Smoque N Bones

Smoque N Bones

Photo Credit: Jeffrey Chan Photography

Some of the best signs of summer are the smoke signals seen throughout the neighborhood as barbeques gets cracked open, sauces get slathered and the crisp sound of a beer top being cracked can be heard.  I love being able to come home from a long day of work, slap a steak or burger on the grill and have a relaxing no thinking involved kind of dinner.  But when it comes to true BBQ; the wings, the ribs, the pulled pork and the brisket I leave all that to the experts.  With that in mind I jumped at  the chance when I was asked to check out the new Queen West BBQ joint Smoque N Bones with 3 of my favorite foodie friends.

Smoque N Bones

Photo Credit: Jeffrey Chan Photography

For me beer and BBQ go together like Mac and Cheese.  I really couldn’t imagine drinking anything else when a plate of ribs is in front of me and the  Samuel Adams Boston Lager that was paired with the meal was a perfect compliment to the smokey flavors and heavier side dishes. A light, hoppy beer with a refreshing first sip that was a blessing after a rough day and hot afternoon. With the windows wide open Smoque n Bones was just what I needed.

Chef Alex Rad, who left a secure corporate job to become a first time chef holds nothing back when it comes to his food.  While we started off with some pints and a crispy basket of large popcorn shrimp he began compiling what he hopes to be a signature offering on the menu, The Pit Boss Platter.

Smoque N Bones

Photo Credit: Jeffrey Chan Photography

Smoque N Bones

Photo Credit: Jeffrey Chan Photography

Smoque N Bones

Photo Credit: Jeffrey Chan Photography

Smoque N Bones

Photo Credit: Jeffrey Chan Photography

Smoque N Bones

Photo Credit: Jeffrey Chan Photography

A long, narrow plank of wood piled with ribs, brisket,  a house made sausage that is not like anything I have tasted before and a sampling of BBQ appropriate side dishes; potato salad, coleslaw, collard greens, baked beans, and corn bread.  To further enhance the cacophony of flavors set in front of us he provided condiments like spicy mustard, tangy BBQ and a sweet honey butter. A gorgeous Cobb salad was also offered piled high with egg and pulled chicken.

Smoque N Bones

Photo Credit: Jeffrey Chan Photography

If the Boss platter wasn’t enough we had the chance to try out two of the awesome  sandwiches offered;  the pulled pork topped with a generous amount of creamy coleslaw and the beef brisket equally elevated with a red cabbage slaw.

Smoque N Bones

Photo Credit: Jeffrey Chan Photography

To cap off an outrageous amount of food we were further treated to a sample of the currently one and only dessert; the Bourbon Glazed Pecan Pie.

Smoque N Bones

Photo Credit: Jeffrey Chan Photography

Smoque N Bones does the traditional very well and throws in the occasional unconventional twist.  While some dishes stood out more than others each are well executed and the ideas playing around in Chef Alex head will help secure him a steady spot in the city’s fast growing BBQ scene. Cheers to great friends, great beer and great bbq.

All photographs appear with permission courtesy of Jeffrey Chan Photography.
This post is sponsored by Branding & Buzzing but all opinions reflected are that of myself and this blog.
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Comments

  1. Fantastic post Tasty G! I think my favourites were the pulled pork and the sausage...with the ribs coming in third. So all pork deliciousness, obviously!

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