Friday, February 25, 2011

Restaurant Review: Fat Matt's Rib Shack

I decided to try something a little new here and throw in a restaurant review.  I plan to do more of these in the future and my plan is to try my best to focus on places that serve foods I have done or would like to attempt to eggesize (see glossary for definition).

The infamous neon sign lights up the Atlanta sky.

My first shot at this would be one of the local BBQ favorites in the ATL, Fat Matt's Rib Shack.  I first tried Fat Matt's when I moved right down the street from it about 3 years ago.  Fat Matt's is, of course, known for their BBQ ribs among other BBQ favorites.  They cook a mean rib and chicken combo, both of which I have cooked before with great success (here and here respectively).  I wanted to see how they stacked up with Fat Matt's.

This place draws quite the crowd.  The line is usually out the door and into the parking lot.

In the past I have always ordered a half slab of ribs with a side.  Their baked beans are very good.  This time I mixed it up.  I went with the combo.  It comes with a 1/4 slab of ribs and 1/4 of a chicken and is served with their world famous sauce and two pieces of white bread to soak up all the goodness.  I was interested in two things on this trip.  One, I have been making chicken on my egg for quite a while now and wanted to try some of theirs since I have never had it and B, I recently heard rumors about the famous Fat Matt Rib Shack's ribs being boiled and not smoked *GASP*. 

Went with the combo this time around.  I usually do the 1/2 slab.

Upon first glance at my ribs when served I noticed that the ribs have very few grill lines and gristle that you see on most smoked ribs.  It appears as if the ribs are boiled and then finished on the grill before being served.  I was disappointed to see this and left feeling bad about them boiling their ribs in a less than traditional BBQ fashion.  However, let it be known that regardless of the cooking style, the ribs are absolutely superb.  Now, on to the chicken.  The piece I got was very tender and smothered in the delicious BBQ sauce.  I did notice that there was not a great deal of smoked flavor in the chicken and that a lot of the straight-from-the-grill taste came from the smokiness of the sauce.  Yet, I was not disappointed in the least. 

This looks very similar to what I had minus the beans.
(I actually didn't take any of these pictures...shhh)

In the end, I made quite a mess and was a little disappointed but I left satisfied and full.  I will be back to Fat Matt's Rib Shack in the future but maybe not right away.