Tag: WFVI

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Louisiana Fry

The Louisiana Fry served at Smokestack Urban Barbecue on Harding Street in Worcester.

Urban Barbecue may sound somewhat strange in Worcester. However, Smokestack Urban Barbecue on Harding Street delivers the goods, especially when trying the Louisiana Fry. A dish piled high, it came with freshly fried catfish, oysters, and shrimp, with a side of fries, slaw and remoulade served on a playful, yet down home country feel, of parchment paper.

The slaw is very peppery and refreshing, which proved a good compliment to the crisply fried seafood and fries. The true stars of the dish…the seafood consisted of perfectly cooked shrimp that still had a nice snap to them and even a slight crunch from the carefully fried tails. The oysters were creamy and briny, small tidbits of deliciousness, while the catfish resembled oversized clam strips, but without that intense seafood flavor. The fish was mild and very flaky, not dry and tough like the reputation that catfish may have. To finish off the meal, the thinly cut fries were done perfectly, creating a nice retreat from the plentiful seafood dish. Although not one’s typical BBQ fare, the Louisiana Fry from Smokestack Urban Barbecue did not disappoint.

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Sliced Beef Brisket

Sliced Beef Brisket at Smokestack Urban Barbecue

The Sliced Beef Brisket from Smokestack Urban Barbecue on Harding Street in Worcester.

It used to be difficult to find a restaurant in the Worcester area that focused their culinary skills on BBQ, so when Smokestack Urban Barbecue opened their doors in 2010 with a focus on Southern Style BBQ many were eager to give their bountiful menu a chance.

A safe bet with any BBQ restaurant is the Beef Brisket. At Smokestack, it comes with traditional cornbread and a choice of two sides; our choice was the Cucumber Salad, BBQ beans, and, taking advantage of an added third option, the Mac & Cheese. Prepared in true Southern style, the brisket is dry smoked and prepared with a flavorful Southern inspired rub; two house BBQ sauces are available at the table to “add the heat or the sweet.” The meat, enough to take home for lunch the next day, is prepared perfectly, rendering the necessity of a knife obsolete. With an intense smoke flavor, this dry rubbed meat is thinly sliced, tender, lean, and cooked to perfection. The Mac and Cheese compliments the meat, yet is also dense with flavor unlike the watery consistency of many local versions. In addition, both the BBQ beans and cucumber salad worked together to bring different flavors and textures to this meal, creating a true southern BBQ experience.