Barbecue sauce can make a good meal even better, as can good company and a waiter who rubs your throat as you chew. Chow down with this Groupon.
Choose Between Two Options
- $16 for $32 worth of barbecue for parties of two or more
- $30 for $60 worth of barbecue for parties of four or more
Chefs prepare meats, such as charbroiled pork sausage ($17) and half racks of pork ribs ($18), on-site with primarily local ingredients and no additives. Handcrafted burgers come smothered in Bayou Swamp sauce and smoked-tomato relish ($12–$17), and sandwiches ($10–$11) smuggle pulled pork, beef brisket, and smoked chicken into stomachs. Click here to see the full menu.
Smoken Bones Cookshack
Ken Hueston grew up with a penchant for bones. According to the Goldstream News Gazette, he began his formal education in pursuit of paleontology, but he soon found that although his instincts were correct, they were slightly misguided—his place was not among dusty and brittle dinosaurs, but in the steam of a kitchen. There, his commitment to local ingredients, handmade cuisine, and chef education would earn him the B.C. Chamber of Commerce's Entrepreneur of the Year award in 2008, a spot on enRoute's Best New Restaurant list, and a 2012 feature on Food Network Canada's You Gotta Eat Here.
Today at Smoken Bones Cookshack, after a brief absence, Ken is back as head chef, bringing with him a fresh dose of creativity and heeding the traditions of artisanal cooking, forming his menu's burgers, cheeses, and bacon by hand, without additives. Ken and his apprentices prepare everything on site, using scratch cooking techniques, including smoking food with local Vancouver island woods. Featured on You Gotta Eat Here, their pork and beef ribs, pulled pork, and beef brisket stake out the spotlight, though the Cookshack has not forgotten seafood, chicken, and stacked sandwiches. The emphasis on all-natural methods also extends past the cuisine and into the smoking process itself, which employs wood from Vancouver fruit and alder trees.
The forest figures heavily into the restaurant's decor too: in between praising the venue's bacon ice cream, Heed the Hedonist recounts "exposed ducts and exposed wood everywhere, including a plywood bar that was fashioned from a Douglas Fir that had blown down during a windstorm." Big-screen televisions augment the natural appeal, broadcasting sports on game nights, and live blues music twangs during special events.