Kimchi Smoke: It’s Not Fusion, It’s Innovation!

There is one type of food in this world that makes this Blue Collar Foodie squee like a fangirl meeting Justin Bieber. This particular cuisine epitomizes the Blue Collar Foodie movement and if I could, I would nominate this delicious gastronomical cooking method as the one, true, American Fare. I am of course talking about the meaty, saucy, smoky, and absolutely intoxicating art of Barbecue.

Kimchi Smoke

[Disclaimer]

–The following article is written by a food lover that does not discriminate! I am an equal opportunity foodie and I will not tolerate hate mail from the fascist barbecue Nazis that troll the internets. I love all types of Barbecue, even the ones spelled BBQ. Smoked, Grilled, Charred, Texas, Carolina, Kansas City, or Memphis. I don’t care about the method or the region, they are all invited to my belly and I love them all the same. –

[Disclaimer]

The North East may not be known for its amazing Barbecue, but that does not stop our region from attempting to copy, mimic, and impersonate the wonderfulness that is the BBQ subculture. Now, I agree that imitation is the best form of flattery, but I also yearn for originality and creativity. So, even though I thoroughly enjoy visiting my favorite barbecue spots, i.e. Dinosaur BBQ, Bourbon BBQ, and Hot Rods, I feel obligated to inform you about a joint that is attempting to innovate rather than imitate.

This relatively new restaurant should already be on every foodie’s radar, considering the owner Rob Cho, has been tirelessly showing off his culinary prowess from the back of food truck for quite some time. However, following food trucks can be an exhausting endeavor and we don’t live in a land of perpetual 75 degrees and sunny weather, #FULosAngeles, so the fact that KIMCHI SMOKE now has a brick and mortar is amazeballs.

Kimchi Smoke Logo

That is right, Kimchi Smoke, the award winning barbecue masterminds behind the Chonut, a smoked brisket sandwich with bacon, cheese, and smoked kimchi on a freaking glazed donut, has finally found a home in Bergen County. Their new address is 49 W.Church St. Bergenfield, NJ and you should enter that into your GPS right now and drive your ass there immediately.

Oh… You’re still here? I hope you are not reading this in the car.  Looking at food porn and driving is the leading cause of car accidents in foodies ages 18-35. If you are in the car heading to Kimchi Smoke, put the phone down, you will see the awesomeness in person soon enough and you can Instagram the hell out of it. However, if you still need some convincing, keep reading.

Roads? Where we're going, we don't need roads.

Roads? Where we’re going, we don’t need roads.

I recently visited Kimchi Smoke during their soft opening period and considering I have chased their food truck around more than once, I knew I was in for a treat. Kat and I placed an order for pick-up, there is very limited seating, which consisted of the Korean Redneck Tacos, the Austin Cho, two ¼ racks of the Championship Ribs, and of course a freaking-fracking CHONUT!!!

Our food was prepared and packaged quickly and by the time we arrived it was ready to go. The drive home was excruciating. The wondrous smells that wafted from the bag and filled the cockpit of my ride were taunting me. As the drive progressed I found myself driving faster and faster, trying to get home so I could sink my teeth into all the awesome sauce that is Kimchi Smoke.  I would have gave my left pinky toe to be in Mario Cart, armed with unlimited red turtle shells, so I could remove the army of people on Rt. 4 obeying the traffic laws, with no remorse.

Finally we pulled into our driveway and rushed inside with the goods. For just a second I hated all of you! I realized in that moment, I had to take photos of everything we ordered before we stuffed it in our waiting food holes. However, my hatred diminished rather quickly, and I took the requisite shots.  You’re welcome America! We then began our epic feast, starting with the Red Neck Tacos.

Tacos 2.0

Taco flavored kisses never tasted so good!

The Redneck Tacos consist of 2 tacos chock full of Smoked Pork Shoulder topped with Fatboy Sauce, Korean Slaw or Kimchi all wrapped in a 6″ Flour Tortilla. The regular price for this item is $10, but I recommend upgrading to the Smoked Brisket for a $2 supplement so you can experience euphoria, one beefy bite after another. The brisket is just the right amount of tender and delivers an immense smoky flavor that pairs perfectly with the crunchy and umami laden kimchi. The Fatboy sauce packs a punch without destroying your palate, thus allowing you to thoroughly enjoy each lovely morsel of taco goodness.

♫♪♫Austin Cho you taste so good!♫♪♫

♫♪♫Austin Cho you taste so good!♫♪♫

Next up was The Austin Cho, a Smoked Brisket sandwich topped with Fatboy Sauce and Smoked Kimchi. According to Kimchi Smoke’s website this is their most popular sandwich and it is easy to see why. Kimchi Smoke’s Brisket is the LeBron James of smoked meats, it is not only the best there is, it makes every other thing around it better. The smoked kimchi and Fatboy Sauce may not be the star of this show, but their presence is felt, and even better, tasted throughout the experience. Even the lowly scallion, which on most sandwiches is merely a garnish, is lifted to another level by this magical meat.

I love Ribs. Riby, Ribs, Ribs. Here it goes down, down into my belly...

I love Ribs. Riby, Ribs, Ribs. Here it goes down, down into my belly…

Brisket may be the most difficult meat to smoke (TWSS), but the holy grail of the BBQ world, is the one and only pork rib. Before you send me hate mail, read the disclaimer above once more and in the immortal words of Aaron Rodgers  R-E-L-A-X. Ribs exemplify barbecue in a way that no other meat can. There is something primal and oddly satisfying about eating a hunk of smoky goodness off a charred bone. The flavor, the feeling, the lack of utensils embody what BBQ is all about, and each and every time I sink my teeth into any kind of rib, I fall in love with Barbecue all over again. What I am trying to say is, if brisket is Lebron, then ribs are John Cusack holding a boom box over his head.

Kimchi Smoke’s Championship Ribs are covered with Karis Dust, hickory smoked to perfection for 4-6 hours, and then slathered with Fatboy glaze. They have just the right texture, meaning they are bite off the bone, not fall off the bone, and the flavor…Ohhhh the flavor. I could write poetry about these ribs. Come to think of it, I will. Roses are red, Violets are blue, Flowers aren’t ribs, MMM Ribs Woo Hoo!

Brisket and Bacon and Donuts oh my. Brisket and Bacon and Donuts oh my. Brisket and Bacon and Donuts oh my.

Brisket and Bacon and Donuts oh my. Brisket and Bacon and Donuts oh my. Brisket and Bacon and Donuts oh my.

Once we licked all the rib sauce off our digits, we set our sights on our dessert, the Chonut. The aforementioned, pièce de résistance, is a must try for Kimchi Smoke virgins. To reiterate, this magnificent beast, is a Smoked Brisket sandwich topped with Smoked Kimchi, Cheese and Bacon all resting on a glorious glazed Donut! Before I had this sandwich, I was skeptical, but now that I have tasted it, if it ceases to exist a small piece of my soul with die with it.

You hear that Rob, don’t kill a piece of my soul, keep rocking the Chonut. Furthermore, you as readers of this blog should go forth to Kimchi Smoke to not only experience some of the best barbecue in the Tri-state area, but to save what little soul I have left.  I assure you, you will not be disappointed!

The Blue Collar Foodie Is Down With DTTB! Down To The Bone BBQ

Have you ever seen the bumper sticker, “I Brake For Animals?” Well, I have decided that I need to create a bumper sticker for my car that reads, “I Travel For Food.” Most people create this imaginary 10 mile radius around their house and refuse to venture outside of it when it comes time to grab a bite to eat, but I call shenanigans on that mentality. As my now trademarked bumper sticker will eventually read, I TRAVEL FOR FOOD!

I don’t mean one town over either folks; I am talking, “pack a freaking snack, because we are going over the river and through the damn woods to munch on the best Taco, Slice of Pizza, or BBQ that the Tri-State area has to offer.” Hell, I will even travel to different states to feast on the local fare if a foodie friend of mine tells me it is worth it. This approach to eating food, drinking adult beverages, and life in general has taken me down innumerable trails and created countless memories. This zeal is also to blame for my sometimes hectic, but always adventurous life.

Now depending on your age, you may already know that as you get older, your small tight knit circle of friends begins to expand like the paint on a Spirograph. After college, some of them choose the convenient yet somewhat costly suburbs, others yearn for the excitement of the uber expensive city, and others will choose the wildly inexpensive yet slightly inconvenient rural areas of the State.

Once these decisions are made, they are not always final, but I will assure you they will cause some tension in your group. No sane human being leaves the 4 A.M. last call, no need for a car, bar on every corner, City Life to come to the suburbs to hang out. Furthermore, the Suburbanites refuse to admit that they need to enter the city to have fun because they have everything the city has offer; they don’t, but they won’t listen to reason. Lastly, the rural folks were hornswoggled by low property tax and much bigger houses which convinced them that an hour drive to their nearest friend that did not join the cult of the cow, won’t be an inconvenience but some fantastic alone time where they can clear their head; it isn’t, it sucks, and they will soon figure it out!

Luckily though, most of my friends are foodies and follow the same aforementioned principal that I do, so it is somewhat easy to “trick” them or me into hanging out after not seeing each other for quite some time. All one of us has to say is, “Dude, you have to try this (Fill in the Food Here), it will change your friggin’ life!” Works every time, and we all know it, but as Spiderman once said, “With great power comes great responsibility,” so we are careful not to abuse this power.

While at Eleventh Hour Rescue’s Puptoberfest we happened upon a table that was giving out free samples of pulled pork. As I did not want to lose my ‘Merica card, I walked up to the table and tried some of this sauce laden miracle meat. My taste buds rejoiced as I devoured the shot glass of meat and asked the supplier of this magical concoction where I could purchase some of this magical pig. It turned out that Mr. Jeff Feldstein was working the table that day, which happens to be the mastermind behind Down To The Bone, located at 1594 Rt. 10 & Sussex Turnpike in Randolph, NJ 07869. Jeff saw the delight in my eye and simply said, “If you enjoy that, you have to visit my restaurant, Down To The Bone because our food will blow you away.”

I have to admit, I was slightly skeptical about the bold statement that Mr. Felstein just tossed my way. The pulled pork that I had just consumed potentially could have secured a spot in my Top 5 in the Pulled Pork category, but Jeff seemed confident in his claim.

A few days later, Jeff’s statement haunted my foodie day dreams, shut up you are reading a food blog, you know you have them too. Soon I knew that I had to visit Down To The Bone, and see if the food that they were serving at the brick and mortar was really that much better than the pulled pork I chomped on at Puptoberfest. I put my plan into action and contacted a couple that Kat and I have not seen in a while and said, “Dude, you have to try this (Insert obscenity) BBQ Joint, it will change your friggin’ life!” Whamo-Bammo a date was set and my food shakes were finally at ease.

Welcome to Down To The Bone!

Welcome to Down To The Bone!

When we pulled up to Down To The Bone, we were slightly confused because this particular restaurant is attached to The Clubhouse Golf Center. Do not let this peculiarity scare you away though, in fact we found it to be a bonus, and vowed to return when the sun was out and work up an appetite with a rousing game of mini golf.

This is where the magic happens and that right there is the magician.

This is where the magic happens and that right there is the magician.

When you enter Down To The Bone, the fantastic aroma of smoked meats is wafting through the air and instantly causes you to salivate. When we were seated, we were offered our menus as well as any glasses that we would need for the adult beverages that we brought with us. This establishment is a “bring your own bottle” restaurant, and I highly recommend that you bring beer; because, well beer goes with BBQ like bacon goes with everything.

Alpha Dog

I said a hip hops, Hippie to the hippie, the hip, hip a hops, and you don’t stop, a rock it!

As the frothy head of this bold IPA slowly dissipated, we perused our menus to decide what magical meats would grace our plates this evening. I should probably preface this review by saying that I am not a rookie when it comes to BBQ by any means. I have traveled quite extensively and feasted on a plethora of slow cooked meats, and if there is any specific genre of food that I would consider myself an expert of, it would be the glorious gastronomic classification of Barbecue.

A Divine Plate Of Swine!

A Divine Plate Of Swine!

It did not take long for me to come to a decision, which is rare, but I tend to follow the same basic rules the first time I dine at a BBQ joint. Firstly, I find the largest combination of meats that I can order; in this case it was a Three Meat Combo, then I order the three things that every BBQ place worth the wood it is burning should be able to make. Ribs, Brisket, and Pulled Pork. In my opinion, any spot that can’t make these three staples of the BBQ world shouldn’t be allowed to sully the name of BBQ!

This was more like corn cake than traditional corn bread which I found surprisingly tasty!

This was more like corn cake than traditional corn bread which I found surprisingly tasty!

As for side dishes, I also have a few select items that I use to judge a BBQ joints worth. These sides should be, and most likely are, on every BBQ menu from here to Texas and back, and I want to try every last one of them. My go-to sides are none other than, Baked Beans, Collard Greens, and Corn Bread. The rest of our contingent followed my lead and ordered a combination platter as well. My BBQ brother from another mother went with the three meat combo; whereas our daintier, and slightly less gluttonous, wives opted for the two meat combination.

There is something delightfully Southern about a bowl full of greens.

There is something delightfully Southern about a bowl full of greens.

We ordered our meal from the owner/waiter/host Jeff Feldstein and after he relayed our order to the kitchen he came to our table to officially welcome us to his restaurant. I want to stress that he had no idea that I was there to review his establishment; he merely wanted to talk to his customers. His passion for not only the food that he serves, but the charitable events that he participates in, was immediately apparent. He spoke to us about the history of his restaurant, his homemade sauce, which he allowed us to try (spoiler alert, it was awesome), and invited us to come back on November 2, 2014 for The Wing Challenge that will benefit local charities.

If there was such a thing  Brisket Ball, this Brisket would be the Lebron James of that sport!

If there was such a thing as Brisket Ball, this Brisket would be its Lebron James!

When are food arrived at our tables, I, of course, took the photos that you have been drooling over for about four paragraphs. That drool is not misplaced my friends. As I stated earlier, I am no BBQ Virgin, I am like the Paris Hilton of BBQ, if you get me, so I don’t just throw compliments around all willy-nilly when it comes to smoked yumminess. With that said, the brisket that Down To The Bone placed in front of me is hands down the best friggin’ brisket that has ever melted in my mouth and traveled into my belly.

Eating this chicken can cure any fowl mood.  See what I did there?

Eating this chicken can cure any fowl mood. See what I did there?

Don’t get it twisted, everything was spectacular, even Kat’s chicken which is not always my favorite dish at barbecue places, but holy hell, the brisket was good! I mean, I still have dreams about it good. The chicken was extremely flavorful with a perfectly crispy skin and the meat wasn’t the slightest bit dry. Dry meat is the scourge of BBQ, and unfortunately Chicken tends to fall into this trap all too often when cooked using the traditional barbecue approach. Furthermore, Kat had the brilliant idea of dipping her chicken into Down To The Bone’s Homemade Buffalo Sauce which only enhanced the already tasty chicken’s flavor.

There ain't nothing wrong with a bowl of swine!

There ain’t nothing wrong with a bowl of swine!

I will once again mention that Down To The Bone’s pulled pork potentially could be in my top five pulled pork dishes of all time, but that would necessitate a blind taste test, an excel spreadsheet, and ain’t nobody got time for dat, so let’s just say it was damn good! The tender and succulent meat was left rather chunky which made for an excellence texture. The sauce that these tidbits of divine swine were tossed in was simply heavenly; a perfect melody of tangy and sweet leaving me wanting more after each and every one of my bites.

BACON!!!!!!!!!!

BACON!!!!!!!!!!

Not only were the main dishes tender, juicy, and downright delicious, the sides did not disappoint either. The beans were chock full of delightful bacon nuggets as you can see above. The bacon was sharing this vessel with expertly prepared beans, and they both were swimming in a slightly sharp sauce that made B&M Baked Beans taste like someone forget to place the ampersand in between those two letters. (For those of you that are slightly slow, that was a poop joke.)

Furthermore, the Mac and Cheese that Kat ordered had tremendous depth of flavor and was the perfect texture, not too gooey but not too firm. It tasted as if fifty different types of astonishing cheeses from all over the world attended a love-in, invited some noodles, and this was the epic offspring. I probably stole too much of this from Kat, but she loves me and luckily did not stab me with her fork.

What they say is true, once you eat this mac, you will never go back!

What they say is true, once you eat this mac, you will never go back!

We all literally demolished our plates, leaving nothing but a graveyard of rib bones, cornbread crumbs, and empty plates with finger smeared sauce lines. After our meal was complete, Jeff once again visited our table, and we pelted him our praises. It appeared that this was not the first time Jeff was told that his food was absolutely amazing because he took the approval in stride. When we were done complimenting his fare, he made mention of the damage Kevin and I had done to our Three Meat Platters and informed us of The Epic Down To The Bone eating challenges. If you win said challenge, you win a Down To The Bone T-shirt and a place on the now empty Hall Of Fame!

Now that is a sandwich!

Now that is a sandwich!

I understand that food in general is all about personal preference. To promise that Down To The Bone makes the best BBQ that you have had, or will ever have, is a foolish thing to guarantee. I will not make that hubristic mistake, however, I will state that it is now MY GO-TO BBQ. I feel that this endorsement should be at least enough to make you visit this relatively new restaurant. If you are a regular reader of The Blue Collar Foodie, you know that I have reviewed several BBQ joints that are much closer in proximity to me than Down To The Bone and loved each one of them for their own reasons, but I will now travel close to 45 minutes to sit my butt at Jeff’s tables and devour whatever he places in front me. I TRAVEL FOR FOOD!

 

Down To the Bone on Urbanspoon

Before The Impending Porkcalypse, Follow The Blue Collar Foodie to The Swiss Pork Store For Oktoberfest

     As a self-proclaimed foodie and bacon aficionado it is about time that I bring up a place that is very near and dear to me.  Not only is this shop located minutes away from my house in Fair Lawn, but the mere smell of this brilliant store makes me smile. The boutique that makes this Blue Collar Foodie enter a dream world tantamount to Willy Wonka’s factory, only instead of chocolate it is full of wondrous meaty goodness, is none other than The Swiss Pork Store, located at 24-10 Fair Lawn Avenue, Fair Lawn, New Jersey.

The Swiss Pork store is what Disneyland is to children for carnivorous foodies all across Bergen County and beyond. Their motto, which is extremely apropos, is, “We’re Not Just Pork,” and they are not kidding. Their packaged goods menu reads like a who’s who of foods that one needs to try before they die. They are a one stop shop for all things meat and then some.

Some of the best homemade sausages in the state, if not the planet, can be found at the Swiss Pork Store, and just in time for your very own Oktoberfest. You can buy Bratwurst, Weisswurst, Bockwurst, Bauernwurst, Knockwurst and pretty much any other damn wurst that is known to man. On top of that they offer frankfurters with or without skin for anyone who feels somewhat inadequate when eating a large sausage, TWSS. You also never know what type of specialty sausages the mad men at the Swiss Pork Store are going to concoct on any given day, so I suggest stopping by and taking a peek before making up your mind, you might end up leaving with a Jalapeno and Cheddar Wurst that would make Oscar Mayer cry himself to sleep.

The Swiss Pork Store also doubles as a full-fledged butcher as well. Although their fresh prime meats are rather expensive, ask before you buy, they are well worth the price. You can acquire chop meat that is unlike no other in the beef, veal, pork, or lamb varieties to create awe-inspiring meatballs or hamburgers. The steaks they offer compare to any of the steaks that I have paid triple for at a high end steak house in New York City, and you can choose between any cut, including porterhouse, shell, skirt, and NY strip.  If you are feeling one of the white meats they can also carve your choice of Chicken and Pork in a variety of different cuts.  If you are feeling a little frisky though, you can choose something a little more obscure to don your dinner table and go with their veal or lamb. Whatever you choose I assure you, you will not be disappointed, or at least I have never been.

     Not sold yet?  Well, I am about to make the boldest statement that this Blue Collar Foodie has ever put in print, and if this statement does not make you get into your car and drive to the Swiss Pork Store immediately, I am not sure we can be Facebook Friends anymore. Ready?  You might want to sit down.  Are you sitting?  THE SWISS PORK STORE SELLS THE BEST BACON YOU WILL EVER TASTE! There, I said it, and I mean it. I have somewhat of a Bacon addiction as any of my followers know from previous posts, and I must tell you, with 100 percent certainty, this bacon could seriously create peace in the Middle East and it could make North Koreans and South Koreans hug it out. In fact, I have it on good authority that Roger Goodell and the Referees for the NFL, sat down and ate this Bacon on Wednesday night just before they settled the lockout. Alright maybe none of that is true, but I am serious, this is really good bacon!
     If everything you have just read did not convert you into a Swiss Pork Store customer, which does not bode well for our friendship status I might add, I present to you the following. Not only can you procure some of the finest uncooked goods in the land, you can also find remarkable homemade cold cuts for purchase by the pound or, unbeknownst to most, on a fresh made sandwich, that can only be described as simply divine. I suggest trying the Veal Loaf, which is scrumptious, but you can stay within your comfort zone as well and try the smoked in-house ham, salami, and turkey, or you can go completely off the rails and sink your teeth into their famous head cheese, blood & tongue loaf, or liverwurst.  Creating a sandwich at the Swiss Pork Store is always an adventure and the best part is there is always a happy ending, get your mind out of the gutter people; I am talking about a full stomach.  Furthermore, instead of the horribly unhealthy fries that any run of the mill burger joint will pair up your lunch with, the Swiss Pork Store has a huge selection of cold salads which Kat fiends for like a pregnant lady craves ice cream and pickles.

Whether you are looking for packaged goods, including imported candy and European Groceries as well, to take home to feed your family or a sandwich on the go to feed your face, The Swiss Pork has it all.  From the second I walked into this place and was greeted with a smile and slice of veal loaf, I fell in love.  The people that work the counter here are always extremely helpful and have tremendous knowledge about the magnificent product that they sell. So don’t be shy when you give the Swiss Pork Store a whirl, and ask some questions, they will be happy to answer them and steer you in the right direction!

 

The Blue Collar Foodie Laments about the Impending Demise of Backyard Barbecues

As the end of summer draws near and the seemingly endless supply of weekend barbecue invites slowly dissipates on my Facebook page, I can’t not help but shed a hickory flavored tear.  The enticing sound, amazing smell, and astonishing taste of searing meats, which were marinated for two days in homemade sauces, cooked to perfection with flawless grill marks is enough to cause a foodgasm, and the sheer thought that soon these events will  soon disappear is enough to make this foodie blue with sadness.

Just as I was contemplating going to Costco and buying a Fred Flintstone sized rack of ribs and going into a Barbecue induced Hibernation for the cold, soul less, barbecue-lacking months that lie ahead, I received an E-mail from LivingSocial.com, an online company that delievers local deals to your inbox.  Like a warm beacon of hope this E-mail shined through the impending gloomy darkness, and invited me to try a barbecue spot called Bourbon BBQ, located at 529 Goffle Rd., Wyckoff, N.J. 07481.  Living Social had come through in the clutch and delivered not only a new Barbecue joint to test out but a half off coupon for something called the Garbage Plate, which appeared to be a barbecue sampler for two.

Upon further research I found that the Garbage Plate was in fact made for two and consisted of bourbon ribs, beef brisket, pulled pork, Texas smoked sausage, coleslaw, smokehouse beans, collard greens and corn bread.  I immediately purchased this living social coupon and scheduled a date with Kat for the first available day in our calendar to try this alluring dish offered by Bourbon BBQ.  Their website also informed me that Bourbon BBQ is a BYOB establishment, which always makes this foodie smile, and I noticed that you can make reservations on their site as well.

As we entered Bourbon BBQ, the first thing I noticed was the tantalizing smell wafting about.  I could tell right off the bat that this was not a B.S. BBQ joint due to the smell of smoke lingering in the air.  Kat and I approached the counter and spoke to the hostess who allowed us to choose any table that was available.  We made our way to a table that was empty and sat down with my beer and Kat’s cider in tow.

Before our rumps could warm the seats we had just taken, our waiter appeared in front us and handed us our menus.  We explained that we had the Living Social Garbage Plate coupon and took our drink orders at this time as well.  Our waiter then left the table, and returned quickly with a bottle opener and some glasses for our adult beverages.  The prompt service was highly appreciated because we arrived to dinner close to 8 P.M. and were famished.

As Kat and I discussed our hectic days over a few sips of our cocktails, we eagerly awaited our meal.  Which we did not have to wait long for, and that made both of our bellies smile.  What exited the kitchen and landed on our table was a colossal pile of barbecue, and it was love at first sight.  In addition to the food itself, the server also delivered a caddie full of homemade barbecue sauces, which he described in detail to us one by one, and a roll of paper towels.   More so, before the server left he explained the Garbage Plate to us, pointing our each item of the plate, which for a first timer at Bourbon was extremely helpful.

I consider myself a sauce aficionado, so when the server explained each sauce and informed us that they were all homemade, I paid attention like a physicist listens when Stephen Hawking talks about black holes.  With that said I feel obligated to not only name these sauces but also give you my first impression of them as well, the following is the list:

  1. Kansas City:  Bourbon’s take on a Kansas City style sweet Barbecue Sauce.  This sauce was fantastic for a sweet Barbecue sauce which I tend to shy away from most of the time.   I recommend this sauce on the Pulled Pork.
  2. Carolina:  Bourbon’s vinegar based Barbecue sauce which I found simply divine.  This sauce complimented everything I put it on, instead of overwhelming the flavor of the meat.  Great on the Brisket.
  3. Delta:  This sauce blew mine and Kat’s mind.  A great combination of a spicy yet sweet Barbecue Sauce with an almost three dimensional flavor.  Our favorite sauce by far and we ate it on everything.
  4. XXX:  This is Bourbon’s spiciest sauce offered.  Although we enjoyed this sauce, we found that the Delta had a deeper flavor with just a little less spice.  I recommend this sauce on the Pulled Pork for a spicy twist.

Although the offering of specialty craft Barbecue Sauces, which you can purchase online or in house,  is all well and good, let’s face it, one goes to a Barbecue Restaurant for the meat not the sauce.  I would be remiss if I did not discuss the Garbage Plate Sampler in detail and tell my loyal audience all about Bourbon’s actual Barbecue.

Kat and I attacked this monumental mound of mouthwatering meat as if we were at war with the plate, and employed the “divide and conquer “strategy.  We started with the Pulled Pork, and shoveled a healthy helping onto our plates.  We first tried these delectable slivers of swine sans Barbecue Sauce and at that moment we knew the rest of the meal was going to be utterly remarkable.  The meat was so tender, chewing it felt like overkill, all I needed to do was let it linger in my mouth for a few seconds as it dissolved on my tongue.   Then we decided to splash on a few drops of the different types of Barbecue Sauce and the pulled pork, in the immortal words of John Candy in Spaceballs, went to plaid.  All the sauces transformed this meat into something else, something almost entirely different but equally as tasty.

Next up was the Brisket which was piled high enough to be a meal of its own.  Kat and I once again divided the portion and dug in first without sauce and then with.  This may have been the best brisket Kat and I have ever had, and that is saying something since I like Brisket like Rex Ryan from the New York Jets likes feet.  The meat was tender and succulent with just the perfect pink around the outside to remind you that it lived in a smoker for quite some time.  Once again the sauces that were offered only added complexity to the already impeccable taste.

The Texas smoked sausage reminded me of the smoked Kielbasa that I make at home.  Except for Bourbon BBQ is able to get the skin to the perfect amount of crispness that I just can’t seem to achieve.  I was unsure just which barbecue sauce to match up with these crisp morsels of smokey goodness, so I ate them naked.

The piece de resistance of all Barbecue plates and really how I ultimately judge barbecue chefs is the ever important ribs.  These behemoths were not your run of the mill miniscule baby pork ribs either, these ribs looked like they came for hogasaurus.   Bourbon’s ribs are the type of ribs that make most men feel inadequate if you know what I mean, and that is just the way I like it.  At first bite I noticed that the meat did not need much help in separating from the bone, which is a great testament to the chef with ribs this size.  I was a little underwhelmed by the flavor of the ribs during my initial bite but then I added a small amount of barbecue sauce and the rib came alive like Frankenstein’s Monster.  It appeared that Bourbon’s Ribs were only cooked with a dry rub so as to allow the customer to choose the type of sauce they want to add at the time of consumption.  The sauce complemented the rib meat effortlessly and I found myself leaving not a speck of meat left hanging on the bone.

As for the sides, the Baked Beans actually have what appeared to be pulled pork in them, which made them even better than I expected.  The Cole Slaw seemed fresh and did not have that store bought chemical taste to it that leaves a bad taste in your mouth.  The Collard Greens tasted fantastic, as they were not too vinegary, which tends to happen in the north.   The corn bread was exactly as I like it, sweet enough to be a side, but not sweet enough to be dessert.  Kat on the other hand was hoping for dessert corn bread, but she was pleased with the other sides.

Not only was the food marvelous but during our dinner our server came over several times to check on us, which is always under appreciated.  Furthermore, throughout our time at this restaurant who I believed to be the General Manager walked around to every table, including our own, to speak to the customers.  One by one he approached every table and made sure that everything was cooked to their liking and just made some small talk.  Kat and I love small businesses and this added special touch made us feel like Bourbon BBQ truly cared about us, as individuals and not as just another customer.

Bourbon BBQ’s menu is quite extensive and if our first visit is any indication of how all the other items are going to taste, I can see this foodie squandering many an hour at this establishment.  Kat and I both felt that Bourbon’s amazing sampler dish can compete with any and all Barbecue joints that we have frequented in our decade together.   This combined with the fact that they are right next door in Wyckoff and their prices are truly affordable, very well may have placed them number one on our BBQ list.  So when the snow begins to fall and you place your cover on your grill for the last time this season, make sure to stop by Bourbon BBQ when you get the hankering for some good old fashioned BBQ.

 

Judgment:

Overall:                                4 out of 5

Taste:                                   5 out of 5

Presentation:                      3 out of 5

Value:                                   4 out of 5

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