Ballantyne’s Elwoods BBQ opened back in 2009, and the reviews were, well, not great.  Things took a turn for the barbecue better this October when two brothers-in-law, Dan Anderson and Jeremy Johnson, purchased the joint.  While the face of the restaurant hasn’t changed much and the menu offerings aren’t drastically different, the quality of food being served has seen substantial improvement with the arrival of the new owners and Chef Mike Theimer, previously with the Burger Co., heading up the kitchen.  What’s in the past is in the past; nowadays, Elwoods is smoking their meats daily, grinding burgers in-house, and making everything they possibly can from scratch.

Think of Elwoods as a BBQ melting pot:  they’ve got Carolina pulled pork covered, of course, but they’re also smoking Texas style beef brisket, St Louis ribs, chicken, and (my personal favorite) the Kansas City burnt ends.  Considered a barbecue delicacy by many, some folks (especially northerners like me who aren’t akin to these little nuggets of beef) find the burnt ends crispy, tough, and dry.  I can admit I previously fell into that camp, but the burnt ends at Elwoods changed my mind on the very first bite, with a juicy, chewy texture that reminded me more of pork belly than the dehydrated meat bits I’d had from other guys in town.