|The Pulled Pork Platter with two types of ribs, pulled pork, mac n' cheese, and tater salad. A feast fit for the most ambitious carnivores out there.|
|The Front Porch: Gin, elderflower liqueur, and grapefruit juice.|
Last week we brought you a sneak peek at the new eats on the menu at Big Earl's BBQ
, Old Town Scottsdale's newest joint for ribs and 'que.
Meat explosion! Ribs, pulled pork, brisket, hot links, they've got enough on the menu to satisfy all your carnivorous instincts. Plus enough deep fried, down home country fare to comfort you at first bite. Fried pickles, catfish po'boys, and enough offal to keep one of our bloggers very, very happy. (Sweetbreads and pig's feet and bone marrow, oh my!)
You can even wrap up the dinner with a frozen, chocolate-dipped "treat"-- The Johnson. Dirty frozen bananasicles! Perfect for the Scottsdale scene.
Last night, Big Earl's opened its doors to friends and family for a preview of the good old-fashioned fare that Chef James Porter
of Petite Maison is bringing to the Valley. With Desert Smoke BBQ
on board as well, this weekend's opening day will probably be pretty packed. Check out all the good eats February 5th.
Sneak a peek at all the meaty eats after the jump!
|The perfect way to start your BBQ feast? Why with more meat of course! The sausage balls with ground mustard.|
|The brisket platter: four pork ribs, a lean hot link, and a couple strips of beef brisket. Collard greens and fried okra on the side. Don't forget to smother it in BBQ sauce!|
|Rich and creamy, smooth and dreamy. The mac 'n' cheese and potato salad, up close and personal.|
|We didn't get to try the infamous Johnson on the menu, but we did get to sample the fresh banana pudding, pecan pie, and a brownie a la mode. Our best bet? The pecan pie. Hands down. It makes grannies everywhere smile with pride. |
|If you were left licking your fingers, don't forget to purchase a smoky bottle of BBQ sauce on your way out the door!|