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| - Smoke me, Smoke me.
Where there is smoke there is meat with a lot of connective tissue that if cooked at a low temperature, over a long period of time, will create the most succulent thing known to man. The man that knows this art all too well, is Pete.
What I love most about Pete's is the smell. You walk in and are hit with a Mike Tyson like blow of hickory/mesquite and god only knows what else. Be forewarned, the smell sticks with you. On one occasion, post Pete's, I was engaging in an activity that causes one to sweat profusely, if done right. Whilst sweating, I began to emanate the smell of smoked brisket. Needles to say, it made the endeavour that much more carnivorous.,
Pete can commonly be found behind the pass slinging to his hearts desire or making the rounds ensuring the custys are happy, always smiling and warm. You can tell he loves what he does. To Boot he usually has a kickass band playin
Schwartz's, The Main, Quebec Smoked Meat...they're all good but I would trample a gang of cane carrying grandmothers to get to Pete's meat, combined with the atmosphere and the pleasant servers, it can't be beat.
Waka Waka
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