Big Roddy's Rippin Rib Shack - Brisbane

The food was lovely, and the staff were very professional. The poutine was particularly great. Next time I visit Brisbane, I would definitely go back and try more of their food.

Lunch as guests of Big Roddy's with two of my favourite foodies, the discerning Meatballs And Beef Cheeks and the effervescent Espresso&Matcha. I was counting down the days to 1 June 2017. It was a cold windy day and I was almost trembling with hunger when we met outside the restaurant at 12.30pm. Walking into the restaurant we were warmly welcomed by Big Roddy and taken to our reserved table. He is friendly and relaxed while chatting with us and suggests we try the dishes that he has selected for us to sample. A short time later David, the co-owner introduces himself as he and the staff begin to cover our entire table with Big Roddy's signature dishes. I have to restrain myself from grabbing at the beautifully presented spread of food as photos were being snapped so I kept drinking my hot green tea. I am more familiar with Oriental cuisine but being a meat lover I knew I would enjoy the several dishes of meat on the table. I mean even the hot chips were topped with bacon and pulled pork. I am told it is called Poutine and when the green light to begin eating is given I hit these two dishes first. Hot chips is a side dish but Poutine can be a meal by itself. I prefer my chips hot, crispy and fluffy inside. These chips were made soft by the gravy and I still loved this Poutine. Rating: 4.0/5.0 I recall Mr Meatballs telling Big Roddy I enjoy heat on my Buffalo (Chook) Wings. My eyes zero-in on three extra spicy orange coloured wings. I make quick work of these juicy wings with a medium heat rating. Rating: 4.0/5.0 I am offered one of three beef short ribs. It looks scrumptious and so meaty. Yum, so tender and infused with the marinade and smokey flavour. Rating: 5.0/5.0 Next, we share the pork ribs. These are less meaty and have a firmer texture than the beef short ribs and are delicious. Rating: 4.5/5.0 My appetite for meat sated I look at the Jalapeno Poppers deep fried with Panko. I like these with less macaroni and cheese stuffing, eating more than half the serving. Rating: 4.0/5.0 The Coleslaw complements this meaty meal perfectly. It is freshly made and crunchy. Rating: 4.5/5.0 The chicken nuggets grilled corn and sweet potato chips were nice but I found the other dishes more appealing. Rating: 3.5/5.0 I remember looking around the restaurant at 12.50pm and every table is occupied by diners happily tucking into their respective meals. Service at Big Roddy's is surprisingly fast and it is noticeable that the staff here work in a happy environment with the owners. This makes me feel very comfortable while enjoying this outstanding meal with my friends. Thank you Big Roddy and David for hosting this memorable lunch. I will return with my friends for another round of ribs!

TL;DR: Truly honest-to-goodness southern fare, that is focused a lot on the meats and having a good time. The craft here comes from so much practice, and travels around North America to truly know what makes this kind of fare tick when it is eaten. With a high level of friendly service, a relaxed and causal environment, and the ability to waltz on in, this is already a winner in my book. After such a long and hectic renovation, one of the major lanes in Brisbane's inner area has been transformed very well. Fish Lane has stood there somewhat desolate all these years, and much in the vein of Melbourne's lane ways we now have a vibrant and relaxed little community just a bit outside West End that was asking for a revitalisation for so long. That means big apartments, and a number of new eateries that have popped up - one such example where we find ourselves tonight. Big Roddy's Rippin' Rib Shack had been around a while, and has gotten its life in a permanent location right here. A favourite at the Brisbane Markets for a number of years, it was a long time planning for the brainchildren behind this place to secure a good spot, and keep on honing in on their craft. It might well be the perfect spot for them, central enough to get the needed crowd, but hooked around the corner so it is like a hidden gem. It was only going to be a matter of time before I headed here somehow. When it comes to the American cuisine - just any kind - it is inevitable that it goes onto my to do list; that is doubly so when the offerings are either the southern delights and associated slowly cooked meats. So it is safe to say that this was right up my alley. So with Roddy's Ripping Ribs, There can never be too many of them in my mind, and each one will always pique my interest. The only question about that was how I was going to get there. Well, I had a bit of a meal ticket and decided upon using it when meeting up with a good friend for dinner. This was in the back of my head for quite some time, and all of it lined up well enough. So one night in the middle of the week, it was off to here to meet her and have some great grub. Combining the vibe of the service and the decor, laid-back is the right word to use for it. The whole shop front is pretty tiny and cozy, managing to fit a good number of seats inside. It has a slightly rustic aesthetic to it, and remind some patrons slightly of diners from all around the United States. What really ties it together are all the little decorations around and on the walls, adding the charming character to the place. Food comes out hard and fast, and the portion sizes were pretty generous. With such a small table, it was almost impossible to fit it all on without making a mess; though that was fixed by pulling two tables together. It is really relaxed here, and the staff are some of the friendliest that are around; the main owner - the titular Roddy - even came out, and he was a relaxed and chatty guy. With the lot that was ordered, he was even saying the best few were gotten. This not only shows that they make you feel welcome, but show dedication and passion for the fare that they offer. Also with the service, the quick rate of the food coming out also goes the other way for when the tables are being cleared. It was not too busy at the time, so that could have been the case, but regardless the fact is still there that the waitresses were in constant motion and had a keen eye for attention to detail. As for how the service goes, this is counter service whereas you place your order, pay and take the number then wait. And this leads to one of the most distinctive and memorable aspects about the night; the food here is messy and ideal in using your fingers, therefore attached to each table number is a roll of paper towel to clean them off. If that does not tell you what you are in for, then I do not know what will. And for one last aspect, since it does not come up too often for me. As much as they would like it, at the moment they do not offer sweets - I checked, and that would definitely have made for a meal near perfection - and when asked, they did suggest other places in a manner of recommendation. They have all their bases covered right here. The menu is one that is kept pretty simplified and streamlined for the most part. They know what they want to offer and give it a good, deep focus. Meat is the king with it all, having a few different burgers and the star of the show being their ribs - both pork and beef being options. Various bar snacks that are in the same vein are on offer, along with a good range of sides and a diverse range of sauces for dipping. Bring along a big enough party and the whole menu could easily be sampled; as it will soon be seen two of us managed to get a good chunk of it under our collective belts. When it comes to the beverages, their main offering is a range of beers. On tap, the range is one that changes and showcases a seasonal beer and the brewer of the month and the house specialty. With the bottled beers, they have gotten several varieties from around the country and the offer something from each kind that people would want - such as cider, mid-strength, wheat et al. That, and there are a couple of wines and big cocktail jugs plus sodas and juices for the kids and non-drinkers. If there was one thing I was going to try and capture and try if I could, it was going to be their poutine. A few times this has been offered around town, but just how close it is to the whole recipe might have been dubious up until now. Essentially, the combination of fries, gravy and cheese curds is something which sounds just too good to resist. And as an extra, it can be gotten with bacon. It should be obvious with that detail whether it was ordered as such with it. As well as that, everything else was more or less a given with being ordered. With it being a rib shack, an order more or less had to be done, I make it necessary to order the chicken wings when dining American, and jalapeno poppers are always a winner so on they went as well. For the dipping sauces, if the memory serves me correctly then there was the cheeseburger sauce and the chilli mayonnaise on the side. Nevertheless, even without the sauce on the side, every item here was just as good as the last. The portions might not have been the biggest in town, though combined it all satiated really effectively.   So starting off with the poutine, this is absolutely worth getting. Many bars and pubs really ought to be considering offering this as a choice. They skimped on none of the ingredients, and it was satisfying and a solid snack. The fries that they used were well-cooked and seasoned slightly, with a thickness cut between shoestring and steak. The gravy was thick and rich, possibly owing to the juices gotten from all the meats being cooked out back, the bits of cheese were massive, chewy like marshmallows, and the extra bacon was essentially one layer of it over the top of the already substantial default serving. You will need to get some forks with this. It was tasty, it was super hot, and the flavour was very meaty, with the occasional crisp bit in the bacon. With all that being said, the only thing left for me to add on is "how can it go wrong"? Getting onto the ribs, they were so soft and tender that when I tried to pull them apart with my fingers it simply just removed one of the bones from the meat. The meat that they used was incredibly tender, each bit being its own tender morsel so full of juice, and the thick, fruity sauce that they basted in made it even tastier. This was a solid, and good quality cut of meat that was chosen, which was cooked over a long period of time, and that made for a heap of difference. It was like butter going down your throat which is the best way for ribs to be. The other two components were really good as well. This is where it starts to get a bit hot, with the chicken wings and the jalapeno poppers. Chicken wings have become somewhat of a benchmark that I now use with American places, so it well hinges on how good they are. The good news is, these are some good quality chicken wings. What we have here are our usual buffalo wings: fried slightly, and basted in the distinctly-flavoured sauce. It is rich, slightly thick and has a tinge to it that lingers on your lips. The meat was tender, the skin was crispy, and they were simply really moreish plus you could not argue for a decent size either. I could have easily gone back for another order, they were that good. This is a weird case where the more that is done right with them, the less there is to say. Finally there are the jalapeno poppers - or as they call them, Jala-Macca-Peno Poppers. These were big jalapeno chillies which were gutted and then stuffed with macaroni and cheese, plus a lot of mozzarella cheese. Without any doubt, make sure you get these - just saying that right off the bat. They were robust, with a good crumbly coating, the chilli part being sweated and having a slightly sweet flavour along with the distinct tang, and the filling was the best part - the cheese had melted well, and the pasta was a nice surprise. All this wrapped up nicely for an enjoyable evening. From beginning to end, this was one of the more memorable eating experiences in which I have for quite a long time. Each piece of meat was cooked until succulent perfection, and this was made even better with the range of sauces that they had on the side for dipping. It is pretty simple and straightforward with that they offer, however what really matters in that regard is their attention to detail for not only the quality of the meal but how it can transform into a memorable meal experience for each client. That aspect has been gotten down-pat, thanks to the friendly demeanour of the waitstaff and the efficiency of the service within one of the most relaxed places that has opened up in months. It does go without saying - but it is a good thing to emote regardless - I really wish these guys do well in this venture. They know their market, they have the dedication, and what might be their best trump card is the customer service where they make their clients feel like actual guests and want them to truly enjoy what is on offer.

TL;DR: Truly honest-to-goodness southern fare, that is focused a lot on the meats and having a good time. The craft here comes from so much practice, and travels around North America to truly know what makes this kind of fare tick when it is eaten. With a high level of friendly service, a relaxed and causal environment, and the ability to waltz on in, this is already a winner in my book. After such a long and hectic renovation, one of the major lanes in Brisbane's inner area has been transformed very well. Fish Lane has stood there somewhat desolate all these years, and much in the vein of Melbourne's lane ways we now have a vibrant and relaxed little community just a bit outside West End that was asking for a revitalisation for so long. That means big apartments, and a number of new eateries that have popped up - one such example where we find ourselves tonight. Big Roddy's Rippin' Rib Shack had been around a while, and has gotten its life in a permanent... read more

Located near the end of Fish Lane, off Melbourne Street behind the Fish Lane Apartments, Big Roddy's Rippin' Rib Shack serves up the best Beef Short Ribs I've had in Australia and the best Poutine I've ever had outside of Canada! Joe K, Espresso&Matcha and I had the pleasure of dining as the guests of co-owners Big Roddy and David, and boy did they put on a feast for us. Big Roddy served up Beef Short Ribs, St Louis Pork Ribs, Poutine, Chili Fries with Pulled Pork, Jala-Macca-Peno Poppers, Buffalo Wings, Chicken Bites, Coleslaw, Sweet Potato Fries, Corn on the Cob, six homemade dipping sauces and five homemade BBQ sauces. The Beef Short Ribs were so tender that the meat quite literally fell off the bone. The taste and texture are exactly what I look for in a short rib - these rated 4.5-5. The St Louis Pork Ribs were no less tender and were quite delicious. The pork ribs don't have a great deal of meat on them, but they were quite enjoyable. These rated a 4. The Poutine was unexpectedly wonderful. I've enjoyed Poutine - or what passes as Poutine - all over the world, but this was without a doubt the best Poutine I've ever had outside of Canada. The chips, cheese curd, gravy and bacon came together to form a dish that was quite delicious. Had it been Montreal-styled Smoked Beef instead of bacon, this could have been the best Poutine I've ever tasted. As it was, this was still fantastic and rated 4.5. A note of caution - if you don't like your Poutine soggy, don't leave them to sit while you enjoy your other dishes - the copious gravy will soak into the chips if you aren't quick. The Chili Fries were topped with Big Roddy's chili and homemade american cheddar cheese sauce. The addition of pulled pork was a great addition. The chili was a bit spicy for my taste, but I really enjoyed them nonetheless. The Chili Fries rated a 4. The Jala-Macca-Peno Poppers are jalapenos stuffed with mac 'n' cheese and mozzarella coated with panko breadcrumbs and fried to a golden brown. I'm not a big fan of jalapenos, so I focused on the filling, but the mac 'n' cheese and mozzarella were not as good as I had hoped. This dish rated 3.5. The Buffalo Wings were served to us with buffalo sauce and with Big Roddy's Original BBQ sauce. I wings were tender and well prepared. I enjoyed the BBQ sauce more than the buffalo sauce, but that is a personal preference. These were above average wings and rated 3.5-4. The Chicken Bites were brined in buttermilk, mildly seasoned and deep fried. I loved the big juicy chunks of chicken breast, but the flavour was a little too subtle. Still, these rated 3.5. The coleslaw was zesty, and the sweet potato fries and corn on the cob were both good. I highly recommend you stop in and try the Beef Short Ribs and Poutine. I myself can't wait to return to try the burgers, especially the Big Roddy Chicken Burger - looks like it is just my size! Big Roddy's has also just introduced The Ten Buck Burger, available Monday through Thursday from 11:30 am to 2:30 pm for takeaway or dine in. ***** Meatballs And Beef Cheeks dined as a guest of Big Roddy and David, and is grateful for their hospitality, but my opinions remain my own. A donation has been made in their honor to the Children's Hospital Foundation to help preserve my objectivity.