ORIGINAL MEAT: BBQ BRISKET

ORIGINAL MEAT: BBQ BRISKET Friday, March 25, 2011

Since opening our doors almost two years ago, seasonal dishes have come and seasonal dishes have gone. But there remain a few dishes so central to our menu that were we to swap them out for something else, well, you would be gravely disappointed.

A by you, we mean, without leaning hard on the rhetoric, an awful lot of you, because our 72-Hour Beef Brisket is, doubtless, our most popular signature dish.

Maybe it’s the sides with which we serve it—a generous portion of creamy Tillamook-cheddar-fondue macaronic and cheese with a side of Swiss chard-brown butter-and bacon-flavored greens.

But we’re convinced that it’s not just the beef that satisfies you, but rather they way it’s prepared.

We start our slow-cooked process by choosing the best available cuts of brisket (Cascade Natural), which, after rubbing it with paprika, brown sugar, salt and thyme, we smoke for hours in-house.

We then slow-cook it over the next few days and finish it with our housemade BBQ sauce that includes, among other ingredients, whiskey, molasses, chipotle peppers, julienned onions, thyme, sherry vinegar and—wait for it—bacon, which results in a deep, rich and savory sauce as complex as it is, literally speaking, mouth-watering.

If you haven’t already tried it, stop by soon and order up this house favorite. And when you do, you can keep your knife clean and use it for what it’s intended— spreading things. Because we’re convinced that our brisket is tender enough to cut with a spoon.