Restaurants & Bars 41

Brick BBQ Yard

Pastryrocks | Jun 14, 200803:58 PM

My favorite place for BBQ ribs is the Brick BBQ Yard at the corner of East Mall and North Queen. They use spare ribs, which I prefer for BBQ, I find that the baby back ribs don’t hold up all that well to the long cooking process imho. The ribs from the Brick BBQ Yard are done to perfection; they have a dry rub which is not very spicy, wonderful pinkish smoke ring, and the meat is not fall of the bone, which is what I like, I like a little resistance. Now I have had a few dry ribs in the past, but I believe the fellow who was cooking is now gone. The same chef is there since they open.

The BBQ sauce is also very good; I believe they use 3 different beers. The sauce is neither too sweet nor hot, but there is some spiciness, but not very much. I have purchased BBQ sauce on a few occasions, a Mason jar of sauce cost $10.00.

With the rib dinner comes your choice of fries (frozen not fresh), mash potatoes which are a mixture of sweet potatoes, regular potatoes and sour cream. I always get the mash potatoes; they are good, not over mixed so the gluten has developed like glue. The mash potatoes are seasoned just nice; there is even a little creamy sourness on the tongue.

Because they do a very good stir-fry, I also have the mix vegetables with the rib dinner. Now I’m unsure if the have changed how they prepare the broccoli, because in the winter I thought they where using frozen broccoli, even though broccoli is available in winter, but when I asked I was told that they always use fresh vegetables. So I guess what they used to do is blanch the broccoli, but now they are not, which I prefer anyhow. In either case the vegetables are done al dente and rarely need any extra seasoning.

I’ve only once had the chicken-rib combo which was last year, when I go into the restaurant without my wife the waitress walks over with a pint of Stella and asks your usual full rack with mash and veggies? I always respond “but of course”. However, the chicken is also very good. Not dry, very flavorful and also with a nice smoke ring. I just love the ribs; I could eat a rack and a half with no issues other than maybe a 3rd or 4th pint.

My wife likes the Jerk Chicken & Shrimp Stir Fry which taste good ihho. The shrimps are not rubbery, and they are not salad shrimps, they are done well. The jerk chicken is also good, again not overdone dry out chicken. When the plate was place in front of my wife I could see the steam coming off it, it was hot. The rice is nothing special, but it was cooked nicely, not mush.

The only weak point that I find is that the desserts, there only a few. The wait staff never ever ask if you want a dessert.

I have asked for pulled pork or brisket and have been told that they will add this to the menu down the road. They have had pulled pork as a lunch special once or twice, I’ve never had the pulled pork.

Most of the wait staff are young and as such are not the most helpful when it comes to explaining the menu. But they are attentive; you’re not waiting for food or drink.

The building is huge with lots of parking, and they have a nice big raised patio which should be open in a week or so, they are still waiting for the liquor license. They have live bands on the weekends and also a DJ. The atmosphere is not unlike a roadhouse. There are a few pool tables, but not in the dinning area, and also there are TV’s around the bar. They even have a huge screen with the game on.

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