Tag Archives: BBQ

Redbones: Hidden Gem

17 May

Redbones, we are forever in your debt. When, after seven hours of plodding, we finished our first annual Walk (Amble) for Hunger, crawled back to Nacho Patrol World Headquarters and found ourselves in dire need of some hearty BBQ, you delivered…for free, and on a bike. The ample array of meat you provided that night gave us the strength to carry on (to the shower and then to bed). We’ve been craving you ever since.  We’ve known for a long time that you had nachos, but the description wasn’t hurrying us out of the house: two kinds of cheese, guac, salsa, jalapenos and sour cream. The bartender Mike (or Eric, we’re not sure) must have agreed with us because he clued us in to the off-menu nachoption with all the above toppings and a heaping pile of pulled pork. From now on, we will always ask, “who can we talk to about nachos?” before we order.

  • Appearance: (8) You wouldn’t see these on Top Chef Masters, but these nachos demanded our gastronomic attention. Don’t you just want to dive in and cover yourself in all that perfectly smoked pulled pork? The burnt chips and sour cream waterfall pulled down the rating a few points, but the guac, tomato, and moist mountain of meat all but makes up for any shortcomings.
  • Quality of Ingredients: (9) We recorded our thoughts mid-nacho patrol, but we couldn’t hear anything over the sound of reckless crunching. The chips were thick–almost pita chip-like–and we could easily ignore the burntness (though they were a little under-salted). The tomatoes were fresh, and we enjoyed the guac, though we doubt it was homemade. As you could probably predict, the meat was the real stand-out of these chos. Oh-so-moist, oh-so-succulent, oh-so-flavorful! We were torn over whether or not we wanted a sauce…Oh, the selection of sauces! In our experience, BBQ sauce doesn’t go well with the overall palate of ‘chos, and it would probably be a shame to cover up the perfectly seasoned pork.
  • Distribution of Toppings: (7) New restaurant, same distribution problems. Naked chips, sparse cheese, and a sour cream avalanche that smothers everything toward the bottom of the plate. Dare we say it, but there were perhaps too many toppings and not enough chips!
  • Price: (7.5) The one flaw of off-menu-Groupon-nachos is that you have no idea what they cost. After some shaky math, we estimate they were about $13, which is a lot by Nacho Patrol standards, but cheap in the grand scheme of BBQ.
  • Overall: 31.5/40.

You should never order off the “American”menu at a Chinese restaurant, and you should never order anything but BBQ at Redbones.  So, while we wholeheartedly endorse these nachos, we implore you, don’t even bother unless you get them with the off-menu pulled pork.   It’s shocking and disappointing that Redbones doesn’t even list pork nachos as an option.  So for now, we are classifying these as “specialty nachos”, separate from the Best of Boston list.  Redbones, if you want to be a contender, put these on the menu!

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Hurricane O’Reilly’s: Naturally, a Disaster

4 Dec

Save for The Fours and their delicious buffalo chicken nachos, the bars of the North Station area remain an unknown quantity to us. Perhaps it’s because we know exactly what to expect from them: crowds of Bruin and Celtic jersey-sporting bros in varying states of intoxication, out-of-towners who don’t know any better, average draft lists, and mediocre, overpriced food.  Before attending a recent Celtics game, we put our theory to the test and went right for the heart of Bro-Town: Hurricane O’Reilly’s.  The crown jewel in the strand of mass-produced Mardis Gras beads that is the Glynn Hospitality Group, Hurricane O’Reilly’s is the kind of place that’s sort of comforting in it’s timeless, generic blandness (and indeed, at least the website is in a time warp: it refers to TD Garden as the Fleet Center and has a completely obsolete menu).  Surprised to find the place rather empty for right before a game and 3(!) types of nachos on the menu, we forewent the plain (boring!) and buffalo chicken (too many bad memories) versions and ordered the Nachos Grande, which came with chili and BBQ pork.

  • Appearance: (4) For nachos “grande”, these certainly did not live up to the size of their name.  All of the colors seemed faded, and the salsa and sour cream were in plastic takeout containers.
  • Quality of Ingredients: (5.5) The chili was watery, and some of the chips were a little stale.  The large chunks of BBQ pork were OK, but would never have been tasty enough to carry a pulled pork sandwich on their own.  The red onions were intended to be pickled (which would have been a lovely touch) but still had too much of a bite to eat on their own.  And the cheese, while it was not quite the dreaded American cheese, came very close (we dubbed it “Guam cheese”).
  • Distribution of Toppings: (7) There was decent distribution, and even some cheese padding on the plate.  The watery chili made things soggy and sort of disappeared into the other ingredients; we wouldn’t have known it was there if it hadn’t been on the menu.
  • Price: (4) On the Sunset scale of size-to-price ratio, these barely registered.  But hey, it’s downtown…
  • Overall: 20.5/40.  We debated heading over to The Fours after the game to wash away these bad nacho memories with some good ones.  You would be wise to do the same, or just head there in the first place.