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  • The Greenwood Smokehouse sits unassumingly on Danforth St. I walked past it once without realizing. That would have been a regrettable and huge mistake, but thankfully I was directed to visit by fellow foodies. The back patio was cozy and intimate with the smoker housed in the corner where the next day's carnivorous meats were being prepared. As I sat and drank, the first round of BBQ rib tips (smoked then deep fried and double glazed with Memphis and Carolina sauces) were presented. Needless to say they were a textural dynamite and packed with sweet, sour, tangy flavor. Anything smothered in a terrific mustard sauce is a winner in my books. After the ribs, a glass of Kensington watermelon wheat beer, with the shot of Bookers to follow to complete the Deep South BBQ experience right? It was at this point we went inside to sit down to enjoy a fantastic version of a Cobb salad. Not your average Cobb salad, but with smoked turkey, blue cheese, eggs, bacon, avocado, tomato, arugula, all lightly dressed. Combined, it was a great balance of flavor and textures, a salad I would even order not being a salad kind of guy. For the main event (believe it or not) a variety platter of their other smoked offerings. A stack of 1.5 hr smoked, fried and glazed wings, a mound of 15hr smoked brisket smothered in bbq sauce and topped with pickled onions, a heap of succulent pulled pork, double smoked beans, a three cheese Mac and cheese, and coleslaw. he brisket was tender, fatty and just simply melt in your mouth good. The coleslaw was not over dressed and retained a great crunch. The beans were my favorite side, double smoked and made with a chili base which stole my heart. I enjoyed the beans with the pulled pork, they complemented each perfectly. The mac and cheese was cheesy and creamy but remained light, not heavy. The one made one mistake that night, I ate the wings last. I regret that. They were amazingly crisp and moist for being smoked in a BBQ, with slight smoke and sweetness that took them over the edge. Altogether, completely awesome and worth the visit alone. Last out was a smoked peach cobbler with a crème Anglais for dessert. A sweet, creamy, smokey, and perfect finish for what I believed to be, the ultimate BBQ meal.
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