jmeds75
11-08-2009, 08:17 PM
Hey Everyone,
Just wanted to post about my experience at the Union Woodshop (formerly the Clarkston Cafe on Main St.) in Clarkston tonight. My wife's parents live in the area and we stopped by for dinner. Sounds like it may have opened within the past few months.
I had read an article that they cook on a Southern Pride. Not a lot of comments on the web about this place, but the owner, Erich, also owns the Clarkston Union-which has the best mac-n-cheese around.
I ordered the brisket dinner ($13). Came with 2 sides (large portions) and a cornbread muffin. My wife ordered the pulled pork sandwich (+1 side). for ~$8 or $9. My sides were sweet potato mash (with a hint of jalapeno) and baked mac-n-cheese (just like what they serve at Clarkston Union). The brisket was sliced thin from the flat and piled high. Small smoke ring-probably to be expected from a Southern Pride that isn't fed with logs all night. It was pretty tender, just a slight touch on the dry side. The smoke flavor was pronounced on some pieces more than others (but nothing like cooking with wood only), but they said they cook their brisket for 14 hrs. Looks like there was a dry rub on the exterior also. Looked like my wife's pp sammie had more pink and definitely a bark-seemed pretty tender.
I had my Pappy Medley's BBQ shirt on and the owner stopped by my table. He asked me how it was and I told him it was pretty tender, but that I liked it a little smokier. We got into a conversation about bbq competitions, health code rules, etc and said next time to call ahead and he would show me their cooker. Sounds like they run their Southern Pride all night-guessing they just add a few logs at the beginning of the cook?? They did have a variety of sauces on the table-from an Alabama White that was very good, and also TX and Memphis style sauces. They also had a Asian style sauce with Ginger/Hoisin that was pretty good.
While not earth shattering, it was probably the best BBQ I have had outside of the competitions and stopping by Bubba's. It does appear that they are trying-and the Baked Mac N Cheese is awesome. The look of the place is pretty cook, with slices of logs as the backdrop on the walls and even the famous Homer Simpson conversation with Lisa about the Magical Animal that has bacon, ham, pork chops, etc is written out up on a mirror.
Anyone else been there?? Would like to hear the comments...
Does anyone else know what commercial smokers are used in the restaurants around here? I'm assuming 90+% are either Ole Hickory or Southern Pride. Anyone know of any place that uses an Oyler?? I have hear these require a lot more tending, but are all wood (with electric heat). Don't know if I have had any Q from an Oyler.
Just wanted to post about my experience at the Union Woodshop (formerly the Clarkston Cafe on Main St.) in Clarkston tonight. My wife's parents live in the area and we stopped by for dinner. Sounds like it may have opened within the past few months.
I had read an article that they cook on a Southern Pride. Not a lot of comments on the web about this place, but the owner, Erich, also owns the Clarkston Union-which has the best mac-n-cheese around.
I ordered the brisket dinner ($13). Came with 2 sides (large portions) and a cornbread muffin. My wife ordered the pulled pork sandwich (+1 side). for ~$8 or $9. My sides were sweet potato mash (with a hint of jalapeno) and baked mac-n-cheese (just like what they serve at Clarkston Union). The brisket was sliced thin from the flat and piled high. Small smoke ring-probably to be expected from a Southern Pride that isn't fed with logs all night. It was pretty tender, just a slight touch on the dry side. The smoke flavor was pronounced on some pieces more than others (but nothing like cooking with wood only), but they said they cook their brisket for 14 hrs. Looks like there was a dry rub on the exterior also. Looked like my wife's pp sammie had more pink and definitely a bark-seemed pretty tender.
I had my Pappy Medley's BBQ shirt on and the owner stopped by my table. He asked me how it was and I told him it was pretty tender, but that I liked it a little smokier. We got into a conversation about bbq competitions, health code rules, etc and said next time to call ahead and he would show me their cooker. Sounds like they run their Southern Pride all night-guessing they just add a few logs at the beginning of the cook?? They did have a variety of sauces on the table-from an Alabama White that was very good, and also TX and Memphis style sauces. They also had a Asian style sauce with Ginger/Hoisin that was pretty good.
While not earth shattering, it was probably the best BBQ I have had outside of the competitions and stopping by Bubba's. It does appear that they are trying-and the Baked Mac N Cheese is awesome. The look of the place is pretty cook, with slices of logs as the backdrop on the walls and even the famous Homer Simpson conversation with Lisa about the Magical Animal that has bacon, ham, pork chops, etc is written out up on a mirror.
Anyone else been there?? Would like to hear the comments...
Does anyone else know what commercial smokers are used in the restaurants around here? I'm assuming 90+% are either Ole Hickory or Southern Pride. Anyone know of any place that uses an Oyler?? I have hear these require a lot more tending, but are all wood (with electric heat). Don't know if I have had any Q from an Oyler.