East Coast BBQ Brings Modern 'Cue to Pompano Beach
What's high-tech about cooking for hours with wood smoke? Well, it's all in East Coast's smoker. Instead of burning with whole logs or wood chips, the restaurant employs a $10,000-plus rotisserie pellet cooker that uses compressed sawdust pellets to impart all that heady smoke into the meat. The pellets, which look something like what you might line a rabbit cage with, burn clean and produce savory-thick smoke. They come in a variety of wood types as well. East Coast uses a mixture of hickory and oak.
That pellet rotisserie is absolutely packed with whole chickens, juicy Texas-style brisket, pork butt shoulders, kielbasa sausage, and racks upon racks of St. Louis-cut ribs. Order to eat in the clean, sunny restaurant and the chefs working in the steel-faced open kitchen will remove your meat fresh from the smoker, slice off your portion, and return it to the fire to cook and render. There are no steam trays holding meat here.
Owners Dave and Lisa Audet are behind the counter 24/7. Lisa holds down the register and to-go area while Dave mans the smoker and offers customers visual tours of it. A retired charter-boat captain who left that life to start cooking full-time, Audet is a self-professed barbecue nut who owns several backyard smokers. His nautical past also explains the restaurant's logo, a wide-smiling pig hooking a marlin from the back of a fishing boat.
Still, Audet isn't fully satisfied yet. He says his ribs still need work, but most of that has to do with getting consistently sized racks from his suppliers. As for me, I'd also suggest he work on the sauce. The plain-Jane, Kraft-style tomato sauce didn't add much to the meat. I left it off my 'cue on a recent visit and didn't miss it at all. The dry-rubbed meat needed no help.
I'll tell you this, though: If East Coast continues to get better from here, there will be a new barbecue king in town for sure. The only other real problem is signage. The restaurant is difficult to spot, tucked into the west corner of the Publix plaza on McNab Road and Federal Highway. It doesn't help that the City of Pompano is giving Audet fits about hanging his banner out front. Right now, that colorful logo is simply hanging in the window.
But keep your eyes peeled and you'll be rewarded with some fine Southern cooking. Modern-style.
East Coast BBQ
949-B E. McNab Road, Pompano Beach 33060