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Barbecue taste and smell won't go away (was Burn Co.)

post #1 of 17
Thread Starter 

So I finally ate at Burn Company Barbecue in Tulsa today. I have to say that I'm not that impressed. I only had to wait in line about 20 minutes, and the place was packed, so I thought it would be good...I hoped it would be good. I wanted it to be good. I was meeting some people for lunch at another establishment, so I had to get my order to go. 

 

First of all, when I stepped up to the counter to order, at 12:25 this afternoon, apparently, they had JUST sold the last of their brisket to the guy ahead of me. If I had not had to circle back around to find a parking spot, I would have been early enough to get some brisket.

 

Then when I did order, they screwed up the order. I ordered a 4-slab of ribs, hot link, and cole-slaw and a fountain drink. They gave me a 6-slab of ribs, pulled pork sandwich, and a smoked bologna sandwich. And they forgot to give me a cup for the drink. They gave me no extras with my to-go order: no bread or onions, pickle, peppers etc... And no napkins/utensils packet. Just two small cups of a sauce that was unremarkable. I had to stop at a just emptied table and grab a couple of napkins off the spool sitting on the table.

 

And then, while the initial flavor was decent and the meat was tender, it had an overpowering charcoal flavor. Which isn't bad in and of itself, when you are at a park and grilling burgers or hot dogs. But on slow smoked meat that has been cooking for 6 to 10 hours, it's a bit much. It lacked a smooth smoky flavor. It was all charcoal. And there is something in their rub that while initially was very good, it left a very strong and bitter after taste, which I now don't like. 

 

And finally, now, even 8 hours after eating there that smell (it's a stench really) and taste of their charcoal and whatever rub they used is still on my hands and in my mouth. Even after washing multiple times, and eating a whole other meal it's still there. Not good. 

 

They use consumer level Hasty-Bake charcoal grills to "smoke" their meat. Not real smokers with wood, and you can easily tell the difference. 

 

At the initial eating, I was willing to give them another shot and go back and try to get some brisket, hot links and cole-slaw, but this permanent charcoal smell and taste that won't go away may be too much for me to power through. 

 

They also did not have Big Red Soda in their fountain drink selection. 

 

I give them a 2 out of 10. 

post #2 of 17
Sounds like a wonderful experience! I'm all to often disappointed with most places we eat but when you pay big bucks for some que and it's below average it seems to suck even worse.
post #3 of 17
Thread Starter 

So a day later, and my hands still smell like that nasty charcoal smoke and I can still taste it too...

 

Not sure what they do to their meat, but this isn't right. And frankly it is starting to be disgusting. 

 

I can't fathom what they do to their meat to make the taste and smell linger this long after washing my hands multiple times, brushing my teeth, and eating multiple meals now.

 

Even after spending a whole day running my own smoker it doesn't hang around this long. This is not a good trait for barbecue. 

post #4 of 17
Quote:
Originally Posted by JCBigler View Post
 

So a day later, and my hands still smell like that nasty charcoal smoke and I can still taste it too...

 

Not sure what they do to their meat, but this isn't right. And frankly it is starting to be disgusting. 

 

I can't fathom what they do to their meat to make the taste and smell linger this long after washing my hands multiple times, brushing my teeth, and eating multiple meals now.

 

Even after spending a whole day running my own smoker it doesn't hang around this long. This is not a good trait for barbecue. 

Justice try washing your hands,with a SS Spoon like a serving spoon.Then use some soap and water,I do this after working on a fishing boat.Good Luck

Richie

post #5 of 17
Quote:
Originally Posted by tropics View Post

Quote:
Originally Posted by JCBigler View Post

 
So a day later, and my hands still smell like that nasty charcoal smoke and I can still taste it too...

Not sure what they do to their meat, but this isn't right. And frankly it is starting to be disgusting. 

I can't fathom what they do to their meat to make the taste and smell linger this long after washing my hands multiple times, brushing my teeth, and eating multiple meals now.

Even after spending a whole day running my own smoker it doesn't hang around this long. This is not a good trait for barbecue. 
Justice try washing your hands,with a SS Spoon like a serving spoon.Then use some soap and water,I do this after working on a fishing boat.Good Luck
Richie


DO WHAT ????
post #6 of 17

Stainless steel. Some places sell it in a soap-sized bar. It's supposed to remove bad scents from your hands. I've never tried it, so I can't say whether it works or not.

 

Sorry about your experience, JC.

post #7 of 17
Quote:
Originally Posted by JckDanls 07 View Post


DO WHAT ????

Use the SS like you were trying to build up a foam from a bar of soap. as Mneeley said SS is sold and looks like a bar of soap.

Richie

post #8 of 17

Don't ask how or why I know this (you probably would not enjoy the story), but I bet the smell is in your nose. Rinse it out.

post #9 of 17
Thread Starter 
Quote:
Originally Posted by stickyFingers View Post
 

Don't ask how or why I know this (you probably would not enjoy the story), but I bet the smell is in your nose. Rinse it out.

 

It can't just be in my nose. My wife could smell it on my hands too. She said it smelled like gas (lighter fluid?). 

post #10 of 17

Wash ur hands with white vinegar!!

post #11 of 17
Quote:
Originally Posted by mneeley490 View Post
 

Stainless steel. Some places sell it in a soap-sized bar. It's supposed to remove bad scents from your hands. I've never tried it, so I can't say whether it works or not.

 

Sorry about your experience, JC.


I picked mine up in Cabelas 

 

Richie

post #12 of 17

Man what a bad experience and you had to pay for it. Very few BBQ shops do I enjoy their food. But for sure the SS works don't know why. Most bath rooms have SS fixtures just rub your hands on them after wetting then wash with soap do it all the time after eating crabs. 

post #13 of 17
Yup, it works. I have a stainless " soap " at the kitchen sink. I use it after cutting onions, or chopping up garlic. Works like a charm.
post #14 of 17
Sounds like the BBQ joint used "Self Lighting charcoal" to cook the food.... NO ONE SHOULD EVER USE THAT STUFF !!!!
post #15 of 17

Is it a lighter fluid taste/smell?

post #16 of 17
Thread Starter 

I'll have to look into one of those stainless steel soap bar things. 

 

I have no idea if they use self starting charcoal. It could be the taste of lighter fluid mixed in with the taste of charcoal and whatever that overly pungent rub is that they use. Frankly, my initial impression was that they marinated or brined their meat in liquid smoke. Their website advertises that they use charcoal, i.e. NOT wood, or even hardwood lump charcoal. In fact, there is no mention anywhere in their restaurant, website or social media of whether they use hickory, oak, pecan, or mesquite, or any other flavor of woods. And they make it a point to advertise that they use Hasty Bake charcoal grills to cook their food (Hasty Bake is based in Tulsa, and one of the owners of Burn Co. used to work at Hasty Bake). And you can clearly see the rows of Hasty Bake grills sitting in their kitchen grilling away.  It literally tastes like a much stronger, much more pungent version of burgers cooked on your backyard grill.

 

Even just now looking at their website, the taste has come back into my mouth. I think it's psychological now. 

 

This place is supposed to be the best barbecue place in Tulsa, sort of the Franklin's Barbecue of Tulsa. They only serve lunch, always have a line, sell out by 12:30 or 1:00, and people seem to be enthralled with their food in an almost cult like fashion. But I don't get it. 

 

The taste and tenderness was good, initially. But it shouldn't take two fracking days to get rid of it. 

post #17 of 17

Went to their website and saw this: 

 

"We have always loved cooking and enjoyed the primal fulfillment of doing it over wood fire. Adam Myers experience at Tulsa based Hasty Bake Charcoal Grills, combined with Robby Corcoran’s decade plus experience in the restaurant industry comes together to create a truly distinctive flavor.

After successful endeavors as caterers, Burn Co BBQ was launched in January of 2011. Utilizing utilitarian décor and amenities, Burn Co focuses on the food, crafting a “ one of a kind”, Backyard BBQ Flavor. We cut our coleslaw by hand, trim and smoke our meats daily, and relish the finest bits and pieces of all meats. We offer local products when possible, and are always trying to figure out how to shock and wow our customers with exclusive specials."

 

Odd that they revere "wood fire" taste, then use charcoal. 

Sounds like you were indeed "shocked and awed", but not in the way they intended.

 

I will give them props though, for making fatties. I've never seen them on any other commercial BBQ list.

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