Though wielding a fiery torch can help ward off bats and add pizzazz to a PowerPoint presentation, the fire works best when used to flame-cook savory meats. Stoke the flames of life with today's deal to SoulFire Barbeque, located in Allston. Choose between the following options:
- For $7, you get $15 worth of food
- For $15, you get $35 worth of food
SoulFire's barbecue method releases bold, nebulous flavors that penetrate each 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. Get ready to rumble with a basket of chili cheese fries ($5.55) before delving deep into the heart of smokiness with a three-meat SoulFire platter, which allows diners to mix and match any three of its smoked chicken, ribs, wings, barbecue meats, and fish, with two sides, corn bread, and pickles ($18.95). Diners can further lead hunger to wrack and ruin with a full rack of spare ribs, served with two sides, corn bread, and pickles ($23.95), or fulfill court summons to actively use your hands by furnishing them with a sandwich such as the chopped brisket, served with one side and pickles ($7.95). 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 nonflammable half of its namesake, filling heads and hearts with savory tunes that underline the satisfying gravitas of melodious flavors and guests wearing piano key neckties.
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.