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| - I'm extremely enthusiastic about YinzBurgh BBQ's contribution to Pittsburgh's culinary scene--and not just because it's close to my apartment. YinzBurgh has scoured the country for inspiration in assembling its offerings, which manage to be mostly traditional yet pleasantly eclectic at the same time. Like any good barbecue place, they take their meat and their customers extremely seriously.
But more than that, YinzBurgh manages to go beyond importing styles and sauce types from various barbecue meccas--they take the first steps toward defining a unique identity that may someday be known nationwide as "Pittsburgh barbecue." It was exciting to sample their offerings, and I'm excited to see what they do next.
I'll get to some of the meats in detail, but let me say that the side dishes are where YinzBurgh BBQ begins to define Pittsburgh BBQ. The collard greens are simple and elegant. The black-eyed peas are one of the most flavorful vegan-friendly options I've ever had at this kind of restaurant.
But what really sets the menu apart is the "Chili-Q"--a proprietary combination of chili and baked beans created by the owner himself. It's truly a wonderful blend of traditional experiences, fused harmoniously into something utterly new yet comfortingly familiar. In lieu of a detailed description, I'll give it my full-throated endorsement and urge you to try it.
And now, the moment you carnivores have all been waiting for, the meats (and sauces):
-The chicken is flavorful, roasted on the bone (and practically falling off of it).
-The ribs have excellent flavors, a bit like you'd find in Memphis. They're hands down among the best I've had in this half of the state. This meat also tends to fall off the bone.
-The brisket is a little reminiscent of what you'd find in Hill Country in Texas, though a touch drier and noticeably smokier with a surprising amount of flavor. The brisket would pair well with literally anything else on the menu. It's great by itself on a fork, in any of the sauces, on a sandwich, or mixed with other meats.
-The pulled pork is a bit harder for me to come up with a succinct and accurate description for, but let's just say if your companion offers you a "bite or two" (as mine did), you can expect to take a polite normal-sized first bite and an enormous bordering-on-rude second bite based on your initial experience.
-They have barbecue sauces, spicy and mild, from all the major traditions. Tomato, mustard, and vinegar bases ensure there's something for everyone. I highly recommend the spicy tomato-based on sauce; it goes well with pretty much everything (it's perfect for dipping).
[The primary downsides revolve around access. It's a small place without much seating, so it's not great for big groups. There's limited parking if you're driving, and the delivery is done through a third party, making it pretty expensive. Having said all that, YinzBurgh is relatively new. I see plenty of room for growth, expansion and improvement on all these points if enough Pittsburghers taste the food and then keep coming back--as I certainly will.]
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