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| - I've never been impressed with BBQ in Arizona until now. Sure, Lucille's has those amazing biscuits served with apple butter; those things are good. BobbyQ's has those cute little donuts, and Honey Bears makes a great sweet potato pie. But until I finally got to eat at POAF I have never been impressed with the meat in this town. As far as slow smoked meat, forget about it. It really doesn't exist in Arizona as far as I can tell. But now we have POAF.
POAF is amazing in every regard. Their large smoker is in the middle of the restaurant (which is more of an industrial warehouse converted into a meat-eating complex) and when you walk in you smell that amazing smoke. You can see the smoke loft up the vent. It smells sooooo good.
On the window outside it say "Competition Style Barbeque" which really says a mouthful. First, you gotta have some serious swag to declare that what you're putting out is competition worthy. You're placing yourself into the category of those artist smokers who dares to compare their wares to other fanatics. What it really means is that they don't serve their meat with sauce, and you gotta have some real confidence in your product to do that. When the meat stands alone without the sauce, which POAF's does, then you know you've got something special. You can add your own sauce from a great selection. Let me tell you about the meat.
We had the brisket, which in all honesty is the best brisket I've ever had in my entire life, hands down. Now I come from a long line of Jews and we know brisket; we eat it pretty much on every holiday. Take a look at the pics I posted. The smoke on this brisket is amazing. They cut it perfectly. It melts in your mouth with a great texture. The flavor is "wham-bam-thank-you-maam" with or without sauce. In short, it is brisket perfection.
That baby back ribs were also fantastic. The smoke ring can be seen. This is the dark outer layer on top of the pink meat. The contrast of the outer smoke ring with the pinker meat makes some people think it's not cooked thru, but that is not the case. These babys are smoked to perfection. The best part of the baby backs is that they serve them in a puddle of their AMAZING mop sauce. The mop sauce is the best part and I'm told it's made fresh. The mop sauce is not available in bottles unlike their barbeque sauce. This mop sauce is thick and sweet and truly my favorite part of these ribs. Mop sauces are usually thinner; this is thick. If you don't order the ribs, ask for some mop sauce to go with whatever you did order. The baby backs were not the best I've had in my whole life, but probably some of the best in Arizona. They left the membrane on the underside; I prefer to have it removed. Only true baby back Q'ers will know what I'm talking about regarding this membrane. The owner told me they usually remove it, but it depends on whose putting the slabs into the smoker. Again, these are truly smoked and amazing. The best smoked ribs in town.
I am equally impressed with the sides we had. The Mac-and-Cheese was probably the best Mac I've had at any Arizona BBQ place hands down. The sweet potato fries were thick and piping hot, just how I like them. The coleslaw was nice and lite; it did not distract from any of the meat, and the corn muffin was just okay (I would go up one size on the muffin - it was kind of small and we BBQ folk like things big!). The red velvet cupcake was highly respectable.
I am so happy to have amazing smoked meat in Arizona. I LOVE POAF. Oink!
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