Smokehaus — Restaurant in Amherst

I am sorry to have to write such a review, especially since a fellow veteran owns this restaurant, but the BBQ I have bought there really was just not good at all. By comparison, not long ago, I drove 400 miles out of my way to have the best ribs ever at the original Central BBQ in Memphis, so I am really into BBQ, and not a neophyte.

I have given this place three or four tries now since I live so close, and each time, I could not have been more disappointed. The first time, the place had just opened, and I got the ribs. They were incredibly dry, and as many have mentioned, cold. Since I figured they were still just getting the kinks worked out the first time, I thought I would give it another try when I decided to “treat” a friend to dinner after helping me do some work. We got brisket, and it could not have been drier…it was like hide. Again, the food was cold.

I went there yesterday for the last time, and I got ribs again, and pulled pork for a family member. The pulled pork was again dry, and the portion was incredibly skimpy. It was not enough to justify the price. We both did like the fries a lot (unlike other reviews, they were piping hot for us), but the mac and cheese was just OK (so much sauce was poured on that the last pieces of macaroni were drowning in it). My ribs were again dry, and cold. I also noticed that they put WAY too much rub on the ribs (you just need a very thin, even, sprinkling, and it would be nice if you took off the membrane). However, they store the ribs after they consider them cooked, it turns that cake of rub into a disgusting THICK paste, and not a “bark” at all. They must keep them in some kind of place that has a lot of moisture.

Lastly, as a BBQ aficionado, who has been smoking meats for years, I am well aware that “fall-off-the-bone” ribs are considered overcooked, but they should still pull away from the bone with a slight tug. These ribs, while cooked enough not to be dangerous, they were not cooked enough to pull from the bone, and were even tough (before you pull them from the smoker, you need to teach your employees the “bend test”, because these surely did not bend, and needed more time). When I have leftovers, I will have to cook them more just so they are tender.

Unlike other reviews, I have never had any problems with the staff. They seemed nice, and...

If you enjoy great BBQ, don’t let this unassuming gem go by in your rear view mirror. Driven by several times on work trips and finally decided to stop in at lunch time. My only regret being I hadn’t done so before. With a line practically out the door, one person at the register is flying through the orders with efficiency, while another is packing and calling orders just as smoothly.

I ordered the dusted wings, and the three meat plate consisting of brisket, cubed pork, and pulled pork. For sides I was lucky enough to choose their Mac-n-cheese along with some of the best baked beans I’ve had - and my father in law makes some insanely delicious ones so this says a lot!

The brisket was exactly how i ordered it with a little fat left on it and super moist. The cubed pork has some incredible spice to it while the pulled pork tied everything together. I dabbed a bit of their sauces on the meat and I have to say they have the sauce boss!

For wings, I chose the dusted option and they did not disappoint. Just the right amount of seasoning to make you drive in for more until your rummaging around looking for one more hiding in the pile of bones from wings you just devoured. Add a little sauce to up your game or cool it down with a dab of blue cheese.

The sides were amazing as well. Where most people start to slack these guys lead the pack!!! Mac and cheese was simple but full of flavor and creamy not runny, the pasta cooked to perfection. And last but not least let’s address those beans! Whoever’s idea it was to add the pulled pork into them, I’m virtually sending a hug at this very moment. Beans are usually an afterthought at most bbq joints but here you can expect that they paid attention.

Amazing food, cannot wait until my next work trip has me driving...

Let me just start off by saying, WOW! My first visit and this is already going to be my new favorite place. When you walk inside you notice a few four tops and a little bar area, outside seating is available seasonally as well. The menu and tap list are written up nicely on a chalk board wall, as well as a specials board next to the register. I ordered a brisket plate with collard greens, Mac and cheese and of course, bread. You can’t have bbq without bread! The portions are perfect. They also give you an option for fatty or lean brisket, I went with both and my mouth is STILL watering thinking about it. The Mac and cheese is a little on the thick side but pairs perfectly with the brisket. Now the collard greens, I’m very picky about my greens, I always like them saucy and just a little crunch in the stems. The greens here are probably the best in the state. With so much flavor and just the right amount of spice! I typically dip my brisket in the greens and mix them together. Now let’s talk about the sauces. You get six sauces to choose from in the caddies on the tables, bourbon bbq, sweet bbq, chicken paste, lil spicy, yellow gold and ketchup. I tried each sauce with the brisket and couldn’t just decide on one. There is such distinct flavor in each sauce that brings out a smokier taste in the meats. This spot is a MUST try! But don’t wait to long to go in, tables fill up quick and meats will run out as they smoke the...