Ellie Lou's BBQ- disappointing at first, but unexpectedly delicious by the end

Firstly, I have to state that I did some research before coming to this restaurant. I try not to because the experience should be more than the hype... but I had heard good things about this place from some friends. All the way in west Orange county close to Gotha and Winter Garden, some light online menu reading was in call. 

So let's get the disappointment out of the way (and then on to the deliciously surprising food). I had a gameplan- order the in-house smoked sausage and two orders of their in-house pickles (garlic and jalapeño). They didn't have either. Matter of fact, the worker said they had discontinued them. I had checked the website the day prior, so I still had that plate of food on my mind. The food ordering is done at the counter and they drop off the food to you when it's ready. My friend saw that I was scrambling for another option so he recommended that I opt for the Texas Cheesesteak ($10.29) instead. Which I did with a side of fried green tomatoes, texas toast (extra), and collard greens (extra). I wanted to try the cheesy grits side but they were out of that as well. I was looking forward to getting past this debacle and onto some serious barbeque.

Sorry guys! Need some time to rethink my order. So many delicious sounding choices...

... so little time

Texas brisket cheesesteak. Ruined me for life. Can't look at another cheesesteak without comparing it to this again. A little more cheese sauce for me would have been better but wow, the meat tasted great

YUM. My last-minute food order didn't disappoint at all. The chopped brisket in this sandwich was amazing. A few pickled jalapeños dotted it here and there and the cheese sauce was not overwhelmingly slathered on. For some cheesesteak lovers, this may not be something you immediately like. But take it from me, with meat this good, you don't want a sauce to smother and blanket the BBQ flavors. This fusion mix-up of southern and a classic northern meal was fantastic. Great mouthfeel as you bite through soft bread, generous brisket, and an appropriate hint of cheese sauce and jalapeño. A definite must-try for anyone who's interested.

The sides were really good as well. Of note, the collard greens were ON POINT! Perfectly tender, not completely mushed up, nicely seasoned, with small bits of thick cut bacon. I have to credit the bacon fat that probably flavored the collards perfectly. The fried green tomatoes were also good. I didn't particularly like the remoulade pairing, and I ate them as it. The tomato disks are smaller sized and thinner cut than other southern establishments that you may visit so keep that in mind when you order them. 

Interior of the establishment. Not the greatest pic, but you get the idea.

Slider Trio ($8.99). With pulled chicken, pork, and turkey. The choice of bread (they are calling it 'Challah') really made the difference. Soft, chewy clouds of southern barbecue goodness.

The other sides that I tasted were the Mac-n-Cheese which was nothing to write about. Pretty standard and it could have benefitted from a Panko breadcrumb topping just to cut through the monotony of the one-note flavor. It lacked that southern depth that true Mac-n-Cheese lovers yearn for with cheesy nuances of texture as well as taste. On the other hand, their 'Settler's Beans' (not pictured) where beyond delicious. Instead of using just baked beans, they also used red kidney beans which really revved up the eyes and the palate. They were sweet, well-seasoned, and yummy. Definitely try this is if you love baked beans with Texas toast. 

IN A NUTSHELL: Good food even though some false advertising between the website and what's really available is currently occurring. The establishment did mention that they are changing up their menu. Beyond that, the food was incredible- and definitely worth the drive if you don't live close-by. A friend of mine mentioned that he would just travel back here for the barbecue. Service was also very good- they stayed on top of replenishing drinks and offering to-go boxes when it became apparent that we were done eating. Serviceware is plastic here so it may not be the best choice for people that want to sit down and be waited on from start to finish. But, if you are going for the food, you'll definitely find something on the menu that you like. I personally love the mash-ups between different cuisines while still retaining classic southern barbecue (they have in-house sauces on tables that you'll like too) ideas.

Outpost Neighborhood Kitchen: Above average with good service

Outpost has been in College Park for over a year and a half now. Somehow, I just managed to get there this week. Why haven't I been to this place sooner? 

The layout of the dining room is small but cozy. There are rustic details throughout the space which teeters on shabby chic and vintage. Either way, it wasn't over the top and the small tchotchkes here and there weren't overt distractions from the feel and vibe of the place.

I ordered the Vanderbilt Salad ($13) and a Moscow Mule ($11) and both were pretty good. The salad was very lightly tossed in dressing so I asked for more and the server was happy to oblige. Kale, spinach, pineapple, BBQ chicken, and avocado... topped with a cilantro vinaigrette. Mm, so good. And the portion size was not on the skimpy side. I took some leftovers to-go.

My only suggestion is that if you visit, try to beat any large parties ahead of you. Due to real estate prices skyrocketing in this neighborhood of Orlando, I can see why the loin's share of the space was designed for the customer- only to have a smaller kitchen pressured to churn out consistent, quality food to parties of 6 or more that need to be fed at the same time. 

The service was very good and a few of the servers came over and apologized for the delay in food while they served the 13-top in the center of the room. I appreciated that and I wanted to validate their efforts as it made my patience for my meal increase as well. 

Outpost has an amazing and creative menu ranging from burgers, salads, real southern-style sides, and imaginative apps. Plus a full bar. It's a charming spot and I do recommend this restaurant when you aren't in a rush to get fed and head out. 

IN A NUTSHELL: Go during the off-peak hours. Good ambiance with good service and a killer Moscow Mule await you. I can see a wide variety of clientele liking this spot- from the gluten-intolerant to the paleo-heads that just want to inhale a burger or two. Outpost says that they make everything from scratch. Though, I suspect there is a canned tomato component to their ketchup, I'll give them credit for aspiring to be a restaurant that prides on personal recipes without premade shortcuts.

Ole Times Country Buffet- Surprisingly good food, meh on the ambiance

Walking into this place, I immediately knew I was walking into a relaxed Southern atmosphere. The walls where covered with a shade of yellow wood panels festooned with random memorabilia crap that someone found a space and decided to hammer a nail to hang it. Some call in ole country chic, I call it beyond tacky and quite frankly, a useless distraction.

You have to go through a double-laned cash register channel before you get to the buffet. Sardonically, it reminded me of how pigs are probably queued before they pay they meet their maker. The entrance winds into a narrow hallway that wraps around the parameter of the restaurant and opens up in the middle of the restaurant to- tomatoes, sweet potatoes, and honey for sale (all at pretty reasonable prices).

I could tell by this sales structure that they either a) may have been overwhelmed by large crowds b) may have experienced people that didn't pay on their way out c) needed to figure out a way so that a hostess doesn't have the headache to find you a table or d) all of the above. I think there could have been a smoother, classier way to handle this but it did bring about a burning question- if the food is purportedly good, why relegate customers to this?

It was rush hour and I had to forage for a table before food. I had to mark my territory with an empty plate before heading to the buffet. It was every man for himself. It's funny when you're the paying customer and you have to fend for things. After being initiated into all things Ole Times, I sat down to eat. The food was surprisingly tasty. And that's the only reason why this restaurant made it on to my blog. Everything seemed to have been freshly readied and maintained. There was a cold buffet bar with salads, dressings, and toppings as well as a long warm buffet island with fried chicken, various kinds of prepared beans, fried catfish (on the bone and filleted), smoked sausage, smoked ribs, and bbq pulled chicken among other things.

Let me tell you about the vegetables- they were simply prepared but yet so flavorful. I couldn't help but notice smoked ham hocks bobbing in most of them. Though some many find it revulsing, I actually liked that they didn't shy away from where their flavor profiles were hailing. I enjoyed the collard greens and the stewed cabbage- both of which were not cooked to death but were soft enough for nuanced texture while still imparting their juicy earthiness. The mashed potatoes were perfectly fluffy and salted. All in all, the first plate really rejuvenated the lunch experience. What can I say?When food is good, you stop griping and you start paying attention to what's in front of you.

The fried catfish fillets were so perfectly done. A perfect cornmeal coating gave the right amount of crunch before my teeth sunk into some of the moistest fish meat that I have had in years. Matter of fact as soon as I had it, my mouth screamed for more even though I wasn't particularly hungry. This was the only item that I went back for seconds. Speaking of fried, you probably are wondering by now how the fried chicken was. Yes, I'll admit it- I'm a fried chicken snob. But this restaurant's was quite good. It doesn't take the first place prize of the most amazing crispy skin of my dreams, but the meat was moist and the batter-to-meat ratio was nearly exact to what I always look for. And speaking of chicken the Smoked Chicken and BBQ Pulled Chicken were really good. The smoked chicken had a great rub with a very evident smoke ring that showed the penetration of the flavors into the meat that only happen skillfully. The meat was moist when I broke into it and the skin had a good char that made the palate happy. I loved the BBQ Pulled Chicken rendition- it was sweet with an addictive meat-to-sauce proportion. 

The smoked sausage needed some added dimension. It was too Plain Jane and unlike the fried catfish, I did want this meat to have been elevated somehow with added spices during it's preparation. On the other hand, the ribs were dry but spiced well. The smoke muted and married the ingredients almost too well and I couldn't discern if cumin, paprika, or sugar were the leading ingredients for the rub. I could have preferred some more heat on the ribs but looking around the dinning room, I think the rub mix was neutral enough for everyone to enjoy. Similarly, the Mac-N-Cheese was okay and probably more for the kids who lust for it's cheese sauce than for adults who want a bright cheddar flavor to come through. However, the spaghetti and meat sauce was very tasty and delicious. It had been a while since I had last tried this classic dish so it was a welcomed surprise to see it on their buffet.



What I understood from this experience is that this restaurant understands good southern food. Southern food tastes best with few ingredients but cooked with a higher skill set so the flavors speak for what home cookers cannot pull of. I also enjoyed the service here. The server was friendly and the employees replenishing the buffet line were more than helpful when some standard questions were thrown at them. I even was brazen enough to ask the attendant about the spices that were smothered on the smoked chicken and he offered to bring the chef out to describe his preparation for me. The attendant went on to say that each cook has their own particular vegetable that they like to prepare in a certain way- which means, if you go there, you may not get the exact product that I got. Yes, in a way, that's job security. But in another way, the freedom that the chain gives for the cooks to pour their love into their signature side dishes can only benefit the customer by ensuring a quality product is presented.Ole Times has been in business for over 8 years now. They have several outlets in South Georgia including sister restaurant chains by the names of Mama June's and Smok'n Pig.

Additionally, there are some quirks to this place- they have a separate counter for fried pork skins, a soft-serve machine (if this is by popular demand, tell those people to go somewhere else), and pies for dessert that are pre-sliced into tiny slivers and then served on styrofoam plates (while everything else is not).

IN A NUTSHELL: For less than $9 per person for lunch, I can see why there was a crowd. The food is good. I just wish they would explore different options of corralling the masses while still retaining it's casual dining experience. Regardless, it's worth the awkward pay-up-front-Golden-Corral experience because some of the food was indeed yummy. You don't want to take someone here for a first date- it's way to casual for that. But you do want to take your long time partner when food in the fridge is running low and you need a low cost, but delicious restaurant to go to. Do try the fried catfish, smoked chicken, and BBQ pulled chicken. I realize that with the masses, price is king. But I do want Ole Times Country Buffet to understand that they have a better food product than most in their league- and that deserves a higher platform for in my book.

Porkie’s Original Barbeque: When in Apopka

Porkie’s is located in the hub (i.e. Main Street/U.S. 441) of Apopka. I stopped by last week for a quick bite before tubing down Rock Springs. It’s a no-frills joint- and I like it that way when it comes to southern barbeque. My concern, and so should yours, was only how good the bbq would taste.

They didn’t disappoint. I had a Lunch Special for $8.50, which entailed a pulled pork sandwich, a choice of 2 sides, and included a non-alcoholic drink. Judiciously heaped, compressed pork on a soft bun completed the task of my satiation. The meat itself was flavorful of charred smoke and was slightly on the drier side. The sides- we ordered 2 separate plates- were good too (mac-n-cheese, bbq beans, and seasoned taters).

I did, however, LOVE the collard greens. They were cooked perfectly- slowly rendered for several hours with generous amounts of pork, it was soft and each bite was absent of that tough plant fiber which ideally shouldn’t belong in there anyway. They also gave me some pepper vinegar to douse the collards with. It imparted a tart and spicy twist to an already delicious side.

The service was exceptional. Granted that they weren’t packed, at least two different staff members stopped by each table to check and see if everything was working well. On another note, they have a variety of sauces- including that Carolina vinegar kind… I call it ‘dip’. Ranging from mild-sweet to xxx, they were all good but not too sweet. I actually liked that, but some southern boys would probably care for the sauce to be sweeter.

IN A NUTSHELL: Reasonable price-points for good food. Staff members are friendly and will gladly assist you in narrowing down your choices when they ring-up your order at the counter. Try the different sauces they have- chili-heads will love the mean, spicy ones.

Four Rivers Smokehouse: Sugary Texan Barbecue

Sugarland is a country music band. For their namesake, if they performed at Four Rivers, it would be ironic.

Yes, sweet would be the word for Four Rivers. As Texas barbeque goes, this doesn’t sound far from precision. However, I keep wondering if Dixie Sugar is a business partner in this enterprise. In other words, can they use a little LESS sugar? The main course was a premonition of pre-dessert. Here, diabetics should be trespassed.

Moving forward, in my opinion, the proof of the barbeque is in the pork. For lunch, the Southern Pulled Pork Sandwich demanded my attention (and money). With the option of two sides, I wound up actually ordering three- fried pickles, collard greens, and the baked beans (another very telling item). The place is set like a traditional bbq shack where you come inside to order and eat out on the porch communally. I ordered and went outside with my tray to find a seat. Alas, lunchtime is not seating friendly as cunning office workers reserve 6 seats in advance for their water-cooler cronies that were still in line ordering.

When I finally found a spot, I sank my teeth into the baked beans first. It was sweet. Too sweet. I understand the concept of sweet baked beans but I conjured up my dentist having a field day with my cavities if I had them every day. Bits of pulled bits of pork with black peppercorn and onion; it also packs a latent spice-heat that builds one spoonful after another.

The fried pickles were dynamite. To date, they’re the best I’ve ever had! Sour and salty, the pickle had a crunch that was outmatched by an uber-crunchy batter. The collard greens were also good. Small chunks of pork (not pulled) appended great flavor to the partially-rendered collards. Deliciously hearty and well balanced, it was also slightly… sweet.

Finally, onto the sandwich- it was good but not the best. The pulled pork was judiciously moist, juicy, and flavorful. But again, it’s the sweetness that takes this sandwich over the edge. Sugar, I found was a trailing similarity in all the dishes except the pickles. Even the sauces were sweet (your choice of sweet, and sweet-spicy).

IN A NUT SHELL: Don’t go for the hype, but go if you expect sweet barbeque. A handy bulldog will help seat-hogging office workers become more obliging in offering up a place to sit during lunch hours (lol). First timers should try the cornbread salad. Above all, don’t leave without some fried pickles in your hand and/or stomach- they may even convert pickle haters. Tell the proprietors to invest in glass domes for the cakes (yes, more sugar) they display to prevent flies from nibbling right at the counter.