Audio By Carbonatix
There’s no shortage of good barbecue restaurants opening these days. With places like Sheila’s Famous BBQ Conch and More in Lake Worth and the second installment of Texas Hold ‘Em coming to the Gateway in Fort Lauderdale, there’s good ‘cue within reach of just about everyone. Now add East Coast BBQ to that list of stellar new spots for slow and low cookery. The 3-week-old barbecue joint off East McNab Road in Pompano Beach is already preparing some authentic Southern cookery with a high-tech, modern twist.
What’s high-tech about cooking for hours with wood smoke? Well, it’s all
in East Coast’s smoker. Instead of burning with whole logs or wood
chips, the restaurant employs a $10,000-plus rotisserie pellet cooker
that uses compressed sawdust pellets
to impart all that heady smoke into the meat. The pellets, which look
something like what you might line a rabbit cage with, burn clean and
produce savory-thick smoke. They come in a variety of wood types as
well. East Coast uses a mixture of hickory and oak.
