Update: Change of ownership of, formerly, Frankie the Bull's BBQ

Readers:

We were contacted by the owner of Bull's Smokin' BBQ (formerly Frankie the Bull's BBQ), who informed us that Frank Terzoli is no longer associated with the restaurant. The current owner, Mr. Joey Hoisescu, also advised us of other changes that have been made to the restaurant. With his permission, here is a copy of his correspondence to us dated 07-25-09:

"I would like to thank you for your review of our restaurant. It means a lot to hear positive feedback from people who really know their food. Although my opinion on some things may differ from yours, I am open to both positive and negative feedback. I believe that it takes many points of view to create something spectacular. I also wanted to inform you of the recent ownership change. Frank Terzoli is no longer affiliated with this restaurant. In lieu of the change in ownership, the name has been changed to Bull's Smokin' BBQ. The kitchen staff has not changed but the recipes have been substantially improved. We believe that the food is better than ever before. I encourage you to come in and try the new bread as well as the new gumbo and, like you said in the letter, the ribs and salmon. Thank you again."


We would also like to address a question from one of our readers regarding Bull's Smokin' BBQ's cooking methods. We relayed the question to Mr. Hoisescu, who responded that they smoke everything using a cookshack smoker, with a capacity of approximately 300 lbs. For all smoking, they use applewood and mesquite. Mr. Hoisescu states that those familiar with each flavor should be able to taste both in all of their smoked menu items.