Warm weather brings out a lot of motivation for many a winter survivor. Tune-ups for motorcycle season, triceps dips for tank top season, and pedicures for flip flop season. Then there’s the food… a fresh bag of marshmallows for s’mores nights, a tank full of gas for road trips, and a finger-licking good piece of meat for your grillathon. Barbecuing, cooking out, smoking; pick your delicious savory poison. If you don’t dust that baby off when the thermometer hits 40 degrees, can you even call yourself a recovering vitamin D-deficient Minnesotan? And don’t forget about Title XII Section 5 of the Grilling Act of Summer 2023 which states, “When a pair of tongs is placed in one hand in front of an outdoor heating source the other hand must be holding a glass of smooth bourbon dressed in a lowball.”
During this month, when we celebrate the father figures in our lives with a little extra love, gift yours with a little coaching from genuine pitmasters. Joe and Jennifer Cox have been trusted neighborhood staples for 20 years as owners of Buddy Boy Fine Barbecue. In May they opened a new location in Minnetrista, next door to the original, which means it’s quite possible that if the breeze is blowing just right, you can catch a whiff of their flavorful, drool-worthy fare from your deck. Get a crash course in bourbon and brisket so you can spread the delicious love at home or, if motivation is low and your stomach is empty, head into Buddy Boy’s to be treated like the king (or queen) you are.
There’s always exciting newness that comes with change and in this case, it comes in the form of delicious: coal burgers, wood-fired sandwiches, and whole roasted fish? Also new is a sophisticated private event space and a full bar delivering seasonal drinks with the freshest and most carefully crafted ingredients. But what you’ll consistently get every time you walk in the door is a welcoming atmosphere and the rich sweet aroma that tells you without a doubt that Buddy Boy’s is a destination for authentic wood-fired barbecue.
Recipe for showcasing your barbecuing skills at home:
· Meat cut – Prime brisket.
· 12 – 18 hours at 200 degrees on a slow-burning red oak fire.
· NO SAUCE NEEDED – but if you must, they suggest their nice tangy southern Buddy Boy sauce.
· One lowball of Four Roses Single Barrel bourbon – the sweet, complex oak and rye spice flavors with savory brisket is a match made in caveman meets middle-aged man heaven.
Bourbon Old Fashioned (Hint: if you want an extra special twist on this popular cocktail, check out Buddy Boy’s Smokin’ Old Fashioned):
· 1 teaspoon of sugar
· 3 dashes of Angostura bitters
· 1 teaspoon of water
· 2 ounces bourbon (or rye whiskey, if preferred)
· Garnish: orange twist
Steps
· Add the sugar and bitters into a mixing glass, then add the water and stir until the sugar is nearly dissolved.
· Fill the mixing glass with ice, add the bourbon, and stir until well-chilled.
· Strain into a rocks glass over one large ice cube.
· Express the oil of an orange twist over the glass, then drop into the glass to garnish.
Whether you decide to smoke the good stuff on your own or belly up at Buddy Boy’s; it’s the whole package. It’s the tools and ingredients you use, the setting, and the guidance you receive wrapped up handsomely with the overall feeling of the experience and the people who surround you.