Some things go well together. Peas and carrots. Redheads and green (at least according to Theo Lamb) and of course, BBQ and Labour Day weekend.
This weekend I was lucky enough to get an invite from BBQ-lover Mike Worth. Pitched outside the Waldorf Hotel, Re-Up BBQ was cooking up a storm for a lucky 150.
The menu started with pork shoulder green pepper chili, BBQ-chicken thighs, smoked brisket and the mother of all BBQ – slow cooked BBQ pork ribs. Each course came out 45 min after the next, allowing you to savor the meat and anticipate the next offering. Felt like seconds, thirds or fourths? No problem, just head on back to the buffet table.
The meats were accompanied by Re-Up’s own coleslaw, green-chili mashed potatoes and a bacon and nut infused spring salad.
While we hung out with friends, servers circulated the area serving up watermelon slices topped with salsa and small pulled pork tacos. The tacos were right up there with the ribs in terms of taste. But then i have a soft spot for pulled pork.
The only complaint of the evening was the decision to serve only wine. I get that there was a partnership between Tantalus Vineyards and Re-Up to put on this little event, but is BBQ really true BBQ without a nice cold craft brew?
Aside from that minor point of criticism, I have to say everything else was great. Food was scrumptious and posted a distinct challenge for anyone seeking not to be glutenous. It was a challenge I (sadly?) failed. At $20 bucks for admission, you’re likely to not find a better deal for endless Southern BBQ treats.
Certainly a great way to end the Summer in style!