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If you're looking for "I Spys," dating or LTRs, this is your scene.
If you're looking for full-on kink or group play, you'll get what you need here.
Food is sub par, Everything else OK
I had high hopes for this place as it's very close to me and I don't like going into B-town. We ordered a burger, medium rare and a chicken quisadilla. The burger (at 1/4 inch thick) was well done, had no juices, was under seasoned and tough. The chicken quisadilla was served sandwiched between a flatbread that could chip your tooth. The chicken (breast) was dry and unseasoned as well. Additionally, it was poorly cut for the meal it was prepared for. 1/2 inch slices from an 8oz breast. When I imagine a chicken quisadilla I would hope that it would be slow braised dark meat that was shredded, topped with salsa, gauc or sour cream and not need as much hot sauce as I had to use. I mean.... DRY TO THE BONE. The kicker was when the waiter asked if I wanted chips with it and came back with Lays potato chips. I mean... really?? with a southwestern dish? You have no tortilla chips and salsa? My GF's fries looked OK but definatley not fried twice ala 5 Guys. Total bill was $32 with tip for 2 people with 2 microbrews (Switchback). Kinda disappointed but I know it's new and they need to work some stuff out. The waitstaff was amazingly attentive though. They just need a new back of the house a-la Gordon Ramsay Kitchen Nightmares style. Will go again, just not anytime soon.
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You were taught wrong! Back to remeadial brisket school for you!
Ok, I felt I should remind everyone that THIS SITE IS ABOUT COMMENTS not about discussions between two parties. Seeing how this is being ignored I might as well chime in on this laughable discussion on how to cut brisket. First off, what Skeleton Dance was saying is that she thought the price was too high for her plate of meat. well, it IS. Raw brisket at Bessery's is $1.99 a pound. Is whatever process you are doing to prepare it worth the extra $9.00? She doesn't think so RESPECT that decision. Secondly, about the cutting of the meat -- You were just taught wrong! Plain and simple. If you were to serve such a dish at a KCBS sanctioned event you would more then likely be at the bottom of the scorecard. Texture in food is just as important as taste. Brisket should be cut against the grain like this:
It's great that your repeating customer base is growing but I'm willing to bet they wouldn't even know what a smoke ring is. That's fine, most people I know don't either. However, I DO and most people who have posted negatively about your place seem to as well. I'm not a KCBS judge but I do know BBQ and will be competing at the Vermont State BBQ Championships in Windsor at the end of this month. I'll put my pork and brisket against yours anytime big guy. For those of you who want to taste REAL championship BBQ I would suggest you take the trip:
once again, lets take it offline!
Hey Big Fatty,
I would like this forum to be about ratings and not a communication between 2 people. If you want to discuss further contact me @ rmongeon@excite_NO_SPAM.com
That said, when it comes down to it, there is no smoke flavor in your meat! Period, and that's what it's all about!!
I can give you some slack in that you are very new to B-town but it only goes so far.
Your staff were most excellent and I apologize if I offended them. I had my sandwich in about 5 minutes and I did ask the little lady behind the counter about your pit and she said it was "out back". I didn't inquire further.
In any event I REALLY DO hope you succeed in bringing REAL BBQ to B-TOWN because B-Town needs it and I'm sick of going to Barre or Montreal to find the real deal!
you really should check out the Vermont State BBQ championships this year at the Harpoon Brewery in Windsor, VT!!
Comment cards on Big Fatty's
Wow, imagine me in the gym reading last week's 7Days. A full page on the comment that I wrote about Big Fatty's. Fair enough! I have reviewed many places in this area and have posted many comments to this site. They were all about how the customer felt about the food. In his post the OWNER responded to me with not a comment but a response to me. We can take this offline using his catering company address. I truly hope that this site becomes an UNBIASED opinion about the eateries in the area.
I am not your typical Vermonter when it comes to food. I compete in national food contests and will be representing Vermont this week in the National Chicken Cooking Contest in Birmingham AL for a cash prize of 100K. I was in Build a better burger contest in 2005
and consider myself a BBQ fanatic. I study the way food is made and I truly adore BBQ! In my back yard I made a double barrel smoker which took me about 6 weeks to build and can smoke a whole hog! If Daddy wants to go against me in a BBQ competition then I'm all game! Whatever contraption he has made in B-town doesn't leave enough smoke on the meat to qualify it as smoked meat.
If you want REAL pulled pork go down to Windsor, VT where the state BBQ championships are held or Finkerman's in Barre.
I based my opinion on not only myself but about 5 other people who have been to Big Fatty's and they all said the same thing -- where's the smoke? These are all people who have the same pallets of me.
Fact is, that you can't fool people that love BBQ! Anyone that I know that has the appropriate taste buds can tell what is real and what is not.
If you've never experienced the south then you will never know it.
Not real BBQ - No smoke, no pit!
I'm a real big fan of BBQ so I was excited to hear that there was a southern style BBQ in town. I went down there and ordered the pulled pork sandwich to go and walked up to City Hall Park to enjoy lunch.
I opened the container and there was a huge amount of pulled pork on a hamburger bun. They win points for portions anyway. Taste however, is a different story. With real BBQ you rarely need sauce as the slow smoking process flavors the meat. In fact, their pulled pork is pretty much flavorless without the sauce. You see, in REAL BBQ, pork shoulder is slow cooked over smoldering wood chips at about 225 degrees for close to 10 to 14 hours. This process creates a "smoke ring" on the outer parts of the meat. Any good BBQ lover can spot it. I searched and I searched through my ample amounts of meat but could not find it. In fact, I have a hard time believing the meat was smoked at all. When I visit BBQ joints in NC there's always smoke wafting out of the joint or a shack attached to it. Big Fatty's -- where's the smoke??? No smoke, no pit, no "Southern BBQ". You should have saved Souza's old rotisserie so you'd at least have a real flame to cook with. I'm afraid if you want real smoked meat you either have to smoke it yourself (my favorite) or go 70 miles north to Schwartz's or Smoked Meat Pete's in Montreal.