UPDATE:

On October 14th, Cat and Joe announced they have parted ways with the Burning Barrel.  I don’t know what the reasons were, but we are sad to hear this as we know how excited that they were with the restaurant.  We wish them the best, and time will tell how the BB does without thier passion for the Q and customer service.

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On the long weekend, Kathy and I made our second trip to The Burning Barrel Cookhouse.  As I promised in my first review, we showed up ready to get our meat on…  I should state here that I am a fan of Cat and Joe and what they are doing.  I am not affiliated with them, or receiving any inducements or benefit for any review.  This is just me excited about a really cool couple putting out one of my favorite foods.

After reviewing the menu, we decided to go for the sample platter.   It is a selection of ribs, chicken, pulled pork, brisket and then three sides.

For $55, it is a pile of food.  The menu says enough for 4, and maybe 4 normal people it might be.  However, we (two) put the vast majority of it away, with just a small snack left over to take home.  None the less, it was great value and a good way to try all of the meats on the menu.

Everything was very good.  BBQ is one of those things that there are as many ways prepare as there are people preparing it.  It differs from area to area, and pit master to pit master.  Cat and Joe’s take on the ‘Q is solid, and the flavours great.  With the exception of the brisket.  What was it about the brisket you ask…  well… it was probably the BEST brisket I have ever had opportunity to try.   It was truly extraordinary.

I have had brisket done a great number of ways, and largely it is hit or miss.  Sometimes it’s like pulled pork, sometimes it’s fatty, sometimes it’s like a dried out chunk of shoe leather.  None of that is present here.  Joe nails his brisket, the taste and texture are EXACTLY what I am looking for.  It is firm, tender, juicy with just enough of the fat to add awesome flavour without being cloying.   It definitely is my favorite of all of the items tried thus far.

The brisket is currently a weekend only item, and given the difficulty in making it well, I certainly understand why.  However I will definitely be back for a full serving very soon.

Cat and Joe are doing a great job, handling the bumps in the road well, and I look forward to many more great meals at their table.

Check ’em out y’all!!

Scott