AZ Barbeque.com

Re: Notorious P.I.G.

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Mark

  • Karma: 23
Mark Motta
Meatier Creator

Mike (AZBarbeque)

  • Karma: 171
One bad review that they stepped up on and responded, then everything else is good.

I am going to try to get in there and meet them..  Have to see which reviews are true..
#17 - February 17, 2010, 11:01:44 pm
Michael J. Reimann
Realtor - Clients First Realty (Real Job) - www.TheReimannWay.com
Owner/President - AZBarbeque - #1 BBQ Club in Arizona
Owner/Pitmaster - AZBarbeque Catering - www.AZBarbequeCatering.com

If God wanted us to be Vegetarians, why did he make animals out of meat??

Mike (AZBarbeque)

  • Karma: 171
Just posted a comment on this article.  Always have to get our Club Plug in there.. LOL
#18 - February 17, 2010, 11:04:40 pm
Michael J. Reimann
Realtor - Clients First Realty (Real Job) - www.TheReimannWay.com
Owner/President - AZBarbeque - #1 BBQ Club in Arizona
Owner/Pitmaster - AZBarbeque Catering - www.AZBarbequeCatering.com

If God wanted us to be Vegetarians, why did he make animals out of meat??

Mrs. McFrankenboo

I love how the "owner" (am thinking that's who it is) commented on someone else's comment about how they have worked out the kinks as BBQ is an "imperfect art".  Believe me, as a competitor, I understand not always being consistent but I can pretty much guarantee that the majority of our stuff is consistent.  Whether or not it's good is something to be determined at Havasu but, if you are opening a restaurant, you $h!t better be decent and edible majority of the time. 

Nice plug too Mike  ;)
#19 - February 18, 2010, 09:04:26 am

smitty250

  • Karma: 7
Nice plug Mike - anyone want to meet up for lunch there tomorrow around 12:00?
#20 - February 18, 2010, 10:30:26 am
Loot N' Booty BBQ
2014 American Royal Invitational Chicken Champion
2014 American Royal Open Reserve Grand Champion
2016 Jack Daniels Invitational World Pork Champion
2014, 2015 and 2016 AZ BBQ Team of the Year

Mike (AZBarbeque)

  • Karma: 171
Hummm  That might be doable...  Won't know until morning though.  Have to see how the day pans out.
#21 - February 18, 2010, 12:03:33 pm
Michael J. Reimann
Realtor - Clients First Realty (Real Job) - www.TheReimannWay.com
Owner/President - AZBarbeque - #1 BBQ Club in Arizona
Owner/Pitmaster - AZBarbeque Catering - www.AZBarbequeCatering.com

If God wanted us to be Vegetarians, why did he make animals out of meat??

Mike (AZBarbeque)

  • Karma: 171
Just talked with Smitty, we are going to meet for lunch at Noon if anyone wants to join us.
#22 - February 19, 2010, 09:06:03 am
Michael J. Reimann
Realtor - Clients First Realty (Real Job) - www.TheReimannWay.com
Owner/President - AZBarbeque - #1 BBQ Club in Arizona
Owner/Pitmaster - AZBarbeque Catering - www.AZBarbequeCatering.com

If God wanted us to be Vegetarians, why did he make animals out of meat??

smitty250

  • Karma: 7
Noon it is - I spoke with Chris and he may meet us there as well. Hope to see some more members join us for lunch today!
#23 - February 19, 2010, 09:07:16 am
Loot N' Booty BBQ
2014 American Royal Invitational Chicken Champion
2014 American Royal Open Reserve Grand Champion
2016 Jack Daniels Invitational World Pork Champion
2014, 2015 and 2016 AZ BBQ Team of the Year

AzJohnnyC

  • Karma: 2
Make sure to report back. I'm interested to see what you guys think.
#24 - February 19, 2010, 09:13:00 am
Whiskey Business BBQ
WWW.Facebook.com/whiskeybusinessbbq

Weber 22-1/2 Silver
Twin Pro Q Excel 20s
Lang 84 Deluxe

smitty250

  • Karma: 7
Any takers for lunch today at 12:00 @ Notorious P.I.G.? It at 32nd St. & Thunderbird.
#25 - February 19, 2010, 10:51:35 am
Loot N' Booty BBQ
2014 American Royal Invitational Chicken Champion
2014 American Royal Open Reserve Grand Champion
2016 Jack Daniels Invitational World Pork Champion
2014, 2015 and 2016 AZ BBQ Team of the Year

RudedoggAZ

I'll be there...
#26 - February 19, 2010, 10:54:23 am

AzJohnnyC

  • Karma: 2
You'd probably get more takers if you tell everyone you're buying.  :)
#27 - February 19, 2010, 12:42:48 pm
Whiskey Business BBQ
WWW.Facebook.com/whiskeybusinessbbq

Weber 22-1/2 Silver
Twin Pro Q Excel 20s
Lang 84 Deluxe

smitty250

  • Karma: 7
Just got back from lunch with Chris, Mike, and Tim. I had the 2 meat combo w/ 2 sides. Brisket and pulled pork with a rib bone on the side, mac and cheese, and sweet potato fries. The pork was OK, lacking a little flavor. The rib bone was not so hot - falling off of the bone and had a strange texture and rub taste to it. The Brisket however was one of the best I have had at any BBQ restaurant here in the valley. Cooked perfectly, very moist, and had great flavor. The mac and cheese was watery but sweet potato fries were pretty good. We tried the jalapeno cornbread and sweet cornbread - I thought both were OK, nothing special. I like how they have the sauce on the table and not covered all over the meat. They have a hot BBQ sauce that I liked and I thought the service was good. We met two of the owners and they took us back to the kitchen to show us the smoker - Old Hickory Smoker. They use mostly Pecan wood but mix Pecan and Mesquite when smoking Brisket. They said they will be opening another location in Desert Ridge in a few months. I'm sure Chris, Mike, and Tim will add some more info soon.
#28 - February 19, 2010, 02:06:22 pm
Loot N' Booty BBQ
2014 American Royal Invitational Chicken Champion
2014 American Royal Open Reserve Grand Champion
2016 Jack Daniels Invitational World Pork Champion
2014, 2015 and 2016 AZ BBQ Team of the Year

RudedoggAZ

Overall pretty good! I ordered the pulled pork sandwich with slaw with a side of ranch beans. I thought the beans were really good. The sandwich was good as well. Nice smoke flavor to the pork and the slaw is always a nice compliment to this type of sandwich cause even if the meat is a little dry the juice from the slaw adds moisture. It was cool having the chance to meet the owners and liked that they took us back to the kitchen to check out the smoker. for only being open for 2 months I can see where they may get some mixed reviews but I can see this place working it out and becoming one of the better BBQ spots to eat in the valley.

If you get a chance, give it a shot (or another one if you've already) I'll definitely go back to try some more stuff... Probably after BBQ season cause I have a funny feeling that I'm not going to crave the Q anytime soon after this next weekend.

#29 - February 19, 2010, 02:31:04 pm

glenntm

They're busy sponsoring a track meet up in Scottsdale.  It seems like they would get more bang for their buck sponsoring the BBQ Club over a track meet.

http://phoenixbobcats.org/pb/wp_1447894b/wp_1447894b.html
#30 - February 19, 2010, 02:45:27 pm

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