All photography appearing in this post taken by Holli Lapes
(click on the photo to view it in a larger format)
WELCOME TO SMOKE! A BBQ spot in Delray Beach that is less than 6 months old, located right along the popular Atlantic Ave strip.
Although pictured above is not actually
smoke, but vapor, there is no smoke lacking in the vicinity. Scott Kennedy of Smoke BBQ introduces us to the fact there are 3 smokers on the premises. Soon to be launching smoked duck and prime rib. “Anything we can smoke, we will smoke it.”
Pitmaster Bryan Tyrell is formerly of the famed Oklahoma Joe’s in Kansas City, Mo. (Anthony Bourdain named it “One of the 13 places to eat before you die”); and Bodean’s BBQ in London. Tyrell is an original member of Kansas City’s Slaughterhouse Five, and was a member of the two-time American Royal Grand Champion team in the World Series of BBQ.
This is a blackberry cocktail that I had.. which wasn’t particularly flavorful, unfortunately. I hear it was a popular drink that night though. I did catch a buzz, however, so I shall mark it as a win. Also, they are launching a new cocktail menu soon.
It was a relatively cool night out in South Florida, we sat outside and I took this bokeh photo of the bulb covered trees. It was nice, I enjoyed sitting out there.
Scott suggested we try the Applewood Smoked Chicken Wings, which are smoked for 3 hours. With each bite, I liked the wings more than the first. I enjoyed the crispy outside contrasting the smooth inside of the wing. I would get these again, it is a nice change from a typical chicken wing.
We had a sampler of all the meats (not found on the menu). My favorites were the Smoked Turkey, the 12 Hour Pulled Pork and the St. Louis Cut Ribs. The 16 hour beef brisket was a bit dry that night, however.
I am glad we chose non-savory sides to to compliment the rich BBQ taste. The corn bread was my favorite – it was almost like cake, as Scott mentioned. Let’s not forget about the cinnamon butter it comes with, yum!
There were two sauces for the meats, one was a mustard based and the other- a molasses based. The mustard barbecue sauce on the Turkey and the molasses barbecue sauce on the rest were my combos of choice.
We just had to get the iconic Mud In a Jar –Chocolate flourless cake, ice cream and house made caramel sauce.
All in all, I had a nice time at SMOKE BBQ and I am looking forward to coming back for that SMOKED DUCK! A big THANK YOU to The Buzz Agency and Scott for making this meal possible.
– SMOKE BBQ IS NOW OPEN FOR LUNCH
– HAPPY HOUR PRICING AVAILABLE FROM NOON TO SEVEN DAILY
Smoke BBQ (eatbbqnow.com), Pitmaster Bryan Tyrell is now dishing up lunch five days a week. The restaurant is offering “Lunch for a Tenner” from noon to 2 p.m., Monday through Friday. Choices include a BBQ sandwich (choice of 16 hour beef brisket, pulled pork, oink and moo or chicken wings) with one side (choice of BBQ beans, house made potato chips, Grandma’s mac ‘n cheese, cornbread with cinnamon butter, state fair winning coleslaw, seasoned tots, French fries or jalapeno and cilantro potato salad) and a non-alcoholic beverage, all for $10. This offer is available for dine in or take away.
In addition, exclusively on Fridays, house smoked pastrami sandwiches will be available and will include one side and a non-alcoholic drink ($12).
Smoke’s Famous 3-4-1 Happy Hour pricing on cocktails and appetizers is now available from noon to 7 p.m. daily. Food is excluded during the Sunday Happy Hour.
New hours have been announced, as well. The restaurant now opens every day at noon, seven days a week, until 10 p.m., Monday through Thursday; until 2 a.m. on Fridays and Saturdays; and until 9 p.m. on Sundays.