Limestone BBQ and Bourbon — Restaurant in Delaware

Ordered pulled pork sandwich w/ coleslaw, collard greens, cornbread and sweet tea for lunch. It took about 15 minutes to bring out something that is typically served in about 90 seconds at BBQ joints. What I got was the greens served in a french try paper tray. It was the most bitter, nasty stuff I remember tasting. I love hot sauces but whatever was in this literally choked me for two minutes. No one came to check on me. The sandwich was a brioche bun with these huge tree bark-sized chunks of burnt pork standing vertically like a teepee, capped with the bright spot of the meal, the coleslaw. It was coarsely shredded, fresh, tangy and tasty. The pork was tasteless and dry as a bone. It appears they cooked it waay too quickly too hot. There was no trace of any seasoning in the meat-none. How do you sell it as 'BBQ' without BBQ flavor? You apply a dry rub and/ or marinate. You either inject the meat or at least apply a mop of your special sauce that gets cooked into the meat. The woodsmoke imparts intense flavor. This tasted like it was cooked in an oven over about 2 hrs. You cannot rely on a squirt bottle of labeled sauces at the table to season your meat and legitimately call it 'BBQ'. If you're going to, at least put something in the vinegar to flavor it. I felt like it was straight vinegar. The tea was not 'sweet tea' but flavored tea. I felt it belonged in some hippie bistro. Sweet tea should be so sweet, using cane sugar, you need a shot of insulin, so you don't go into diabetic ketoacidosis. I think someone sprinkled a dash of artificial sweetener in it. the cornbread was not a cake but served in a muffin paper cup. It was as dry as balsa wood and cold. Boring, tasteless and the dry crumbs choked me. Understand, I'm from the South. I grew up eating this food. If this dog food was served down South, you'd be broke in a month. Maybe that's why this large bar that also serves food was empty at noon except me and one table, for good reason. It should have been packed. This same meal down South would have been a large regular hamburger bun with juicy shredded seasoned smoked pork falling off topped with coleslaw. The collards would be cooked simply seasoned with a little pork and salt. The cornbread would have been most and taste at least as good as a box of Jiffy mix. The tea would be Lipton tea brewed hot with one cup of cane sugar per gallon with no funky flavorings and served in a mason jar with free refills. This chef was too pretentious trying to serve bistro-style food that was never meant for that crowd. I recommend the chef and owner travel to SC and eat at several hole in the wall BBQ joints to learn what it should be and flavor profiles. You can sell the outer 'bark', crusty with seasoning and carmelization as a side or takeout treat but not as the main course. It's a snack. You don't serve globs of fat the size of your thumb. Use regular bread that is moist. Meanwhile, I'm staying away from this...

The only place that I’ve found in the state of Delaware that does brisket like it should. Consistent and delicious it has the right amount of jiggle and melts in your mouth. I can’t tell you how many times I’ve tried a bbq spot and reluctantly tried the brisket only to be disappointed with either a falling apart no smoke Pot roast or a piece of beef jerky shoe leather.

The smoked turkey breast is fantastic as well ,very underrated. I wish they would have a few more sides but there beans and Mac and cheese are solid. An absolute must try if you are a fan of brisket.

Update 6/28/20:

I’m not sure what has been going on with Limestone but the quality of their meats are not on the level as they were before. In particular, the brisket I just had was horribly dry and mushy. I specifically asked for the fatty brisket which comes from the deckle. I should’ve know that the brisket was sliced so thick that it was well overcooked. If someone overcooks a brisket and slices or thin it will disintegrate Simon order to keep it in slices is to cut it thicker. This should never ever happen if you have the stones to charge 14 for 1/2 LB. I have no problem paying a premium price for something that is unique or hard to obtain in the area which is what this bbq use to be.

Getting rid of the sampler which was the best menu item 3 meats, 3 sides for 28.00, for other less attractive options was not a smart move. They also continue to forget the silver wear just about every time I order which should be standard, at least ask the customs if they need it or not. With what’s going on in the world today you cannot afford to serve up a Sub-standard product and i’m sad to say that this place is now dangerously hovering around mediocrity. It’s going to be a long time before I spend my hard earned money again.

Update 7/4/21

Still the best place to get brisket around. After having a couple of so so experiences with them they have returned to serving solid bbq. However, I recommend to not call in ahead of time and order your food at the restaurant that way you make sure you get exactly what you want. Mainly the fatty brisket over the lean which is a big difference imo since you are paying considerably for it. The Ribs I don’t recommend due to the consistency being too mushy. The smoked Turkey is phenomenal and the pulled pork is...

Delicious Kentucky Bourbon meets authentic Texas BBQ

The backstory fascinated me.

Owner, Bobby Pancake (and Food Network winner chef Robby Jester) took a road trip to Kentucky and Texas.

After seeing a line of 100 people form at 7:30 am for lunch at a single BBQ stand in Austin TX he wondered - can we bring this kind of prime grade, grass fed, slow cooked barbecue to DE?

After sharing our first dinner at Limestone with my Texas born wife - the answer is a resounding YES!

It might be the top grade of beef. It could be the 20 hours of smoking over cherry wood. Maybe it's the nearly naked cooking process of just salt and pepper saving the sauces for the customers to add at the table.

All I know for sure is: my tastebuds danced!

Oh, and the crazy bourbon concoctions are delicious. Again, Bobby and his team traveled to Kentucky. To be specific - the award-winning distillery of Knob Creek. What you can enjoy at Limestone is their very own, hand-picked, single Barrel, private label bourbon.

2 side notes and a trivia:

BUYER BEWARE. The hospitality team is still working out the kinks.

ARRIVE EARLY. Limestone runs out of food.

Like Franklins, the unchained inspiration from Austin TX whose BBQ has been celebrated by everyone from Jimmy Kimmel to Anthony Bourdain to President Obama, Limestone will not serve day old beef. When they run out - Limestone erases the entree off the chalkboard for the day. (Best to order ahead)

NO FRILLS. Although the vibe of the the dining room is fresh, open, and welcoming, with live music on certain days, this is a no frills, cafeteria line, served on waxed butcher paper. As owner Bobby Pancake told me, "it's kinda cowboy, authentic, redneck, what good ole boys and gals like when eating BBQ."

TRIVIA NOTE: Legend has it - Kentucky is the best source for distilling bourbon because if comes from, get this, limestone-rich water.

Overall - why only 4 stars? The food is 5-stars. The steep learning curve to become a total 5-star experience has yet to be mastered.

My guess though - it...