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Smokehouse Barbecue With Windward-Side Roots

 

Although imu-roasted kalua pig and smoke meat have lengthy been round in Hawai‘i, high quality smokehouse model barbecue has remained elusive till just lately. Now just a few actually good spots are thriving. So when a fellow meals lover and avid hunter/smoker instructed me there was legit barbecue to be discovered at an previous watering gap in Kailua, I had excessive hopes for one thing actually tasty—and I discovered simply that.

 

Inside the chainlink fence resulting in the again patio of Bob’s Sports Bar is Whiskey Smoke 808. The backstory is a win-win for each: Before the pandemic, Bob’s was busy most nights with individuals taking part in pool, corn gap and darts or having a drink with associates. Like different bars, it was hit exhausting by a number of shutdowns and struggling to remain afloat. Meanwhile, former Hibachi Kailua chef Cory Vidinha and his spouse Tina had been cooking up barbecue at house to assist feed associates and others hit exhausting by the pandemic. Soon they had been busier than they may handle, of us insisted on paying them for the meals and the couple started on the lookout for a bigger house. Last December the Vidinhas and their two sons began Whiskey Smoke 808 within the kitchen at Bob’s.

 

Whiskey Smoke Bbq Exterior Credit Maria Burke

Photo: Maria Burke

 

The expansive out of doors house is now their house. Sturdy, customized picnic tables are heart stage towards a colourful backdrop of art work by neighbor @render808. The menu options meats together with brisket, pork ribs, hen quarters and pulled pork. Plates include two sides, a house-made sauce of your selection and pickled peppers or chow chow. There are additionally brisket tacos, smoke meat, grilled cheese with selection of meat, brisket chili and smash burgers. Specials like beef ribs, pastrami sandwiches and rack of lamb can be found every week. Vidinha makes use of kiawe, guava, lychee and different woods to supply totally different flavors.

 

Whiskey Smoke barbecue Brisket Plate Sides Credit Maria Burke

Photo: Maria Burke

 

Brisket is my favourite reduce so I am going for that ($20.80) and a Flintstone-esque beef rib plate that’s on particular ($36). For sides I am going with the smoked mac and cheese, smoked barbecue beans, potato-mac salad and coleslaw. I add on a pineapple fennel smoked sausage as a result of I’m obsessed even with the thought, and the whiskey-coke teri smash burger, which comes with steak fries ($16.64).

 

Whiskey Smoke barbecue Brisket Credit Maria Burke

Photo: Maria Burke

 

The brisket plate comes with a few half-pound of meat and beneficiant sides. The brisket is moist and fatty with a superbly salty pepper bark. Vidinha attributes this to cautious trimming earlier than smoking, and a resting interval of as much as 10 hours whereas he slowly lowers the warmth, permitting fats and collagen to settle in and preserving the meat moist and flavorful.

 

Everything tastes home made as a result of it’s. The mac and cheese is wealthy and tacky, whereas the barbecue beans are a taste bomb of candy and smokey with a tomato base and caramelized end. Vidinha tells me to combine the beans with the potato-mac salad—straight winnaz. The coleslaw is easy however with simply the best stability of creaminess, crunch and acid. It’ll be exhausting to return again and never get the identical sides each time as a result of the mix of all the things has me yelling on the desk with pleasure. The liliko‘i barbecue sauce is my favourite, tangy and deep with a fruity background.

 

The fennel and pineapple sausage is the juiciest smoked sausage I’ve ever had. The smoked pores and skin pops to disclose a moist inside with notes of fennel and pineapple. Now, again to the chow chow. Its origins stay mysterious, however lie someplace between pickle relish and giardiniera. Vidinha’s model is especially cabbage with some thinly sliced bell peppers, sizzling pickled in a candy and tangy combination. Bites of this in between juicy morsels of brisket will make your tongue dance.

 

Whiskey Smoke Bbq Whiskey Coke Teri Burger Credit Maria Burke

Photo: Maria Burke

 

About the teri burger, I’ll attempt to be succinct. Two smashed patties are stacked and layered with gooey American cheese. The edges are crisped to the brink of being burnt, providing a number of layers of concentrated beefy taste. I’m already beside myself with this, however the star of the present? The home made bun that till final week Tina Vidinha was making by hand. Imagine if a buttermilk biscuit had a lovechild with a gentle pretzel after which its golden-brown prime obtained completed with grill marks and a few flaky salt. Yeah, I do know. Then, stack two teriyaki-glazed smashed burgers and cheese and pass over all of the veggies. I’m yelling once more. And this burger is my neighbor!

 

Whiskey Smoke Bbq Whiskey Coke Teri Burger Section Credit Maria Burke

Photo: Maria Burke

 

I’m not even completed concerning the bun. It’s buttery and flaky and gentle, but it surely additionally has mega structural integrity. You can pattern it within the sliders and as pull-apart rolls in Whiskey Smoke’s household packs.

 

Cory Vidinha grew up looking, smoking meat and customarily working with hearth, which changed into an obsession. Now the Vidinhas, Windward-side natives, are serving up their model of Texas-inspired barbecue “at all times with Hawai‘i heart,” Vidinha says. Trust me—you’ll style the love.

 

Open each day from 11 a.m. to 10 p.m. Located inside Bob’s Sports Bar, 170 Hamakua Dr., (808) 861-7683, @whiskeysmoke_808

 




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