Hard Eight in Roanoke

[Tannerm]

Anyone got the inside scoop as to WHEN IS THIS PLACE OPENING!! Good lord! Sorry, it was outstanding food and cant effing wait.

[Geor!]

I knew you liked a hard 8. Queer.

[SonicblueGT03]

It doesn't matter when it opens, the pit won't be worth a shit for a year or two. Hope they last that long.

[Geor!]

It doesn't matter when it opens, the pit won't be worth a shit for a year or two. Hope they last that long.

why

[BMCSean]

why

I think it is because the meat won't be as good until the pit is "seasoned", alot of the best barbeque places have been around for a long time, their pits literally add more flavor from all of the meat they have cooked over the years.

[Geor!]

I think it is because the meat won't be as good until the pit is "seasoned", alot of the best barbeque places have been around for a long time, their pits literally add more flavor from all of the meat they have cooked over the years.

I wouldn't think it would take a couple of years to season it??

[Tannerm]

I knew you liked a hard 8. Queer.

Nah, Im more of a Hard 10 mysssself. Big boy.

[Geor!]

Nah, Im more of a Hard 10 mysssself. Big boy.

ooooh!

[Tannerm]

Will there be a real strong taste difference from a seasoned smoker vs whatever they will probably have?

[SonicblueGT03]

Yes there will. You can test this yourself on a slow weekend. Eat at Coopers in the Stockyards, and then make a day trip to Llano and eat at the original. No comparison.

[Geor!]

Maybe different pit bosses have something to do with it? Just a hunch.

[Tannerm]

Ok. I guess I'm just not a big food expert. I probably wouldn't recognize the diff. But, when hard eight opens and it sucks, I'll be sure to let u know. Cause I'll be pissed. "fuckin sonic was right... Damn it"

[bcoop]

While true about the smoker taking a while to season, it won't take a year. 3-4 months max. Pitmaster is the big difference. Best out master will AlWAYS be at the original.

Hard 8 Coppell is hit or miss. One Pitmaster sucks. One is good, but still doesn't hold a candle to the grand master at the original location. BBQ is the hardest to get consistency in the same restaurant, much less multiple locations. Thats why BBQ joints are always best at the original. With BBQ there is a lot that you just can't teach. People are too hardheaded. See: FreightTrain and his green wood.

[Geor!]

While true about the smoker taking a while to season, it won't take a year. 3-4 months max. Pitmaster is the big difference. Best out master will AlWAYS be at the original.

Hard 8 Coppell is hit or miss. One Pitmaster sucks. One is good, but still doesn't hold a candle to the grand master at the original location. BBQ is the hardest to get consistency in the same restaurant, much less multiple locations. Thats why BBQ joints are always best at the original. With BBQ there is a lot that you just can't teach. People are too hardheaded. See: FreightTrain and his green wood.

See, i wouldn't even think that long. I would think that the test runs and maybe a week after opening would be sufficient. I'm no grilling expert, but do know that a seasoned grill makes a difference.

[bcoop]

See, i wouldn't even think that long. I would think that the test runs and maybe a week after opening would be sufficient. I'm no grilling expert, but do know that a seasoned grill makes a difference.

Took me about a year for mine to get fully seasoned, smoking every other weekend.

When I used to deal with commercial smokers (Southern Pride), 3 months or so was the norm.