text: When Stacy Phipps opened the doors to his Indian School establishment in 2008, I was his #1 fan. Stacy catered my holiday functions, family gatherings, and weeknight dinners for the next four years. I was heartbroken to see him leave the neighborhood. I sat back and watched sadly as the quality of food suffered under new management, and as the smokehouse finally shut it's doors last year.\n\nWhen I found out Stacy was back, I was ecstatic! But there are some clear differences, and as much as I want to scream a five star review from the rooftops, I don't think I can just yet. As with most jilted Arcadian food lovers, he's going to have to work to earn my trust back. So today we begin with 3.5 stars, and hopefully we can work our way up.\n\nOn the pro side: the interior has improved, the amazingly friendly service hasn't changed, the spicy BBQ sauce still has that HIP TANG, and they now accept plastic for payment. The brisket was decent - I'm a moist brisket lover myself, so I was thrilled with the moist pieces but turned off by the lean. Still, the flavor of the rub and the rendering of the fat was amaze. \n\nOn the negative side: they microwaved my pork ribs. Like seriously. I heard a ding and saw them pull a plastic shopping bag covered dish out of the microwave. The meat was still falling off the bone and tender, but the whole Chef Mike thing didn't sit well with me, mentally. Also, I wanted fried pickles. Fried pickles are on the menu. They don't serve fried pickles. Uh, WHAT? \n\nNow, to be fair - I just returned from a five day meat fiesta in Kansas City, so I am a little more judgey than usual about my smoked meats. However, I've become accustomed to hot meat off the smoker, and because I can still get that 'round the clock at Rudy's in Chandler, I was much disappoint today at Stacy's. I get that reasonably, Stacy's is a small operation and just can't be expected to smoke meat all day and then let it sit around gathering bacteria during the slow hours, but seriously, invent some new way to microwave your meat, or do it out of customer view.