Last night before the band played a show in Bloomfield, my wife & I stopped with some friends at Yinzburg BBQ on Baum Blvd. in Bloomfield. Last time I was in that building it was a Roly Poly, and it’s certainly a different place now.
I’m a huge fan of BBQ and I have been reading great reviews about the place online, so I was very anxious to check it out. (Also, I’ve been in a BBQ mood lately.) Of course with the whole shellfish allergy thing, I took a look at the menu online before we went down. My mouth was watering at all of the delicious prospects. Thankfully, there is no deathfish present on the menu. I’ve sadly gone to places before that have had daily specials or menu revamps that aren’t online… so I decided to send them an email. I was met with a quick, friendly & inviting reply from owner & chef Richard. His philosophy seems to be summed up in his email signature:
1. Barbecue is a cuisine; Barbecue sauce is a condiment!
2. The sauce is served on the side.
3. The love is in the rub!
When we walked in we were greeted by a woman with a sweet southern accent who asked us if we had ever been there before. We indicated that we hadn’t & got a lesson in the 4 main & 2 hot barbecue sauces. I liked the vinegar one & the signature red… And, I liked that you could get 2 different ones with your meal. Next time I might get the mustard sauce.
I had the brisket & pulled pork combo with the signature red & vinegar sauces (served on the side, so you can apply or dip however you like), the coleslaw, and a root beer from Natrona. I tried both meats sans sauce, and they were incredible. I found myself having a hard time deciding which sauce I liked better with which meat. The coleslaw was creamy and flavorful. I also had a sample of my wife’s mac n’ cheese (she got a delicious looking half chicken), and our friends’ collard greens. The mac n’ cheese was nice & creamy and the collard greens were delicious. I’ve sadly never had any until now. We even had a very satisfied vegetarian in our midst who seemed to really like the smoked tofu wrap. It’s not every day you find a BBQ place that serves vegan and vegetarian items.
There were two 2-seater tables outside, and 2 tables with standing room only inside. We stood as we dined,negotiating around the mountain of food in front of us. Halfway through the meal, I was already planning what to order for my next visit. Next time it’s chicken & ribs… maybe the black eyed peas on the side. Next time will also be soon! They asked us to tell our friends… and if you’re reading this… you’re my friend, and you need to go check this place out!
I was so enamored with the food… I forgot to take a photo to upload to UrbanSpoon… oh well, maybe next time!
- BBQBarbecues Ask: Are BBQ’s Dangerous? Or Are People Just Dumb? (prweb.com)
- Eat Like a Southerner at Yinzburgh BBQ (iheartpgh.com)
- OMG. WTF? BBQ! (aixelsyd13.wordpress.com)
- New BBQ Joints? (aixelsyd13.wordpress.com)
- A little background on my shellfish allergy before I write my next rant of a blog… (aixelsyd13.wordpress.com)
- Munch goes to YinzBurgh BBQ (www.post-gazette.com)
- Homemade Barbecue Sauce (seacreatively.wordpress.com)
- What Kind of BBQ Do You Prefer? (chumleysbbq.wordpress.com)
- Summertime Slow Cooked Shredded BBQ (zabars.typepad.com)
- lime what? barbecue lime pork chops (stuffstephdoes.com)