Scener's Profile
Authentic southern bbq in montreal
Bofinger is a disaster. This place makes Mequite look good. I cannot fathem how 2 owners of decent restaurants are putting out this garbage. I spent $25 and had to eat a nutribar for dinner. Even though I'm a chef and caterer ANYONE would have agreed what was put in those boxes was barely dog food. I ordered a sampling to go with all sauces on the side so I could evaluate the meat on it's own; brisket sandwich, pulled pork sandwich and beef ribs along with 3 sauces and cole slaw. I opened the slaw first and it looked like it had been sliced by someone blindfolded. There weren't 2 pieces the same size. It was thick cut and drenched with some weird oil based dressing. Who makes slaw with oil? This was a bad sign-if you can't pull off a decent slaw how can you produce succulent tasty meat out of a smoker? 0/10. When I opened the brisket sandwich I saw 4 thin dried out slices from the flat that looked like they had been run over by a car. Incredibly, there were grill marks on them which is like a neon sign flashing "we don't know what we're doing". The bun was so oversized for the lame portion it looked ridiculous. I picked up a slice and tried to pull it apart and I couldn't tear it pulling hard. I took a small bite and spit it out, 0/10. The sauce was very mediocre and had a puddle of oil on top of it. Next was the pulled pork. Same bun with old looking pork, 1/4 pound max. When I took a bite of this sandwich then looked at the cross section it was 80% bread, 20% pork. It was decent with a smoky kick and very uninspiring, 5/10. The sauce was some kind of mustard concoction. I tasted it 5 times and could not figure out what was in it. I saved the beef ribs for last. I've been smoking them myself for a while and realy love them when they're cooked right. They looked good but very encrusted with rub. My first bite left me with way too much rub and the meat was totally under done. Fatty, tough, not even close to fall off the bone. These could have cooked for at least 2 more hours. The back of the rib still had the membrane on and was covered with fat, 1/10. All the food came in boxes that were closed with 3 staples. I cut myself opening a box-why use staples if there is a chance one could land in your food? Also no menus to give with your order and no address on the menus.
Authentic BBQ is a labor of love, a time consuming nurturing process that can only be acheived with a passion and respect for the process. Judging from what I sampled, the way customers were being handled by staff and what I saw in the kitchen, these people do not understand BBQ or service. How dare they call themselves a smokehouse. I give this place 6 months.
