LawLers Barbecue #3

8 Reviews on “LawLers Barbecue #3”

• Roadwarriorhsv

  How have BBQ restaurants gotten away with charging SO MUCH!. First off, I should say that I like Lawlers in spite of the way they prepare their food. I understand they have more or less a BBQ factory somewhere where the BBQ is actually cooked. The meat is then trucked in to their various stores where it is re-heated before serving. I do know, having asked the folks at the Athens restaurant, that they don’t prepare the meat at the Athens restaurant and it comes from somewhere, so what I have heard may be correct.The factory approach give us a uniform and consistent product, but it completely takes everything away from the atmosphere of a traditional restaurant. Where do these BBQ restaurants get the idea of charging so much for what is basically junk meat on a Styrofoam plate? With a factory setup you know that the costs are far lower and the profit is that much greater. With their specials the bite at the wallet is less and makes the restaurant, in spite of its factory mentality, a place to visit.As to the boiled down taste, this is a common taste around north Alabama now. It started off with Gibsons and has been carried along. Once the meat is pulled from the bone and cut up for serving it is placed into a water bath to keep it moist. Watered down meat weights more than steamed or freshly cut meat, so if you are buying by the pound, you are buying a fair amount of water weight. Towards Birmingham, places like Ollies cut the meat off the slab as it is ordered, so you get meat rather than water. We in north Alabama have been so dumbed down by the Gibson’s crap BBQ that we no longer know what good BBQ really is. Lawlers appears to be slipping that way as well, but aren’t quite that bad yet.

  November 6, 2014, 9:37 pm

  Log in to Reply