bbqtours.com - Barbecue Tours | "Show us your pits"

Success! Domain bbqtours.com was analyzed on Thursday 08. December 2016!

DomainsData.org: Barbecue Tours | "Show us your pits"

Title:

Barbecue Tours | "Show us your pits"
Age:

16 years old
Alexa Rank:
Total Sites Linking In (Alexa):

2
Domain's IP Country:

Canada
Status Code:

OK
IP Address:

167.114.213.199
Description:
Keywords:

bbqtours.com Whois Information:

1.

Domain Name:

bbqtours.com
2.

Domain Age:

16 years old
3.

Name Server 1:

ns1.dnsowl.com
4.

Name Server 2:

ns2.dnsowl.com
5.

Created:

Monday 10. July 2000
6.

Expires:

Monday 10. July 2017
7.

Domain Registrar:

NameSilo, LLC

Website Important Html Tags:

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MAIN FARE:
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The Joints:
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OTHER FARE:
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OTHER FARE:
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Navigation
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User login
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Who's online
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Latest BBQ News (External Content)
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The ribs were well-rendered, but still on the bone. Meat came off with a slight tug, and I wasted no time in dispatching these! Good balance of smoke and spice. The savory rub had a good amount of spice on the finish.
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Brisket - We asked for "moist" brisket. This is a winner, winner, chicken dinner! Fully rendered fat, great beef flavor, good texture with the outside edges, and great salt, pepper, and spice rub on the outside. Clean smoke profile here... great care must've been taken with these. Note: Saturdays are beef rib days, so it is possible that beef ribs and brisket get special treatment on that day.
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Pulled Pork (Because they are out of ribs) - This is a mistake. They try to cover it with vinegar and red pepper flakes, but the meat has been tainted by bad smoke. Once it penetrates the meat, there is no way to take it out (or cover it up). After two bites to determine what the heck is going on, I am done with this.
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Sausage (regular) - We are told that they contract with a real meat market to make these links to their specifications. Wow, really? I'm not a fan of the spice profile or of the texture (large clumps of hard fat). If you dunk the slices into the sauce, it improves them greatly -- because you taste the sauce rather than the sausage. Maybe the hot link would be better???
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Chopped brisket - This actually seems like a combination of burnt ends and chopped brisket, or maybe the whole lot is put back onto the smoker. I like the concept and the heterogeneous texture, but the smoke profile here is less than clean. Even though they sauce it up, smoke quality issues are prevalent here.
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Spare Ribs/Beef Ribs - They were sold out by the time we reached the counter. However, if they treat these the same way they handled the sliced brisket, I imagine they would be very good.
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Chopped - Hand Chopped. Even with the vinegar-based dip from the kitchen, the smoke comes shining through. Many textures here: outside brown; shreds; chunks. Excellent.
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Sliced - There is a sweetness on the meat. A bit of pink indicates smoke, but it is very mild. Although appearances would lead you to believe it is too dry... it is not.
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Chopped - Using a buffalo chopper... run very thoroughly. Texture is mushy. Dipped in the kitchen, it is a flavorful mix of meats.
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Sliced - Smoky flavor does come through. Fork tender, with a little chew. Bonus for not being held in a steam pan.
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Chop - More fat = more flavor! Mushy... this has been held awhile? Chunks have a much better texture and smoke flavor. I like the fact that it is hand-chopped.

bbqtours.com IP Information:

1.

Ip Address:

167.114.213.199
2.

Country:

Canada
3.

Status Code:

OK
4.

Region Name:

Quebec
5.

City Name:

Montreal
6.

Zip Code:

H3A
7.

Speed test:

not available

bbqtours.com Alexa Information:

5 Websites linking to bbqtours.com:
harvard.edu
louiemuellerbarbecue.com

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Site Screenshots:

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