"Dropping Knowledge Like Hot Biscuits"®
March, 2018
BBQ Advisory–Smokin Yard’s BBQ–Part 2
This is a very belated post, but I hit Smokin Yard’s to check out the menu items that I didn’t get to the first time around. Here’s a quick rundown:
Baby back ribs: great smoke, tender and good flavor. Probably the best thing that I had.
Sweet potato fries: not greasy, thin fries.
Baked beans: solid, flavored with pieces of smoked brisket.
Hot links: a finely ground sausage that’s not spicy.
Pulled pork: pretty standard pulled pork.
Burnt ends: very good with a nice outside bark, and just enough fat.
Smokin Yard’s collection of barbecue sauces.BBQ sauces: I tend to eat my barbecue without a sauce. I tried all, and they are fine. At the recommendation of a staffer, I used the Carolina mustard sauce on my hot links, and it paired very well.
Bourbon pecan pie: I’m not sure if this will be a regular menu item, but a very solid dessert option that I enjoyed.
Smokin Yard’s BBQ, 900 W 1st Ave, Denver, CO 80223.
Spread the Word about this Edna Lewis Event in NYC on April 17th!
Edna Lewis: At the Table with an American Original
Edna Lewis (1916-2006) wrote some of America’s most lyrical and significant cookbooks, including the now classic The Taste of Country Cooking.
She cooked and wrote as a means to explore her memories of childhood on a farm in Freetown, Virginia, a community first founded by black families freed from slavery, and to commemorate the seasonal richness of Southern food. Her reputation as a trailblazer in the revival of regional cooking and aprogenitor of the farm-to-table movement continues to grow. Food stars Joe Yonan, Mashama Bailey and Nina Mbengue-Williams will join author and editor Sara B. Franklin in conversation to reveal their encounters with Edna and illuminate her legacy.
More info and RSVP here.
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