On the positive side, the young staff was very welcoming and friendly.  Unfortunately, these kids lack the ability to execute real BBQ and the lack of technique and authenticity here is shameful.  As a rule, I generally love ALL BBQ and respect anyone willing make a career out of it.  I have to break that rule for this place.  They seem to be at every big event in the east valley, so they must spend more $ on marketing/promotions than anything else.  Clearly, all of their smoke is in their mirrors, not in their meat!\n\nIn my first (and last) visit here tonight, I ordered a sampler of pork, beef, and chicken.  All 3 were served pulled and had the same, grey and not-so-fresh appearance.  All meats were pulled out of metal hotel pans, which must have been covered and sitting in simmering water all day.  As the meat was being served, water was visibly dripping off of it.  I emphasize WATER, not the meat's natural juices.  The flavor reflected the watery appearance.  Any smoke flavor (I'm guessing mesquite) had been washed away by water, which is likely the result of sweating from the hotel pan.  The same water made the meat rubbery and just overall unpalatable.\n\nGood BBQ must have a good sauce and it must be served WARM.  Not only is the sauce served cold like ketchup, it is very low quality.  In fact, I would venture to guess it is bottled.  It is way too thick for a real BBQ fan and is suspiciously close in flavor and texture to Bill Johnson's Spicy BBQ sauce.\n\nConsistent with the main dish, the sides also disappoint.  Sweet potato fries looked like the frozen brand I buy at Costco.  The grilled vegetables were fresh, but undercooked (cooked in a fry pan, not truly 'grilled').  The cornbread had a rubbery texture, which may have simply been the result of sitting out all day.