|
After having eaten your BBQ, I am truly sad that it will no longer be
there locally at the Clipper Mart. It truly is the best I have ever
eaten, having traveled to Memphis, Kansas City ... although it is
great there as well, I would like to tell you that yours kicks ass and
after eating the ribs my hands are smoky for days and that is amazing.
When you decide to take the plunge and put OKWC on the restaurant map
then I will be there in some capacity to help if need be, I believe
wholeheartedly in your product and desire level. Making great food
takes great sacrifice and for that I commend you my friend.
Troy Mains, Chef de Cuisine, Robinhood Free Meetinghouse, Georgetown,
ME
Ryan & I just wanted to tell
you how AWESOME the food at the wedding was. We were completely blown away, it
was everything we envisioned for our wedding only better! All our guests are
still talking about how it was the best wedding food they ever had. And, how
many brides can say they successfully ate ribs in their wedding dress? That was
one of the photographer's favorite pictures by the way - she said it was the
only time she's ever broken her "no pictures while people are eating" rule.
Anyway, we just wanted to let you know that you exceeded all our expectations,
and made our wedding rock :). Seriously - it made much more of an impression on
everyone then your standard expensive-but-not-so-great wedding food. I'm still
getting phone calls from relatives telling me how awesome it was.
thanks so very much :)
Kate & Ryan
THE DAY AFTER !!!!!
Good afternoon Mark,
Just wanted to thank you for an awesome job all the way around.....from the guy
running the show (that would be you :) !!! ) to the servers and finally the
food...it was all A+....everyone absolutely loved the food and all of you did a
wonderful job. Thank you for helping to make our daughter's special day a truly
memorable one.
From the bottom of our hearts
Thank you, thank you, thank you
Barbara S. (mother of the bride)
Hey PitMaster Mark!
....Tried one of the Ribs today and again, I am in awe...Xcellent
Stuff....Thanks much for the Hickory...
Later,
DJ
(DJ is my archenemy, competitor, nemesis, and friend; cooking out of the
Lewiston area. Check him out at
www.djstexasstylebbq.com)
I am a Certified Kansas City Barbeque Judge. I have judged a fair
number of ribs. Most of the ribs in the sanctioned BBQ contests are not up
to yours. I thoroughly enjoyed your ribs. They were meaty, tasted like
ribs; the rub was not overwhelming and complemented the pork.
Melted in the mouth.
I LOVED THEM!!!
Great job, these would be a winner in competition.
John Marsh, Certified BBQ Judge, Purveyor and Creator of
Tallywaggers BBQ Sauce
. . .
Then Judge Marsh came back for more and commented, “You should know that the
last batch of ribs were even better than the first. You have perfected this down
to a culinary science. If you ever enter these into one of the state
competitions, I am sure you would take first place!”
. . .
Judge Marsh came back yet again and commented, “I tried a couple of ribs when I
got home. As I had said last month, your ribs are fantastic, and those with the
new cooker are even better. These ribs were smokier, a great flavor, and like
the other ones, plump, and fall off the bone juicy - not greasy. I kept some
from the previous cooker in the freezer and was able to do a side by side. Not
that they needed improving, but they are. Great job, and if I must say so
myself, they are a great compliment to the
Tallywaggers BBQ Sauce!!!!!!!!”
John Marsh
(I left in the plug for Tallywaggers BBQ sauce not as a deal for the kind words
but because it is indeed a great sauce – a welcome and zesty departure from the
high fructose, “natural smoke flavor” stuff you get in the stores that could
double as a topping for a banana split. Check out
www.tallywaggers.com)
(We just can't keep Judge Marsh
from poking around the pit - this time he snagged a brisket ...)
"As a Kansas City Certified Barbeque Judge of over ten years, I have judged a
fair share of competitive brisket.
There have been some mighty fine briskets cooked during competition, and there
is always a first place winner. During the rigorous ordeal I had to endure to
earn my status as a Kansas City Certified Barbeque Judge, we had the best of the
best barbeque pit masters from Kansas City train us. The best of the best cooked
their best to set the standard for us to look for. I remember at the time the
brisket was something out of this world. It was juicy, had the qualities of a
nice piece of rare roast beef, and melted in the mouth. It had become a faint
memory until last week, when I realized that your brisket had attained the
status of the best of the best.
The flavor was 100% beef with just the right amount of smoke and the texture was
absolutely melt in the mouth perfect. It had lost none of it juices as a result
of keeping the temperature just right."
Marky-Mark!!!!!!!!!! - "THE Bar-B-Que Baron of The East!",
As you’re aware, I have sung your praises up/down the east coast from Washington
DC and Redbank NJ to Nahthahn Maine! I have shipped your bar-b-que from
DC-NJ-NYC-NO- to the homies in Texas! Everyone of the homeboys has taken a
wicked likin'/hankerin' to your Q. The best real Q in the good ol’ US of A
is outta WOOLWICH MAINE! TRUE STORY! The homies are all in
agreement! if you could just partner up with mail-it-for-u, I would really
be a happenin' cat!
Once again- thank you for your marvelous efforts! You’re THE BEST!
Now wheres my damn colorful toothpick!
Jody Lowe
grandboy of the original- "BAR-B-QUE BARON OF THE WEST" ---CHARLES LOWE, TUCSON,
ARIZONA RIP
Mark,
The brisket was out of this world. So tender! The best we’ve ever had, and that
includes some mighty serious Texas BBQ. The Kielbasa was a tremendous hit too –
it just vanished! I’ll order a half-brisket again when our Texas-born son visits
the weekend of August 7 – will send an e-mail order the Tuesday before. In the
meantime, we will probably try another of your offerings and will get back to
you when we decide on what.
By the way, the only juice I had (other than V8) was orange and I used it for
both the brisket and sausage. It worked wonderfully.
Wanted to let you know everyone raved over the BBQ.
Catherine P.
Dear Mr. Mark,
I just want to write and let you know that I just came back from my annual
physical where they tested my cholesterol and blood sugars. I was very worried
since the one thing that I have changed in my life style over the year is eating
SUR-Real BBQ every week, usually several times a week, but to my surprise in 20
years of testing my cholesterol and blood sugars were the lowest they have ever
been. I don’t know for sure if it was the pulled pork or the brisket that did
the trick so I will have to keep eating them both for another year and see if
next year is even better!!!
Your loyal customer,
Rick T., Woolwich, ME
Mark, I'm a complete BBQ novice, but I am Converted! The
first time I ate one of your chicken BBQ sandwiches it was heaven! Every
time I even thought about that flavor for days afterwards my mouth watered
uncontrollably like Pavlov's Dog. Then there's your beans that words
cannot describe. Just one spoonful and you had me -- I'm a gonner fer
sure, never more will I imbibe the likes of canned beans. Your humble
Webmaster,
Guy Marsden, Woolwich, ME
|
