Gastown Corner
On another sunny Saturday morning we headed out for a bike ride and after about 90 minutes ended up in Gastown at the corner of Water and Carrall Streets (Gassy Jack’s Corner) at Peckinpah. You would think this was a strange choice for a non-meat lover but every once in a while I let Jeff choose a meat place (see Memphis Blues blog).  The restaurant has a small patio right behind the Gassy Jack statue with two picnic tables and a great people-watching view. This is a great corner to see the real Gastown from, especially if you arrive at 11 and stay for a while to see the ‘people-scape’ change from hyper local, to Vancouver local to tourist.

Carolina Style BBQ
The menu is pretty much all meat – made for the meat lover featuring pulled pork, beef brisket, pork and beef ribs and chicken in a variety of combinations. Our server was very helpful for ordering both beer and lunch and steered us towards one of the combo platters which feature 3 or more meats, multiple side dishes and cornbread. We chose the smallest combo platter which he said was made for one but we knew would be enough (and we still had leftovers). I would love to be there one day to see someone order the “Everything” combo which includes a full order of each smoked meat, all the sides available and four pieces of cornbread for $99.

Our combo was called “Lil’bit of Pork and Beef” and includes a 1/2 rack of pork ribs, beef brisket, pulled pork and our choice of two sides plus cornbread. I chose baked beans and potatoe salad for the sides knowing I would eat the most of them. The price of the platter was $17.50 and the portion was large, we are happy we did not order extra sides as we were originally planning to.

Peckinpah Food
The dressing on the potato salad was a bit creamy (but not rich) and had a very tasty combination of spices. The beans were smokey in flavor, good but a bit too runny (and still not as good as out favourite baked beans at Deacon’s Corner). I tried one rib, a corner of brisket and a forkful of pulled pork. (The pulled pork and rib were just OK to me and the brisket was tasty but I am not converting to a meat lover anytime soon).

Jeff liked it all. His least favourite was the pulled pork because it tasted too similar to the pulled pork common at a lot of other restaurants these days. He rated the beef brisket and the pork ribs both as excellent. The brisket was fork-tender and lean and the ribs were tasty, not dry and the meat fell of the bone. I enjoyed my Driftwood White Bark Wheat Ale while Jeff tried (but failed) to finish the meat platter. He ended up with a pulled pork scramble for brunch the next day and a piece of brisket with his dinner. He also really liked the Peckinpah BBQ sauce which was available for sale for $7.99. If he hadn’t just got a new bottle of Bulls-eye we would have brought one home. Next time.

Thumbs up for meat lovers! 

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