The Random Restaurant Tour (XIX)

Sometimes, you only need to look at a menu to determine whether a place is likely to be good, or bad.  When it comes to a BBQ joint, you’re looking for a menu that is brief, and preferably written on the wall rather than on laminated menus that are handed out to patrons.  That’s because, if you’re turning out the highest quality barbecue, it’s got to be the exclusive focus of your efforts.  You can’t be wasting time worrying about creating new salads, special soups, or other, lesser items.

Yesterday we ventured out of the downtown area to try the offerings of Smoked on High.  I’d heard about SoH from several friends and the word of mouth was very strong, so when the Red Sox Fan suggested yesterday that we give it a shot I was all for it.  We drove, because it was pelting down rain — a daily occurrence this August — and SoH is located just south of downtown on High Street, in a converted house located on the border between German Village and the Brewery District.

SoH passed the BBQ menu test with flying colors.  According to the options posted on the wall on the entrance to the order area, you can choose from brisket, pork, chicken, or ribs, a handful of sides, and three sauce options.  Oh, and yesterday chili was available as a special.  It was a visible demonstration of commitment to barbecue, and nothing but.

Of course, I went for the brisket sandwich, with mac n’ cheese and cornbread as sides.  When I ordered the brisket the cook pulled a virgin slab out of the oven, glistening with a great char, and sliced it up for my sandwich.  I was given my food, had decided to try the spicy and mustard and vinegar sauces, had paid for the combo, and was headed to my seat in a few seconds.  The speed was appreciated, because after looking at the meat I was definitely eager to dig in.

The sandwich was terrific — the meat was awesome, and the Red Sox Fan aptly noted that the bun was appropriately substantial to hold up against the weight of the meat piled on it — and the mac n’ cheese and cornbread were delectable, too.  Although it was a very close call, I decided I prefer the mustard and vinegar sauce.

Smoked on High is a short drive from downtown, but it’s also just a short walk from our house in German Village.  I’m pretty sure I’m going to become a regular.

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The Random Restaurant Tour (XVII)

Pecan Penny’s is the new BBQ joint in downtown Columbus.  It’s located in the old Ray Johnson’s Fish Market building on Main Street, between Third and Fourth.  Yesterday, JV, the Unkempt Guy and I decided to venture forth into an end of July downpour and check it out for the first time.

The set-up at Pecan Penny’s is different than at most restaurants, but familiar territory for barbecue aficionados.  You order at the counter from a menu posted on the wall, take your tray to go fetch your drink, and before you know it your order appears and you find a table, inside or outside, to sit down and eat.  The delivery of my order took about the blink of an eye, and I got my food before I’d even filled my water glass.  If you’re interested in something quick, Pecan Penny’s is the place for you.

Oh, and the barbecue is pretty good, too.  I got the brisket with mac and cheese, which also comes with some toasted bread and a large homemade pickle chip.  I doused the meat with some Hot Grandpa sauce — apparently a PP staple — in honor of JV, whose going to be a grandpa here soon, although of a decidedly lower temperature.  The brisket was moist, smoky, and quite good, with the HG sauce adding a nice zing to it.  The mac and cheese, which is infused with crunchy bread crumbs, was very tasty indeed and a great complement to the brisket, and the toast was good, too.  I ate everything except the pickle chip and enjoyed it all.

JV got the pulled pork and baked beans and gave them an enthusiastic thumbs-up, and the UG also enjoyed the brisket.  During lunch the UG regaled us with tales of his home barbecuing and meat-smoking prowess, but the fact that he got some kind of cucumber-oriented side dish made me question his true barbecue bona fides.  Really, UG?  Cukes, rather than mac and cheese or baked beans?  I shake my head in dismay.

By the way, Pecan Penny’s has a very pleasant, informal atmosphere, with a nice wait staff, too.  There is a bar area, a front of the building patio, and a back of the building fire pit.  It has the laid-back, relaxed vibe that makes you think it would be a good place to hang with friends, eat a little charred meat, and enjoy an adult beverage or three.  The lunch crew will definitely be back.

Down-Home BBQ

I’m in Houston for work. When you’re a visitor to a town on a working trip, it’s nice to get away from the hotel scene and hit one of the local joints and, if possible, enjoy some true regional cuisine — like authentic, wood-smoked barbecue.

Last night I hit the mark when the Tattooed Cyclist and his lovely wife took me to Gatlin’s BBQ, one of their favorite hangouts. There we feasted on ribs with an excellent bark, venison sausage, spicy sausage, and some succulent brisket. I added to that a few heaping spoonfuls of mac and cheese and, at the insistence of Mrs. Tattooed Cyclist, some fried okra. Me, eating fried okra! It was good, and proved that pretty much anything fried is palatable. And, of course, when you’re attacking a platter of BBQ, a local brew is essential.

Some people argue about which kind of barbecue is best — Texas, Memphis, Kansas City, Carolina, or wherever your favorite may be found. I think that’s pointless, really. It’s like debating whether Leonardo da Vinci, Michelangelo, Rembrandt, Renoir, or Jackson Pollack is the best artist. Each should be appreciated for their mastery of their own styles and the masterpieces they produced. When it comes to BBQ, I’ll gladly sample the different offerings of anybody who treats the production of smoked meats as an artistic endeavor, and consume their creative output with relish.

The Grub At Stubb’s

We’re down in Austin to visit with family and see a performance by the Austin Symphony.  And if I’m in Austin, for any reason at all, I’ve got to stop by Stubb’s to have a little world class barbecue, liberally doused with Stubb’s equally world class sauce, and listen to some live music.

Last night we stopped by Stubb’s in the midst of a rambling pub crawl — which is a pretty good time to visit the establishment, incidentally — and I got the small combo plate with sausage, brisket, macaroni and cheese and mashed potatoes.    It was excellent, of course, with just the right amount of smoky bark on the brisket and the creamiest mac ‘n cheese you can get anywhere.  It all went perfectly with a local brew.  Then, it was on to Sixth Street.

BBQ World

IMG_3574Nashville boasts having the best barbecue in the world.  Today for lunch Kish and I went to Edley’s Barbecue, a local landmark, to test that claim.

Edley’s one of those places that is crowded even at 1:30 p.m., where you stand in line for 15 minutes to place your order but don’t mind because the place smells so good.  After you order, you take a number, find a table, clear away any debris left by prior diners, and wait with lip-smacking anticipation for a server to find you with your grub.

I got the “pork platter,” which included a mound of moist, tender barbecued pork, a grilled slab of cornbread, and mac and cheese and grits casserole for sides.  It left me spluttering and speechless.

I don’t know whether Nashville is the BBQ capital of the world, but it’s in the competition.