Anyone eat at Famos Daves?

I love their sauces and their "Honey BBQ" salad dressing.

BBQ Roger wrote:

I ate the Famous Dave's in Plantina, Illinois last year (manufacturing site of Weber-Stephan Products) on a business trip.

Plantina! Hey I like that! It's actually PALATINE.

I've been to the one in Appleton WI several times, and I gotta say I like it. My favorite thing on the menu so far would be the St. Louis style ribs done in the regular sauce. As far as their sauces, I like them all with the regular being my favorite of the bunch. It's a tie between Dave's regular and Stubb's BBQ sauce for my favorites.

Welcome to the board 2much2do!

I've got a welder that I'm fixin' to learn how to use... as soon as I wire an outlet for it in the barn.

BTW, I can REALLY relate to your screen name.

Welcome aboard, 2much2do!

Thank you very much. I have several of Steven's books and I gotta say they really helped accelerate my abilities with the grill and smoker. In fact I just brought some leftover pulled pork in Stubb's sauce in and as usual it didn't last past morning break. I gotta find some photos of my smoker or I'll just take more after I go get my root canal here in the next hour or so. GO PACKERS!!!!!

Pete

I finally had a bad experience at Famous Daves. Two weeks ago, I found a HUGE moth in my salad.

That place is super delicious! MmMm..is it lunch time yet!

Welcome aboard, ObeyTheGrill!

Whiskeyriver wrote:

The turds I poop after eating my own BBQ would taste better than anything I could get at Famous Daves.

So why don't you tell us how you really feel?

Stopped in once at the Route 1 location North of Boston.

Not a fan. Tasted pre-packaged, pre-boiled, and pre-dictably chain food like.

Welcome aboard, JoeSixpack!

I went to the first Famous Dave's in Grand rapids a few years ago on their opening day. My girlfriend and I got the trash can lid for 2. Everything was awesome and we loved it and couldn't wait to get our parents and friends there.
My friend has a good theory that chains open with their pro chefs to get things going and training the people that are actually going to work the store, then move on. Possibly, they are getting better cuts of meat at first to get people hooked, then things go downhill from there. You would think the recipes wouldn't change and the food would stay as good as it was at first.
I don't know if any of that is true, but it sure adds up.
I have had mixed experiences at Famous Dave's and noticed this trend at Damon's (local rib chain/sports bar...all now closed), Logan's Roadhouse, etc.
I am not a lover of chain restaurants, but this is America now.
Thankfully, there are the small independent joints in town that have consistently good BBQ and I can always make the best stuff myself.