14 minutes ago, King Ding Dong said:

5-6 ribs is not 250 calories.   I wish it was.

Yeah, on the board it says 250.  That would be in line with 2 ribs.

7 minutes ago, Tera Ryzing said:

Yeah, on the board it says 250.  That would be in line with 2 ribs.

But 500 still less than rest. 

Friday we saw inconsistent portions again. My husband and I both had ribs and those were the same but pulled pork it's different it seems for every person. I did try mixing the Carolina mustard w the sweet baby Ray's and that was much better. Yesterday we had Reds and I was disappointed. The hamburger was way over cooked and cheese was not melted nor did it ever melt. The chips were ice cold. Maybe once there's more staff for the locations quality will be better. Seems like Hank's has long lines this year when it's open. Last Sat it was an hour wait but there was only 1 person assembling. Same line last night but went much quicker with 3 people at the counter.

It is what it is.  What do you really expect from seasonal help.

I noticed something about two of the pictures in Coney BarBQue, they are not from this park. The one of Flight Commander is from CGA, while the Cuddle Up pic is from Coney Island.

26 minutes ago, gforce1994 said:

The one of Flight Commander is from CGA...

I mentioned that a couple pages ago. I spoke with Don about it last week and he said to contact Park Operations IIRC.

On 4/29/2018 at 1:52 PM, harmony29 said:

Friday we saw inconsistent portions again. My husband and I both had ribs and those were the same but pulled pork it's different it seems for every person. I did try mixing the Carolina mustard w the sweet baby Ray's and that was much better. Yesterday we had Reds and I was disappointed. The hamburger was way over cooked and cheese was not melted nor did it ever melt. The chips were ice cold. Maybe once there's more staff for the locations quality will be better. Seems like Hank's has long lines this year when it's open. Last Sat it was an hour wait but there was only 1 person assembling. Same line last night but went much quicker with 3 people at the counter.

I had a similar experience at Reds.  They are making attempts to fix the problems, but it seems like it's not quite there yet.

If you email KingsIslandGS@visitkingsisland.com it would be a good way to communicate your experience to the park.  I do believe that they are working on the issues, but I think the more feedback, the better.

On 4/29/2018 at 1:55 PM, Tera Ryzing said:

It is what it is.  What do you really expect from seasonal help.

Well when you are paying hard earned money for your food you expect half way decent help and food. I was lienient preview night and that weekend but we are going into the 4th weekend and they should have those kinks worked out. Not sure if you are being sarcastic or what but if I spend a penny I deserve decent service, this is not being entitled just what any customer would expect.

40 minutes ago, BoddaH1994 said:

I had a similar experience at Reds.  They are making attempts to fix the problems, but it seems like it's not quite there yet.

If you email KingsIslandGS@visitkingsisland.com it would be a good way to communicate your experience to the park.  I do believe that they are working on the issues, but I think the more feedback, the better.

I will do that tonight, thanks!

It appears tri tips have been replaced by  "Texas Chopped Brisket."

Did you try it @Rallyomalley?

Did you try it [mention=10366]Rallyomalley[/mention]?

We just did and it was very good!

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Ribs 250 calories?

Must be back to 2 rib servings or they are using really skinny hogs.  

It appears tri tips have been replaced by  "Texas Chopped Brisket."

Although the photo still shows tri tip.
I hope the brisket change is temporary... I like mixing it up... But the tri tip has been excellent.


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3 hours ago, IndyGuy4KI said:

Did you try it @Rallyomalley?

I did.  But it took nearly 20 minutes to check out, so by the time I actually got to eat lunch it was about as edible as shoe leather.

Also, according to the area supe, tri tips are being permanently replaced by the brisket.

We need to let guest services know.
This brisket is awful... The tri tip was excellent.

You can see it's dry before you get it.
Looks like the driest shredded beef jerky. Tastes like a shoe.




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That looks nasty.

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The color is way off, that looks to me like all bark (the outercrust) and shredded not chopped.  Brisket is sliced not chopped anyway.  

That is so weird. I got some a little after they opened and it was tasty 

5 hours ago, Magenta Lizard said:

That is so weird. I got some a little after they opened and it was tasty 

The problem, at least IMO, is that the minute the meat is removed from the heat lamps it begins to cool. Waiting any length of time to "check out" allows the meat to cool even further which results in the dry, tough texture that I and a few others have reported.  

Edit : I should note that I've encountered this myself when I was learning to smoke meat. I dropped by guest services Friday and got the email of the VP of food and beverage and I intend to email him with my observations.  

Bummer that the tri-tip is gone; it looked pretty tasty... Oh well, there's always pulled pork and Mac n' Cheese! 

This is what my chopped brisket looked like today.  That definitely looks more like chopped brisket than what I received yesterday.  It even looks different from what Liz and I got yesterday

It still dries out super fast but it's definitely chopped and not shredded.

Edited May 5, 20188 yr by Rallyomalley
Edited to change day of Liz's meal from today to yesterday.

No, mine was yesterday

I just tried the pulled pork. Not a big fan of the build it yourself. And it could be a little more smokey

I just tried the pulled pork. Not a big fan of the build it yourself. And it could be a little more smokey

Build it yourself??


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Brisket is a very tough piece of meat and must be sliced against the grain.  If it it is shredded or sliced into long fibers the texture is really off and it just tastes really weird.  It gets a little complicated with a full packer cut becuase towards the deckle (point) it splits into two muscles with the fibers running a different way.  So you have to separate it and turn one section to getting he fibers running the same direction.   An easy mistake if one is new to it.  

2 hours ago, chuck norris said:

Build it yourself??


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They put the pork on a plate and at the end of the line asked if I wanted a bun with it.

I asked the lady today how many Bones with ribs and she said 4. Sounds like some people are being lazy. They cut a bunch of sets to three Bones instead of 2 or 4

This was my brisket today.  They are now slathering the brisket with BBQ sauce.  I assume it is to try to keep moisture in the meat and keep it from drying out.