Tuesday, September 1, 2015

Smokin' G's BBQ Restaurant in Marshalltown, Iowa

I've had some mixed luck when it comes to finding a good tenderloin in Marshalltown. Cecil's Cafe had left me unimpressed a long time ago, then I tried a sports bar inside a hotel by the highway that didn't impress me either. The latest contender is Smokin' G's BBQ Restaurant, open since last year in the main street area a block from the courthouse.

Location: 25 W Main St in Marshalltown, about 45 minutes northeast of Des Moines.

Directions: Taking Highway 330 from Des Moines to Highway 30 into Marshalltown, turn north and drive to the courthouse and turn left to find Smokin' G's.

Online at: website is HERE.

The Tenderloin: This had a decent half pound size pork loin in a roughly triangular shape. The inside was darker loin meat with a good amount of juiciness. I picked up a hint of pepper and seasonings in the breading, but there wasn't any real crunch on this one. Served with all the fixins pinned down with a toothpick. Overall 7.3 out of ten.

Price: $9.95 with a side, but its a special on Tuesday with a drink and side for $9.50

Also on the menu: The huge menu starts with bbq meats, sandwiches, burgers, wraps, and fried appetizers. They even have a couple eating challenges.

Service: Its full service with a hostess and seating at tables and booths. The lunch rush crowd meant the food and check took some time when I visited.

Ambiance: This is a main st building with a recent renovation into a BBQ spot with western themed decorations.

Final Thoughts: I think my next stop in Marshalltown should be the 13th St Inn if its still open, it had a "for sale" sign on its facebook page so I don't know whats going on there. Maybe I need to go to the Haverhill Social Club just south of Marshalltown too.

1 comment:

  1. The Purple Cherry frozen yogurt shop in Marshalltown has a breaded pork tenderloin on the menu. The owners told me her dad runs Sedlack's Wholesale Meats in Melbourne and he came up with pork tenderloin recipe because he's picky about pork tenderloins -- not too much breading.