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Wine with your BBQ? You bet at The Butcher’s Pantry: Cleveland’s Best Barbecue contest

August 23, 2018

Wine with your BBQ? You bet at The Butcher’s Pantry: Cleveland’s Best Barbecue contest

SOLON, Ohio – Taylor Steinhoff could see the concept in his mind for several years -- a barbecue eatery and store stocked with fresh meats and poultry and plenty of wine to pair with the meats.

After years of thinking about it, he opened his shop in April 2016 -- The Butcher’s Pantry in Solon.

Today he offers those fresh, hard-to-come-by cuts of meats and wine classes.

“I wanted a place where our customers could come in and get what they want for dinner, and that is what we have created,” Steinhoff said. “I am fortunate that those people keep coming back week after week, day after day.”

In addition to his cases filled with the meat he butchers in the rear of the shop, Steinhoff offers barbecue and quick lunch and early dinner options.

The Butcher’s Pantry is one of 20 finalists in Cleveland’s Best Barbecue contest. Each establishment was nominated, and then voted into the finals, by our readers. We invite you to vote for your favorite BBQ joint once daily through Aug. 28. The poll resets each morning at 9 a.m.

We visited The Butcher’s Pantry earlier this month. Scroll down to see our taste test review of its foods.

The Butcher’s Pantry

Address: 33475 Station St., Solon

Phone: 440-999-0990

Website: thebutcherspantry.com

Social media

Facebook: facebook.com/butcherspantry

Twitter: @Butchers_Pantry

Instagram: @butcherspantry/

How many different kinds of BBQ are on the menu? Six: Brisket, Pulled Pork, Barbacoa, Turkey, Chicken and Chicken Wings.

How many sauce options? Two: Alabama White and Smokey Garlic.

Best Seller: Brisket

Most unique items on the menu: Smoked wings and smash burger

Taste Test Review

Cleveland’s Best reporters Yadi Rodriguez, Brenda Cain and Kristen Davis, along with celebrity host/comedian Mike Polk, visited The Butcher’s Pantry earlier this month.

At each of the finalist restaurants, we’re sampling all kinds of barbecue, including ribs, pulled pork, brisket and chicken -- as well as many sides and a dish the restaurant felt was its best or most unique offering.

Pulled Pork: “Moist with a crispy outer shell, really exceptional flavor,” said Polk.

“I really liked the yummy spices in the dry rub,” said Rodriguez.

Brisket: “Tasty without all the fat you get most places,” Rodriguez said.

“Really moist and flavorable,” Cain said.

Chicken wings: “Amazing, huge and the meat falls right off the bone,” Davis said.

“This chicken was one of the best things I have eaten on this journey,” said Polk.

Turkey: “Well-cooked, tender, with a mild flavor,” Davis said.

“The turkey has a great smoky flavor,” Rodriguez said.

Smash Burger: “You could really taste the quality of the meat in this burger, not your average lunch option,” said Cain.

“A thick patty with a cheesy and buttery flavor. It isn’t seasoned and it doesn’t need any,” said Rodriguez.

Sides:

Baked Beans: “These could have been a meal all by themselves, so thick and hearty and sweet,” Polk said.

“Rich and sweet sauce really made this dish,” said Davis.

Green Beans: “A little over-cooked, but I liked the vinegar dressing, which gave them a nice bite,” said Cain.

“The citrusy sauce really jazzed these ladies up,” said Polk.

Brussel Sprouts: “Crisp with a creamy sauce,” said Davis.

“I have never met a Brussel Sprout I have liked and these were no exception, but the sour cream-based sauce did help them out,” Cain said.

Sweet Potato salad: “I love this traditional BBQ side with the twist of making it with sweet potatoes. It was a fresh take,” said Cain.

“Adding sweet potatoes to the traditional mix was a great idea,” said Rodriguez.

Potato salad: “Very plain – just potatoes in a cream sauce with very little seasoning,” said Davis.

“Adding sour cream kicked it up a notch,” said Cain.

Cole Slaw: “This was nice because it wasn’t so mayo-y,” said Rodriguez.

“Nice color and crunchy, but very little taste,” Davis said.

Sauces:

Alabama White Sauce: “I loved this very non-traditional sauce with a good kick from the horseradish,” said Cain.

“A little too much horseradish for my taste, but a great complement for the turkey,” Rodriguez said.

Smokey Garlic: “A really tasty and thick sauce,” said Rodriguez.

“I loved the combination. Daringly hot with a nice punch from the garlic,” Polk said.

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