Of course Ohio isn't known for its barbeque, which is why it's perfect fodder for the 'Crunch Factor', a series devoted to America's more dubious culinary delights. We've had some proper Texan BBQ when we were in Houston last year so the bar has been set high.
But before we start, it's time for a bit of a history lesson - Barbeque in the US is a very different beast to that in the UK. The meat is slow-cooked over a long period of time. What we're used to, cooking over a grill, is known as grilling (unsurprisingly). Don't say you never learn anything from this blog :-)
So without further ado.....
We had been enticed by the Millstone BBQ for a while, as it sits by the side of the local freeway. So we popped in recently, and as usual, my eyes were very much bigger than my belly:
This pulled pork (at the bottom) and beef brisket (on the right) extravaganza promised so much, but alas, was only lukewarm when it was served and quite sickly (if you look at the top of the picture you can see the bowl of sugar that Omar's meal was served with). Although the meal gained points for even having meat in the baked beans, the potato wasn't cooked through, which was a complete deal-breaker for me. Boo! Although I took the left-overs home, they ended up in the bin due to their sickliness. What a disappointment!
So all-in-all, I think it's fair to say that, on the basis of current evidence, BBQ should probably be left to the Southern states. And for Omar and myself, at least we'll always have Texas..... :-)
Crunch rating: 3 crunches (out of 5).
