4 rivers smokehouse

long wait!. was pleased to see the ucf location now open. stopped in for lunch on 5/7. as always food was great. as always wait was long. there must be a way to expedite this process. i tried to call for a take-out order but was on hold for 5 minutes, so i hung up. i generally try to get in by 11:30 after that, its a long wait. from the original small building the expansions to the stores is fantastic however wait is frustrating. this needs to be addressed.

ribs salty and dry. a few of my co-workers have been by the new ucf location and reported back that the ribs were on the dry side. today i was headed next door for a sandwich when i noticed 4r parking lot was partially empty and there wasn't a line. i decided this was the perfect opportunity to get some ribs! i have had 4r a while back at the wp location and thought the ribs weren't bad. on this trip to the new ucf location all i can say is.. salty and dry! i know i can't be the only one with the salt mouth burn! the best part of the meal was the crushed ice to wash the salt down! i actually brought some back to the office and asked 2 co-workers to try a bite and tell me if they taste the same dry salty meat i did.. at first one was like.. its not super salty.. but after a minute went right for water and said yea.. that's really salty it just took a minute to set in.
portions were decent.. but unfortunately this is really an over-hyped far from award winning rib.. and i've had an abnormal amount of rib eating in my life!

4 rivers is not all that. finally made it to 4 rivers to see what all the hype is about. long line out the door. we wait in line like we are at mcdonalds. we finally get the food and sit down. make sure you get 2 drinks before you sit down. the bbq is so salty that you can hardly eat it. what a let down 4 rivers turned out to be. if you eat at 4 rivers go get your blood pressure checked.

while the portions are decent sized, they aren't that big. got the two step, with brisket and burnt end​s. decent flavor and texture. got fries (dried out) and baked cheese grits (nice idea, but...). i'd go again, but not overly impressed.

wonderful, delectable barbecue! the tri-tip beef was so moist, and the chicken absolutely wonderful. and the mac and cheese, and the beans??? forget about it! i kept going back for more! wonderful event catering! such bursts of flavor in every item we ordered! if i am in the area again, i can not wait visit! 4 rivers smokehouse will be my fist stop, after the airport and hotel, or course! great food!

let me just say that the meal was fabulous! i am from texas and we take pride in good tasty meals.  everything was well prepared and served delicious. kudos to the chef.

there is a 4 rivers smokehouse in jacksonville, i have never visited, but while in orlando my friend suggested we give this a try.  as a fan of bbq i was all in.  this location is close to ucs  so the place was packed  with an assortment of all age groups.  i don’t know what i was expecting  the interior to look like, but it  is a massive open spaced, large windows and a quite spacious outdoor seating area, long tables, and  metal chairs. all i could think of was school or prison.

i come here to get my barbeque fix. the meats and sides are great and it has an entire bakery inside as well for desserts. they also have beer for 3.50.

love bbq and this is one of the best. i got the pulled pork dinner with mac & cheese, coleslaw and sweet corn plus i added burnt ends. let's start off with the pork, it had great flavor, tender and there was some bark with it. the sauce was good but i got their spicy bbq sauce and loved it. the burnt ends was ok, i thought they was gonna be cubed but the was chopped, it has nice flavor to it. as far as the sides i only ate the mac & cheese and it was good. gave the other 2 to my sis. i also enjoyed the biscuit that came with it. also got the chocolate cupcake and mississippi mud one. the chocolate one was nice and hit my sweet spot. i ordered take out that way didn't have to wait in line. will be going back again.

i was pretty disappointed in my last visit to 4 rivers. the bbq sauce was way sweeter than i had remembered, and the sides were pretty bland. i got the fried okra, which it seemed like they didn't season at all[ like absolutely no salt]. the quarter chicken i ordered took about 15 minutes more than my company's food to arrive. i'm not sure if the quality control is just way worst at this location, but i remembered the food being much better in winter park. the only word i can use to describe the flavor of the dish was sweet, as in sugary sweet. between the cup of corn and the bbq sauce it was just too much.

i ordered the pulled chicken sandwich with fries and potato salad. i really liked the sandwich, but the fries were average and the potato salad was very bland. we added mustard to it (a spicy mustard may help it better than the plain) which improved the taste, but it still was not that great. i think the publix potato salads are way better. the fries were average, i personally would have liked them to be crispier and a little more seasoned. however the pulled chicken sandwich was delicious and had great flavor.

food tastes old. winter park is much better than ucf. like night and day. drive the extra miles to winter park.

bbq heaven. the brisket has the most wonderful flavor i have ever tasted for smoked meats. there is just the right combination of charred meat, pink meat, salt, and fat that sends my taste buds soaring. they also have a nice selection of sides. i always enjoy the corn, potato salad, collard greens, sweet potato casserole, and macaroni and cheese!

apr 01 2015   dear john rivers: please open an upscale steakhouse. soon. i think everyone who attended last week’s chef’s night at second harvest would wholeheartedly agree with this plea to the barbecue master. last week the 4 rivers team took their talents to mercy drive to serve up an exquisite five course meal in support of second harvest food bank’s culinary training program – an incredible course that teaches employable culinary and life skills to at-risk adults in our community. the culinary training program provides qualified, at-risk and economically disadvantaged adults with the culinary and life skills training needed to pursue a sustainable career in the food industry. students enrolled in the program gain hands-on experience while learning valuable skills in second harvest’s production kitchen. these culinary students along with john rivers and team whipped up an incredible five course meal last week served along wine provided by the capital grille. here’s what we tasted and thoroughly enjoyed: appetizer: shrimp stuffed fried green tomato with bread and butter pickles and watermelon rind relish. i don’t know how you stuff a fried green tomato, but i’m still craving this delight. from the breading to the garnish, everything about this dish was perfection. i vote for this starter to make an appearance on the coop’s menu! first course: low country shrimp and grits with florida rock shrimp, stone-ground grits and a spicy tasso reduction. the delectable southern classic was even served alongside some crystal hot sauce. 4 rivers, you really did cover all your southern basis with this dish. second course: smokehouse sideboard with smoke angus brisket, mangalitsa baby back rib and shoulder, skillet cornbread and southern collard greens. a classic john rivers plate and this version did not disappoint. this trio of meat was like a barbecue symphony parading around on my tastebuds! third course: coffee-rubbed rib-eye steak with cabernet reduction, gruyere mash and

i used to like this place. great food but they are scared to enforce their own rules of no holding seats if you don't have food. managers let young college girls tell them no when asked to enforce the seating rules. community seating doesn't work if you can't make people breaking the rules give up seats.