Though barbecue sauce can be used to power tractors or grease slip 'n' slides, its best for making beans sing and chickens dance. Start a party on the tongue's floor with todays Groupon: for $16 you get $32 worth of Vancouver Island Barbecue at Smoken Bones Cookshack, located on Station Avenue.
This homey hut cooks and cures gourmet grub seven days a week, rousing regulars with local produce and artisan meats served in country-style, blond wicker baskets. Chef and owner Ken Hueston prepares all food on-site, using the culinary treasures of independent farmers and epicurious pirates to ensure fresh, natural flavours and to promote sustainable agricultural systems. The Cookshack's smoking sages enlist the essence of various pungent woodchips to render menu favourites such as the two person barbecue taster platter ($50) stocked with samples of pork ribs, beef ribs, pulled pork and beef brisket, and the smoked half chicken ($18) which is glazed, like a dedicated salsa dancer, with fireweed honey mustard sauce.
Smoken Bones also cossets its customers with a bevy of rotating microbrews from Phillips Brewery. The local froth factory cultivates artisan suds such as Surly Blonde Big Belgian Triple and the Amnesiac Double IPAaccording to the Code of Hammurabicompletely from scratch. Patrons can loosen their lips with a pint of their favourite variety or can up the ante with a jug's worth to quench a week's worth of thirst or shelter an extensive collection. A Southernstyle bourbon list also hovers over the bar for snackers looking to tout tongues with twang.
Smoken Bones Cookshack is a member of the Island Chefs' Collaborative, a group of professionals from Southern Vancouver that supports local farmers and sustainable food markets. Bite-size natural noshes such as the mac 'n' cheese dinner and the kids' pork po' boy are also available for the shrink-zapped members of the family who refuse to drink the reversal potion.
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