The Great #YEG BBQ Roundup – That Bar-B-Q Place
Firstly, I must apologize to my followers, I have been away for a while now due to illness. Things are slowly coming back to normal again, and I am ready to get back to where my passion lies; the Edmonton food community!
Since I got my shiny new KCBS BBQ Judge badge, I thought I would put it to good use in the community and try out my newly trained tastebuds. Please join me in my BBQ Roundup!
That Bar-B-Q Place was one of my top 3 locals to go to before I got my certification.
The restaurant is decorated with all kinds of knick knacks that you would imagine seeing in a restaurant in the southern United States. It is a cafeteria style affair where you go up and order your food and then pick it up. The menu is what you would expect for Southern Style BBQ except they are one of the only restaurants that I have come across that do the smoked turkey.
Brisket is the hardest thing to get right when it comes to BBQ. It is full of connective tissue and can be tough and dry if you don’t take your time with it and do it right. “Burnt Ends” are a favourite of mine, but that is the nice moist layer cut from the point end of the brisket. Burnt Ends are not available on the menu at That Bar-B-Q Place, but the brisket is plentiful. Brisket is what I will be sampling for all of the BBQ Roundup restaurants.
Bruce is the “Pit Master” that the owners brought on to do all of the meats. Bruce traveled to Southern Illinois and Missouri, and trained with 3 time world champion BBQ Pit Master, Mike Mills. He learned learned his craft from one of the best. Authentic Southern BBQ; cooked low and slow.
Bruce was nice enough to let me visit the smokers in the back of the restaurant and give me a quick tour while I was there. He is passionate about what he does, and it shows in his food.
That-Bar-B-Q Place uses BC Applewood to do all of their smoking. This is something that my palate has learned to recognize and enjoy. That-Bar-B-Q Place has quickly become popular in their little corner of Sherwood Park. They border right on a large area of industrial businesses and apparently the community adores them! I hear rumours of expansion in the near future.
The staff is phenomenal about taking care of their guests, so don’t be afraid to tip up front!
The restaurant is very “eco-friendly” which is always nice to see. Your meal is served on a piece of butcher’s paper on top of a small serving tray. The cups and utensils are also disposable/biodegradable.
This is one of the only restaurants I have seen where you can make your own meal. You have a choice of ribs, pulled pork, brisket or smoked turkey. There is also a selection of sides.
The “Two Meat Plate” was a huge portion size with two meats and two sides. My husband couldn’t finish it all. He highly recommends the Pit Beans – they were very good.
I had the “Pulled Potato” which is unique to this restaurant. It is a baked potato lined with apple-wood smoked cheddar, mayo, your choice of meat, BBQ sauce, coleslaw and pickles. It was a meal in itself. Very tasty! A great gluten-free option.
The brisket here is a beautiful thing. Not too moist, not too dry, great texture. Try a bit “naked” before you squeeze on the sauce!
You have a choice of three different types of house-made BBQ sauces here: House, hot and sweet. There are gluten free buns and dessert options.
They have a great special for a “Family Platter for Four”. This is three meats, two large sides, four cornbread, chips, pickles and BBQ sauce for $49.95. There were a few people that came and picked one of these up while we were eating. Unique presentation and generous portions.
The staff checked in on us several times to make sure we were enjoying our meal. They were very attentive and knowledgeable.
We will be back!
#Applewood #Pitmaster #ThatBBQPlace #ThatBarBQPlace #Brisket