Tag Archives: ribs

Definitely Not a Smoke-Free Zone: Barnyard BBQ

Ashley says…

 

A few months ago driving through Teays Valley on a Friday evening just hoping something different would jump out at us for dinner, my husband and I discovered this little gem.  Nestled  in a small building on Hospital Drive just off of Rt. 34, you really wouldn’t notice this place if not for the huge smoker out front and with the smoke rolling out of it.  Then there’s the smell. ..I love the smell of dead animal cooking on a wood fire.  Barnyard smokes all the meat right there in the front of the building.

We walked in to a surprisingly-crowded place with the décor to match its name.  Rough wood floors and walls are throughout making it appear barn-like.  We were seated immediately in the main dining area at the only empty table left.  Barnyard BBQ has a bar in the main dining room with a couple of TVs and sells a large selection of beers, but no other alcohol. 

We ordered the fried pickles for an appetizer.  Unlike Susan, I love pickles,  all shapes, sizes and flavors.  Barnyard makes theirs from scratch.  They were very good. 

One of that night’s specials was fried chicken livers, cooked to order, with two sides.  My husband ordered them because he is a sucker for liver. Blech!!!  I’m like Fonzie when it comes to liver.  (Anyone remember that about him on Happy Days?)   I’m here for barbeque so bring on the meat!  I ordered the combo plate with pulled pork, pulled beef brisket and smoked chicken.  I chose onion rings and sautéed green beans as my sides.  All meals also come with a corn fritter. 

Portions are huge.  I got a good amount of the pork and beef and  ¼ (leg and thigh) of a chicken.  The pork and beef had some of Barnyard’s homemade BBQ sauce drizzled over them.  All three meats had a great smoky flavor, were very tender and very good.  On the table were three sauces, all made in-house, sweet tangy heat Memphis-style, vinegar-based North Carolina-style and a mustard-based sauce.  I love NC-style sauce so I used some of it combined with the Memphis-style.  Yum!  My onion rings were the frozen kind, but still good, and the green beans weren’t your typical southern style beans.  They were sautéed and flavored nicely.  Husband liked his chicken livers, mashed potatoes and green beans.

I recently had a craving for BBQ so we made a second visit.  This time I got the two-meat combo of pulled pork and beef with cole slaw, macaroni and cheese and a fritter.   One thing to note also is that all of Barnyards sides are homemade except for the onion rings and French fries.  Other sides include red skin potato salad, macaroni salad and baked beans.  This time Husband ordered ½ rack of baby back ribs with baked beans and potato salad.

My pork and beef were just as good as the first time and the mac and cheese was to die for.  The cole slaw, however, wasn’t so much.  It was super finely shredded, too watery and without much flavor.  The ½ rack of ribs was a good size and very meaty.  The smoky flavor was really evident too, which I love.  I also tried the beans and potato salad.  Both were really good.  I don’t even like potato salad, but I would consider ordering it here. 

This time, against my full belly’s recommendation to pass, we ordered dessert.  Desserts are also homemade.  On our first visit we heard other diners talk about how good the bread pudding was, but they were out of it that night so we didn’t get an opportunity to try it. This time we were in luck.  “WOW!” is all I can say about it.   It was warm and gooey and tasted like a cinnamon roll right out of the oven.  Topped with a scoop of vanilla ice cream, this dessert was heavenly.

Barnyard BBQ opened as a full-service restaurant late last year.  They’d done only catering before and now do both.  It is the only place of its kind in the area that I know of since Smokey’s and Smokey Bones closed.   It ranks right up there with all the other BBQ joints I’ve tried here and in other states.  I give it FOUR FORKS.

Barnyard BBQ
1101 Hospital Drive
Teays Valley, WV 25526
Tel: (304) 964-3322
Barnyard BBQ on Urbanspoon

Teays Valley New Edition – Fireside Grill

Ashley says…

It’s about time a new “sit-down” restaurant finally opened in Teays Valley.  Located in the building that used to house Uno’s, the Fireside Grill began operations in February.  Our first and only visit so far was a few days after the opening on a Tuesday evening around 5:30.  I was surprised by the crowd of people on the host’s list waiting 20 minutes or more for a table.  A member of our party had gotten there a little early and got the waiting out of the way for the rest of us. 

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Third Time’s a Charmer – Billy’s

NOTE – Billy’s closed effective December 9, 2008

Reopened in February 2009 under the name: Billy’s Soho’s @ Southridge

CLOSED again Summer 2009

11.19.08

Ron Says…

Billys Restaurant

Billy’s ~ when I heard this place was opening from reading the various articles in the local papers, I couldn’t wait to come here.  I think if you’ve read my previous reviews or comments of Mr. Sohovich’s establishments, well you know I’m not that impressed (but we also know I have no “culinary credibility”).  I just don’t get what all the hype is.

Blossom ~ yeah I can’t say I’ve ever had a bad meal there, but I have never had what I’d call a great meal either.  Same with Soho’s, of which I used to work just down the street, it’s good, but it’s over priced.  These are my opinions, and obviously both of these places are doing something right for someone, or else they wouldn’t be in business today.

But when I read that he was moving into the old Smokey Bones building out Corridor G with something that’s going to be HOME COOKING or as my mom calls it “COMFORT FOOD”, well needless to say I was chomping at the bit to come here.

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the Devil Spit on this – Famous Dave’s

Famous Dave's

Susan says…

Historically, I have not been a fan of barbeque.  I can appreciate a sweet sauce smothering tender meat.  But I do not enjoy picking meat off ribs and getting all that sauce under my acrylic nails.  Even with the little wet wipe they give you (pioneered by the Colonel, remember?) you can’t get it all off your hands.

Ron loves this kind of food – so when they opened a Famous Dave’s in Barboursville, I was dragged there a lot.  But you know, I actually liked it.  I love the sweet & sassy sauce, the ribs were tender (I picked the meat off with my thumb, forefinger and a fork with my pinky sticking up in the air) and their sides were great.  Delicious cornbread muffins, crispy fries, and the kids loved the corn on the cob.  We ate there quite often, and after we made ourselves almost sick of the place with frequency, we put it in a rotation where we hit it about every couple months.

On our two most recent visits, we sadly noticed a decline in quality. 

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Ribfest Ripoff – 10th Annual Charleston Ribfest

10th Annual Charleston Ribfest – Charleston, WV

Dan says…

I decided early in the week that I would attend Ribfest sans the Vegetarian Wife on Friday evening.  Ribfest is in a new location between Kanawha Blvd and Virginia Street next to the Shoney’s. I like this location better than Laidley Field except for parking.  I searched for a free parking space for several minutes before ending up at a “reserved” spot in the Municipal Auditorium Parking Lot. I wonder why CASCI doesn’t open their parking after hours for paid event parking. Continue reading