BBQ. Yes, we do have that in Vancouver; but it's far and few in between. In fact, it really shouldn't even be put into one category. It's the same as saying there is one type of Indian or Chinese food. However, it is a reality. The problem is that most people are familiar with "BBQ" from chain restaurants such as Montana's and Tony Roma's. As much as I don't mind it personally, there are those purists who would be offended by the parboiled then grilled meat slathered in sauce. So a place like Peckinpah might be misunderstood since it specializes in Carolina BBQ. This type of BBQ is smoked with a dry rub with sauce served table side. With that being said, I'll admit it right now - this is not my personal preferred form of BBQ (as much as it is authentic). This brings up another important point: if something tastes good for one person, is it important if it is authentic?

With that in mind, we headed over to Peckinpah after softball. This was planned all along because Judes missed out on our last BBQ foray and Hot Chocolate loves her smoked meats. We only had one thing on our mind and was the Everything Platter. Milhouse, Chill and Boss Woman completed our the party of carnivores. I must apologize for my crappy photos because we sat outside and it was getting dark. I resorted to using my prime lens which doesn't zoom and from where I was sitting, the depth of field was not exactly proper - no matter what settings I used. Okay, enough of the technical jargon. The Everything Platter consists of 3 plates starting with the pork plate. We found the Jalapeno

to be the highlight of this plate. They were very meaty, juicy and full of flavour. There was just the right amount of spice which gave a kick but did not mask the meat taste. The Pulled Pork was sufficiently moist and when combined with the vinegary BBQ sauce, it was pretty good. The Back Ribs were predictably dry; yet not overly so. There was a nice smokiness to them.

Moving onto the beef plate, the Brisket was plentiful and meaty. Again, it was on the dry side which was totally expected. Despite this, I was not really fond of it since it was a bit tough to chew. It was smoky and the bark was tasty; but with the meat so dry, it cancels everything out. The Chopped Beef was very similar to

the pulled pork except texturally being slightly chewier. Unfortunately, the Beef Short Rib was severely dry and in fact, half of the meat was inedible. It seemed like the whole rib was bark with no meat. This was a complete disappointment. For our sides, the star was the Hush Puppies with bourbon mustard dip. My goodness, these rocked. They were crisp and warm inside; yet the dip stole the show. We could've drank a cup of this sweet bourbon mustardy goodness. It was so good, we even dipped the Cornbread into it. As for the cornbread, it tasted okay; but again, the dry theme takes over again.

The Coleslaw was fresh tasting and crisp. Would've liked a bit more tang though. The Baked Beans were pretty standard and we didn't mind them. They were mostly sweet. We did like the Collard Greens though, it was prepared the classic way with onions and bacon. Okay, as a collective, we were not really all that down with the BBQ here at Peckinpah. Don't get me wrong, there were some highlights, like the sausage and pulled pork as well as the hush puppies. But the inedible short rib and brisket really put a bad taste in our mouths, literally.

The Good:

- Hush puppies with bourbon dipping sauce

- Nice vibe and location

The Bad:

- Yes, we know it is supposed to be dry; but if you can't even eat it...

- Pricey

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