Smokehouse BBQ re-opened on 124 Street much to the salivating delight of Edmonton barbecue fans. The restaurant shut its doors for a few months after a fire broke out in November 2012.
Well, they’re back, and they’re bad – in a good way – with beer, blues and barbecue: the Holy Trinity of the southern lifestyle
Terry and Sherry Sept do barbecue right using Okanagan Apple Wood, homemade rubs and patience as the cuts of pork, chicken and beef slow-cook for up to 12 hours in their Southern Pride beast of a smoker. With a variety of victuals sure to please your inner carnivore, you’ll have a hard time choosing what you want.
We shared a plate of “Piggy Tails” (smoked rib tips with a salt and pepper coating) because what better way to start a meat-fest than with a basket of meat?
Those rib tips got the juices flowing, right in time for the next course: The Big Daddy Combo. You can choose two meats from the list of pulled pork, chicken, beef brisket, Andouille sausage, ribs or the bacon bomb. Two people ordering meant four meats a’comin’. YEAH MEAT. Continue reading