Q4U

I’m reading now that this place is closed, which is sort of a sad development, in a way, but I understand they’re doing a food truck these days, which is probably more suitable to T and Becca anyway.
Let me tell you a little story. This was back in a little building off 4800 W, just a little south of the school over there and just north of a couple Maveriks. Back then, the BBQ was mind-​blowing, Hell, the whole menu was. Sure, inside bordered on tacky, with the green patio chairs and beat up booths and sort of oddly-​printed menu, but no one was coming here for that. They were coming to see all of the pictures on the wall and the warm feel and that incredible food. The ribs were otherworldly, a perfect blend of heavy meatiness with savory smoke and a dynamite rub. The brisket was a close second, right behind the ribs and tied with the pulled pork, which combined with the Louisiana-​style mop sauce, was enough to make you want to move across the street. The fried catfish sandwich, while it was still offered with the special sauce T made just for that very thing, was the hidden star of the menu and that doesn’t get into the fantastic sides, like the red beans & rice, again while they were around and the collard greens, which were nothing short of amazing. All of the desserts were on the money also and while it might have cost you a little, it was well worth the trip and the money and if you got there on the right day, you might be able to get some of a whole pig roast, which they also did from time to time. I’m tempted just to give it 5 stars on that time alone. It was a dining experience unique to anywhere else in Utah and I’m grateful I got to experience it.
However, and there is always a however, I suppose, the word got out and popularity grew. To keep up with demand, certain sacrifices needed to be made and sorry to say it, but the food quality started slipping, first a notch, then a full-​on skid. Portions went down and menu items started disappearing. Nothing against T and Becca; they liked to take the smoker and tour the country doing contests and if anyone earned it, they did. It doesn’t change the fact that the place had peaked and was on the downhill side. They were bottling their barbeque sauce (and it tasted bottled, probably because they were no longer making it themselves) and talking about franchising outside of the area and If you want to go commercial like that, more power to you. If someone didn’t, we wouldn’t have chains and while I don’t frequent them especially, unless it’s convenient, I am glad we have them around.
The death tone started once they took over an old JB’s restaurant by the liquor store on 5400 S. in Kearns. All the uniqueness and charm of the old place was gone, replaced by homogeneity. It could not look and act like anything but that sort of restaurant. Gone was the openness, replaced by high booths. Gone was being able to catch a glimpse into the kitchen, replaced by high swinging doors and a sort of fortress appearance to the kitchen area. The place was sterile and cold, all the warmth stuck back at the old building and it was then, even though I only went for take-​out that one good last time, that I knew it was over.