Last week was a trying one to say the least, with my
13 hour TV binge being otherwise occupied, it was a little difficult to focus on the tasks at hand due to severe sleep deprivation. Of course the only cure that could be found would be a good meal with a couple of foodie friends. Which is why it was so pleasing to have a Thursday lunch scheduled with the delightful Meatballs and Beef Cheeks and the worldly and knowledgeable Joe K.
Arriving at 12.30, we were one of the few tables, but it filled up almost immediately after we arrived. Roddy, the owner came and greeted us warmly and had reserved a nice booth for us beforehand. Speaking with the owner, Roddy told us that he drew inspiration from his travels in America and Canada, and found an opening in the market for good quality ribs at an affordable price.
Cutlery, wet wipes and a bib were provided ahead of time, reminding us that this could be a messy affair.
Roddy also gave me a flyer to inform my devoted readers of their new ten buck burger promotion, whereby the first fifty people who dine from the 6th of June will get to try their new ten buck burger for free, which is of course, a great deal.
The menu consisted of one two sided page, and had everything you could possibly want from a rib shack, including burgers, ribs, wings and sides, along with quite a large variety of beer, wines and cocktails.
After deciding what to get, orders can be made at the counter with the friendly staff, and a number is given for food to be brought out.
On this occasion however, Roddy made the choices for us to showcase the best of his menu. Within 15 minutes of our arrival, our table was completely full. Needless to say we were super impressed with the formidable spread.
The first dish I tried was the Poutine with bacon pieces. The warm gravy and melty cheese curds made for a the ultimate comfort food. Unlike other cheese curds that we have tried at other restaurants, these little cubes melted with the heat of the fries and was delectably creamy and stringy. The bacon added another meaty dimension to it which I really enjoyed also.
Our second dish was the Chilli Fries with Pulled Beef. It came with Big Roddy's chili and cheddar cheese sauce. Unlike the Poutine which was soothing and comforting, this definitely packed a punch. The beef was delicious and tender, but there was no mistaking the burn of the chili as it went down. The cheddar cheese was also far more sharper than the cheese curds, and we went into sensory overload as we ate it.
On the topic of sensory overload, we were also given a selection of dipping sauces. Without a doubt, the creamy aioli was my favorite, with its rich texture and strong garlic flavour.
Next up was our main attraction, the signature Beef Short Ribs. They were so soft and tender that when I picked up my piece, the bone actually fell out! The home made sauce was sticky and fused well into the meat. This was by far our favourite dish of the meal. When asking Roddy about it he mentioned that he had a secret three step process that ensured that each rack was consistently as tasty. The coleslaw on the side was fresh and crunchy, with a creamy dressing, cooling our heat from the spicy chili we had before.
The Pork Ribs were next, and it had a far sweeter sauce. Compared to the beef ribs, the meat did not fall off the bone as easily, and we decided to take a messier, more hands on approach to eating. Whilst being a little tougher, the meat was imbued with the sweet and smoky taste of the sauce. I thoroughly enjoyed it.
Next we had a selection of wings, including the original spicy buffalo wings and some specially made less spicy ones with barbecue sauce. Like the ribs, the barbecue wings were very saucy and struck a right balance between spiciness and seasoning, the original ones were a little too spicy for us to appreciate the taste of the chicken.
On the topic of chicken, our next and final chicken dish was the Chicken Bites. As an unashamed fan of chicken nuggets, I adored them, especially because of the enticing buttermilk infused batter and spiced chicken. The batter was thin, but the exterior still very crunchy. The meat was also fresh and juicy on the inside.
These were the Jala-Macca-Peno Poppers, an original creation of Roddy's, which comprised of a panko crumbed deep fried Jalapeno, stuffed with mac and cheese and mozarella. It was quite an interesting dish, filled with contrasts, specifically the crunchy spicy exterior of the crumbed pepper, when compared to the warm rich and smooth cheesy centre.
Our final side was the sweet potato fries. These were pleasantly crunchy on the outside, with a fluffy interior. The portion was huge and contributed greatly to filling us up. For the menu price, I would consider it very good value for money.
Considering it has only been around for about two months, Big Roddy's Rippin' Rib Shack could easily take the title for best beef ribs I've had in Brisbane. Service as friendly and attentive, and I will definitely come back soon.
Espresso & Matcha were invited guests of Big Roddy's Rippin Rib Shack, but as always our opinions are soley our own.Price Range: $20 - $40pp