My Father's Barbeque — Restaurant in Carson

My sister recommended we go to My Father’s Barbeque today, July 4th. My first visit. It was scheduled to open at 11:00 am and we arrived about 10:45 to find at least 8 other customers waiting outside. Which was fine. At approximately 11:05 a female employee comes outside and ask if we could give them about 5 more minutes to do (whatever, I don’t remember; red flag.) At approximately 11:15 the doors opened and I noticed there were more people working behind the counter than in the line, which was a good sign. Approximately 10-15 minutes later when I got to the counter to order (there were 6 customers ahead of me), I placed my order and when I asked for the wait time, I was told an hour and a half!!!!! I’m the 6th customer in line and have to wait an hour and a half for chicken and baked beans!!!!! I understand there we pre-orders, however with the number of folks working behind the counter, the wait time was unacceptable. Oh, and the line was out of the door at this time. It goes without saying, we left. Maybe I will go back some other time and actually get to taste the food and have an opportunity to give a better rating. However at this point, my first experience at this establishment was...

🇺🇸 ALABAMA, UNITED STATES (via Eat the World Los Angeles) - The name of the game in Alabama barbecue is smoked pork. While not a highly recognized style in the United States especially compared with Texas, if you have ever been to Lannie’s in Selma for one of their pulled pork sandwiches, you know not to take it lightly. This fact makes the back page Alabama burger really pop off the menu. This behemoth of stacked meat combines an angus beef patty with thick slices of bacon and a pile of that pulled pork. All three meats are pleasantly full of smoke and the addition of the house spicy and slightly sweet sauce is perfect.

On your first visit, especially if stomach space is limited, stick to the smoked pork offerings on the menu like the pork ribs. These plates come with two side dishes of your choice and even the small is entirely too much food for most humans, just like it should be in...

I just left this restaurant with my carry out order. I had high expectations for this place, until I watched the women behind the counter, cutting up my order. I noticed that the rib tips I ordered were black! Really? No really? How can these people serve food that is so over cooked that I could not eat more then 3/4 quarters of, because it was so hard and unchewable!!!!! The only thing that was worth eating was the sweet potatoes that one of the women behind the counter gave to us for free. I paid over $20.00 for a meal that ended up in the garabage. After getting rib tips from Phillips and Woody’s, no problem, evidently shame on me for trying to find another restaurant to get rib tips. It seems that their Father needs to come back and run the restaurant and to make sure that they do not serve food that should have gone directly into the garbage, instead of selling to someone!...