Off the Grill

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catjuggin

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I had to give an unsolicited plug for a GREAT new restaurant, Off the Grill.. It is on 58 / Bonnie Oaks area just below 153 and the Bobcat of chatt., next to Choo Choo archery

I had the best pork sandwich I've had in a long time. Homemade, coarse cut slaw (easy on the mayo) smoked, pulled pork, good bun....homemade sauce....

The Chef (Chef Q) runs it with his lovely wife.....it was very clean and food was hot and ready quickly........

He has a catering business and a display book of all his fancy fruit carving and food displays.....

Top notch place to eat. If you're going for shiners or ethanol free gas it's right there in the Choo Choo archery business center...

710-8524
 
Walk in and eat or carry out only? What kind of price do you need to expect to pay? Sounded really good. emoHungry Jmax
 
Different tastes for different folks. My opinion is the best BBQ around is hillbilly willies. I always go to the original in lookout valley
 
Yes each to his own, but THIS THREAD is about Off the Grill.

I've had both and I like OTG much better...it is darn sure a lot cleaner and I don't like things chopped up.
 
I grabbed some brisket sandwiches and a side of pot salad last night for Foodsaver and I on the way to the river.

It was certainly edible, but I wouldnt say outstanding by any means. I allowed them to make it they way they offer it, (slawed and sauced) but I am 100% opposed to getting BBQ with sauce already on it. I feel like the meat should be the star and most times the sauce is to cover up something lacking.
In this case, there was no noticeable smoke, possibly because the sheer amount of slaw and sauce was pretty overwhelming.

I will keep trying them to see how the other items stack up, but it would be tough to pay $7 for that sandwich again. It seems pretty steep for what you get.
 
My wife and I stopped there today for lunch. She had a great burger and I had the brisket sandwich. Both were great. The burger was bigger then my wife would eat so I finished it off even thou my sandwich was great and large also. I liked the portions of brisket. It covered the large bun completely and you could not see the lower half of the bun. They also gave my wife some kind of homemade sauce for her burger and it was really good. We both had onion rings and I dipped one of my onion rings into that sauce, mmmmmmmm! He came out and asked how we like it all. Nice guy, I told him about his sauce being so good and he just beamed, you could tell he was pleased that we were pleased. I like the brisket being buried under the slaw and BBQ sauce. Mine still had a smoke flavor I could taste. It would just fall apart with a plastic fork. I had so much meat I had to eat the extra with a fork that fell off the bun.

I would highly recommend that place also. Very good! Thanks for the heads up. emoHungry Jmax
 
It was tasty but I will get mine with the slaw and sauce on the side next time. The sauce was great but in my opinion it was laid on a little heavy. That being said it is one of the best BBQ sandwiches I have gotten in chattanooga.
 
Do you complain about everything?</p>

SpurHunter - 4/2/2014 2:22 PM I grabbed some brisket sandwiches and a side of pot salad last night for Foodsaver and I on the way to the river. It was certainly edible, but I wouldnt say outstanding by any means. I allowed them to make it they way they offer it, (slawed and sauced) but I am 100% opposed to getting BBQ with sauce already on it. I feel like the meat should be the star and most times the sauce is to cover up something lacking. In this case, there was no noticeable smoke, possibly because the sheer amount of slaw and sauce was pretty overwhelming. I will keep trying them to see how the other items stack up, but it would be tough to pay $7 for that sandwich again. It seems pretty steep for what you get.
Click to expand...
</p>
 
My bad. It was outstanding, best BBQ I've had in ages. I suspect he is using a mix of 41% cherry, 10% oak and 49% hickory to obtain, what may quite possibly be, the pinnacle of perfectly smoked beef. I can't be certain of it, but would wager that the coleslaw was made with argentine red and white cabbage based on the smooth texture and crisp snap of each delicious bite. Although its a mayo base, his extensive culinary training led him to add spices often only associated with....cole slaw.

Certainly the most exciting portion of our dining experience was the red potato salad. Hand dug by monks, hand washed and sliced with loving care, these are spuds of another world. Im guessing these a fine heritage breed from the Andes mountains, and most assuredly should be served in a finer vessel than the styrofoam container this wondrous concoction was saddled with. The addition of sea salt, cracked Persian black peppercorns, smoked Turkish paprika and Spanish cayenne peppers was a delight to the palate.

As I am a connoisseur of the finest H2O to pair with my culinary adventures, I opted for the 2013 Dasani' with my meal, while Craig looked for something with a fruitier bite and sampled, then selected the 2014 Fanta with essence of grapes, cane sugar and lightly carbonated to entice the palate oh so graciously between each bite.
 
SpurHunter - 4/3/2014 10:54 AM

My bad. It was outstanding, best BBQ I've had in ages. I suspect he is using a mix of 41% cherry, 10% oak and 49% hickory to obtain, what may quite possibly be, the pinnacle of perfectly smoked beef. I can't be certain of it, but would wager that the coleslaw was made with argentine red and white cabbage based on the smooth texture and crisp snap of each delicious bite. Although its a mayo base, his extensive culinary training led him to add spices often only associated with....cole slaw.

Certainly the most exciting portion of our dining experience was the red potato salad. Hand dug by monks, hand washed and sliced with loving care, these are spuds of another world. Im guessing these a fine heritage breed from the Andes mountains, and most assuredly should be served in a finer vessel than the styrofoam container this wondrous concoction was saddled with. The addition of sea salt, cracked Persian black peppercorns, smoked Turkish paprika and Spanish cayenne peppers was a delight to the palate.

As I am a connoisseur of the finest H2O to pair with my culinary adventures, I opted for the 2013 Dasani' with my meal, while Craig looked for something with a fruitier bite and sampled, then selected the 2014 Fanta with essence of grapes, cane sugar and lightly carbonated to entice the palate oh so graciously between each bite.
Click to expand...

Well played Sir,

Slow clapping now emoUpsmile
 
SpurHunter - 4/3/2014 9:54 AM

My bad. It was outstanding, best BBQ I've had in ages. I suspect he is using a mix of 41% cherry, 10% oak and 49% hickory to obtain, what may quite possibly be, the pinnacle of perfectly smoked beef. I can't be certain of it, but would wager that the coleslaw was made with argentine red and white cabbage based on the smooth texture and crisp snap of each delicious bite. Although its a mayo base, his extensive culinary training led him to add spices often only associated with....cole slaw.

Certainly the most exciting portion of our dining experience was the red potato salad. Hand dug by monks, hand washed and sliced with loving care, these are spuds of another world. Im guessing these a fine heritage breed from the Andes mountains, and most assuredly should be served in a finer vessel than the styrofoam container this wondrous concoction was saddled with. The addition of sea salt, cracked Persian black peppercorns, smoked Turkish paprika and Spanish cayenne peppers was a delight to the palate.

As I am a connoisseur of the finest H2O to pair with my culinary adventures, I opted for the 2013 Dasani' with my meal, while Craig looked for something with a fruitier bite and sampled, then selected the 2014 Fanta with essence of grapes, cane sugar and lightly carbonated to entice the palate oh so graciously between each bite.
Click to expand...

LOL
 
Golf clap! Although I felt that you were a little overly negative about the use of the styrofoam cup. May want to rethink that one a little bit. lol You've been chopped! lol
 

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