BBQ per­fec­tion has a name: Madera Smoke­house

Serve Daily - - BUILDING COMMUNITY - By Amy Baird

When I saw the sign for BBQ go­ing up on Main Street in Span­ish Fork, I was ex­cited. How­ever, of­ten peo­ple just have a smoker and the meat isn’t the great­est. Or the meat is de­cent and the sides are medi­ocre. It is dif­fi­cult to find the ul­ti­mate BBQ es­tab­lish­ment that meets all the re­quire­ments. If there is a good dessert in there, then you pretty much have per­fec­tion. Well, folks. I found BBQ per­fec­tion in Madera Smoke­house.

Let’s get right to the meats. When you go to a Smoke­house, you want some good meat. We got a plat­ter with brisket, smoked turkey and pulled pork. It smelled in­cred­i­ble and you could see the sea­son­ings on the edges of the meat. All of the meats go through quite the process be­fore they hit the ta­ble. First, they hand-trim the meats. Then the meats are placed in a dry salt brine for 24 hours. Then the meats are in­jected with some fla­vor: high­lights are Dr. Pep­per for brisket, Coca Cola for pulled pork, and but­ter for the turkey. Then they are smoked. Brisket and pulled pork are smoked for 14 hours.

I am nor­mally a brisket kind of gal, but some­thing about that smoked turkey called to me. I think ev­ery other slice of smoked turkey I have tasted was over­cooked. This smoked turkey was ten­der and per­fectly sea­soned. It wasn’t un­til half­way through the meal that I was in­formed that the black­berry BBQ (yes, black­berry) com­pli­mented the turkey quite nicely. Yum. Yum. Yum. Also, I got a lit­tle taste of the Austin brisket sand­wich. It has thick slices of brisket served on a soft, de­li­cious bun with Austin BBQ sauce, pep­per­jack cheese and fried onion straws. Mmm. This sand­wich made your typ­i­cal pulled pork sand­wich seem bland and bor­ing.

The smoked meats were de­li­cious and the fla­vor was amaz­ing. The sides lived up to my ex­pec­ta­tions as well. The gar­lic mashed pota­toes were made with red pota­toes and had a lit­tle bit of the peels in there (my fa­vorite). They were creamy and de­li­cious. The baked beans were taken to the next level with bits of pulled pork and brisket in the beans. They could be a meal by them­selves.

Now for the fun stuff. They kind of go crazy with waf­fles. They brought out a mac­a­roni and cheese waf­fle AND a corn­bread waf­fle. I am a big fan of mac­a­roni and cheese, so I was pumped. The mac­a­roni and cheese was su­per cheesy and a bit smoky. Af­ter be­ing put in the waf­fle iron, the edges were crispy and just cheesy. It was amaz­ing. My per­sonal fa­vorite though was the corn­bread waf­fle. This wasn’t your typ­i­cal Jiffy muf­fin mix dry corn­bread. It had the per­fect al­most cake­like con­sis­tency and came with a gen­er­ous por­tion of honey but­ter.

And now for the grand fi­nale. Desserts. Some BBQ places will just have some cook­ies or a cob­bler. Madera Steak­house has some de­li­cious desserts. Take, for ex­am­ple, the salted caramel rice crispy treat that is the size of a plate. Or my fa­vorite, lemon rasp­berry Bundt cake: sub­tle but­tery lemon fla­vor with rasp­berry syrup driz­zled on top. A close se­cond was the tur­tle brownie which struck the per­fect bal­ance of choco­late in a cakey brownie.

And I didn’t even get to the sal­ads. It seemed like ev­ery other per­son was get­ting a mas­sive metal bowl full of salad. The top picks are the South­west Brisket Salad and Poly­ne­sian Pork Salad (pineap­ple, man­darin or­anges, toasted co­conut, and toasted al­monds). I am go­ing to have to make a re­turn trip to try one. An­other dish that sounds amaz­ing is their Thurs­day Thanks­giv­ing spe­cial which is a stuff­ing waf­fle, smoked turkey, and gravy served with cran­berry sauce.

Hon­estly, I was blown away by all the op­tions at Madera. You can find some­thing for any type of crav­ing. And I prom­ise, you will leave full. They give you a lot of food. Plan on left­overs. So take the time to head down to Main Street on Span­ish Fork and give Madera Steak­house a try. Madera Steak­house is lo­cated at 310 N. Main, Span­ish Fork. They are open Mon­day through Thurs­day from 11 a.m. to 8 p.m. On Fri­days and Satur­days they are open from 11 a.m. to 9 p.m.

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