As most humans already know, fire is the most effective tool for accomplishing any task, ever. Apply this infallible logic to some dinner plans with today's deal: for $15, you get $30 worth of barbecued cuisine at SoulFire Barbeque, located in Allston.
SoulFire's barbecue method releases bold, nebulous flavors that penetrate each delectably seasoned meat to the bone with smoky arrows of flavor. By combining these dry-rubbed meats with a variety of sauces and classic sides, SoulFire wields a menu conflagration capable of decimating hunger in one saucy strike. Rumble with a basket of chili cheese fries ($5.55) before delving deep into the heart of smokiness with a three-meat SoulFire Platter (mix and match any three of their smoked chicken, ribs, wings, barbecue meats, and fish, with two sides, corn bread, and pickles, $18.95). Lead hunger to wrack and ruin with a full rack of spare ribs ($23.95, served with two sides, corn bread, and pickles), or sate a lighter appetite with a sandwich, such as the chopped brisket ($7.95, served with one side and pickles). SoulFire's five regionally derived sauces lend a creative aspect to dining, allowing eaters to create an Abstract Expressionist spatter of sauce fusion or uphold the orthodox law of North Carolina pepper sauce on pulled pork.
SoulFire's soul music makes good on the non-flammable half of its namesake, filling heads and hearts with savory tunes that underline the satisfying gravitas of the lyrical fare. For a whole-body craving crushing, let SoulFire barbecue your stomach and melodize your tongue.
This Groupon is valid for dine-in only. Not valid for the all-you-can-eat wing deal or with other offers.
SoulFire Barbecue gets a four-star average from more than 175 Yelpers:
SoulFire Barbeque’s chefs fashion succulent entrees and sandwiches around tender cuts of hickory-smoked ribs, pork, and chicken accompanied to the table by classic Southern sides. Each day begins when chefs load the smoker with choice cuts of meat that spent the previous night marinating in dry rubs or special brines to infuse them with flavor and keep them juicy and moist. Pork shoulders, briskets, and ribs can spend up to 16 hours tenderizing in the grill, as the barbecue pros keep a watchful eye on each succulent selection, pulling it out just as the meat starts to pull away from the bone but before it has a total change of heart. Chefs then dress each dish in a choice of barbecue sauces from around the nation, from the peppery, vinegar-laden notes favored in North Carolina to the tomato-heavy flavors beloved in Kansas City.
While they soak up extra sauce with a side of house-made cornbread, diners can revel in the sound of owner Wyeth Lynch’s other passion––soul music. Lending an air of authenticity to the restaurant’s Memphis–inspired vibe, the sultry grooves are left on 24 hours a day at the request of the marinating meats, which take inspiration from the tender croonings of Al Green.