New q joint in Ann arbor

[jim]

There's a new BBQ place in Ann Arbor called satchels. It's located on Washtenaw ave, about a mile wet of us-23.

I've been passing by it for weeks waiting for it to open. Yesterday it looked like it was finally open, and they had a Lang out in front kicking out smoke.

Anyone tried it yet? I'm thinking about going by today or tomorrow for a first taste, and will give a review.

[sfisch]

Jim,
sounds like you are the point man on this one, you have been duly appointed temporary ann arbor bbq food editor. We will anxiously await your report.

Scott

[jim]

I hereby swear to uphold the position of temporary Ann arbor food critic to the best of my abilities, and defend the constitution of the glbbqa, so help me God.

Eatin' que is tough job, and I'm up to the challenge (if this snow ever stops).

[jerry516planes]

Don't forget the pictures....

[jim]

So here's the review (minus pictures for now, because I did not want to interfere with your reading by too many gratuitous shots of me)

Background - The owner/head cook worked for another local bbq joint. It was his first real foray into bbq after working in other local restaurants that served regional American cuisines. He worked at this other local joint for a number of years. He was looking for an opportunity to open his own place, and found a nice location in Ann Arbor on Washtenaw Avenue.

Now about the experience - It is indeed a Lang 48 with warmer in the front of the parking lot. With the fire going and smoke coming out of the Lang you can't miss the place. Without the Lang you might miss the small signage. Pull into the lot and he has a pile of seasoned wood just waiting to go onto the somker right under his sign. He's opened for lunch and closes when he runs out of meat.

Walked into a place that feels like a texas bbq joint - not much on the walls (except for some paint to make the place look like it has "pull barn" construction. Tables are wood, looking like picnic benches. The food is ordered at a counter where most of the sides are kept. The menu is posted on the wall on brown butcher paper.

They sell pulled pork, brisket and chicken as sandwiches, a sandwich combo (with two sides for a buck) and plates of those meats as well as a half or whole slab of St. Louis cut ribs. Prices start at $6 for a pulled pork sandwich and go upto $23 for a full rack plate with sides. Sides include baked beans, cornbread, greens, beans and rice, mac and cheese, and coleslaw. They also served texas toast (which is what they use to make their sandwiches).

First the sides - we tried them all. The star of the show was the mac and cheese. Good flavor, very creamy texture. The greens and the beans and rice are nice additions if you like southern cooking. The coleslaw had a good flavor, but it was very finely diced to the point that it had little texture. Not too sure about the baked beans. They had a very different flavor from any beans I've had before. Not saying stay away, but be ready for a very sweet bean that has layers of flavor. The cornbread was a sweet style - yummy.

Now to the main attraction, the meat - we tried the brisket, pulled pork and the ribs. How does he prepare them? I'm glad you asked. He really cooks all his meat on the Lang in the back of his place. When I asked him what he cooked on, he walked me out back and and showed me the Lang. It was running just under 225 at the time. He opened it up and he was smoking about 12-20 racks. It looked like white oak, but I did not get too close to his wood pile. It was a very mild and clean smoke.

So, back to eating the meat. The rub was not overpowering or too hot or too salty, though I didn't find any ingredient I could grab onto to say "wow, taste that." I kind of think that is nice though, because it meant he let the meat and smoke do most of the talking. Our favorite - the brisket. It as well smoked, pulled nicely, and was quite moist. The meat was the main flavor, not the smoke or the rub (though they did compliment the meat well). The ribs were our second favorite. Good flavor. The rub was a bit thick on them though and they were somewhat overcooked (though still moist). While we didn't have much bad to say about the pork, it was the least favorite of what we ate. I didn't find that there was much flavor of the smoke or rub on the meat (compared to the ribs and brisket, and it was a bit greasy).

The sauce was a thin red sauce, with a strong flavor of molasses, vinegar and celery seed - three of my favorite flavors. It complimented the meat well.

Everything was served on metal trays and in styrofoam containers.

All in all, it felt like going down to Texas or into Arthur Bryants. No fuss, just food and tables and a counter to order from. Didn't make me have a religious experience like I did when I traveled to Texas and Kansas City, but it works. All the other BBQ in Ann Arbor is either a bit to pretentious (which is just not what bbq should be) or is secondary to the bar/alcohol at some of the other places. BBQ is a personal experience, so some of you will like, and some of you will not, but it is worth a try if you are in the area and want some honest bbq.

[Rich Parker]

Nice Review Jim!

I would definitely give a shot after reading that.

[jerry516planes]

Originally Posted by Rich Parker

Nice Review Jim!

I would definitely give a shot after reading that.

I agree! Nice job and thanks for taking the time. Appreciate it!

[sfisch]

Jim, excellent job on that food editing assignment!
It really does sound like a place we need to visit.

Scott

[jim]

It was a sacrifice...

[jim]

I think it's pretty brave of the guy to run his place on langs. He did mention he wanted something bigger. Oddly enough, he said he didn't want to get into catering and such, but both his cooker are on wheels. He said he was open to suggestions on a new cooker. And it was very cool that he wanted feedback on his food.