If I could only order one meat at Smoke on the Water, this would be it. The brisket also doesn’t really need sauce, but I’d recommend it. The brisket comes sliced a little thinner than I’m used to seeing, which I actually like. Smoke on the Water is probably the only ‘cue joint I’ve ever been to where I think the brisket is better than the pork. My personal favorite is a spicy vinegar based sauce, but you can also choose from SC mustard, KC sweet, and a house red sauce. You can definitely eat it without adding any sauce, but the sauce definitely enhances the flavor. The pulled pork has a great smoke flavor, is tender, and not dry at all. I would definitely recommend these wings to anyone.įor my main course, I had the combo platter with brisket and pulled pork with sides of fried okra and sugar snap peas. You can definitely taste the smoke and there’s a noticeable kick in the back. However, they are still moist and are really, really good. The wings are marinated, then smoked, but are not sauced. The wings come out whole, instead of split, as wings are traditionally served. So while the atmosphere isn’t exactly like your good ole southern barbecue, the food definitely is.įor starters, we had an order of the smoked wings. While this is certainly nice, it’s not exactly my style – especially for a ‘cue restaurant. The inside of Smoke on the Water doesn’t exactly scream “barbecue.” It’s not well lit, it has a nice, classy bar, and it just has the appearance of a more upscale restaurant. Generally, I really enjoy sitting outside at Smoke on the Water, but it was nearing 100 degrees outside, so my party decided we would eat inside in the A/C.
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