by Kara Machowski
So, whats better than a summer BBQ you ask? Readily BBQ available all year and all day long, which can be found at Starlite Whiskey Bar & BBQ in Scottsdale. You know that you’re in for an authentic BBQ experience when you walk into the joint and you spot wood that is ready to be fired. Starlite BBQ is brought to us by Walter Sterling and chef de cuisine Sacha & Alex Levine, who cooked under Sterling as a sous chef at Ocotillo. They put a unique twist on traditional comfort food with unprecedented smoking and grilling methods.
I was told that they knew their whiskey and BBQ, which was confirmed when I ordered the Ribs & Rye, a whiskey cocktail that came with a side of a baby back rib. Already, I had my first dose of goodness. Starlite’s Barbecue Sauce is a Southwestern blend of house barbecue with mole negro, giving it it’s refreshingly unique flavor profile. They also offer a selection of four sauces readily available on the table, house, BBQ, spicy and mole.
Brad Twigg’s liqueur selection of smoked aged whiskey is comme il faux to pair with smoked meats. I do wish that there was a whiskey menu instead of the ‘look and see’ method, but would be surprised if they didn’t stock your brand or offer a new to try like Whistle Pig, Pig 10yr Rye, Van Winkle, Buffalo Trace and Death Door, a white whiskey. They also offer unique spins on spirits like the Unicorn Tears, a tequila cocktail and the C’est la Vie, a vodka cocktail.
To start we had the Grilled Bacon Steak, which is bacon that is basically from outer-space. I mean, what sounds better than combining steak and bacon? This had to be the best thing we ate all night long. The fat is caramelized within the confines of meat which is nestled in nearly every bite. The Bacon Steak, which is pull-a-part, is drizzled with whistle pig maple syrup.
The Porky Fries are typical house fries that are transcended by a topping of pulled pork, cheese and intensely fresh jalapeños. The Mac n’ Cheese is the ideal side for any BBQ, topped with house sauce and bread crumbs. We may have over ordered with the Crispy Starlite Potatoes, but they did not disappoint.
When we inquired what on the menu we had to try, that was new and innovative. We were informed that the Meatloaf was the way to go (Ma! We got the meatloaf!). It’s prepared like Ma’s good ol’ meatloaf, eggs, meat, onions, gluten free cracker crumbs, except for the way that it is cooked. After it’s smoked it is sliced and grilled to perfection, presented with actual grill marks on it.
The Chopped Pork was unlike any pork I have ever had before, it puts pulled pork to shame. The way that Starlite was able to keep the consistency of the pork without creating a pulled meat is absolutely magical. Each bite of pork was moist and finished with their house BBQ sauce.
The Beef Brisket came out with a nice char on the outside after, like other meats, was smoked over mesquite and pecan, local woods. I fell in love with the house mole and decided to top the brisket with that.
The St. Louis Ribs was our last entry to be presented and they we exactly what we expected. The difference between the St. Louis and the Baby Back are generous. First off, the size of the St. Louis automatically deciphers itself from the baby back. They are larger and not as tender, but to satisfy our party, they were perfect. I had read reviews of them being dry and tough, but that was not the case at all. However, if you’re looking for pull apart, I would go with the Baby Back Ribs, a full rack is large enough ,especially with all that we ordered.
I ended the night with the Hodad cocktail, which was suburb aperitif. It was like a whiskey fizz, a spin on the gin fizz with muddled strawberry and bitters added, unparalleled from any other whiskey drink I have ever had. All-in-all, we worshiped the meat our experience at Starlite Whiskey Bar and BBQ and are looking forward to going back to taste their chicken and did we mention that they offer a Sunday
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