05/22/2026
Every now and then, I’m reminded that some people genuinely do not know the difference between grease and au jus. 😏
For those unfamiliar with actual barbecue, au jus is the natural juices produced when meat is properly smoked low and slow over wood for hours.
And respectfully… if there had truly been “an inch” of anything in that tray, we’d have needed a straw, not a fork. 😂
What’s also interesting is that not a single customer came to our window during the event to mention dissatisfaction or give us the opportunity to address a concern in real time. We are very approachable people and would have gladly remade an order or fixed an issue immediately.
Meanwhile, today’s pork butts are being seasoned exactly the same way they’ve always been. Same smoker. Same process. Same recipes people line up for year after year specifically to get a BBQ Sundae, Mac Attack or Ribs.
What I find especially interesting is the claim of “always getting BBQ at this festival,” while somehow never mentioning the names of these supposedly superior BBQ vendors. Especially considering we’ve consistently been the one true wood smoked meats BBQ vendor at this event since day one.
But hey, everyone’s entitled to an opinion. Even the theatrically exaggerated ones that seem to be well timed. 🔥
Review and picture in comments.
