The Slow Bone
Braised Greens, Brisket Beans, Sweet Potato Praline, Brussel Flower Au Gratin, Cornbread, Hushpuppies, Cornbread Pudding, Ricki’s Love Cookies, Fried Chicken
Prime Brisket, Pulled Pork, Smoked Turkey Breast, Jalapeno Cheddar Sausage, Hickory Sausage
Created by Chef Jeffery Hobbs in 2013 there has been no shortage of accolades for The Slow Bone since opening, years in fine-dining perhaps inconsequential to Smoked Meats but paying dividends across everything from daily specials to Pickles, Desserts and Sides.
Off the beaten path near Turtle Creek, though this has never stopped diners from lining up prior to an 11:00am opening, it was in cold weather that guests stood awaiting entry while a smoker dubbed “Miss Jessie” finished her preparation of Sunday’s first servings.
All smiles and pleasantries, Chef Hobbs front and center slicing Meats for each guest, it was with wide eyes that four guests ordered far too much, a Pickle and Sauce bar rounding out two trays from which supple Turkey Breast was an immediate standout thanks to unparalleled juiciness.
Decorated as expected, with Beer signs and photos to compliment a Country soundtrack, Prime Brisket trends a little less smoky than one might hope while housemade Sausage are snappy and bright with or without one of Slow Bone’s many Sauces.
Exciting with Sides, far from the average BBQ standards, Collards have all the sapor of Hobbs’ Pulled Pork brightened by Vinegar while Beans are benefitted by Brisket, though Vegetarian-friendly Sweet Potato Praline and “Brussel Flower Au Gratin” are no less delicious.
Not forgetting Slow Bone’s famous Fried Chicken, blasphemy to purists but nonetheless excellent thanks to a Smoked Water Brine and Potato Starch adding to its crispy coating, Carbs come not from plain White Bread but rather an oversized Cookie and sticky Cornmeal sliced, fried into golden orbs or served as gooey Pudding.
www.slowbone.com