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| - I want so much to say something comparative about this place, like best barbecue in Phoenix, or Arizona or the Southwest. But barbecue is an art form to me and that would be like saying a Rembrandt is better than a Renoir or a Picasso. Each artist, and here I mean barbecue artist, has their own technique and style and there can be none that is the best.
Now, worst? Heck yeah there can be worst and I've had plenty of it. Maybe that's why I'm so dialed in to the subtle, and sometimes not so subtle, differences that can make me drool when I encounter a masterpiece of barbecue.
We discovered this place while coming back from errands of a Friday night hungering for some good brisket. We almost went to another place we never heard of but we had just passed it and didn't want to backtrack during Friday night rush-hour traffic. The website had promise, not overinflated promises just some key things that made it sound good. One was that they often sell out. That's actually a good thing because it means they're not some huge national chain that has a ton of frozen meat sitting in a semi parked out back.
And trust me, Hek Yeah is about as far from being a national chain based in New York City as you can get. I'm reviewing this without knowing anything about their backstory, like who owns it, where they came from, how they learned the art of smoking their meat, etc. Those are all trivial when I've got a taste for brisket, just show me the meat.
We picked up a pound of it to take home where we had some nice Mac Cheese waiting (that's our Mac Cheese not theirs in the photo). Just a pound of meat in a bag, that's all. Note that the stuff's not cheap, the pound was over $18, but who's counting? While I believe it is the ultimate sacrilege to put anything on brisket, especially so-called BBQ sauce, I do like tasting what local joints make so we took a tiny sampler of three of their recommended ones. The lady asked if we like spicy and the answer was affirmative, but holy cow, er, pig ... that stuff is hot enough to remove paint. But that's a good thing, what I'm saying is it's very, very good.
Kudos to them for mixing a nice balance of lean and fatty and burnt ends in the pound. The ratio was just right.
This is a place I honestly don't want to review for fear that next time I go the wait will be 6 hours. When we went we lucked out and there were just a few casual folks hanging around. So let's make a deal here, I'm letting you in on the secret of Hek Yeah ONLY if you promise you won't go there the same time I do. Which, considering how much I fell in love with it could be anytime between 10 AM and midnight 7-days a week.
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