Jambones- Great BBQ

[Jdarg]

We had take out tonight from Jambone's and must say the experience was not good. We ordered 4 half slabs of ribs, also bought about a pint size of pork and chicken with a pint of beans and a pint of slaw. We ordered 3 brisket plates and 1 shrimp basket. The cost was $174.00. The brisket was very good, tender and good flavor. The ribs, chicken and pork were all cold, (refrigerator cold). We had to come back and heat it up. Maybe this is normal for Florida but in TN when you order BBQ it is all ready to eat (not cold). I expect to pay more on vacation and the price is not the problem, but if I pay this much I do not expect to have to come back to the house and heat the majority of it up.

I noticed that the deli case that had beans, chicken, and pork packaged up to go, so I guess I would not have expected it to be hot. Our 2 favorite places in Louisville would package the food up cold (to go in the fridge) and we would re-heat.

FYI- a good way to re-heat ribs is to sprinkle a bit of apple juice on them, wrap tightly in tin foil, and pop 'em in the warm oven.

 

[Mossy1]

I noticed that the deli case that had beans, chicken, and pork packaged up to go, so I guess I would not have expected it to be hot. Our 2 favorite places in Louisville would package the food up cold (to go in the fridge) and we would re-heat.

FYI- a good way to re-heat ribs is to sprinkle a bit of apple juice on them, wrap tightly in tin foil, and pop 'em in the warm oven.

I just placed the order. They never told me anything about the items being cold. If they had of I would have ordered something else. If I am going to have to use the oven on vacation I might as well cook the entire meal.

 

[Matt J]

We had take out tonight from Jambone's and must say the experience was not good. We ordered 4 half slabs of ribs, also bought about a pint size of pork and chicken with a pint of beans and a pint of slaw. We ordered 3 brisket plates and 1 shrimp basket. The cost was $174.00. The brisket was very good, tender and good flavor. The ribs, chicken and pork were all cold, (refrigerator cold). We had to come back and heat it up. Maybe this is normal for Florida but in TN when you order BBQ it is all ready to eat (not cold). I expect to pay more on vacation and the price is not the problem, but if I pay this much I do not expect to have to come back to the house and heat the majority of it up.

Give them a second chance, try eating at the restaurant, it is worth it. I'm just curious and not accusing, but how far did you go (time wise) when you left the restaurant or was it handed out cold?

 

[Mossy1]

Give them a second chance, try eating at the restaurant, it is worth it. I'm just curious and not accusing, but how far did you go (time wise) when you left the restaurant or was it handed out cold?

We only went to Segrove. The stuff that was cold was just like it came out of a refrigerator, the rest of the stuff was warm. I just think with take out they should tell you up front if it is cold. Maybe staff assumed I would know, people have bad days I know. Maybe a sign would help.

 

[JamBone]

hey mossy 1

i am so sorry for the confusion and mix up with your take out order at jambone. we do have two ways that you can buy food here. the deli case is fully stocked with all of our offerings for you to take away immediately with no waiting and it is for you to reheat at home. the portions are double the size that you would receive if you bought a "plate hot" to go or to dine in. the cold is 1 pound and a hot plate with two side is 8 oz of meat. an 8oz hot bbq plate with two choices of beans, slaw or fries is 10.95. the one pound of cold deli packs is 12.95 and in my opinion can easily serve 3. i am sorry that our cashiers didn't make everything more clear for you and please allow us the opportunity to serve you again and this time hopefully under more satisfying circumstances.

please ask for me next time you are and i hope that you do - my name i scott and i will assure you a great experience. if i am not available then please ask for either michael gutierrez or david klaeger my two managers. if you have further kitchen questions you can also ask to see kevin shields or doug dunnigan my two sous chefs.

an unsatisfied guest is the worst feeling in the world for folks like us who's singular goal is the 180 degree exact opposite - an again i am sincerely sorry for the mix up.

thanks mossy1 and we hope to win you back soon.

 

[tolynne]

We will be in Blue Mtn Beach this week and cannot wait to try the Jambones Q. We are from north Alabama and have tried all the Bar-b Q offerings here, most of the resturants (Golden Rule, Dads) are becoming "chains" and the food is not what it used to be. i miss the stand alone joints and Jambones sounds like a place to hang out get good food that is not a chain resturant. I have close friends that opened the Oxford Golden Rule, the food is excellent and great service but the atmosphere is not like it used to be in the 70's and 80's. I miss those stand alone Q joints.

 

[Miss Kitty]

Mr. JamBone...you are one cool cat!

 

[JamBone]

you are - miss kitty!!

 

[Mossy1]

hey mossy 1

i am so sorry for the confusion and mix up with your take out order at jambone. we do have two ways that you can buy food here. the deli case is fully stocked with all of our offerings for you to take away immediately with no waiting and it is for you to reheat at home. the portions are double the size that you would receive if you bought a "plate hot" to go or to dine in. the cold is 1 pound and a hot plate with two side is 8 oz of meat. an 8oz hot bbq plate with two choices of beans, slaw or fries is 10.95. the one pound of cold deli packs is 12.95 and in my opinion can easily serve 3. i am sorry that our cashiers didn't make everything more clear for you and please allow us the opportunity to serve you again and this time hopefully under more satisfying circumstances.

please ask for me next time you are and i hope that you do - my name i scott and i will assure you a great experience. if i am not available then please ask for either michael gutierrez or david klaeger my two managers. if you have further kitchen questions you can also ask to see kevin shields or doug dunnigan my two sous chefs.

an unsatisfied guest is the worst feeling in the world for folks like us who's singular goal is the 180 degree exact opposite - an again i am sincerely sorry for the mix up.

thanks mossy1 and we hope to win you back soon.

Thanks for the reply Scott. I am not trying to slam your place. The food was good and I know you are relying on your cashiers and servers to represent you. I just was not expecting to have to recook part of the food when we got back to the house. Thanks again for replying.

 

[JamBone]

roger that mossy1

jambone standin by