While the Stack House doesn’t offer anything quite as incendiary as El Diablo, the menu does include two pepper-infused items: Frito pie and jalapeño sausage. The Haven’s Level II chile, affectionately known as “El Diablo” is about the only thing that can quell the stuffiness of a head cold. In the throes of even the most egregious colds, I’ve been known to drive to Santa Fe for some of the Horseman’s Haven‘s combustible chile. Having a bad cold tends to exacerbate my desire for chile, the more piquant the better. You can’t judge barbecue if you can’t imbibe its aromas and taste its subtle flavor qualities. Alas, during my inaugural visit, I was suffering the ravages of a bad cold which rendered my taste buds untrustworthy and enfeebled my olfactory senses. They invited me to discover for myself whether their ratings were hyperbole or justified.
Deanell one-upped Larry, indicating the Stack House BBQ’s ‘cue warranted all tens (and she knows what it is to be a ten). Recently when Larry and Deanell rhapsodized poetic about the barbecue at the Stack House BBQ in Rio Rancho, my first questions were “how would that barbecue rate in a KCBS barbecue competition?” Larry gave it nines in taste, texture and appearance. Applying what we learned in such competitions as Rio Rancho’s annual Pork & Brew built upon that knowledge. Much like getting a Psychology degree, obtaining KCBS certification gave us a modicum of knowledge. Over the course of several hours, our KCBS instructor imparted sage knowledge and proven techniques to help us understand thee three most important and very nuanced elements of competitive judging: taste, texture and appearance. Sure, we’d all been eating barbecue most of our lives, but how much did we really know about passing judgement on barbecue? Not much, it turned out. When my friends Larry “the professor with the perspicacious palate” McGoldrick, Dazzling Deanell and Beauteous Barb decided to pursue Kansas City Barbecue Society (KCBS) certification, the words of my Psychology professor resonated in my memory. Reflecting back on all the times my rudimentary conclusions were ultimately proven incorrect, it’s a point well driven. His point–a little knowledge can be dangerous–applies in virtually every arena of knowledge in practicum. He explained that it often takes an experienced practicing psychiatrist several sessions to arrive at a diagnosis and many more sessions before treatment proves effective.
Smoke stack house bbq manual#
It's sure to be a smokin' good time.One of my Psychology professors cautioned students about the danger of “amateur diagnosis,” the practice of assigning specific psychoses and neuroses to people we meet solely on the basis of our cursory familiarity with the Diagnostic and Statistical Manual of Mental Disorders. If all this sounds good to you, well, best get a move on and find Smoke Stack's House of BBQ in the DMV, or invite 'em out to cater your next event.
Smoke stack house bbq mac#
Get it all loaded up on a hearty sandwich, or on a plate with homemade sides: they've got mac & cheese, irresistibly delicious BBQ baked beans, string beans and collard greens to round out that fulfilling meal. These BBQ connoisseurs love what they do and it shows in the quality of their food. From tender sliced brisket to fall off the bone ribs and smoked chicken, every meat is dry rubbed before being smoked to perfection over such woods as apple, maple, hickory and even cherry wood, that spells out commitment right there.
For the past 8 years, these pit masters have been perfecting that tried and true BBQ form, cooking all meats low and slow over a variety of woods to bring out unique, smoky tenderness in every bite. Smoke Stack's House of BBQ has been smoking the competition in the food truck scene in Washington, DC, offering the greatest BBQ to sink your teeth into.
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