BBQ. Not to be confused with grilling, it is a more leisurely approach to perfectly cooked meats. Everything is cooked at a low temperature for what seems like an eternity, the result is tender meat.
Woodchuck BBQ was started by two colleagues that were passionate about BBQ, and it shows. Why else would they have 5 sauces to complement their meats! The sauces range anywhere from the sweet Sugar sauce to the spicy enough that they had to warn you about it in the name You Betta Not or You'll be Sorry sauce. With that range of flavors, the experience is part meal, and part chemistry experiment.
We had the ribs, both St Loius style, and the baby back. Personally, I enjoyed the baby back more. The meat was seasoned perfectly, and fall off the bone tender. The St Louis was good, but took more work to get cleanly off the bone. The BBQ chicken was moist and flavorful. The brisket and pulled pork were good too, but unlike many other places, these folks do not sauce their pulled pork. There you go - chemistry experiment!
Every meal comes with 2 sides. The potato salad was ok, the beans with burnt ends was really good, but the creamed corn really creamed the competition,. The cole slaw is unlike anything I have had before, instead of mayo, it has salt, pepper and vinegar, which works well with the meats.
Their style is described as a hybrid, drawing inspiration from Texas, North Carolina and many other famous areas on the BBQ belt. And the apple wood they use to smoke the meat imparts a distinct flavor.
Vegetarians if your carnivore friends want to go here, don't worry, they also have a veggie burger on the menu.
Bottom Line:
Price - $
Ambience - Casual
Price - $
Ambience - Casual
Vegetarian Friendly - Yes
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