The second course was all about the meat. A goat meat chili slider was well spiced and with a dollop of yogurt was the best sloppy joe I've ever had. Lamb ribs had good spice and a sweet glaze that countered the meat's gaminess well. They had only been baked without any smoke, and the meat needed a bit longer to tenderize, but the flavor itself was great. A few slices of buffalo brisket exhibited the challenge of doing honest barbecue in a fine dining setting. To be at their best, meats need to be smoked fresh and sliced to order, but getting as much accomplished in the prep kitchen helps things move more swiftly on the line. These briskets had been pre-smoked and I watched as half briskets were warmed through on a skillet over a gas burner. The texture had noticeably suffered as had the moisture level, and only the heavy masala sauce saved it. They're going to have to tweak that brisket recipe if it ever shows up down the street at Stampede 66, but I still had a great meal that challenged some of my preconceptions about the boundaries of barbecue fusion.
- BBQ Snob