Fat Pete’s Barbecue: Burnt Ends

Burnt Ends

Ever waste valuable munch time poking at your platter of ‘cue looking for the fattiest, juiciest, smokiest flecks of meat? That’s BBQ blasphemy. Fortunately, DC’s newest smokehouse, Fat Pete’s Barbecue does all the work for you by serving up The Best Thing on the Menu: Burnt Ends. This Kansas City BBQ staple basically amounts to the fatty, charred points of brisket.

Andy

Why do you think Andy Reid has gotten even larger since he arrived in KC to coach Jamal Charles and the like?

Here’s the secret. Fat Pete’s brisket is smoked for 18 hours. This is awesome enough on its own, but the burnt ends are smoked even longer – four more hours to be exact. Be prepared to fight your friends for the last bite, because as with all precious commodities, the number of burnt end orders are limited. You’ll find them in the appetizer section, and even though they don’t need any sauce, this is a good opportunity to audition the restaurant’s six different sauces for your main course. We suppose if you’re desperate to try the burnt ends you can call ahead, and then get your BBQ-loving buns in a seat as fast as possible.

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Even if they’re out, all is not lost. Pete’s pretty much can do no wrong. Another can’t miss dish is the “ABTs,” also known as BBQ Crack. The pit master, Woody, stuffs jalapeños with cream cheese, tops them with little smokie sausages and wraps them with bacon before smoking them and drizzling them in balsamic. Also try the tasty brisket melt sandwich, St. Louis style ribs and locally-made pie for dessert.

Burnt ends not your BTM? Share your favorites in the comments section.

Fat Pete’s Barbecue is located at 3407 Connecticut Ave., NW. 

DCity Smokehouse: Meat Platter

DCity Smokehouse

DC’s gearing up for a sweaty, smoky, artery-busting Meat Week 2014. One of the featured meat magicians is none other than BBQ newcomer DCity Smokehouse. This four-seat cubbyhole of heaven can be found right around where Florida Ave meets North Capitol Street NW. Use your nose to guide you the rest of the way.

As far as the Best Thing on the Menu, go all out and get the Smokehouse Meat Platter: 1/2lb of any sliced or chopped meat or combination of 2 meat with one side, house made pickles, & Texas toast. Select the hush puppies as your side if you know good food when it stares you in the face. We went with brisket and pulled pork, but there’s pork belly and turkey too.

You can trust Pit Mater Rob Sonderman with all your BBQ needs; he took the reigns at DCity Smokehouse after leaving Hill Country BBQ in Penn Quarter, and has really injected new life into the neighborhood.

Fried Chicken and Red Velvet Waffles

Those who prefer poultry also have a killer option: Crispy fried boneless chicken & red velvet waffle with bourbon syrup. A definite BTM runner up. This dish was a Revive Catering and Events original.

If you’re lazy when it comes to BBQ, not to worry. Rather than cruising down Florida Ave, just use your mouse to navigate to Seamless for delivery. Keep them in mind for Super Bowl orders!

Smokehouse Meat Platter not your BTM? Share your favorites in the comments section.

The Pig: Bacon-wrapped Apples

The Pig's Bacon Wrapped Apples

We’re confident you have eaten many bacon-wrapped somethings in your time – scallops, filet, shrimp, dates … but we have a new one for you. Wrap your head around the perfect fall treat, The Pig’s Best Thing on the Menu: Bacon-wrapped Apples with Rosemary Honey, Buttermilk Blue Cheese and Pistachios. Sticky. Sweet. Smokey.

EatWell, the restaurant group also behind Commissary, Logan Tavern and more made a foray into creative, meat-loving cuisine with The Pig. It has turned out quite well, and we’re impressed by the frequent and seasonal updates to the menu. Sure, they’re pork-centric (and possibly pork-obsessed) but they’re anything but pork only. A testament to this is that the BTM runner up is their Grilled Octopus with Smoked Pork Sausage, Cherry Tomato, Potato, Squid Ink and Piquillo Pepper.

In the mood for a large plate? See the “Supper” section of the menu and don’t hesitate, even for a second, to get anything other than their amazing BBQ pork butt.

Another nod goes to The Pig for offering both wine on tap and a choice between glass and a glass-and-half pours.  Swine and wine, it turns out, are a great match. Check The Pig out this Halloween for their Zombie Apocalypse Halloween tasting menu.

Bacon-wrapped Apples not your BTM? Post your favorites in the comments section.

You might also like:  Green Pig Bistro or Garden District.

Garden District: Summer Feast for Two

Garden District

As we embark on the last real month of summer, we thought we’d share the perfect summer feast for two at Garden District, formerly known as Standard. Although there’s a fresh new name paying homage to the previous tenant, we’re pleased to see the menu remains unchanged.  The American South meets Bavaria at this community-driven Logan Circle smokehouse. There’s really something special about drinking German beers from steins that goes all too well with American BBQ.

The platter making up The Best Thing on the Menu consists of the pulled pork sandwich, barbecue brisket sandwich, hush puppies and Mexican style grilled corn. The biggest benefit of this platter is that it draws influence from different regions.  The chef, Tad Curtz, is not a monogamist when it comes to his ‘cue. He’s got vinegar-based North Carolina BBQ in one corner of the menu and sloppy, saucy Texas style in another.

The only sin we committed (besides gluttony) was not calling ahead to order a head.  For $25 bucks the chef will present you and your team of hungry hungry hippos with a full pig head so you can go after the jowls, tongue and beyond. While some might call this omission an epic fail, we’ve chosen to look at it as a reason to go back to Garden District, and soon. Before we know it, the Redskins will be under the lights, the leaves will be on the sidewalk and we’ll be asking where summer went.

The gates open at 5:00 p.m. Monday-Friday and noon on the weekends. We tell you this because thanks to top-quality beer and BBQ and an onslaught of great press, they’re due to be packed.  Just this month Garden District was named on Parade’s list of best BBQ. In an era of competitive reservations on 14th Street, it is somewhat refreshing that Garden District doesn’t reserve seats. Instead, you’re encouraged to grab some bench next to strangers and enjoy the camaraderie of consuming summer together.

Oh, and don’t forget the donuts! They’ll be available for just a dollar this weekend as a part of the neighborhood’s Mid City Dog Days (Aug. 3-4, 2013).

Our perfect platter for two not your BTM? Post your favorites in the comments section. Oh, and do rub it in (with salt) if you remembered to order the pig head.

If you like this, you might also like: Lincoln, Teddy and Ben’s Chili Bowl.