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The Business of Nachos
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The Business of Nachos

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Review: Smokestack Urban Barbecue

March 5, 2017 Derek Sotak

Smoked Chicken, House-Made Chips, BBQ Sauce, Sour Cream, Cheese, Tomatoes, Scallions

The word “Barbecue” comes from the Spanish barbacoa, possibly derived from the barbacoa of the Arawak which was a wooden frame on posts. The word has come a long way since then to be our legendary and delicious “BBQ” of today, but much like the slow cooking of the meat of said delicacy, sometimes deliciousness takes time. Delicacies like BBQ served up at Smokestack Urban Barbecue.

World renowned for their BBQ and their bacon happy hour, there was a time not too long ago when they were also known for their all you can eat pulled pork bar. Or even more renowned for their Mammoth Sandwich, rumored to be made with real mammoth, just like the 1951 Explorer’s Club dinner. But the days of pulled pork bars and deceased pachyderm sandwiches are long gone, and now you will just have to settle for tasty BBQ and nachos.

You can almost taste the megafauna in every bite.

If you’re not looking to come down with a case of the meat sweats you can get the vegetarian chili nachos, but if you just want to get a little sweaty you can go for regular nachos with smoked chicken. Technically these are BBQ Irish Nachos as they’re made with house-made potato chips, lending them almost an air of a loaded baked potato or potato skins, if you were BBQ potatoes and you topped them with chicken rather than bacon bits. And speaking of that chicken...

Do you know what the second most delicious nacho meat topping is after buffalo chicken? Pulled pork. Now why these don’t come default as pulled pork nachos or even have a choice of meats as an option I’ll never know, but big mistake. Sure, smoked chicken is fine, but you don’t need to settle for “fine” when you can not settle for “finesse” with pulled pork. I suppose I could have gotten the some pulled pork and dumped it on the nachos, but I don’t go to restaurants to Frankenstein a meal together. Frankenstein’s Monster a meal together? I guess that saying can easily display how pedantic you really are.

So should you go there for the nachos? No, don’t be silly, you go for there for the BBQ. I mean if you go there you can get the nachos, they’re fine, but following the logic of “You go to the restaurant for the type of food the restaurant sells” you will see that getting some sort of BBQ is the smart choice here. And really, unless you have three stomachs you’ll be so full of many tasty meats you won’t be able to eat another bite long before you get to nachos.


 

Smokestack Urban Barbecue

In 2017 Tags Review
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Nachonomics: ('na-cho-'na-miks)

noun. The branch of knowledge concerned with the production, consumption, and distribution of nachos.

Book: Complete Nacho Knowledge Book: Complete Nacho Knowledge
Book: Complete Nacho Knowledge
$20.00

A copy of "The Field Guide to Nachos", "Nachos & You", and "Recipes from the Nachonomicon". This is literally and literately all the nacho knowledge you will ever require.

The Field Guide to Nachos, a pocket sized reference to the history, types, and background of the greatest of Mexican delicacies.

  • READ... The true story of how Ignacio Anaya created "The Nacho" in 1943.

  • LEARN... How nachos moved from Mexico and spread across America like shredded cheese melting across a pile of chips.

  • KNOW... the real difference between natural cheese versus pasteurized processed cheese product. It's terrifying.

  • DIFFERENTIATE... between kinds of popular nachos that are to be found in our modern restaurants.

Nachos & You, a pocket sized manual on, well, living your life the nacho way.

  • READ... The "true" story of how Gentleman Frank Liberto (Not to be confused with the upstanding Frank Liberto of Rico's or the Frank Liberto of Martin Luther King Jr. assassination infamy) created "The Nacho" in 1976. I say "true" because it is an obvious satire and parody.

  • LEARN... To pickle your own jalapenos for varying degrees of “fun” and “profit”, but more importantly bragging rights on being more artisinal than your friends.

  • KNOW... The science of creating nachos with circular chips as opposed to triangular chips and when to use each so as to not cause embarrassing cultural faux pas.

  • EXPERIENCE... The terror of “Nacho Fingers”, and the joy of curing yourself of them to avoid being ostracized by the community at large.

Recipes from the Nachonomicon, a pocket sized cookbook of all the finest types of nachos from throughout the ages, all now easily available at your fingertips.

  • READ... The History of the Nachonomicon and how it became the blueprint for all the nachos you know and love today!

  • LEARN... How to cook the finest examples of each member of the nacho family from "Artisanal" to "Single Serving." (There's no general type of nacho that begins with "Z" so that's as good as it gets alphabet wise, and I wouldn't want to trick you into thinking there was a type of called "ZBBQ Nachos" or something.)

  • KNOW... The joy that comes of making you, or a loved one, a delicious meal of nachos that will both satiate your hunger and allow you to know the true satisfaction of being able to provide the sustenance to keep a human being alive.

  • TASTE... Nachos, and lots of them, once you make them of course.

With these three books, you can feel secure in the knowledge that you'll be able to give a T.E.D. talk on every single aspect of nachos. Probably closer to three T.E.D. talks as a matter of fact! Do they even let you do that? I don't know, but with nacho knowledge like yours you will undoubtedly be the first!

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