Good Buddies BBQ
02/07/2007 - By By Trent Rowe The Ledger
A corn muffin, potato salad and greens are among the sides that can accompany ribs at Good Buddies
A corn muffin, potato salad and greens are among the sides that can accompany ribs at Good Buddies.
Downtown Lakeland has a bunch of restaurants, with a fair mix of lunchtime styles.
A corn muffin, potato salad and greens are among the sides that can accompany ribs at Good Buddies.
Downtown Lakeland has a bunch of restaurants, with a fair mix of lunchtime styles.
On the Monday after Thanksgiving, we got a smoky choice when brothers Matthew and Joel Vann and their wives, Kim, and Cassie, opened Good Buddies BBQ at 127 S. Kentucky Ave.
The place is bright and neat, with checkered plastic tablecloths. Each table has a lazy Susan with sauces, ketchup and a roll of paper towels. The towels are probably the most important thing you will have.
Five of seven plates cost $6.99 - plus drink at $1.99 - so you might want to note the special. On my visits $5.99 included a drink.
Order at the counter and someone gives you a big wooden spoon with a number on it. Take the spoon to your table and - here's where the paper towels come in - stand the spoon in the middle of the towels. That's how they know what you ordered.
You can smell smoke in the air and on the meats.
My first special, a sliced pork sandwich with fries, had a heap of tender, lean meat on a big soft bun. Add the sauce you like - sweet or spicy - both are tasty.
Everything comes in waxed paper cradled in plastic baskets. It makes it difficult to cut anything - especially with plastic knives and forks.
The most expensive meal is $7.99 for ribs. That includes fries, one side, and the world's squattest corn muffin. More sides are 99 cents each. A plate of four sides and fries runs $5.49.
Five ribs are a heap of eating. These had plenty of meat and just enough fat to carry the flavor. Add in the fries, the muffin, and a side - I had great greens with a touch of sweetness - and you're hard pressed to stay awake for the afternoon.
If you're a french fry-lover who is salt sensitive, ask for yours without salt. The chef likes to season the spuds before they hit the plate. I can do it myself, thanks, just the way I like them.
A second visit featured a brisket sandwich special.
Years ago, there was an old Texan with a mobile kitchen on U.S. 27 near Dundee Road. His tables were wire reels and his brisket is what all other brisket is judged by. Good Buddies' is definitely good brisket - tender and smoky, and lots of it. Every time I have this slow-smoked cut of beef, I reminisce.
Both sauces go well with the beef, but neither is needed to make it good.
A pulled chicken sandwich was all white meat and didn't NEED sauce, but a drizzle or a shower of sweet or hot made it more interesting.
Black-eyed peas still had some texture. Some extra flavor would have helped. Throw a couple of turkey necks in the smoker, then, when they're good and smoky, throw them in the cooking black-eyed peas.
Baked beans on the side had all the flavor that came in the can. Pick some of the meat off leftover ribs and the well-browned, outside bits off a pork roast or two and simmer that with the beans.
The menu says "Banana pudding. You've never had it like this. $1.99" Oh, I think I have. Straight from the can.
Dress it up, folks. Nilla wafers would be nice and, oh, I don't know … bananas?
According to the latest inspection, Nov. 17, there was no soap in the ladies' room. There is now.
A few things the restaurant could do to improve are:
Dress up the black-eyed peas.
Dress up the beans.
Dress up the banana pudding.
Don't salt the fries.
Baskets are fine for sandwiches, but get some plates for dinners.
All the meats I tried are fine. Servings are generous. It won't take much to make the sides as good as the meats.
The restaurant is an asset to downtown. Good Buddies BBQ earns three stars.
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Trent Rowe can be reached at trent.rowe@theledger.com or 863-802-7512.
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