This was my first time at Goodwood BBQ Co. We started with a half order of onion rings as per other reviewers that had recommended them. They were great. The breading was very light and the onions themselves still tasted like onions. The best I've ever had in Utah.\r
The cole slaw was very bland and didn't tasted like red and green cabbage with mayo and precious little vinegar. The potato salad was another thing though. The potato salad tasted great and again the best I've had in any BBQ joint in Utah. \r
The beans made an effort, but were on the sweet side with way too much of the intensely sweet BBQ sauce. The sauce is horrible and unless you want to pour nearly straight molasses on your dinner of BBQ meat, it should be avoided at all costs. All the meat came out with lots of BBQ sauce slathered over them, so I can't really give you a fair report on them because the sauce overpowers the meat so much I could not taste it. The brisket was juicy and tender though and I did see a good smoke ring on it, but again the sauce was as thick a cold honey smothering it beyond the tastebuds. The same can be said for the pulled pork and my wifes ""burnt ends"" sandwich. If you go here ask for the meal without the sauce. There is plenty of the sauce on the table if you still need to got that route.\r
Portions are very, very small. For a combo plate of two meats the pulled pork was about 1/2 an ice cream scoop and the brisket was three VERY small slices for $14.50.\r
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CAUTION....boothe seating is very tight and better accomodates children more than adults. Think parent/teachers night while seated in your childs 3rd grade class desk. There are a few tables around, but tight booth seating accounts for 90% or your options.\r
Goodwood has potential and should be revisited by a chef from the BBQ belt on portion size and sauce. It's a step in the right direction and is far better than Q4U or Kaiser's which in my opinion are the worst examples of BBQ in the United State today(seriously)....but that's a whole other story.\r
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