hoodoo brown bbq

the person who used the description of texas style bbq have never had texas bbq.   people in texas know how to bbq.   hoodoos is ridiculously expensive for bbq that would be a disappointment even at a beach party prepared by drunk friends who have difficulty standing or forming words.   the outside of the ribs had way way way too much bark and it was overcooked at a high temp for about an extra day - flavorless grey through and through.     if it was a $12 bbq i would have expected poor bbq in that expensive part of the state but holy crap for $60 (not kidding $60) i expect a decent meal.  if i wasn't with family i only get to see twice a year i would have shown it to the owner and told him how to prepare a decent bbq.  perhaps i went on a night when the owner's janitor's barber (whose tongue was shot off in the war) was filling in for the normal cook but frankly they should have just closed if that was the case.   i wouldn't recommend this place to anyone unless i really disliked them.

drove 40 min. to get there and had a 1 1/2 hour wait. the place was packed. i never wait that long for food but i have to say the wait was only about an hour and the food was amazing!!!! the texas poutine was a meal all by itself and the gravy was outstanding. only thing i can say negative is you definitely need a bigger place with the amount of people that didn't wait. but i would actually wait again just to get the brisket. sooo many of our friends have tried it and they loved it too. keep up the great work we will be back!!!!!!!!!!!! sooon....

the worst bbq i've ever had. proves my theory to never have bbq north of virginia. took forever to get served and the food we were served was disgusting and overpriced. the smoke smell that filled the restaurant is what got me pumped, yet the meat we ate tasted microwaved and wasn't a single taste of smoke inside of it. maybe it's because they are new to the restaurant industry, but hopefully it gets better before it gets worse (if possible).

hoodoo brown has been operating at a very high level right out of the gate. what impresses me even more than the multiple wows on every visit is that the less wow-worthy items are being recognized and improved, often wowing me on later visits. the height of their highs and the high percentage of those highs already make hoodoo brown the best of connecticut bbq. i'm excited that they're still refining, making the upside even more promising.

call us jaded, but when we hear about a new bbq joint opening up here in ct we are more than skeptical. to be honest, we have only found one spot (bear’s in hartford) that had good meats and good sides with the rest of places here in ct having one or two good items, but never holding out a full house. well, we suspect things ’bout to change ’round these parts with the opening of hoodoo brown bbq in ridgefield on may 22 at 5:30 pm. we can safely say that from what dan tasted recently during a special preview, that hoodoo brown bbq has the potential to be the best in the state, if not the surrounding states. wooooh, demm fighting words! okay, let us explain:

the heck with “veni, vidi, vici,” my return visit to hoodoo brown bbq in ridgefield was more we came, we saw, we ordered and man we tried. and when i say we tried…we tried every meat on the menu and we tried to eat every ounce of meat on numerous trays. if this was a gunfight with hoodoo brown in the 1870s we would be full of holes, he won.

we know, we know, the “professionals” say that you’re never supposed to go to a restaurant during the first few weeks of opening, let alone the first day! and we totally understand why, but what you gotta understand is, after dan raaaaaaaved about his preview of hoodoo brown barbeque a few weeks ago (when kristien was at a 6.5 hour hair appoint–yeah, wtf?), saying it was some of the best bbq he’s ever had, kristien had to get in asap to confirm his declarations. apparently we weren’t the only ones excited because even way before their opening at 5:30 on may 23, there was a line that stretched down the parking lot with people ready to get down and dirty with nestor laracuente’s texas outlaw bbq. pretty awesome for a first night in business, huh?

brand new in town, and very glad to have them. these guys know what they're doing. ribs that fall off the bone, juicy brisket, indulgent pork belly, and an interesting cocktail list (smoked ice in the old fashioned, for example).