|Head Chef Ryan Pang|
We finally arrived to a packed house. The dining area is fairly small and loud. We did grab one of the last remaining spots and settled in for a barbecue treat. We scoured the menu and noticed the extensive list of bourbons. Wow, over a hundred different varieties made this list a blur. We were here for the bbq. I asked the waiter if I could order a combination of meats and a side. They do sell the meats by the pound and we made up a list of what I wanted to try. This included ribs, brisket and house smoke pastrami. I also wanted to try the house made sausage which the Great White Hunter ordered. Even though the restaurant was packed our meal was delivered very promptly.
We started out with an appetizer of bacon wrapped jalapenos stuffed with cream cheese and the house made sausage. It is served with the house made barbecue sauce. This appetizer was a great start. The heat of the jalapeno was tamed by the rich cream cheese with the added bonus of smoky bacon. The house sauce was tomato based with a hint of smoke. It was a very nice compliment to this rich, smoky, spicy treat. The rest of our meal came liquidity split. Our small table was full of food. Ryan included samples of all the side dishes with some home cured pickles.
Let’s start out with the sides. The house made pickles made The Great White Hunter reminisce of his Aunt Flossies home cured pickles. I believe I saw a tear stream down his bbq sauce streaked face. They were fresh with a vinegar splash and still had a little crunch. Creamed corn was decadent, Cole slaw was comforting, beans were hearty, and the potato salad was perfectly satisfying. The attention and finesse of the sides with a homemade touch showed the kitchen was paying attention and cared about quality. The sides fired on all the right cylinders. We shall proceed to the barbeque.
The house smoke pastrami was my favorite. It was so very tender, kissed with smoke and just the right amount of salt. The ribs were dry rubbed with a fantastic mix of spices. They were fall off the bone good with a little bark from the spice rub. There was barbecue sauce served on the side but it was not needed. The brisket was an example of meat perfection. These prime packers were smoked by a championship competitor and it showed. This meat had all the right moves. Flavorful bark, tender and most of all beefy brisket flavor love. Oh my!!!!. The Great White Hunters house made sausage was made with pork and brisket trimmings. It was mild and full of porky goodness. Everything was so good.
I am trying to find some fault with Quality Bourbons & Barbecue. The only fault I can honestly find is the parking. Ryan Pang has a vehicle to showcase his cooking genius. This restaurant can fill your bbq cravings and needs. If you have desire for bourbon they have you covered in this department too. I will return just for the pastrami it was that good. Ryans kitchen pays a lot of attention to detail evident by the sides and the wonderful pickles. The barbeque meats are better than competition which I am scoring very highly. What a wonderful bbq adventure.
Quality Bourbon & Barbecue
216 Castro Street
Mountain View, CA 94041