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Smoke & Barrel

agarnett100 Sep 27, 2011 07:39 AM

New BBQ spot - to try

Opening today from the guy behind Meridian Pint, Barrel's transformed Asylum's top floor into a haven of all things bourbon-y, crafty, and smoked, with an AK-imported pitmaster dishing his best in a wood-heavy interior rocking stools cut to mimic the curvature of barrel staves, and a bar made out of Amish mushroom wood -- also what's behind some of the craziest Rumspringa stories ever!!

All the meat's actually smoked w/ reclaimed bourbon barrels (presumably after they removed Rip Torn from desperately licking any last traces) and is closest in style to Memphis, with goodness including espresso-rubbed beef brisket, pulled pork shoulder, ¼ dark or light chicken, and smoked sausage; there's also super-serious ribs basted w/ their spicy chipotle honey butter, or done up “all rub”.

For beers, they've got 25 cans, and another 25 drafts, like an American imperial from Evil Twin Brewing called Soft Dookie, Royk Uten Ild "smoke beer" from Norway, and a tripel from Stillwater called Rule of Thirds, which Kirstie Alley insists is "always get them".

And to ensure you're ready for the downstairs dance party when Asylum starts getting weird, there're 45 bourbons and whiskeys, plus beer/shot combo “boiler crafters” like “Governor Hal” with Woodford Reserve & Gubna, and "Scotchy Scotch Scotch" with Glenfiddich and Old Chub, not to be confused with Old Chump, which is now what you can call anyone who says that all good BBQ comes from Carolina, KC, or Texas.

2471 18th St. NW, Washington, DC 20009 | 202-319-9353 |

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  1. m
    MikeR RE: agarnett100 Sep 28, 2011 05:13 AM

    Another place to throw into the BBQ fray. I don't go to Adams Morgan unless someone is taking me, but I'll be eager to hear reports from the fans of Memphis style BBQ.

    Odd that a sandwich with slaw costs than a 1 meat platter with 1 side. Are rolls THAT expensive? Or is it a pricing thing that people who are there for the beer are more likely to order a sandwich than a platter?

    3 Replies
    1. re: MikeR
      Steve RE: MikeR Sep 28, 2011 10:17 AM

      Memphis style bbq should use hickory. Those barrels are probably oak.

      1. re: Steve
        MikeR RE: Steve Sep 28, 2011 05:29 PM

        Do they have mesquite trees in Memphis? I know they have plenty of oak trees.

        1. re: MikeR
          Steve RE: MikeR Sep 28, 2011 07:20 PM

          I've never heard of mesquite in Memphis 'cue. Of course, some places use only charcoal which produces a rather flat taste to me. That woodsmoke bite is my primary interest in bbq.

    2. l
      laststandchili RE: agarnett100 Sep 28, 2011 08:42 AM

      They offer BBQ Tofu.

      I'm not sure what to think about that.

      4 Replies
      1. re: laststandchili
        agarnett100 RE: laststandchili Sep 28, 2011 08:59 AM

        BBQ Tofu - I give them extra points for trying something new to this area

        1. re: laststandchili
          drsmoke RE: laststandchili Sep 28, 2011 10:19 AM

          BBQ Tofu??? LMAO

          1. re: laststandchili
            MikeR RE: laststandchili Sep 28, 2011 05:30 PM

            I'll bet they don't do that in Texas, except for the frou-frou-BBQ places, of which I'm sure there are some.

            1. re: laststandchili
              monkeyrotica RE: laststandchili Sep 29, 2011 03:41 AM

              I've actually had bbq tofu before. Since it has almost no flavor at all, it absorbs a lot of smoke; the low-slow cooking pulls a lot of the moisture out, giving it a somewhat "burger-ey" texture. It all comes down to the quality of their rub/sauce. And grilled/smoked tofu/tempeh is pretty big in Asian cultures. As someone who's had to cut back on the smoked meats for medical reasons, kudos to these guys for offering it. There's also the woefully underserved vegetarian contingent who'd have almost nothing to eat at this place when they get dragged along by their friends to try the latest hip urban bbq joint.

            2. m
              MTP RE: agarnett100 Sep 28, 2011 12:38 PM

              bbq is the new DC cupcake

              1 Reply
              1. re: MTP
                agarnett100 RE: MTP Sep 28, 2011 12:55 PM

                don't forget the high priced burger joints

              2. m
                MTP RE: agarnett100 Sep 29, 2011 01:00 PM

                so i tried it out last night-had a half slab of dry ribs with sauce on the side. my friend got the pulled pork platter

                i can't really say that you can taste the barrel-smoked element, but i will say that both were cooked very well, with nice overall flavour and not at all dried out. worth checking out.

                1. s
                  Spade RE: agarnett100 Sep 30, 2011 10:17 AM

                  Went on the opening night. The BBQ was decent enough. The brisket isn't any competition for the "moist brisket" at Hill Country. The pork was pretty good. Sides were fine (fried okra and sweet potato).

                  The tap list is outstanding, though. A very, very well chosen selection (which on this night included an oak cask of Aecht Schlenkerla Marzen mounted on the bar). This instantly becomes one of the top five places to drink beer in the city.

                  1. m
                    mdpilam RE: agarnett100 Oct 6, 2011 03:35 PM

                    Went here last night with my parents who are in town visiting. We ordered a 3 way combo with a half slab of ribs, chicken (my mom's request) and brisket. Fries and slaw were the sides, and also went with the pulled pork egg rolls.

                    The eggrolls were actually pretty good, but it was like one quartered for $9, which was silly. Somehow they managed to have the cabbage be cool inside the egg roll and the meat warm. Pretty good, but could have used more meat and atleast two eggrolls for that price. The rest of the food came out shortly, and wow what tiny portions! The brisket was actually very good though, and I'd say it was better than the last few times I've had Hill Country (their's has gotten too fatty and salty). The chicken was solid (I never order chicken from a Q place though). The ribs were actually quite good, way better than Hill Country's. We got them "muddy", which might have been a bit too much seasoning, but it was still quite good. Meat was tender and porky; fall off the bone without being mushy. The portions were so small that we ordered another half slab of ribs, but this one came out tougher. It was still decent, but the first one was much better. Weird how the consistency could change that much within a half an hour. Must have been the last of one batch and the first of another.

                    Fries were solid as well, cole slaw was coleslaw. A bit disappointed in the sauces; there's two, but they are hardly discernible (they were pretty good though). One is supposed to be spicy, but isn't. Good beer list though. I'll be back, but I am guessing that the sandwiches are the way to go.

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