HOA1 Chef Dinner features barbecue and is great to the bone

VIA SBINSIDER FOOD CRITIC| Gloria Wolf, July 22nd

**** 4 stars Moderate price on all Chef Dinners 

The HOA1 Chef hit it out of the park with the Pitmaster’s Buffet on July 19^th. Let’s hope they repeat this treat! In addition to being a meat lover’s dream, it was a smoked meat lover’s dream. The buffet included the main course choices of hickory smoked pork shoulder, mesquite smoked brisket, pecan smoked tri tip or maple smoked salmon. The tri tip was a perfectly prepared pink-in-the-middle grilled meat, the pork and brisket fell off the bone, and the salmon was so good, some of us had to go back for seconds and admittedly thirds!

Ribs!

The side dishes were terrific including roasted garlic red jacket mashed potatoes and for dessert, smoked apple and pecan bread pudding. The pudding came with whipped cream or a hard sauce.

Many enjoyed the buffet and commented on the perfect BBQ sauce that was just slightly sweet and had a little bit of a kick to it. Another complement to the meat was the chimichurri sauce. Chimichurri sauce originates in Argentina and Uruguay and has been widely adopted as an accompaniment to grilled meat. Most often made of chopped parsley, garlic, olive oil, oregano, and red wine vinegar, you can modify it to serve with any meat you enjoy. Substitute mint for a chimichurri sauce to serve with grilled lamb, for example.