Three B Saloon

   February 26, 2013 10:57 am    0

 

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Last night, Amanda and I drove down to the corner of 4th and Liberty to have dinner at Three B Saloon. If you like beer, bacon, barbecue, or any combination of the three, this is a place that you will enjoy. There were a few other people there for dinner, but being that it was a Monday night, it wasn’t too crowded. Originally, two servers brought us our menus. One of the two was in training and observing the other. We got our drinks and our complementary slices of peppery smoked bacon. After leaving us to browse the menu, though, our server(s) never came back. Seeing us without food, another server, Dian, came to take our order.

three-bs_pulled-porkKnowing some of the sides are cooked to order, we were okay with the short wait for our meals to arrive. Amanda decided to go with a half pound order of pulled pork. The slow-smoked, barbecued, pulled pork was served with a side of fresh spicy broccoli and cabbage slaw. A bottle of delicious house barbecue sauce is on every table to be used at your discretion. The pulled pork is moist and very flavorful. I love mixing the slaw in with the pork to add a crunchy texture and even more spice to it. You have your choice of Texas toast or fresh cornbread (for $1 extra) with each dinner. The corn bread is made to order in a personal cast iron skillet with whatever add-ins you want like bacon, jalapeños, cheese, and many others. The bread is sweet with whole kernels of corn that give it little bursts of extra flavor. Side dishes (hot or cold) are à la carte and can also have add-ins put into them. Amanda ordered a side of baked beans to go with her pulled pork. Four different beans are mixed with tomatoes, onions, peppers, and chunks of pineapple. The sweet pineapple gives a great contrasting flavor to the heat of the spicy beans.

three-bs_ribsRibs have always been one of my favorite summer foods. My dad can cook a lot of great things, but growing up, I loved when we would grill ribs. When I saw the St. Louis ribs on the menu, I had to order them. I ordered a half slab of ribs as well as a side of jalapeño corn bread and their awesome macaroni and cheese. The ribs are dry rubbed with a delicious spice mixture and then slow smoked for four to six hours. The meat is juicy and falls right off of the bone. The slow smoking seals in the flavor and gives a great caramelization to the outside. The jalapeños give the corn bread just the right amount of heat. The mac and cheese is served up all melted and bubbling in a cast iron skillet. The cheese on top is crispy around the edges and gooey throughout. The perfectly cooked noodles are bathed in a creamy and rich cheese sauce that is a perfect side with barbecue. The Erie Rib Cook-off is just about three months away and this was a perfect way to get me excited for it.

Thank you to Dian for the welcoming hospitality and to the kitchen for such fantastic food. The phone number is 814-451-0007. They are open Monday and Tuesday from 4 to midnight, Wednesday through Saturday from 11 a.m. to 2 a.m., and Sunday from 11 a.m. to midnight.

Next week will be my comfort food review. Come back to vote on my next food category as well. Keep sending me your recommendations to akochirka@goerie.com or to the Beard Vs. Food Facebook.

Until next time,

Andrew – Beard vs. Food

Three B Saloon on Urbanspoon

 

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