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Restaurants & Bars 2

Blue Smoke BBQ - Confusing

YVRChow | Jun 6, 201504:38 PM

I'm always on the hunt for good BBQ. There are truly slim pickings around the Vancouver area for good BBQ. So I was excited to spot this food truck on the way out of Home Depot. Their website with current locations is here: http://www.bluesmokebbq.ca/

My first confusion was that I didn't smell any smoke - but I wrote it off to them probably prepping everything offsite and then simply serving it here.

My second confusion was the names of the sandwiches. Instead of classic BBQ descriptions they have cutesy names like the Loudmouth (their name for brisket), the Squealer (their name for pulled pork), the Clucker (their name for pulled chicken), Squealer Olè (their name for a pulled pork wrap), and Juicy Lucy (their name for "meatloaf with cheese nuggets" - still not sure what that is!). In any case, I ordered the brisket ($9).

My third confusion was watching the two people prepare the sandwich. They seemed to be a bit confused as to how to build a sandwich. It was a big production to make a single sandwich.

It was served on a brioche bun with a mound of coleslaw on the bun. The bun held up well to all of that moisture though. My next confusion was the flavour profile which was a bit unusual - lots of horseradish flavour. I noticed they had put a mound of white horseradish onto the bun. I was further confused when there was no taste of any type of traditional BBQ sauce. Everything was just horseradish flavoured. My confusion continued when there was also no taste of smoke at all when I pulled out some of the meat to try it on its own. For a place called blue smoke, you'd expect some of that good ol' smoke flavour common with good low and slow BBQ.

Confusion continued with no signs of smoke rings. I know some places use different methods, but call me a traditionalist. And the confusion continued even more as the meat was not exactly pulled, and not exactly sliced. There were some pulled shreds, and several big chunks that were not cut against the grain. Their slicing parallel to the grain made everything really tough and stringy.

My confusion continued as I sensed the temperature of the meat. I'm not sure it was held at proper temperature as it was bordering between lukewarm and room temp. Very disappointing overall.

And my final source of confusion was a few hours later when I realized I should have been more cautious when sensing the temperature of the meat. Let's just say I paid for it later.

I suppose my only lack of confusion is if I will return. Clearly not.

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