What do you mean only Tuesdays? Yeah, that’s the way it goes. Chef Brad Kilgore, who I’ve been watching via fellow blogger Food for Thought site for a while now, is the man behind Brad’s BBQ.
He’s taking over Josh’s Deli (9517 Harding Ave Surfside) every Tuesday night with some KC-style BBQ (no, I will not use the pop-up buzzword even though I just did). I knew this was my opportunity to finally try his food in a much more casual setting, so I was the first to show up at Brad’s BBQ.
Right out of the gate, I ordered one of every item on the menu, including the dessert. I started my meal with a Dale’s Pale Ale and finished it with the Burger and my drug of choice, Coca-Cola.
There were no misses on the menu, but certainly, some dishes excelled more than others. I dug the bit of heat that crept up on you at the end of the BBQ beans and the utter creaminess of the German-style potato salad.
Those crispy onion rings with the homemade ranch sauce were the big winner for me on the sides. Finally, and probably for the first time in history, you will hear me say that something didn’t need cheese melted on it; that would be the maples cheddar jalapeño cornbread.
The secret spice fries were good, but I’ll tell you a secret about them, don’t eat them if you can’t handle the heat. After just a handful of fries, I felt beads of sweat forming on my forehead.
Did I tell you I love beads of sweat forming on my forehead? Not really, but I love the release of endorphins associated with heat in food.
The ribs, while not falling off the bone (something I don’t care about), were chock full of smokiness. However, I did use a couple of fries to scoop up the smoked BBQ sauce from all over the half rack as a dipping sauce.
The pepper crusted beef brisket with some white bread hidden under it was phenomenal. So good that you should walk in and say I’d like the Brisket before you even place your drink order.
From what I saw on Twitter, it was also the first thing to sell out that night.
Brad Kilgore Burger Talk
And last but not least, we come to the black angus burger with burnt ends, provolone cheese, cole slaw, and butter pickles.
I’m not a fan of a bunch of things on my burger. I certainly tried it as Chef Kilgore had intended, but for me, once I stripped away the cole slaw and butter pickles, it was a much better burger.
And how could it not be with the meat on meat action going on, and no, I’m not talking about some Spartacus film. The buttery bun he used was excellent too.
The next time cheese & meat only and maybe a sliver of Brisket if I behave.
And for Dessert…
I thought the fudge brownie with vanilla ice cream was just some throwaway added last minute in case someone had space after the meal. I was very wrong.
It could be the best brownie with ice cream I’ve ever had. But, you must save space and get this fella.
Brad’s BBQ is worth the visit and-or drive. It’s important to note that we don’t know how long this will be going on, so don’t add this to your list of could have beens; your stomach will hate you for it.
Also worth checking out is Food for Thought’s post about the Odd Couple Dinner featuring Chef Brad Kilgore and Chef Danny Serfer of Blue Collar.