool though, he wanted an “important” piece for his wife for Christmas, we started working on it in August, the whole thing was stunning because “we” took the time to build something very special. It’s all about having and taking the time to do it right. Same with GOOD food, it takes time and desire.
Many of my friends have said “You should do a truck!l” my response is generally “I’d become an even bigger grouch than I already am, would you like that?”😉
 
Timothy F. Lewis said:
The thing is, for me, I do food because I want to do it for friends and family. I’ve spent too many years trying to make people happy from the retail sector and have gotten to the point that I’d prefer not to be under pressure form Yahoos that have no clue what is really good and what they want which is usually cheap and not very good.
People that bought a “great deal” on an amethyst then balk when they want a custom mounting that is $500.00! I could have found calibrated size stones and make them something at least as nice for less.
One guy was really cool though, he wanted an “important” piece for his wife for Christmas, we started working on it in August, the whole thing was stunning because “we” took the time to build something very special. It’s all about having and taking the time to do it right. Same with GOOD food, it takes time and desire.
Many of my friends have said “You should do a truck!l” my response is generally “I’d become an even bigger grouch than I already am, would you like that?”😉
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I hear ya. G/f & I have hosted a few backyard bashes since we bought the house, and not a single person has had less than a good time. One of my g/f's coworkers had inquired if he could bring his parents to one party as they were in town for a short visit and like 'cue.. Sure, bring 'em along, the more, the merrier. Not one, but BOTH of his parents made it a point to approach me after dinner and quietly say "We have a friend back home who thinks he knows how to smoke brisket. Now, I know better." I'll take those words, every time, graciously.

I've had people over the years ask why I don't make barbecue professionally, and my response is just about the same as yours... "I'd have to deal with the public who are all <BEEEEP>es like me. And it'd be work."
 
JKalchik said:
I hear ya. G/f & I have hosted a few backyard bashes since we bought the house, and not a single person has had less than a good time. One of my g/f's coworkers had inquired if he could bring his parents to one party as they were in town for a short visit and like 'cue.. Sure, bring 'em along, the more, the merrier. Not one, but BOTH of his parents made it a point to approach me after dinner and quietly say "We have a friend back home who thinks he knows how to smoke brisket. Now, I know better." I'll take those words, every time, graciously.

I've had people over the years ask why I don't make barbecue professionally, and my response is just about the same as yours... "I'd have to deal with the public who are all <BEEEEP>es like me. And it'd be work."
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In the words words of the late great Arthel (Doc) Watson:
“When it becomes work, it’s time to quit and try something else.”
Only saw him twice, fabulous show and a genuinely nice man!
 
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