I love all types of BBQ, dry, wet, Texas, Memphis, but I have very high expectations when it comes to BBQ smokehouses in my town. It's gotta bring the POW and bring it good. So when I heard of Moonshine BBQ and that You Gotta Eat Here recently filmed there, I had to check out what it was all about.\n\nTHE GOOD\nThe good is mostly about presentation. The look of the place, the platter presentation but not necessarily what is on the platter. The place looks great. Wooden tables, lights made out of Masson Jars, old time ceiling it all works and says BBQ. The smell of the smoked meat is intoxicating. When you order, you don't wait long to get your meal. The good ends here.\n\nTHE BAD\nOK The grub isn't BAD, it's good, and I'd eat there again if we're in the area but generally, it's disappointing. They score points I think with the gargantuan plates (served on a tray and not a plate). What disappoints is the lack of rub or lack of flavor that is normally imparted to the meat through low and slow smoking - I couldn't even tastes anything woodsy. The ribs tasted like pork but not like there was any rub on it and the sauce, the BBQ is too thick or pasty and gritty and taste le Kraft BBQ sauce more or less. Same for the chicken wings, same sauce, same taste - on a positive note, those weren't skinny wings, big and thick. I was very disappointed that their Tater Tots were not house-made and tasted like frozen Ore-Ida. The slaw was forgettable. I can make better stove-top Mac n' Cheese than what I had. I don't go to restaurants to eat what I can already make at home, I go to restaurants to eat what I can't make or won't make at home.\n\nTHE UGLY\nLike the philosopher David Lee Roth once said, \"If you ain't got the beat, if you ain't got the rhythm, it's all for loss\". This applies to standards and Moonshine BBQ needs to upgrade. Firstly the glass used to serve my soft drink was cracked, visibly cracked, a nice 2-inch long crack. Secondly, service is too fast at points and too slow at others. When you order, you get yer grub real fast which leads me to believe that everything is in warmer. Which is fine for the meat but for fried foods, I expect it to be prepped on order. Also at the end, once we were visibly done, we waited a good 30 minutes to even get an acknowledgment that we wanted the bill. Very disappointing. But lastly and what was most disappointing. Two of the chicken wings we ordered had hair in it, so stuck to the skin that I was unable to pull them out. \n\nEven though I was disappointed, the food isn't a disaster. It's just mostly bland, trying to be everything to everyone. No house drinks, no smoked sausage (but no one does that in Montreal), no specials and nothing off the beaten path. If you want to rock out the BBQ smokehouse, I suggest you stick to Blackstrap BBQ where flavor and freshness is king where you'll be licking the flavor off your lips a while after you're done. And for all round southern cooking, hit up Kentucky themed Dinette Triple Crown.