If God can grow it,
Blue Belly can barbecue it.
I'm working my way thru their menu.
Started with the short ribs, above. The char on the ribs
was outrageous. Blue Belly smokes the short ribs first
and then finishes them on a broiler adding a caveman
char to the surface of the short ribs.
Same cooking process for the other meats
I've tried - Berkshire pork shoulder in the upper right, chicken thigh and drumstick pictured
to the right and Texas style smoked sausages on the
right - that day's selection of sausages: andouille,
herbed and bacon and cheese.
I've tried a couple of their sandwiches
so far. Fried oysters and pulled pork. The
oysters are good sized and flour dusted before frying
and topped with lettuce, tomato and Old Bay seasoned
mayonnaise. The pulled pork comes with plenty of
"browns" and is topped with cole slaw and South Carolina
The sides are great. Bacon and
onion corn cakes, brussel sprouts with lardons, baked
beans load with pork, cole slaw, potato salad and
greens. Plates come with pickle slices and a couple of
pickled okra - sandwiches with fries and slaw.
Blue Belly BBQ was opened by the same
folk who run Cochon, a pork-centric BYO across 6th