Thank You for Smoking
5 Best BBQs - Texas, Kansas, North Carolina, and all places in-between lay claim to having the “best barbecue.” How does Maui score on smoky, sweet, vinegary, falling-off-the-bone, finger-lickin’ meat? What about the sides that keep it company on the plate, like cool, crunchy coleslaw, potato salad napped in mayonnaise dressing, spicy-sweet mustard and bacon-spiked baked beans? We decided to find out. (This was not a tough assignment!)
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Smokehouse BBQ Bar & Grill
Smokehouse has been in Lahaina eighteen years, and according to owner Joe Lacap, the business will soon be expanding. So might its customers. The takeout plate weighs in at around two pounds, with half a chicken, moist and juicy, that has been smoked for four hours, chilled, then slathered in sweet-tangy barbecue sauce, grilled to caramelized perfection and flecked with bits of crunchy skin. Along with that comes a half-rack of baby back ribs and a side of house-made Louisiana-smoked spicy beef sausage. It’s made on the premises, with lots of spice, heat, smoke and a good meaty bite. The baked beans with bacon and molasses have a stick-to your-ribs goodness. Dinner platters offer a choice of steak fries, rice, or coleslaw—creamy, piquant dressing on shredded island cabbage with carrots and pineapple. Chef Joe shared his coleslaw secret: It takes two days to make and one day to eat. A whole baby loaf of golden-brown cornbread with macadamia-nut honey butter accompanies the plate lunch, as do two sweet, homemade barbecue sauces, one spicier, both good. Prices are very reasonable for the portion size—and I ate the leftover beans cold. Yum!
930 Waine‘e St., Lahaina
Monday-Friday noon-9 pm • Saturday & Sunday 3-9 pm • Late-night menu Monday-Saturday 9 pm-1 am