Barefoot BBQ with an Attitude

[Iris]

Business must be awesome at this place. Stopped by yesterday with my friend to try their BBQ. As locals, living at the beach, we had not tried them and thought we should give another local place our lunch money. We tried to order the 3 sliders and get a taste of each of the meats. This was NOT going to happen. Only one meat per order, no sampler platter. They are not at all flexible. And in times like these I am not too flexible. We stated that we wanted a few tastes and the girl said "we can do that, you both get a different order." Well that didn't satisfy wanting a bunch of tastes and having a small appetite. We left and had a wonderful meal of BBQ Shrimp and a beautiful salad at the Roof Top Bar. And you know, All of Bud and Alley's places try their best to accommodate. The Shrimp Shack does also, so I can't say it's a Seaside thing.

Does BF BBQ cook their BBQ in such tight quantities that they can't deviate? I don't think so? It would be impossible throughout the day, week, and month, to sell the exact quantity of each of the meats. Is it a cost thing? Add a couple of bucks to the cost if they are so different. Money was not the issue. Last I checked a chicken breast costs more than a brisket, and they both cost more than a pork butt. Therefore, maybe they should cost a little less if they are different. The Pickle Factory accommodates to people's desires. Gravel Road will cook something not on their menu. McTighes does. Shorty's bends over backwards to make one happy. La Cocina has become unbelievably accommodating. And all of the high end ones try and give one a deal with different specials....and then there is that special little BBQ joint in a pretty little upper end silver trailer that can't think past their little noses. I hear the food is pretty good. I can't judge that. But attitude, especially in today?s market, is worth more than half the battle.

 

[Kurt]

Seems you might should have stayed a few more minutes to get answers to some of your questions. It is pretty good stuff. We are blessed with some dang good restaurants in SoWal.

 

[Iris]

Seems you might should have stayed a few more minutes to get answers to some of your questions. It is pretty good stuff. We are blessed with some dang good restaurants in SoWal.

Yes, we are blessed with a lot of good restaurants in SOWAL.

We stayed long enough to have almost the same conversation with a girl and a guy. Their conversations were different, but the same outcome. Thought that was long enough, especially since there was not a sole in sight around us and they both sounded pretty firm They did nothing to encourage us to stay. I'm pretty easy when it isomething I want. Especially when it comes to food. But I will not ask 3 times. That is almost begging.

Last week we picked a business card asking that we VOTE for them to be on "Diner's, Drive-Ins, & Dives. I do hope they make it. It would only be good for SOWAL.

 

[Kurt]

Murphy, the owner, is very customer oriented and runs a tight ship. This will get back to him and he'll make adjustments if he can.

 

[Beach Runner]

Murphy, the owner, is very customer oriented and runs a tight ship. This will get back to him and he'll make adjustments if he can.

You are right. Murph is very customer oriented. We ate there last week, and the BBQ was excellently yummy. We'll be back soon.

That being said, frankly we would go more often if we could order a la carte.

 

[BeachbumAggie]

We ate there a couple of times in the summer of '09 and spoke with the owner both times and he was super nice and talked to us extensively about his food, showed my hubby his smoker system and couldn't have been nicer. Sorry the folks that you dealt with weren't so great. I'm with you, service means a lot and like you, I enjoy trying different meats and a trio of sliders sampler sounds fabulous-right now! they should have that no their menu!!

 

[Barefoot BBQ]

Thank you all for your comments!

To Iris....I am very sorry for your experience. Unfortunately, it is true, the sliders are the only thing that we do not make alterations to the order. Because the quantity of meat is relatively small (compared to any of the other dishes, per slider), the process to make an order efficiently had to be laid out as such. The different meats are all kept in separate heaters with doors like a fridge and shelves within the heaters that have to be pulled out. To keep a long story short, it could potentially cause too many problems with efficiency (which we have a very good reputation for) that we did create that one invariability so as not to have the "well, last time I was here, etc." syndrome. My husband and my staff are very accomodating with ALL other items on the menu. While you were there at a quiet time, we do generally put out a phenomenal volume of food from a very small space and have had to be very creative to keep the food consistently great and efficiently built to order. To your comment about food waste, you are actually correct to question the "tight" pars. We do run with very tight pars due to our limited space and relatively large menu, not to mention wanting to spare loss on the cost of organic and chemical free meat.
My husband, Murph, is there almost always. Hopefully, you will try again, it would not be recognized as "begging," and if you pop in, introduce yourself as the one having had the miscommunicated/misinterpretted experience (hopefully with a smile), he will be more than happy to accomodate in any way he can. Not because you had an unfortunate experience, because he is passionate about his creation and doesn't want anyone to ever leave disappointed. He's very genuine. He is very excited to give tours, taste tests and accomodate special orders, whenever possible....just about anyone will confirm this

To the comment about ala carte....we offer almost everything ala cart now on the picnic menu. Also, the sandwiches are served without sides if you do prefer. Just lookin out for all our peeps!

Hope to see you all soon! We are so grateful for our super loyal and frequent dining locals....keep an eye out for the specials on social websites that we will be offering all off season in addition to the usual local discounts!

Thanks you always,
Jen Murphy

 

[Beach Runner]

Oh, that's great (re the a la carte). Sometimes I just want meat and pickles.

See y'all soon!

 

[Iris]

Thank you all for your comments!

To Iris....I am very sorry for your experience. Unfortunately, it is true, the sliders are the only thing that we do not make alterations to the order. Because the quantity of meat is relatively small (compared to any of the other dishes, per slider), the process to make an order efficiently had to be laid out as such. The different meats are all kept in separate heaters with doors like a fridge and shelves within the heaters that have to be pulled out. To keep a long story short, it could potentially cause too many problems with efficiency (which we have a very good reputation for) that we did create that one invariability so as not to have the "well, last time I was here, etc." syndrome. My husband and my staff are very accomodating with ALL other items on the menu. While you were there at a quiet time, we do generally put out a phenomenal volume of food from a very small space and have had to be very creative to keep the food consistently great and efficiently built to order. To your comment about food waste, you are actually correct to question the "tight" pars. We do run with very tight pars due to our limited space and relatively large menu, not to mention wanting to spare loss on the cost of organic and chemical free meat.
My husband, Murph, is there almost always. Hopefully, you will try again, it would not be recognized as "begging," and if you pop in, introduce yourself as the one having had the miscommunicated/misinterpretted experience (hopefully with a smile), he will be more than happy to accomodate in any way he can. Not because you had an unfortunate experience, because he is passionate about his creation and doesn't want anyone to ever leave disappointed. He's very genuine. He is very excited to give tours, taste tests and accomodate special orders, whenever possible....just about anyone will confirm this

To the comment about ala carte....we offer almost everything ala cart now on the picnic menu. Also, the sandwiches are served without sides if you do prefer. Just lookin out for all our peeps!

Hope to see you all soon! We are so grateful for our super loyal and frequent dining locals....keep an eye out for the specials on social websites that we will be offering all off season in addition to the usual local discounts!

Thanks you always,
Jen Murphy

Thanks, appreciate your comments.

 

[30ABandMan]

Iris,

I can say as a former employee, current customer and friend of the Murphy's that no other owner/operator does a better job at doing a great job with their restaurant. As Jenny said, Murphy works nearly night and day at his craft. He glady gives tours, samples and long stories about their place because he is truely involved and proud of the place. Infact, it is one of the very few places on 30A where the owner us involved with the preparation and serving of the good. The only other two I know for sure is Jeff at Bruno's and Paul at the Grayton General Store Deli. I know there are others but these are my favorites.

Back to the point. BF has a large and varied menu and had you asked, you would have been given samples of ANYTHING you wanted. It is true that they probably could have given you three separate flavored sliders but I think you would have been happier with the way they are normally prepared.

Bottom line, I think you allowed a little thing rob you of a great meal. Time and again, I have heard day that BF is some of the best BBQ they've ever eaten and quite a few of those people were BBQ restaurant owners in other cities.

I suggest you go back, decide which BBQ you want ( I suggest the brisket ) and enjoy a great meal. You won't be disappointed.