In a BBQ joint, the first thing I look at is the meat. If it's just sitting out with no temperature control, or I can't smell any smoke, I turn around and leave. That's why in my places, we keep everything fresh and the prep stations spotless. People come back because of it. If you run a restaurant, it's the most basic thing to get right.
Even before the food reaches the table, the BBQ chefs would be able to see a few red flags. One of them is a menu that boasts of everything being smoked in house yet has all meats available. Barbecue is time consuming, space consuming and patience consuming. With a spot that has guaranteed every day brisket, ribs, pulled pork, turkey, sausage and burnt ends, something is either being re-heated in an oven rather than being smoked. Sauce is also another red flag that is doing all the heavy lifting. Grand barbecue ought to be right prior to the addition of sauce. When meat comes out drowning in a sauce or the waiters are pressing sauce before you can even taste it, that is usually an indicator that the smoke and seasoning are not supporting their end. Watch the smoke too. A clean pit smells inviting. Poor fire management is normally indicated by a bitter acrid smell. Another silent sign is that of cleanliness. Smear on tables, sticky floors, or the food is not well handled are other indications that corners are being cut under the carpet too. That is both flavour wise and health wise. In A-S Medication Solutions, the issue of food safety is discussed more often than expected, particularly in relation to food-related illness and stomach medication. Trust your instincts. Good barbecue is sincere, smells fresh and allows the meat to do the talking.