Chicken and Waffles at The SmoQue Shack
The SmoQue Shack
The SmoQue Shack
The SmoQue Shack
The SmoQue Shack
The SmoQue Shack
Macaroni and Cheese at The SmoQue Shack
The SmoQue Shack
The SmoQue Shack
The SmoQue Shack
The SmoQue Shack
The SmoQue Shack
The SmoQue Shack
The SmoQue Shack
The SmoQue Shack
The SmoQue Shack
The SmoQue Shack
The SmoQue Shack
The SmoQue Shack
The SmoQue Shack
The SmoQue Shack
The SmoQue Shack
The SmoQue Shack
The SmoQue Shack
The SmoQue Shack
Foods from The SmoQue Shack
Comments

2013 Nov 16
We met family here on a Sunday afternoon for a late lunch, early supper, 5 of us. On Sundays, wings are ˝ price=7.50 each order. We had one order of garlic parmesan & 1 order of bbq. Both were delicious, juicy and tender and real parmesan on top of the garlic parm -we had 2 sauces, blue and ranch dill, both good. It would have been nice to have carrot sticks &/or celery with the wings to cut the richness. We ordered a large sampler platter-our 3 choices were beef brisket, pork back ribs and Jamaican jerk chicken. All excellent-the brisket was tender and saucy, pull-apart good, not fatty. The pork back ribs were flavourful and tender. The jerk chicken was a bit spicy while being very flavourful and juicy. Sides were mac & cheese, cornbread, coleslaw(s) and broccoli with cheddar sauce. We upgraded our side of mac &cheese to shaque style (with curds & bacon) and while delicious it was a tad too rich with our other selections. We had one small tangy coleslaw and one small creamy coleslaw, both excellent and they ended up being the favourite sides. We also had 2 cornbreads, both good, one shaque style (added butter, jalepeno & cheese). The broccoli was an afterthought when the server mentioned it was a special today. It was delicious but very cheesy and rich and definitely not needed (though devoured and the broccoli was tender but still with a little crunch!) Service was very friendly and efficient, drinks were quite reasonable (2 bottles domestic beer $7.96)(pint craft $6.19)(cocktail $4.87) The dark and stormy spicy rum with ginger cocktail was excellent. BH wants to go back for his birthday in December.
Having read previous reviews I think the side ribs aren’t the thing to order here, the back ribs were delicious and nothing like described in other reviews. We enjoyed everything and next time may order a little differently but we very much enjoyed our experience at The Smoque Shaq.

2013 May 7
Oops, Sourdough, my brain was not operating on the same wave length as my typing fingers. It is open to restaurants but they seldom enter.

2013 May 7
Just a quick correction, STTB is open to restaurants, they just need to compete like any other teams. One of the best teams from last year runs a BBQ place in Montreal. This should probably be in another thread - so I'll start one.

2013 May 6
No, the competition is not open to restaurants. Just so you know, there will be a whole hog competition on the Sunday of the fair. Saturday will feature the regular competition wherein teams will be judged on ribs, pulled pork, brisket and chicken. After the comp part is over, probably around three, you will be able to buy tickets to sample some of the generous tasting samples. I will post better info on another thread once I figure out where to post it. Anyway, if you want some really good BBQ, come on down to the competition at the Gloucester Fair.

2013 May 6
I hear you sourdough. I have been to D&S but it was a while ago. Guess it is time to give them another try. How things are different forBBQ restaurants north of the border. Southern places proudly display plaques and trophys boasting how good their BBQ is. They do not even have to be that southern, Dinasaur in Syracuse still competes I think. I knew no Ottawa BBQ restaurants had the talent to compete. Wishfull thinking on my part.

2013 May 6
Ken, I don't believe Smoque is putting in a team for STTB. I'm not sure any restaurants are involved with STTB, except D&S which is putting up the prize money and sponsoring the event. I suggest making the trek to D&S and trying their bbq, from what I've heard it is by far the best/closest to authentic competition BBQ in Ottawa. No restaurant can do truly competition food, as the requirement to hold the food for the masses has to lead to differences in texture and taste.

2013 May 5
Could have been an off night Bacon I.V. It would be sad if the shuffle strikes. I really like this restaurant. With the lack of good BBQ in the city our choices are do it yourself or choose between well, this is really the only choice. On the positive side the service was outstanding. Not as busy on a Friday night at 7pm as I would have thought. Mr. Sutherland was there at the front door as we came in so I am a bit disappointed. Second so so experience will give it one more try before writing this place off.

2013 May 4
The Ottawa shuffle once again, eh Ken? I'm officially borrowing your expression haha

I have to say, I was not impressed with Sweetgrass, not impressed by Smoque, I can only hope Slice & Co.is not Sutherland's strike three with me.

2013 May 4
Still sorting out mixed feeling of last nights visit. Got a taste of Kichesippi's new offering Heller High Water while deciding what to fill our pitcher with. Not what I was expecting in a local craft beer. Very light with no flavor profile at all. This is a pilsner? Sad to say that the brisket has changed. Now it has a sweet sauce that would make Sam Houston roll over in his grave. Though I'm sure it will appeal to the masses here in Ottawa. Brisket itself is still the chunked version tender and flakey but that slightly bitter coffee flavor is gone:( The jerk chicken was hot and flavorful bringing beads of sweat to the brow. Not sure if it was todays noticing a bit of a texture issue, almost a reheat kind of thing. Beans are still hearty with the brisket mixed in. My big gripe or should I say my wife's gripe was that the beef ribs were not available. They were still in the smoker to be ready for tomorrow which did not make sense to me. Tomorrow at what time? Do beef ribs really cook for 24 hours?? I think not. I got a taste of my buddies baby back ribs and noticed fall off the bone traits. Where was the chew of true BBQ? I'm curious to see the results of this restaurants BBQ entry at the Smoked To The Bone competition this year. The test of great BBQ is the competition to sharpen the skills of a restaurants pit master!

2013 Mar 27
The caesar salad with shrimp, ribs and mac n cheese skillet

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2012 May 23
Wifey and I finally visited on a Saturday night. It's casual inside and the food value is good. We shared a bunch of appetizers and sides and had a one-person 3-meat combo plate as follows:

* Caesar Salad - Tasty all around, generous croutons, and amazing chunks of smoky bacon.
* Baby Back Ribs - Good chewy texture, pretty decent smoke flavour.
* Beef Brisket - Tender, not a lot of smoke taste, I didn't like the sauce.
* Jerk Pork - Tasted like an oven-roasted pork loin, chopped up and tossed with a homemade jerk sauce with good heat. Again, this sauce was not to my taste. We actually left it.
* Mac and Cheese - Really nice, browned on top, macaroni not overcooked, and with tasty cheese.
* Corn Bread - Surprisingly not too sweet but a little dryer than I like. Would benefit from a dab of butter or a sauce worthy of dipping.
* Southern Greens - My favourite dish by far! Tender, tasty greens in a flavourful sauce, adorned with generous hunks of smoky bacon. Spectacular!



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2018 Jan 6
The Chicken and Waffles ($12) looked pretty amazing. Generous boneless chunks of (mostly) moist breast meat started out promising but suffered from a strangely bland but delightfully crunchy breading. I dipped them into the sauce of my Southern Style Greens ($5.50) to make them nice. The waffle itself was a hearty cornmeal one that needed dipping in the sweet apple-tinged syrup before eating. Nestled amongst the chicken pieces was a thick slab of icing sugar doused butter that also helped lubricate the waffle.

My palate was uncomfortably confused by the icing sugar on the chicken and the sliced scallions with syrup. Some people might like these combinations more than I do, so please accept my discomfort with appropriate skepticism.