Cora’s Broccoli Salad

Holy geez, I didn’t expect one of my favorite things on the menu to be broccoli. This is a must-order side when you come here. If I had to eat broccoli in one style for the rest of my life, this would be the way I would take mine. Cold broccoli salad with chili pepper flakes in an olive oil … or is it a sesame oil? Adriana and I had a discussion about this, and since I have the blog, I make the decisions. Olive oil.

I could be wrong.

Anyways, delicious (that’s only the third time I’ve used that one for the project, but you shouldn’t avoid all use of an adjective just because it’s overused).

Guss’ Half-Sour Kosher Pickle

If you’ve had the pickles at Katz’s deli, you know about how good these glowing kelly green pickles are. This is the way every pickle should taste and feel.

Smoked Brussel Sprouts

After having the fried brussel sprouts at Vesta (link) these guys put up a good fight and came in a shockingly close second. These were definitely tossed in a sesame oil (they also had a bit of pork belly thrown in – c’est magnifiçque)

Burnt End Baked Beans

Spicy on the front end with a salty, smoky finish. A great compliment to the sausage.

Spicy Berkshire Sausage

Damn, that’s a good sausage, Spicy and so thick that the consistency was bordering that of a very well-cured meat. Still, it stayed juicy.

Pulled Pork

I usually like my pulled pork with some kind of sauce on a bun. They gave me sauce (four types, actually), they gave me buns. I don’t know what was wrong with me. I had it plain and wasn’t off the wall bonkers for it. I then remembered my preferences for pulled pork while there were a few shreds on the table, but tried to get creative by mixing the mustard and the three chile sauce. Don’t do this, It does not work. I can’t make a call on this guy, I need to have it with their Sweet BBQ offering.

Boneless Beef Ribs

I like this idea; you get all the smokiness and crispiness of the exterior part that has been touching the smoke the whole time and the juicy, gorgeous interior. I had this with the carolina style sauce (very thin – this would also have been beautiful with the pulled pork).)

Brisket

Remember how I said I wasn’t fond of brisket (link)? Yeah, well, this brisket was AWESOME. My favorite part of the meal. It even beat the pork belly. I literally pounded the bar with my fist after my first bite of this brisket.

Pork Belly

Adriana’s favorite. The fat was cooked down and firm. It was my second favorite meat of the meal. Like she said in the video, this bad boy didn’t need any sauce.

Black Maple Hills Small Batch Bourbon

As I said before, Fette Sau prides itself on its whiskey selection, so I wanted to know what our bartender’s favorite stuff was. He brought us the Black Maple Hills Small Batch (pic). Immediately after, I took that picture showing Ivan thinking “I know we’re supposed to be showing the guy a good time, but ease up on the $25 a glass bourbon, bartender.” This stuff tasted like no other bourbon I’d ever had. It was spicier than a Goldschläger on the way down and I didn’t so much get the sweet finish that our tour guide talked about, but it was a bit more mild after it left the palate. That was my dessert, I guess.