Toutant’s BBQ of the Week: Everything You Need to Know

This article is a paid promotion by one of our advertisers. With these paid articles our goal is to share valuable information with our readers that we think you’ll find useful and interesting.

Toutant

Toutant / Photo x kckrattphotography

With the calendar — and occasionally the weather — telling us it’s almost summer, our thoughts instinctively turn to barbecue.

But before you get knee-deep in sauces so you can roast meat like a Mad Queen on the back of a flying dragon, it might be a good idea to head down to Toutant for inspiration from local barbecue masters.

There are a lot of good places to get good barbecue in Western New York, but Toutant is one of the few barbecue joints diving into various regional specialties from around the country, and putting in tons of work to build bang-on layers of flavor that are hard to find elsewhere.

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Simply put, Toutant is part impressionist, part exploratory lab, and part art studio working in the mediums of meat, smoke, spice and fire.

“At Toutant, we are seriously invested in this philosophy of The Duck on Top of the Water: It looks like he is swimming real calmly, but he is just paddling his little ass off underneath,” says James Roberts, owner. “That’s our whole philosophy with the entire restaurant, from our cocktails, to the whiskey list, to how much time we spent on the wine list; the service, how much time we spend on training; the culinary techniques; how much time we spend and the labor that goes into it.”

Toutant

Photo courtesy of Toutant

Toutant

Toutant / Photo x kckrattphotography

That might sound a bit excessive, especially if you’re not a big foodie. But then, you don’t have to be a food geek to get your head around the idea that Toutant makes really, really good barbecue.

“We want Toutant to be welcoming, where someone who wants to sort of geek out on what we did with this dish or that dish, can certainly do that,” Roberts says. “But, your grandpa or Aunt Tilly can always come in and say, this is just damn good barbeque.”

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So what exactly is damn good barbeque, you might ask? You might think, ‘I can make pretty damn good barbecue myself. What makes Toutant’s barbecue so special?’

According to Roberts, it all starts with good ingredients, top cuts of meat that have been well-cleaned and expertly butchered. From there, you need good sauces and rubs that add flavors and respond well to the heat of a grill. Then, you need to pick the right sources of fuel for your grill or smoker and apply solid techniques.

Toutant

Toutant / Photo x kckrattphotography

It also helps to have the right equipment.

“We have kind of a hot rod smoker,” Roberts says, “something we modified to fit our environment. It’s important to have the right tools, and certainly the science, behind your cooking.”

Good cooking has a funny way of triggering memories, of childhood or a great vacation down south. Good cooking can also whisk you away to somewhere you’ve never been. On top of tools and technique, Roberts draws on his Southern upbringing as inspiration for regional barbecue dishes that can transport you to a distant place, maybe one that you’ve never laid eyes on before.

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So, if you can’t make it to Western Texas this weekend, you can still get the region’s live fire smoked brisket or beef plate ribs, authentically paired with ranch beans, cornbread and slaw. Hungry for a taste of North Carolina? How about some barbecue pork shoulder with housemade cider vinegar sauce and creamy coleslaw?

Maybe that’s the most magical thing about going to Toutant, getting a fond memory or weekend getaway handed to you on a humble plate. It also gives you something to aspire to the next time you swing open that backyard grill: The Duck on Top of the Water.

 

Toutant

437 Ellicott St, Buffalo, NY 14203

toutantbuffalo.com

 

This article is a paid promotion by one of our advertisers. With these paid articles our goal is to share valuable information with our readers that we think you’ll find useful and interesting.

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