Estrella’s Montreal Smoked Meat – Montreal Smoked Meat Sandwich

2011 Follow Me Foodie Favourites & Yearblog

Happy New Year! Welcome to my Follow Me Foodie Favourites & Best of 2011! This is a recap and yearbook/yearblog of the BEST Follow Me Foodie (FMF) Food and FMF Foodie Moments in 2011.

I wrote a Follow Me Foodie Favourites & Best of 2010, so I decided to do another one this year. I don’t even know where to start. It’s been a crazy year, and I’m so grateful for everything that has happened with this blog. I’ve loved every minute of it (even the parts where it hurt to laugh because I was so full) and I’m so happy to have shared these delicious moments with you. Thank you for following me foodie and cheers to another year of gastronomic indulgence!

NOTE: IT’S NOT NECESSARILY “THE BEST“, BECAUSE FOOD IS PERSONAL AND I CAN ONLY DISCOVER SO MUCH IN A YEAR. THESE ARE JUST SOME WORTH MENTIONING IN MY BOOKS… OR BLOG? BLOG. IT’S MORE OF A 2011 RECAP/SUMMARY. ALL EXPERIENCES ARE FROM 2011 ONLY.

Top 10 BEST Sandwiches/Burgers in Vancouver!

Finch’s Tea & Coffee House – Pear, Blue Brie, Prosciutto Baguette

Sandwiches, burgers, pizzas and food carts dominated the Vancouver food scene last year and this. The following sandwiches and burgers are limited to the ones I tried this year, so they’re not necessarily “the best”, but definitely worth mentioning and trying!

Listed in no particular order. Based on the menu item, not the restaurant.

1. Savary Island Pie Company – Grilled Chicken and Fresh Basil Sandwich

2. Belle’s on Thirty Two Restaurant – Lambwich

3. La Brasserie – Brass Chicken Sandwich

4. Hubbub Sandwiches – Pork Sandwich

5. Finch’s Tea & Coffee House – Pear, Blue Brie, Prosciutto Baguette

6. Coma Food Truck – Kalbi Burger

7. TacoFino Cantina – Pork Gringa

8. Meat & Bread – Porchetta Sandwich

9. Estrella’s Montreal Smoked Meat – Montreal Smoked Meat Sandwich

10. The Oakwood Canadian Bistro – Burger

See the full “Follow Me Foodie Best of 2011″ here.

At the Canadian Red Cross “Red Carpet Soiree” at Blue Water Cafe + Raw Bar

2011 Follow Me Foodie Favourites & Yearblog

Happy New Year! Welcome to my Follow Me Foodie Favourites & Best of 2011! This is a recap and yearbook/yearblog of the BEST Follow Me Foodie (FMF) Food and FMF Foodie Moments in 2011.

I wrote a Follow Me Foodie Favourites & Best of 2010, so I decided to do another one this year. I don’t even know where to start. It’s been a crazy year, and I’m so grateful for everything that has happened with this blog. I’ve loved every minute of it (even the parts where it hurt to laugh because I was so full) and I’m so happy to have shared these delicious moments with you. Thank you for following me foodie and cheers to another year of gastronomic indulgence!

NOTE: IT’S NOT NECESSARILY “THE BEST“, BECAUSE FOOD IS PERSONAL AND I CAN ONLY DISCOVER SO MUCH IN A YEAR. THESE ARE JUST SOME WORTH MENTIONING IN MY BOOKS… OR BLOG? BLOG. IT’S MORE OF A 2011 RECAP/SUMMARY. ALL EXPERIENCES ARE FROM 2011 ONLY.

Top 20 Most Memorable/BEST Restaurant SAVOURY Dishes & Food in Vancouver!

Cobre Nuevo Latino – Maple Chipotle Tamarind Glazed Wild Boar Belly

The list is limited to what I tried this year. Again, not necessarily “the best”, but very memorable.
Listed in no particular order. Based on the menu item, not the restaurant.

1. Be ‘Wiched Cafe – Chain Gang Chili, Apple Pie Stuffed French Toast

2. La Belle Auberge – Seared Foie Gras with Apple Tart Tatin, Pork Belly Spring Roll

3. Café Régalade – Braised Short Ribs in Pepper Sauce

4. Pair Bistro – PAIR Signature Oysters

5. El Barrio Restaurante – Tostada Carnitas

6. Mis Trucos – Sezmu Beef Flatiron Steak

7. C Restaurant – Parsley Veloute, Northern Divine Caviar

8. Cioppino’s Mediterranean Grill – Pappardelle

9. L’Abattoir – Poached Egg

10. Cobre Nuevo Latino – Maple Chipotle Tamarind Glazed Wild Boar Belly

11. La Quercia – Stinging Nettle Risotto for 2, Gnocchi

12. Hog Shack Cook House – Burnt Ends

13. Hawksworth Restaurant – Confit Pork Shoulder, Yellowfin Tuna Carpaccio

14. Anatolia’s Gate – Iskender Kabob

15. Market by Jean-Georges – French Toast, Sweet Pea Soup

16. The Well – Pulled Pork Eggs Benedict

17. The Apron – Side Stripe Prawn (Change of chefs)

18. EBO Restaurant – Albacore Tuna

19. Mochikas Peruvian Cafe - Chupe de Mariscos

20. Nicli Anitca Pizzeria – Margherita Pizza

Restaurant: Scotchies
Cuisine: Jamaican/Caribbean/BBQ
Last visited: October 8, 2011
Location: Ocho Rios, Jamaica
Address: Drax Hall (about 10 minutes west of Ocho Rios)
Price Range: $10 or less

1: Poor 2: OK 3: Good 4: Very good 5: Excellent 6: Tres Excellent!!

Food: 6
Service: Self serve
Ambiance: 6 (for what it is)
Overall: 6
Additional comments:

• 3 locations in Jamaica
• Local favourite/must try
• Famous for Jerk chicken
• Authentic Jerk chicken
• Known as Jamaica’s Best Jerk Chicken
• Seafood option
• Cheap eats/budget friendly
• Good for groups/family
• Beer available
• Covered outdoor seating (huts)
• Eat in/Take-out
• Mon-Sat 11:00am-11:00pm
• Sunday 11:00am-9:00pm

**Recommendations: Jerk Chicken, Jerk Pork

No! I did not eat the camel! There’s no Jerk Camel… just chicken! But after a bit of of camel riding at Prospect Plantation…

… and a bit of bob sledding at Mystic Mountain Jamaica! Love Cool Runnings!

It was time to put away the lucky egg and head for lunch at the one and only, Scotchies! This was definitely one of the things I was looking forward to most on the foodie itinerary in Jamaica.

I was invited on a culinary bloggers trip to Jamaica and with our wonderful local guide we were taken to some local favourites. The itinerary referred to Scotchies as an “authentic Jamaican Jerk Experience”. Being from Vancouver, BC, anything in Jamaica was likely going to be more authentic that what I’ve had before. On the other hand, I did question whether this was a true local favourite and really “the best Jerk chicken in Jamaica”, or just the most popular.

I ended up doing my own research by asking random locals throughout the trip, and I promise you that Scotchies was the name that always came up for Jerk chicken. Sure it could be just the most popular as well, but for good reason!

As soon as I stepped foot onto their parking lot I could smell the smoke and spices of the Jerk chicken grilling already! If this didn’t spark your hunger, then you must be vegetarian.

The hole in the wall ambiance just topped things off! I value these places as much as I do fine dining. But for authentic Jamaican food in Jamaica, the dives are more often than not the places to hit up. To Guy Fieri from Food Network’s Diners, Drive Ins and Dives: Jamaica is calling your name! You would have enough material for 50 seasons there!

Although “we” consider this a dive, it’s not even really a dive in Jamaica. It’s more of a fancy man made dive. Their real dives literally look like shacks, and you’re lucky if there’s even a sign for the restaurant. At Scotchies you eat in a hut and it was actually reminiscent of BBQ houses in Texas, like the famous The Salt Lick Bar-B-Que – see my post here, and of course my favourite, Smitty’s Market – see my post here.

I was totally feeling the ambiance and I can officially say that authentic Jerk chicken will almost be impossible to get outside of Jamaica because authentic Jerk chicken is prepared like this!

Okay, but that just looks like an intense outdoor BBQ right?! Wrong!

See the difference? No? Okay, let’s get closer.

Ah, there we go! The chickens are never on an actual grill.

Authentic Jamaican Jerk chicken is grilled over sweetwood and pimento wood logs. Therefore authentic Jamaican Jerk chicken is challenging to get anywhere else because the “grill” is literally made and grown in their natural environment. Of course I won’t have these expectations for Jerk chicken outside of Jamaica, but it was nice to actually try the real deal and have the opportunity to taste the difference.

As a tourist, I would be completely satisfied having Scotchies as my one authentic Jamaican Jerk chicken experience. But as a foodie, I would have liked to try a few more places that are self-proclaimed as “the best”. I did try a few Jerk chickens from other restaurants and even from a Jamaican fast food chain, but unless it’s cooked like this, it’s comparable.

Jerk Chicken and Jerk Pork

The place for Jerk chicken before Scotchies was called Ochio Rios Jerk Centre, but I spoke with one of my fellow bloggers who went to both and she said this was better. This is definitely the new kid on the block and this location opened only six years ago. There are three locations for Scotchies in Jamaica (Kingston, Ocho Rios, and Montego Bay), but this one is supposed to be the one to go to if you can. Don’t take my word for it because I haven’t been to the other two, but regardless, Scotchies is a must try and one of the best places I ate at in Jamaica.

Oh, and heads up! For intense foodies, there’s an annual Jamaican Jerk Festival in Jamaica (that oddly originated from South Florida) but if you’re planning to go to Jamaica… I’d organize around that time

On the table:

Clockwise from 12 o’clock: Jerk chicken, Jerk pork, rice n’ peas, fish, roasted breadfruit, plantains, and festivals

**Jerk Chicken – 6/6

• 1/4 $300 (about $3.48USD) 1/2 $600 (about $6.96USD) Whole $1200 (about $13.91USD)
• You see the moistness! Aw, and now only if you could just taste it!
• The dark meat was obviously more moist than the white meat.
• The dark meat was dripping chicken juices and it’s not even that greasy at all.
• The chicken was so well flavoured with an earthy and spicy Jerk seasoning that was herby and lemony with fresh thyme and spicy from probably the Scotch Bonnet peppers in the marinade.
• Unlike the stereotypical idea of Jerk seasoning, it wasn’t actually that hot and it doesn’t burn your mouth.
• It was spicy, with a kick, but bearable and I’d consider it a medium spicy.
• To give you an idea, I order my Indian/Thai food medium-hot spicy. I don’t like the spice to mask the flavour and this jerk seasoning didn’t do that.
• The chicken didn’t have a heavy crusted dry rub, or was it drenched in Jerk sauce like I’m used to seeing in Vancouver.
• It was actually more of a marinade with fresh herbs and closer to what you would see on a typical roast chicken.
• The meat was smooth and almost silky and likely brined and tenderized with lemon juice and marinated overnight before it was smoked on sweetwood and pimento wood.
• The pimento wood (all spice) gives the chicken great aromatics, but the chicken doesn’t taste woody or anything.
• I could just smell the aroma of warm spices and it played a subtle but important role in developing the flavour of the chicken.
• The “non-authentic” Jerk chickens I’ve had usually rely on the seasonings and spices to give the chicken its smoky flavour, but here the smokiness was developed through the cooking technique.
• The smokiness was natural and infused into every crevice of the meat and every bite was juicy and deliciously savoury, but not too salty.
• It was nice and charred, but not blackened, burnt or bitter.
• It was very tender and cooked perfectly and I liked how it was still a bit pink.
• It’s fully cooked, but chicken should look like how it does in this picture when cooked perfectly.
• The skin isn’t crispy (it usually won’t be), but it locked in flavour and was flavourful itself without being too thick and fatty.
• Although it’s not “authentic” Jerk chicken, I actually enjoy the Jerk Wings from The Reef and the Jerk Chicken from Jamaican Pizza Jerk in Vancouver, BC.

**Jerk Pork – 6/6

• 1/4 lbs $350 (about $4.06USD) 1/2 lbs $700 (about $8.12USD) 1 lbs $1400 (about $16.23USD)
• The pork was perhaps even better than the chicken, but you had to be so selective with the piece you ate.
• If you got a lean piece, it was pretty dry, but the fatty pieces were melt in your mouth delicious!
• It almost reminded me of Chinese style BBQ pork, except the marinade is different and this is a Jerk seasoning.
• It was the same Jerk seasoning as the chicken and the cooking process was the same.
• It was just as smoky as the chicken and the flavours were similar, but just different proteins.

Roast Fish Fillet – 4.5/6

• $650 (about $7.54 USD)
• The fish was boneless, with the skin on and grilled in tin foil pockets.
• It was a flaky white fish that was incredibly tender, juicy and moist with a topping of sweet and pickled vegetables.
• The topping had some okra, onions, tomatoes and bell peppers so they were sweet and well caramelized while being a bit tangy. Their flavours absorbed into the fish.
• Since the fish never touched the wood, it was never smoky in flavour.
• This was very enjoyable, but not what you come here for unless you’re a pescatarian eating with carnivores.

Scotchies house made Scotch Bonner Pepper Hot Sauce

• Any person that enjoys real “Indian people hot” or “Thai people hot” you’ve met your match!
• The dangerous thing about this sauce is that it’s addicting, but it almost hurts.
• To stop the spiciness of the sauce, you almost have to have more of it.
• The initial flavour of the sauce is sweet, a bit tangy and then immediately you’re hit with the powerful spice of roasted Scotch Bonnet peppers!
• It gets gradually spicier and the heat lingers long after you finish your bite and it’s followed by a faint bitterness.
• It’s a very full peppery spice, not like a chili spice, and it’s the kind of spice that makes your saliva glands go.
• When the tongue is on fire it needs to cool down and changing the flavour profile helps, so having something sweet makes it go away temporarily. That’s why you just want more and more of this sauce because the first 2 seconds of it is sweet.
• This sauce was excellent, but 1 spoonful of this with a 1/4 chicken would have my eyes watering and my nose running.
• If you bite into the seeds… I feel bad for you. Eat the starches if you do… or drink milk! Never water!

Festivals, Roasted Breadfruit, Plaintains

• Festivals – 4/6
• $60 ($.70USD)
• It’s almost like a Johnny Cake, or hush puppy, but with added sugar so it’s a bit sweet like a donut.
• This helped to kill the spice from the hot sauce too and I found it the most enjoyable starch to eat with Jerk chicken.
• Roasted Breadfruit – 2/6
• $40 ($.46USD)
• I wanted to like these, but they did nothing for me.
• They don’t absorb sauces and it was almost like eating a yucca root or very starchy and fiberous neutral tasting potato.
• When it’s roasted, it’s lighter and drier than a potato and has no characteristic of a typical sweet or juicy fruit.
• Plantains – 3/6
• $100 ($1.60USD)
• They’re basically roasted unsweetened “bananas”.
• They were done well over the grill, but as a starch to my Jerk chicken it seemed so random, although very traditional.
• Overall I wasn’t crazy about the traditional Jamaican starches to go along with almost everything.
• They’re prepared rather neutral in flavour, which is understandable, but they don’t absorb sauces and they’re so substantial.
• The Johnny Cakes and Festivals kind of do, but otherwise I generally treated them like fillers.

Rice & Peas – 4/6

• Small $60 ($.70USD) / Large $120 ($1.39USD)
• Maybe it’s the Asian in me as to why I liked this as my favourite traditional Jamaican starch to go along with my mains.
• This is typical Jamaican rice cooked in coconut milk and it was at every lunch and dinner.
• It’s not actually peas, but red kidney beans that they call “peas”.
• This was really good with the Scotch Bonnet pepper hot sauce, and the beans helped cut the heat.

Follow Me Foodie to Ideas for an Epic Summer BBQ

There’s no denying that I love dining out and trying restaurants. However sometimes the best food comes from your own kitchen or even backyard. It’s something I rarely get to do, but look forward to and embrace when it happens. By the way, the photo above may be a paradise, but the photos below are a foodie’s paradise.

On this occasion, it wasn’t my kitchen, but it was actually the kitchen and backyard of my friends Tanis and Dave. Sometimes there’s just nothing like a BBQ in the suburbs, especially when your backyard is your personal farmer’s market which includes an organic green house, live stock and vegetable garden. In this case, the grocery store route was left to the “beginners” and/or “downtown-ers”.

To recap my Saturday, my friends Tanis and Dave with co-hosts Jay and Coreena, graciously organized an epic summer BBQ that’s certainly worth bragging, no I mean blogging about. I’m going to brag on their behalf because Dave and Jay are not trained chefs, but just truly passionate foodies and cooks. There’s nothing better than having friends that share the same appreciation for good food and are willing to go lengths when it comes to recreating or creating recipes at home.

This post is a bit of a tease, like Food Network’s The Best Thing I Ever Ate can be, or just any of their food shows in general. Nonetheless I hope you get inspired to re-create some of these items at your next BBQ. This menu is probably intended for intermediate or expert cooks, but don’t be scared to try it or make your own versions of what you see… or you can always swap some of your non-foodie friends for some foodie friends who can help you out.

So what happens when foodies get together for a BBQ? Well the food can get pretty fancy and there’s definitely never a shortage. So without a hot dog or hamburger in sight (although there’s nothing wrong with those), this BBQ was actually going to feature lots and lots of sandwiches. Huh? Sandwiches?

Yes! But, I’m not just talking about any old sandwich, these are sandwiches that are worth a little spotlight. Actually everything on the table deserved a little lights, camera and action, so that’s what I decided to give it! My eyes lit up as soon as I saw the menu, out came my camera, and Follow Me Foodie was in action.

Sure it helps to have the right equipment…

But if you don’t have an Il Forno oven in the convenience of your own backyard…

… then this will also do. There were a lot of things that didn’t require a BBQ, but instead a deep fryer too.

The energy and culinary creativity that flows in a room of foodies is probably one of the best feelings for me. It’s almost like being on a “food high” and you can somehow eat more than you normally could, and then there’s a moment when you start to feel a bit “food drunk”. The food drunk stage happens when you hit your full eating capacity and you start to lose your inhibitions and everything seems dream like. Anyways if you’ve ever hit any of these stages you know exactly what I’m talking about. I certainly hit both stages multiple times throughout the night. I’m hoping to transfer these feelings to you, and by the end of this post, you might just feel it too… now where else are you going to find an interactive food blog like this!?

 On the table:

Raspberry Mojito Recipe

This was the cocktail of the night, and this recipe is per glass.

Happy Fathers’ Day!

Follow Me Foodie to the Pork Belly, Bacon & Fatty Meat Series!

A tribute to Father, or I mean Dad… who really calls their Dad “Father” nowadays anyways… except maybe English folk… ? Anyways here’s my tribute to Dad! My dad is a carnivore, like most men I know. It’s not even just pork belly or bacon that he loves, but it’s just any kind of meat in general. Sure he appreciates his seafood, but if it’s the “best” fish, lobster or crab, he’d rather have the “best” steak.

So to celebrate all the wonderful dad’s out there I’m giving them pork belly, bacon ad fatty meat! Well since I can’t physically do this, I know YOU can. So if you need ideas for where to bring dad (or any father figure/carnivore in your life) for a meal, or just want to make a photographic calender of pork belly, bacon, and fatty meat, then I can help!

Smitty’s Market in Lockheart, Texas – see my post here.

I’m about to show you some indulgent, rich and hearty, creamy and buttery, tender and juicy, melt in your mouth pork belly, fatty meat and crispy bacon dishes I’ve had the guilty pleasure in eating. I introduce to you my literally and figuratively heart stopping photos that are only guilt free to look at… and I guess eat too if you enjoy it! Life is too short… and I’m about to make it shorter… j/k… sort of

The Pork Belly, Bacon & Fatty Meat Series

The Pork Belly Strip

Commune Cafe – Berkshire Pork Belly

Better than a happy ending… (mind out of the gutter pls)

Hog Shack Cook House – Burnt Ends

“Bacon” Bits

Kumare Restaurant – Sizzling Pork Sisig

The Bacon Wave

Market By Jean-Georges (Shangri-La Hotel) – French Toast with Caramelized Apple & Bacon

The Best Kind of Knuckle

Pink Elephant Thai – Braised Pork Hock

The Guiltiest Pork’s Belly

Incanto (San Francisco) – Pork Belly

Identity Crisis Pork’s Belly (Chinese-Latino Pork Belly)

Mochickas Peruvian Cafe – Yuca Frita con Chicharron

Pork Candy Cracklings

Meat & Bread – Porchetta Sandwich

The Latin Breakfast

Mochikas Peruvian Cafe – Chicharron (Pork Belly) Sandwich

Better than a buger (Momofuku Inspired)…

Redd (Napa Valley) – Steamed Pork Buns

The Original Pork Belly “Burger/Sandwich”

Delicious Cuisine – Taiwanese Steamed Sandwich (Koah-Pau)

The Pork Belly Hot Tub

Guu with Garlic – Kakuni

Caught in the Middle Bacon

Hash House A Go-Go (San Diego) – Bacon Waffle Tower

Hash House A Go-Go (San Diego) – Bacon Waffle Tower

No Tongue, Just Cheek

Hokkaido Ramen Santouka – Toroniku Pork Jowl

Senior friendly duck (no teeth required)

Wild Rice Modern Chinese Cuisine – Yarrow Meadows Duck Breast “China Town” Style

The Texan Beef Rib

Salt Lick Bar-B-Que – BBQ Beef Ribs

The Disguised Pork

Hapa Umi – Tonkatsu Caesar with Pork Cheek Croutons (I tricked you with the salad didn’t I?)

One of the first to start the bacon dessert craze…

Voodoo Doughnut – Bacon Maple Bar

Meat & Bread… in dessert form.

Meat & Bread – Bacon Ice Cream Sandwich

Follow Me Foodie and C Restaurant Present a Fathers’ Day BBQ & Beer Tasting

Last year on Father’s Day I hosted Vancouver’s 1st Cupcake Challenge. It wasn’t intentional to have the event land on Father’s Day, but nonetheless it turns out there is a male population that does appreciate dessert! Of course they probably would have preferred a bacon challenge, but hmm maybe next year!

This year I’m stepping up my game. I’m co-hosting a ‘real’ Father’s Day event! I’m turning in the cupcakes and swapping to BBQ… and beer! Am I getting closer? Did we get it right? More “dad-friendly” don’t you think?

Together with C Restaurant we’re presenting a Fathers’ Day salmon BBQ (always local, always sustainable) on the patio with a special beer tasting.

Hamid Attie Photography

Date: Sunday June 19

Time: 3-5pm

Place: C Restaurant
2-1600 Howe Street, Vancouver, BC

Price: $25

Please email leonard@crestaurant to secure your spots.

Follow Me Foodie Contest! Enter to Win 4 Tickets!

(Family Package $100 value)

How to enter (Pick one of the three options):

1. Send the following tweet: “I entered to win 4 tickets to @followmefoodie and @crestaurant‘s Fathers’ Day BBQ & Beer Tasting! Follow & RT to enter! http://bit.ly/mjDqPA”
2. Comment on this post by telling me why your dad should win.
3. Post a photo of dad + food on the Follow Me Foodie Facebook Page

Contest ends Thursday June 16 at midnight. Thank you and good luck!

Restaurant: MigZ BBQ on Broadway
Cuisine: Barbeque/Western/Pub Food/Southern/American
Last visited: May 23, 2011
Location: Vancouver, BC (Kitsilano)
Address: 2884 W Broadway
Price Range: $10-20

1: Poor 2: OK 3: Good 4: Very good 5: Excellent 6: Tres Excellent!!

Food: 2
Service: 3
Ambiance: 2.5
Overall: 2.5
Additional comments:

• Bar/Pub/Restaurant
• Specializes in barbeque
• Known for ribs
• Popular for college students
• Very casual
• Good for the game
• TVs
• Event nights
• Daily specials
• Cheap eats/budget friendly
• Open late
• Mon-Fri: Dinner only
• Sat-Sun: Lunch and dinner

**Recommendations: n/a

I remember coming here back in University and I haven’t been back since then. It’s been a while and I didn’t remember being too impressed by it, but I don’t think I was disappointed either. This time it was a whole new ball game, but they were passing the same ball. What I mean is that this time I wasn’t a student, I came with different players (foodies), but the food was more or less how I remember it… not very memorable.

It wasn’t really bad barbeque, but it was very mediocre BBQ. I’ve had excellent BBQ before and I wasn’t even coming in expecting those standards. Migz was never a place high on my priority list, but when Sherman and a friend asked me to go, it was more for the company than for the food. After all I had just finished a late lunch of heavy Filipino food and munched around the various food vendors at Richmond Summer Night Market (to see this year’s vendors see my post here). Both those meals already involved a little barbeque and I can’t say I was necessarily hungry, but after a full day’s worth of barbeque, what’s another one right? So off I went.

I don’t really know how to say this, but Migz BBQ was more or less BBQ for college students more so than food enthusiasts. It’s pretty much the crowd they aim for anyways considering it’s close to University of BC. It wasn’t anything special and it’s not even like it was great value either. I actually found it a bit pricey for what we ordered. Even considering the area, it’s pretty much a sports bar serving pub food, and I didn’t find the ambiance, quality, flavour, or portions worth the price. I guess it depends on what you order because the burgers and pizzas are very affordable, but anything from the pit was a bit of a gauge.

Being in Vancouver we already have limited options for great barbeque. It’s just not really in our food culture, although it’s been recently picking up in the last year. I probably wouldn’t come back to Migz, although some of the stuff was okay, but if there’s better in the city, which there is now, then why settle for anything less?

On the table:

Migz Pig Out Platter – 2/6

• (3 ppl) Your choice of three different meats from the pit and two sides. Our Signature Meats Are Smoked To Perfection From 4-12 Hours Using Cherrywood. $45.00
• Served With Your Choice Of  Two Sides: Creamy Corn, Coleslaw, Baked Potato, Corn Bread, Hush Puppies, Rice, Fries, Yam Fries, Mushrooms, Crab Macaroni Salad, or Mixed Vegetables
• We ended up choosing Baby Back Ribs, Pulled Pork and BBQ Smoked Duck. The sides we chose were corn bread and cole slaw.
• I don’t know which 3 people are pigging out on this because there’s not much to pig out on. I only nibbled too and it wasn’t going to feed the other two I was with.
• This was intended to feed 3 people and it was probably enough to feed 2 semi-hungry college boys… if even. I found the platter pretty poor value.

Baby Back Ribs – 2.5/6

• Tender, juicy rack of pork ribs with homemade bbq sauce- our specialty ($18.95 a la carte)
• This is their specialty and one of their popular favourites.
• I only had one rib and it was quite dry and crispy and the tendons weren’t broken down yet. I didn’t find that it had much meat either.
• They were smoked with Cherrywood so they weren’t falling off the bone tender as they would be if they were boiled first.
• They weren’t saucy ribs, but they were basted with their own BBQ sauce that was smoky, tangy and heavier on the vinegar than it was sweet. It also had a hot sauce kick to it and it did create enough of a coating for a crispy charred bark on the ribs.
• Since I only had one, I asked Sherman how a few of the others he had were. He said he had one that was juicy out of about three others, so they’re quite inconsistent.
• I prefer the ribs at Hog Shack Cook House or Montatna’s over these ones. I haven’t been to Memphis Blues in a couple years and I heard the quality went down, but from what I remember I would rather have those ones too.

Pulled Pork – 2.5/6

• Boneless lean pork pulled to shreds & served with bbq sauce ($16.95 a la carte)
• Pulled pork is one of my favourites, and I wasn’t really liking this one.
• First off, the pork was chopped and not pulled, so it was chunks of chopped pork shoulder.
• Second, there was barely any BBQ sauce on it, so we had to ask for more. It wasn’t juicy enough to not need BBQ sauce either.
• Third, in was a bit inconsistent and parts of it were dry while others were moist. Sure it depends on how much fat each piece had, but overall it shouldn’t have been as obvious as it was to detect the inconsistency. It was generally still on the drier side, although it wasn’t dry.
• The flavour was smokey from the slow smoked process more so than a use of liquid smoke (if they even used any in this case), but the use of Cherrywood was most obvious in the pulled pork.
• The side of BBQ sauce we had was very thin and watery, and I liked the thicker cooked BBQ sauce that was served on top of the pulled pork better. It was richer, bolder, and just had more robust flavour and better texture.
• The side BBQ sauce was very thin and tangy and it had some good heat and kick, but it’s not necessarily spicy. It was the same sauce on the ribs, but I could taste it more on the pork.

Smoked Duck – 2.5/6

• Half duck smoked with cherry wood & carved with our signature bbq sauce. ($18.95 a la carte)
• I was surprised to see such a gourmet option on the menu.
• I haven’t had too many Southern roasted ducks, and this one was quite good, but I found the duck much too fatty.
• The duck had a really thick layer of chewy gelatinous fat, and although fat on duck is good, this one was a bit too much.
• The meat was smokey and quite tender and the BBQ sauce was a bit thicker than it was on the ribs.
• Maybe it was because I just had a delicious melt in your mouth roasted duck at Wild Rice (see here) that I couldn’t appreciate this one as much?
• Personally, I really prefer the Chinese smoked duck, and I know it’s not comparable, but it just tastes better. See a great one here at Red Star Seafood.

Corn Bread – 1.5/6

• This tasted like unsweetened bland pound cake instead of corn bread.
• It was served warm, but it was just reheated, which isn’t a big deal, but it didn’t even have that home made quality.
• There was little corn meal and crunch and it’s not really buttery and more or less flavourless.
• It was somewhat moist and very crumbly and tender, but definitely more of a pound cake.
• I wasn’t liking how it was presented or served either. There’s just no passion or love for this side.

Cole Slaw - 2/6

• The cole slaw was the pre chopped cole slaw mix and it was very wet.
• It had a tangy mayo vinaigrette dressing that was on the thinner side and some ground black pepper which was quite noticeable as a seasoning.
• The slaw was crunchy, but just your basic cole slaw and I can’t say I went for seconds.

Restaurant: Hog Shack Cook House - **Updated
Cuisine: BBQ/Western/Southern/American
Last visited: March 30, 2011
Location: Richmond, BC (Steveston Village)
Address: 160-3900 Bayview Street
Price Range: $10-20

1: Poor 2: OK 3: Good 4: Very good 5: Excellent 6: Tres Excellent!!

Food: 3.5-4
Service: n/a
Ambiance: 3.5
Overall: n/a
Additional comments:

• Hog Shack Cook House – Visit 1
• Only BBQ in Richmond
• Popular to locals
• Line ups for dinner on weekends
• Home made sauces/rubs/desserts
• Home made sides/made daily
• Focus on ribs
• Some Greek & schnitzel options
• Affordable/Casual
• Better for group dining
• Family friendly
• Kid friendly
• Sports bar area
• Selection of beers
• Lunch and dinner
• Open 7 days 11am

**Recommendations: Dinosaur Bones, Burnt Ends, Baked Beans, Pulled Pork Pancakes, Cobbler of the Day

It wasn’t too long ago that I visited Hog Shack Cook House for the first time – see here. The dent I made in the menu was quite limited, but I was keen on trying other things at my next visit. Little did I know that the revisit would be sooner than I thought.

Tourism Richmond invited me to tour Richmond’s hidden gems and Hog Shack Cook House was on the list. For me, I wouldn’t call it a “hidden gem” since I frequent the area of Steveston Village, however to anyone unfamiliar to the area it could be considered one. I was quite pleased to hear it was on the list and I was looking forward to the Burnt Ends, which I just knew would be on the table.

Photo from the Hog Shack Cook House website.

John and Allan are the owners of Hog Shack and we do communicate fairly often in the realms of social media. I admit it’s a bit nerve racking going into a place where I have friendly associations with the owners because it means there will be biases. However I like to think there’s a mutual respect in situations like these, and I know there is. I mean I already wrote on Hog Shack Cook House before and not all my comments were positive. That being said, Chef John and Allan actually took the time to read the entire post and respond back to the comments readers have left on my blog as well – see John’s here and Allan’s here. They’re great people doing what they love and this is the type of passion I love. A “Passion for Perfection” which was also my latest webisode and recent blog post – see here.

Ah yes…  there they are (centre)… the lovely Burnt Ends just waiting to be devoured by me! My fingers are crawling towards the screen already… I’m leaving finger prints everywhere!

I blogged about the culture of barbeque in my last post and I said that: “The [Hog Shack] menu items speak of Texas, but the execution doesn’t really.” I actually stand corrected as Hog Shack Cook House is supposed to represent Kansas City barbeque. Having not experienced Kansas City barbecue yet, I am currently searching for tickets… that is after I plan a trip to Southern Carolina on a search for the best pulled pork! I’m totally exaggerating, but that would be one of my Follow Me Foodie dreams come true.

I guess I did go to Texas partly in search of the best beef brisket… maybe the idea isn’t so far fetched? Hmmm… I’m thinking I’m thinking… and my hmmm has suddenly turned into a mmmmm. Okay enough of this… it’s time to check out what’s on the table!

On the table:

Artisan Beers/Craft Beers

• This is one of the major highlights at Hog Shack. I definitely foresee it being a trend to hit Vancouver very quickly.
• I’m not a beer drinker, but even I liked these! Now, by that I mean the occasional sip didn’t make my face go >< and I actually appreciated it.

Hog Shack Baby Back Ribs – 4/6

• Slow smoked in our in house smoker, includes 2 sides of your choice.
• Pork baby baby ribs bursting with smokey heaven 1/2 rack: $17 / Full: $24
• They were super smokey tangy and sweet baby back ribs.
• The smoke was infused all the way through and I wonder if they use a bit of liquid smoke.
• The BBQ sauce here is amazing and these ribs were nicely basted, except the meat was a bit dry and the connective tissue wasn’t quite broken down.
• I did like the flavour of them more so than the texture of them because I missed the juiciness.
• The ribs are slow cooked and smoked and the meat came off the bone quite easily despite the fact that they weren’t pre-boiled.

Smoked Spam (Menu Special) – 2/6

• Appetizer $6. Add on to a BBQ item is $3. (Uncertain of portion)
• I almost burst out laughing when I saw these. It took me a minute to actually find out what they were!
• I don’t even know how the whole “Spam” conversation took place over Twitter, but basically it was an inside joke about how Asians love Spam… and then that turned into Chef John actually experimenting with it and eventually offering it on the “specials” menu.
• Honestly it’s been a while since I’ve had Spam… aka “mystery meat”.
• It’s smoked Spam with a slightly crispy exterior and slight smokiness. The crispy part was the best so I would have preferred it sliced thin with more surface area so it could crisp up even more.
• I find Spam to be so naturally salty that the smoke flavour didn’t really infuse as strongly as I thought it would.
• I think Spam has its place, fried, with a fried egg and Maggi sauce over rice, but I probably wouldn’t order it, although it’s a fun novelty and suitable for the crowd.

**Burnt Ends (Menu Special) – 6/6

• $15.95 + 2 sides
• They were melt in your mouth, super tender cubes of rib ends, which seemed like beef brisket (well technically they are the tips or “ends” of beef brisket) and they had a sweet and charred smoky crust drenched in a beautiful glaze of tangy rich BBQ sauce.
• It was smoky, tangy, slightly sweet, and still had quite the kick from Worcestershire and tangy sharpness from their home made BBQ sauce.
• They’re quite fatty but slow cooked until the pieces just melt in your mouth. Some were drier than others though.
• For more on the Burnt Ends see here. Best thing on the menu!

**Hog Shack Dinosaur Bones - 4.5/6

• 2 lbs smoked beef ribs $21 (Includes 2 sides)
• Was it worth it?! YES! Could it feed 2 people? EASILY. But I still had room for dessert of course.
• There’s a pretty good selection of sides that come with the meal. I can’t wait for the summer when they start bringing in CORN ON THE COB *hint hint*… I really hope that they do that.

**Dinosaur Bones (Beef Ribs) – 4.5/6

• These ribs were monstrous and full of meat. I was very surprised because usually beef ribs don’t have as much meat on them.
• When I think beef ribs, I automatically think back to the best beef ribs I’ve had, which are from Salt Lick Bar-B-Que (see here), but these ones from Hog Shack were totally different in style. They’re not authentic Southern BBQ beef ribs of course, but they were still excellent with West Coast style.
• Okay now if I don’t draw comparisons, these ones were still incredibly delicious and meaty. You could definitely tell it was slow cooked and was covered in a dry rub before being grilled.
• The dry rub was definitely smoky with some cumin and what I think was celery salt and maybe some paprika and a bit of chili flakes. It wasn’t spicy as much as it was smoky, with a mild heat.
• The only thing is, is that the meat isn’t necessarily juicy. It’s not dry, but it’s not juicy.
• The exterior was nicely coated and browned with a nice layer of dry rub and then it was probably basted at least twice on both sides with a thick glaze of rich barbeque sauce. It created that outer layer of baked on saucy bark which is delicious. It didn’t have that intense open fire charcoal caramelized crust though.
• The ribs pulled away easily from the bone, but the connective tissue between the meat and bone was still rather chewy and not tender, which bothered me. It would be great if that had melted away and broken down.
• The flavour is intense, but it was coming a lot from the sauce too.
• The BBQ sauce is my kind of sauce. It’s incredibly tangy and sharp with a heavy vinegar base rather than ketchup or tomato base, a very North Carolina sauce. I think there’s some whole grain mustard used, but mustard wasn’t the first flavour that I was hit with.
• I love tangy BBQ sauce with a kick and some sweetness, and it wasn’t as sweet as it was tangy, but it did have an obvious Worcestershire kick to follow.
• I would have liked it thicker (the bottle of BBQ sauce served on the table is thin, but the stuff on the meat isn’t) and I wouldn’t have minded it a bit more sweet and a little less tang, but it’s definitely a BBQ sauce for grown ups!
• I don’t think it’s honey based and I’m pretty sure the vinegar was apple cider vinegar with some brown sugar which brought out that sweetness.
• This was lick my fingers sauce and I think I could have been more impressed with the spice rub and barbeque sauce more so than the cooking technique for the ribs.
• The meat didn’t go unnoticed and it was still good, tender, and falling off the bone, but it lacked the moisture of pure beef juice.

Corn Bread - 3.5/6

• $5 if ordered separately and you get 3-4 pieces (which I think is a bit weird that it’s not just a standard amount)
• If you order fries, yam fries or rice as your other side, then you only get one corn bread. Any other sides you will receive 2.
• The cornbread here are like mini loaves. They’re actually quite large and I prefer the corn bread muffins just because I love the muffin tops and they don’t have to cook as long and have lighter texture.
• I’m super picky on my corn bread because I’ve eaten a lot of them. My favourite are still the ones from Boonie’s Southern Soul Restaurant, which used to be located in Metro Vancouver’s “Texas” also known as Langley, and before that its location was in Cloverdale.
• The one here had a crispy exterior and it wasn’t dry, but it wasn’t exactly as moist either. I’m used to them being much more buttery and almost fluffy and light.
• They’re made in house and they’re baked fresh daily, and most people would probably like them unless they’ve had better.
• I really think they should make them into muffins and pan fry the muffin tops in a skillet of butter and honey until extra crispy. I suggested it to Boonies before and I’m doing it again here! They do that in the South and nobody has done it in Metro Vancouver yet. Hmm will I get royalties if they go forth with the idea… ? Either way you heard it here first!

Cole Slaw - 3/6

• $5 if ordered separately and it will be bigger portion.
• It was good crunchy cole slaw and it’s made fresh daily, but it was also kind of boring.
• The cole slaws in Texas can get pretty creative so I just wanted more.
• It wasn’t gloppy with mayo and it was lightly dressed with a dressing that almost tasted like Ranch salad dressing. It wasn’t as tangy as a standard cole slaw vinaigrette, but almost mildly cheesy in flavour.
• I needed some whole grain mustard or something more sophisticated, especially since their BBQ ribs were already at that level.

**Baked Beans – 4.5/6

• $5 if ordered separately and it will be bigger portion.
• The baked beans were delicious and it’s my favourite side out of the 4 I tried including the fries.
• It was good with everything and I was dipping my corn bread and burger into it.
• It was almost like a chili meets sloppy joe and it was made from scratch with dried beans, onions and I think ground pork.
• It was savoury, sweet, quite meaty with a tangy tomato BBQ sauce flavour and a nice Worcestershire kick.
• The best baked beans I’ve had were from Colorado at Nordy’s BBQ & Grill, and I feel like they will be the best I ever have – see them here.

**Pulled Pork Pancakes (Menu Special) – 4.5/6 (6/6 for concept, 3/6 for pulled pork)

• Bacon and corn pancakes, with maple bacon butter and maple Jack syrup $13
• I first heard about this concept from Sherman when he tried it at The Red Wagon in Vancouver, and it’s an idea I know we’ll soon see everywhere!
• I love pulled pork and I love sweet and savoury, so I just knew I’d love this. Call ahead to make sure they have it available.
• The concept is definitely a 6/6, but the one here was a 4.5/6 because it was very good, but could be better.
• The pulled pork was pretty dry and so were the pancakes so I had to rely on the BBQ sauce, bacon butter and maple Jack syrup to moisten the dish up.

• The bacon and corn pancakes weren’t fluffy and a bit overcooked.
• I couldn’t taste the smoky bacon and I would have preferred canned corn over frozen because I think it’s a better texture and flavour.
• Cornmeal would have been a great addition to the batter as well and maybe some jalapeno as an option.
• The chunks of pulled pork were quite sweet compared to the rest of the barbeque they serve. The BBQ sauce underneath gave it the savoury tang and kick that it needed.
• I did love the savoury and sweet contrast with the well balanced Maple Jack syrup poured on top, but I just wanted the pulled pork to be juicy and savoury and the pancakes to be moist and tender.
• The bottom pancake should have been almost soaked with pulled pork juice and flavour, but it was actually pretty dry… I was really pulling for this pulled pork too! Ha, pun intended.

Flatline Burger - 2/6

• Our signature “HEART STOPPER”, double burger patty between 2 grilled cheese sandwiches. It’s to die for! $18
• All sandwiches come with your choice of fries and green salad – add $1 for Caesar
• Finish the whole thing in 5 minutes or less and it’s free.
• Okay, I’m sorry, but this is a total novelty to me. You know it, I know it, and I’m not the target market, so that’s fine.
• I’ve had my fair share of burgers the size of my head – watch the Follow Me Foodie websiode on The Olympic Burger at The YEW, and I can’t say I’m looking forward to many of these challenges, but then again my future doesn’t look promising…
• I wasn’t a fan of the fries here either, they were hand cut in house, but starchy and a bit dry and dark in colour due to the oil.

• So it was pretty much meat and bread and the meat was the dominant taste. It was nice and chunky, but dry.
• There was some cheese stuffed in the middle of the burger, but it didn’t help with making it more moist.
• I couldn’t taste the cheese in the grilled cheese sandwich, or just much cheese in general surprisingly, but I was pleased that it was real.
• The Texas style toast and it was just too thick with too little cheese if I were just to look at it as a grilled cheese sandwich. The bread could have been more buttery and crispy too.
• I wasn’t a fan of the balance of ingredients and I really needed some BBQ sauce or some type of burger sauce to eat it… that’s why I started dipping it into the delicious baked beans!
• Fresh ingredients? Yes, but just not a fan of the execution or concept… maybe if they were made into mini sliders… I’m such a girl… but I can eat like a boy!

The following is from my Hog Shack post from February 18, 2011. See that post here.

Desserts

What a surprise this was! I was so embarrassed… actually who am I kidding? I wasn’t that embarrassed that the guys knew how much I liked dessert, but I was embarrassed with the generous platter they brought out for us to try! (Probably due to the fact that they know just how much I really like dessert). No store bought stuff here, it’s all home made desserts! I’m not too sure about the Pecan Pie though. The portions of dessert were really generous with great prices too.

At first glace I saw “Ek Mek” offered as a dessert and my first thought was “what the heck is Ek Mek doing on here?”… and then I said that it was probably something from the old owners and that I bet it was the recipe of the lady serving us… and guess what?! I was SO right! Yes! A Follow Me Foodie pat on the back! I nailed that one! I even pointed at the server and said “her recipe” without even knowing she was the previous owner. I’m sorry, but that is damn good! *Victory dance*

**Cobbler of the Day – 5/6

• Please ask your server for our freshest creation $7
• This was amazing. It was like a peach cobbler meets bread pudding.
• It’s definitely not a traditional cobbler, but it was still delicious.
• The bread pudding part was super moist and made out of corn meal so it was pretty much moist pieces of what seemed like half baked corn bread interwoven with peaches. It was sweet and honey like in flavour but not overly sweet.
• I think there was some apple sauce in it too and it was just one of those comfort desserts that you can’t really go wrong with.
• It’s served warm, and literally on top of that corn bread pudding batter of amazingness was a scoop of vanilla ice cream which of course I am a sucker for.
• The only thing to make this better would be to actually add some type of buttery pastry layer so it was more like a cobbler, and also to use seasonal fruit instead of canned peaches. For $7, it can be done.

Ek Mek – 4/6

• A crust bottom layered with custard and amaretto topped with toasted almonds $6
• This is one of the favourites from the previous restaurant, so they decided to keep it on the menu.
• Ek Mek is a traditional Greek dessert and this recipe was a casual home made version, but it’s not the best I’ve had. The best I’ve had to date is from Pasparos in North Vancouver. However for a BBQ house, this one was still very enjoyable and one of the better Ek Mek’s I’ve had.
• It’s pretty much a Greek style trifle or custard/pudding and the base is usually made with Kataifi, which is the real authentic version.

• Instead of traditional Kataifi, the bottom layer was made with sugar and cinnamon syrup soaked bread and some nut pieces, which is often the quick alternative.
• The next layer is a custard which was more like a jelly rice pudding or firm curd in this case. I actually think the custard had curdled so it made it seem like rice pudding. It wasn’t really creamy but more solidified.
• The top layer is whipping cream, but this one was very light, frothy and almost airy and I actually really enjoyed it.
• Lastly it’s covered with a generous amount of toasted almonds and walnuts with cinnamon and sugar.
• It was sweet, but not overly sweet and very honey like and incredibly nutty in flavour with a creamy texture and crunchiness from the nuts. It was the right amount of cinnamon and still nice and light, yet satisfying for a dessert.
• It was incredibly moist and quite well balanced, but I did wish for a creamier non curdled custard and perhaps a little more representation from the bottom “Kataifi” layer.

Lemon Ice Box Pie - 2/6

• Fresh lemon infused cream cheese with a graham cracker crust $7
• With a name like that I was expecting a half pie and half ice cream dessert, but instead it was more like a basic heavy New York style unbaked lemon cheesecake.
• I’m not a fan of heavy New York style cheesecakes or cheesecakes in general, so I’m biased. The ones I like are light and moussey and closer in style to a Tiramisu.
• Even for a cheese cake the execution could have been improved.
• The crust varied in thickness and it was a bit soft and overly moist so it wasn’t holding up as a crust at all. I’m quite sure it was unbaked.
• I could definitely taste the lemon zest and tangy cream cheese, and it wasn’t too sweet, but overall it was much too thick, creamy and rich for me. I kind of felt like I was eating a block of pure whipped up cream cheese so I didn’t dig it. It was more stick to your throat than melt in your mouth in consistency and texture.
• It was topped with whipped cream and I don’t know if whipping the cream into the cake would have been better instead.
• If I didn’t end on this note, which I didn’t, (I ended on the cobbler) then I was a happy girl.

Restaurant: Hog Shack Cook House
Cuisine: BBQ/Western/Southern/American
Last visited: February 18, 2011
Location: Richmond, BC (Steveston Village)
Address: 160-3900 Bayview Street
Price Range: $10-20

1: Poor 2: OK 3: Good 4: Very good 5: Excellent 6: Tres Excellent!!

Food: n/a (didn’t try enough)
Service: n/a
Ambiance: 3.5
Overall: n/a
Additional comments:

• Hog Shack Cook House – Visit 2/Update
• Only BBQ in Richmond
• Popular to locals
• Line ups for dinner on weekends
• Home made sauces/rubs/desserts
• Home made sides/made daily
• Focus on ribs
• Some Greek & schnitzel options
• Affordable/Casual
• Better for group dining
• Family friendly
• Kid friendly
• Sports bar area
• Selection of beers
• Lunch and dinner
• Open 7 days 11am

**Recommendations: Dinosaur Bones, Burnt Ends, Pulled Pork Pancakes, Baked Beans, Cobbler of the Day

If you’re on Twitter, it’s obvious that I frequently tweet with the owners of Hog Shack Cook House. It all started when they tried recruiting me for their Flat Liner Burger Challenge (a massive double patty burger sandwiched between grilled cheese sandwiches). Don’t deny it guys, I know you’re reading this! I have never met them before until this visit but they’re enthusiasm for social media definitely caught my attention. They’re also just nice people, and funny too.

On this occasion I came with Tourism Richmond and our original plan was to pay a visit to Tapenade Bistro also in Steveston Village. However with some early hunger pains, and a kind invitation from the guys at Hog Shack Cook House, we decided to have what we thought would be a small snack… which sure enough ended up to be a massive lunch.  Having stated all my biases, I feel much better and I will still be honest with my thoughts on the food.

Photo from the Hog Shack Cook House website.

BBQ in Richmond? Unless you’re referring to Chinese BBQ or Robata, Richmond is not the city that comes to mind when I think of BBQ. Hog Shack Cook House is pretty much the only American style BBQ House in Richmond, and the chef and owners behind it are Asian! WHAT?! And I say that like Lil’ John too! Yup! This is an American/Southern style BBQ house in the hands of the unexpected. I hope that’s not inappropriate, but too late now…

Anyways I wouldn’t say it only “wins” on the grounds of having no competition, because the line ups of locals on the weekends and the food I tried was actually pretty good. The flavour of their home made sauces, rubs, and freshness of ingredients was convincing enough to show that these guys started Hog Shack Cook House with more than just a business in mind. However I didn’t make a big enough dent in the menu to actually see what they could do, but I am curious enough to go back for round two… oh look that rhymes!

Barbeque is a culture and type of cuisine. It varies throughout regions of North America from the type of meats, rubs, sauces, spices, smoking and grilling techniques. I’ve had my fair share of BBQ research in some of the best places in Texas including Rudy’s, The Salt Lick Bar-B-Que, Smitty’s Market, and Smoky Mo’s BBQ. I can’t really compare Hog Shack Cook House to those though because the style is very different. However I could tell their offerings were inspired by Texan BBQ culture, especially with their focus on ribs and beef brisket. Texas is all about beef brisket. I should add that they also offer pulled pork, a Northern Carolina specialty, which happens to be one of my favourites… so I’ll have to go back to check that out.

The menu items speak of Texas, but the execution doesn’t really. The execution was a fusion of Southeastern State and Western State BBQ. They used a combination of dry rub as well as sauce in the preparation of meats, usually in the South all BBQ sauce is served on the side. I didn’t mind though because I like saucy BBQ… I could write an essay on BBQ culture, but I think I’ll just stop here before I lose you.

I wish the menu was a bit more focused because it does have a few random Greek selections, schnitzels, and steaks that seem out of place, but who knows, they could be better than the BBQ… ? I got the feeling the owners from the last restaurant still had some influence on the menu and it looked like a “keep the favourites” kind of thing. And just for the record… I was SO RIGHT! With all due respect, I do think they should just commit and go completely out with the old and in with the new though.

From what I tried, the items that impressed me most was the Burnt Ends, which is a special menu item they have limited quantities of. These Burnt Ends are some of the most delicious pieces of BBQ meat ever. I would recommend dining in a group though because I’m not a fan of their menu set up. Unless you’re sticking to their burgers and sandwiches, the BBQ plates are are pretty big for one person so it’s not really appropriate for individual dining. So hopefully you have some friends… and if you don’t, I’m sorry… but introduce anyone to these secret “Burnt Ends” and anyone will be your #1 fan… unless they’re vegetarian.

On the table:

**Hog Shack Dinosaur Bones - 4.5/6

• 2 lbs smoked beef ribs $21 (Includes 2 sides)
• Was it worth it?! YES! Could it feed 2 people? EASILY. But I still had room for dessert of course.
• There’s a pretty good selection of sides that come with the meal. I can’t wait for the summer when they start bringing in CORN ON THE COB *hint hint*… I really hope that they do that.

**Dinosaur Bones (Beef Ribs) – 4.5/6

• These ribs were monstrous and full of meat. I was very surprised because usually beef ribs don’t have as much meat on them.
• When I think beef ribs, I automatically think back to the best beef ribs I’ve had, which are from Salt Lick Bar-B-Que (see here), but these ones from Hog Shack were totally different in style. They’re not authentic Southern BBQ beef ribs of course, but they were still excellent with West Coast style.
• Okay now if I don’t draw comparisons, these ones were still incredibly delicious and meaty. You could definitely tell it was slow cooked and was covered in a dry rub before being grilled.
• The dry rub was definitely smoky with some cumin and what I think was celery salt and maybe some paprika and a bit of chili flakes. It wasn’t spicy as much as it was smoky, with a mild heat.
• The only thing is, is that the meat isn’t necessarily juicy. It’s not dry, but it’s not juicy.
• The exterior was nicely coated and browned with a nice layer of dry rub and then it was probably basted at least twice on both sides with a thick glaze of rich barbeque sauce. It created that outer layer of baked on saucy bark which is delicious. It didn’t have that intense open fire charcoal caramelized crust though.
• The ribs pulled away easily from the bone, but the connective tissue between the meat and bone was still rather chewy and not tender, which bothered me. It would be great if that had melted away and broken down.
• The flavour is intense, but it was coming a lot from the sauce too.
• The BBQ sauce is my kind of sauce. It’s incredibly tangy and sharp with a heavy vinegar base rather than ketchup or tomato base, a very North Carolina sauce. I think there’s some whole grain mustard used, but mustard wasn’t the first flavour that I was hit with.
• I love tangy BBQ sauce with a kick and some sweetness, and it wasn’t as sweet as it was tangy, but it did have an obvious Worcestershire kick to follow.
• I would have liked it thicker (the bottle of BBQ sauce served on the table is thin, but the stuff on the meat isn’t) and I wouldn’t have minded it a bit more sweet and a little less tang, but it’s definitely a BBQ sauce for grown ups!
• I don’t think it’s honey based and I’m pretty sure the vinegar was apple cider vinegar with some brown sugar which brought out that sweetness.
• This was lick my fingers sauce and I think I could have been more impressed with the spice rub and barbeque sauce more so than the cooking technique for the ribs.
• The meat didn’t go unnoticed and it was still good, tender, and falling off the bone, but it lacked the moisture of pure beef juice.

Hog Shack Baby Back Ribs

Corn Bread - 3.5/6

• $5 if ordered separately and you get 3-4 pieces (which I think is a bit weird that it’s not just a standard amount)
• If you order fries, yam fries or rice as your other side, then you only get one corn bread. Any other sides you will receive 2.
• The cornbread here are like mini loaves. They’re actually quite large and I prefer the corn bread muffins just because I love the muffin tops and they don’t have to cook as long and have lighter texture.
• I’m super picky on my corn bread because I’ve eaten a lot of them. My favourite are still the ones from Boonie’s Southern Soul Restaurant, which used to be located in Metro Vancouver’s “Texas” also known as Langley, and before that its location was in Cloverdale.
• The one here had a crispy exterior and it wasn’t dry, but it wasn’t exactly as moist either. I’m used to them being much more buttery and almost fluffy and light.
• They’re made in house and they’re baked fresh daily, and most people would probably like them unless they’ve had better.
• I really think they should make them into muffins and pan fry the muffin tops in a skillet of butter and honey until extra crispy. I suggested it to Boonies before and I’m doing it again here! They do that in the South and nobody has done it in Metro Vancouver yet. Hmm will I get royalties if they go forth with the idea… ? Either way you heard it here first!

Cole Slaw - 3/6

• $5 if ordered separately and it will be bigger portion.
• It was good crunchy cole slaw and it’s made fresh daily, but it was also kind of boring.
• The cole slaws in Texas can get pretty creative so I just wanted more.
• It wasn’t gloppy with mayo and it was lightly dressed with a dressing that almost tasted like Ranch salad dressing. It wasn’t as tangy as a standard cole slaw vinaigrette, but almost mildly cheesy in flavour.
• I needed some whole grain mustard or something more sophisticated, especially since their BBQ ribs were already at that level.

Baked Beans

**Burnt Ends (Menu Special) - 6/6

• $15.95 + 2 sides
• Holy crap. These were amazing. The only thing is that it’s a special menu item that they have limited quantities of. You pretty much have to either call them or follow them on Twitter for when they have them available. But trust me, they’re worth the extra effort.
• You pop them whole like popcorn and then hold them in your mouth because you don’t want the moment to end! Texas has nothing on us after they try these! DROOL! Oh my god… little bites of heaven!
• Let me explain how good these little cubes of indulgent meat bites were…

I could have used a fork… but why?!?! Do you use your fork for chicken nuggets? Anyways how freaking delicious does that look?! Just look at the thin threads holding together the tender shreds of falling apart meat. It tastes as good as it looks!

• They were melt in your mouth, super tender cubes of rib ends, which seemed like beef brisket (well technically they are the tips or “ends” of beef brisket) and they had a sweet and charred smoky crust drenched in a beautiful glaze of tangy rich BBQ sauce.
• They were intensely glazed and smothered with sauce and even smokier in flavour than the BBQ Dinosaur Ribs.
• I think they could have added some liquid smoke which just infused into the meat, as it was very obviously smoky. Since the surface area was smaller and the meat was softer and more tender it easily absorbed the smokiness and flavours of the rub and sauce.
• It was smoky, tangy, slightly sweet, and still had quite the kick from Worcestershire and tangy sharpness from their home made BBQ sauce.
• The only only thing is that not all the pieces were exactly juicy. The ribs with a bit more fat were actually fairly juicy and melt in your mouth tender without the gelatinous quality, but some other pieces were relying on the sauce a bit. Regardless, this plate of rib ends is something you don’t want to share.

Smoked Spam

Pulled Pork Pancakes: Bacon and corn pancakes, with maple bacon butter and maple Jack syrup $13

Flatline Burger

Desserts

What a surprise this was! I was so embarrassed… actually who am I kidding? I wasn’t that embarrassed that the guys knew how much I liked dessert, but I was embarrassed with the generous platter they brought out for us to try! (Probably due to the fact that they know just how much I really like dessert). No store bought stuff here, it’s all home made desserts! I’m not too sure about the Pecan Pie though. The portions of dessert were really generous with great prices too.

At first glace I saw “Ek Mek” offered as a dessert and my first thought was “what the heck is Ek Mek doing on here?”… and then I said that it was probably something from the old owners and that I bet it was the recipe of the lady serving us… and guess what?! I was SO right! Yes! A Follow Me Foodie pat on the back! I nailed that one! I even pointed at the server and said “her recipe” without even knowing she was the previous owner. I’m sorry, but that is damn good! *Victory dance*

**Cobbler of the Day – 5/6

• Please ask your server for our freshest creation $7
• This was amazing. It was like a peach cobbler meets bread pudding.
• It’s definitely not a traditional cobbler, but it was still delicious.
• The bread pudding part was super moist and made out of corn meal so it was pretty much moist pieces of what seemed like half baked corn bread interwoven with peaches. It was sweet and honey like in flavour but not overly sweet.
• I think there was some apple sauce in it too and it was just one of those comfort desserts that you can’t really go wrong with.
• It’s served warm, and literally on top of that corn bread pudding batter of amazingness was a scoop of vanilla ice cream which of course I am a sucker for.
• The only thing to make this better would be to actually add some type of buttery pastry layer so it was more like a cobbler, and also to use seasonal fruit instead of canned peaches. For $7, it can be done.

Ek Mek – 4/6

• A crust bottom layered with custard and amaretto topped with toasted almonds $6
• This is one of the favourites from the previous restaurant, so they decided to keep it on the menu.
• Ek Mek is a traditional Greek dessert and this recipe was a casual home made version, but it’s not the best I’ve had. The best I’ve had to date is from Pasparos in North Vancouver. However for a BBQ house, this one was still very enjoyable and one of the better Ek Mek’s I’ve had.
• It’s pretty much a Greek style trifle or custard/pudding and the base is usually made with Kataifi, which is the real authentic version.

• Instead of traditional Kataifi, the bottom layer was made with sugar and cinnamon syrup soaked bread and some nut pieces, which is often the quick alternative.
• The next layer is a custard which was more like a jelly rice pudding or firm curd in this case. I actually think the custard had curdled so it made it seem like rice pudding. It wasn’t really creamy but more solidified.
• The top layer is whipping cream, but this one was very light, frothy and almost airy and I actually really enjoyed it.
• Lastly it’s covered with a generous amount of toasted almonds and walnuts with cinnamon and sugar.
• It was sweet, but not overly sweet and very honey like and incredibly nutty in flavour with a creamy texture and crunchiness from the nuts. It was the right amount of cinnamon and still nice and light, yet satisfying for a dessert.
• It was incredibly moist and quite well balanced, but I did wish for a creamier non curdled custard and perhaps a little more representation from the bottom “Kataifi” layer.

Lemon Ice Box Pie - 2/6

• Fresh lemon infused cream cheese with a graham cracker crust $7
• With a name like that I was expecting a half pie and half ice cream dessert, but instead it was more like a basic heavy New York style unbaked lemon cheesecake.
• I’m not a fan of heavy New York style cheesecakes or cheesecakes in general, so I’m biased. The ones I like are light and moussey and closer in style to a Tiramisu.
• Even for a cheese cake the execution could have been improved.
• The crust varied in thickness and  it was a bit soft and overly moist so it wasn’t holding up as a crust at all. I’m quite sure it was unbaked.
• I could definitely taste the lemon zest and tangy cream cheese, and it wasn’t too sweet, but overall it was much too thick, creamy and rich for me. I kind of felt like I was eating a block of pure whipped up cream cheese so I didn’t dig it. It was more stick to your throat than melt in your mouth in consistency and texture.
• It was topped with whipped cream and I don’t know if whipping the cream into the cake would have been better instead.
• If I didn’t end on this note, which I didn’t, (I ended on the cobbler) then I was a happy girl.

Restaurant: Montana’s Cookhouse
Cuisine: American/BBQ/Steakhouse
Last visited: January 2, 2010
Location: Langley, BC
Address: 20100 Langley Bypass
Price Range: $10-20

1: Poor 2: OK 3: Good 4: Very good 5: Excellent 6: Tres Excellent!!

Food: 3 (from what I tried)
Service: 3
Ambiance: 3
Overall: 3
Additional comments:

• Canadian franchise
• Famous for ribs
• Very affordable
• Casual
• Great for carnivores
• Big portions (for Canada)
• 15 min. express lunch menu
• ALL YOU CAN EAT ribs every Wednesday
• Kids eat FREE every Tuesday
• Kid-friendly
• Family-friendly
• Healthy options available
• Made in house desserts
• Sports bar/TV available
• Free appetizer
• Lunch/Dinner

**Recommendations: Hickory Smokehouse Ribs, Ribs & Chicken Combo

It totally looks like an American chain, but it’s actually a Canadian franchise owned by the Cara Group (Canadian Airlines). They also own other Canadian franchise restaurants like Swiss Chalet, Harvey’s, Kelsey’s, and Milestone’s Grill & Bar. It was my first time coming to Montana’s Cookhouse and I actually thought it was going to be fancier, like the old The Keg, but it was more like the old Cactus Club, back in the day when it first started. Yes, I was old enough to remember…

It’s very casual and fit for families and I felt like I was in the States. It definitely has a Southern/Langley/Cloverdale feel and you can colour/eat on butcher paper. The prices are very affordable and the portions are pretty big especially for Canadian standards.

They have a whole bunch of deals going on every day of the week like all you can eat ribs every Wednesday. The menu is quite large with lots of variety and new items too. It’s a great no-fuss place for low maintenance people who like simple food that will fill you up at a cheap price. The ribs and chicken go beyond that though, and I was most impressed by those and would come back for them, but I also wouldn’t go out of my way to get them again.

I decided the best way to sample what they could do was aim for the classic favourites and try all the types of meat. So I ordered chicken, beef and of course the Montana’s famous pork ribs!

On the table:

**Ribs & Chicken Combo

• A half rack of our Hickory Smokehouse Pork Ribs or one of our Big Beef Ribs, and a 1/4 of our BBQ Rotisserie Chicken, glaze in your choice of BBQ sauce. All ribs and combos are served with beans or cole slaw, choice of side and our famous cornbread.
  • Pork Back Ribs Combo $24.99
  • Pork Side Ribs Combo $22.99
  • Beef Rib Combo $23.99
  • *White meat $0.99 extra
• BBQ sauce: Texas Bold, Honey Garlic, Apple Butter, Cracked Black Pepper, Chipotle Honey
• The combo looked like a full back of ribs and 1/2 a chicken. I asked for white meat and it didn’t matter because it was 1/2 a chicken! I think it’s worth it.

**Hickory Smokehouse Ribs – 5/6

• Montana’s famous pork ribs are hickory smoked and grilled to perfection with your choice of signature BBQ sauce.
• BBQ sauce: Texas Bold, Honey Garlic, Apple Butter, Cracked Black Pepper, Chipotle Honey
• I found the ribs delicious and the best out of the meats I ordered.
• It wasn’t the best ribs of my life, because my cousin in law and friend make killer ribs, but it was still delicious! However I also like the ribs at The Keg and Joey’s, but they’re not as hearty and big as the ones here.
• I actually found these pork ribs to be better than the ones I had in Texas from the famous Salt Lick Bar-B-Que, although their beef ribs were the highlight there.
• These ribs were falling off the bone tender and juicy and not pre-boiled first. They were slowly smoked for hours and the smoky flavour was infused throughout.
• They were seasoned first and then glazed repeatedly with your choice of BBQ sauce as they were char-grilled.
• I loved the charred charcoal crispy crust on the ribs which enhanced the smoky flavours and I really tasted like it was done in an outdoor smoke pit.
• I could really taste that pork flavour and the ribs had lots of meat. They were excellent and not too greasy as well.
• I got the Texas Bold BBQ sauce and I found it very ordinary. I’m a huge fan of BBQ sauce and I like strong flavoured ones that are very tangy, sweet and smoky followed by a kick. This one was more ordinary and it didn’t do anything for me. The ribs didn’t really need the sauce, but I like BBQ sauce so I still missed it.

**Chicken – 4/6

• Slow-roasted in-house daily, our rotisserie chicken is seasoned with herbs. Available while quantities last.
• I didn’t really expect anything from this rotisserie chicken, but it was also very good!
• It was well flavoured and it wasn’t really juicy, but definitely not dry and still very tender.
• The chicken had a relatively crispy, charred and smoky skin and was rubbed with lots of dried herbs.
• The dried herb rub was almost like a paste and it was coated on nice and thick. It could have been a dried herb pesto and it was savoury, woody and earthy and I actually liked it a lot.
• I could really taste the rosemary, oregano and parsley, since they were dried they were almost more flavourful. However fresh herbs are always nice too and bring out a fresher flavour.
• Tasty Twist: I squeezed a bit of fresh lemon over the chicken and that did the trick. It just made all the flavours come out even more.
• I didn’t care for the chicken gravy they served on the side, which tasted too artificial. It was like a tango oregano instant chicken gravy.
• On the wide scale of grilled chicken though, at this price level, I still prefer Nando’s.

Sides

• Famous Cornbread – 3/6
  
  • The best cornbread I’ve had in Metro Vancouver is from Boonie’s Southern Soul. I’ve also had way too much delicious corn bread in Texas that almost anything I have here is put to shame… including this one.
  • If I don’t compare, this one wasn’t too bad, but it just seems like it’s been sitting there a bit.
  • The centre of it was very good, moist, tender, very buttery and slightly sweet, but the edges and outside seemed old. I like it to have a crispy crust and this one was a bit stale.
• Kicked-Up Corn – 1.5/6
  • This is a new side and I really couldn’t care for it.
  • It’s frozen corn kernels and bell peppers in a slightly smoky mild watery sauce. It was very unimpressive and the frozen corn texture and flavour was really distracting. I don’t expect fresh corn here, but even canned corn or creamed corn made with frozen corn would be better. 
    
• Cole Slaw – 2/6
  • This is a new side as well. It’s the most standard cole slaw, but better than the cheap grocery store kind.
  • I wasn’t a fan of this as a side either. It was really heavily dressed in mayo, but at least it wasn’t thick mayo. It was tangy and slightly sweet, but it was almost cabbage only.
    

Pot Roast and Yorkshire Pudding – 2.5/6

• Tender slices of slow-roasted seasoned beef topped with gravy. Served with a traditional Yorkshire Pudding, mashed potatoes with gravy and seasonal vegetables $13.99
• This is a “Montana’s favourite”.
• The portion was huge and it came with at least 4-5 thick slices of pot roast, or roast beef.
• It didn’t look appetizing at all and the presentation reminded me of hospital food so I was really turned off visually.
• The gravy just called out “instant”, but I still tried to approach it with an open mind.

• Roast Beef – 3/6
  • The roast beef was actually quite tender and not too bad, but my least favourite of the meats I ordered.
  • It wasn’t a juicy prime rib or anything and it’s not heavily seasoned, but it’s still tender and has a nice beefy taste.
  • I needed a knife to cut through it so it wasn’t falling apart tender or anything, but it almost tasted like what it looked like.
  • I preferred it without the gravy, but then it was only the beef taste and nothing else. I ended up using the BBQ sauce on my pork ribs for it.
  • The gravy just tasted too “instant” and heavy on the cornstarch and the colour was a bit scary.
• Yorkshire Pudding
  • The Yorkshire pudding was okay, but not really authentic Yorkshire pudding. I had one in the UK before and since then I haven’t found anything similar.
  • Yorkshire pudding is made from flour, milk and eggs and the batter is poured into meat drippings and then baked until fluffy and the outside is crispy.
  • The one here was very soft, although very fluffy, airy and light with big holes. The inside is pretty moist and it’s doughy not flaky and it’s also chewy and stretchy (as it should be).
  • It was almost like a soft croissant though and it was bland in flavour and I couldn’t taste the meat drippings either and missed the crunchy exterior it should have.
• Mashed Potatoes with Gravy
  • It really bothers me when mashed potatoes are served with an ice cream scoop. It just screams hospital food and the gravy didn’t help.
  • They didn’t taste bad though. They were made with red skin potatoes and they had some skins throughout. They were very creamy and they had some garlic in them as well. They were quite dense, but not dry and there’s almost no seasonings and spices except for garlic, salt and butter.
    

Desserts

The desserts are actually all made in house, but unfortunately I had to pass due to timing issues. I had my eye on pretty much everything besides the cheesecake (not in picture and not sure if made in house). I find places like these usually have classic reliable desserts that come in big portions and make me happy. Nothing fancy, but just satisfying and cheap. I was sad to miss out.

I wanted the Mile High Mud Pie (sounds signature) and the Skillet Cookie which is known as a “pizookie”, which BJ’s Brewery in the States started. I was first introduced to it in Vancouver at The Hub – see here, and now it seems to be popping up everywhere, like at The Shark Club and 100 Days as well. I also wanted to try the Shake ‘N Share Mini Donuts, which I figured is similar to the Drunken Donuts offered at Romer’s Burger Bar… but I still wanted to compare. I may come back for these if I’m in the area and looking for ribs and cheap dessert.