Food review: Butcher Paper BBQ
October 24, 2017 - bbq set
By Morgan Bryce
Barbecue is something we crave year-round, though as a poise of autumn entrenches itself, it starts to turn a daily necessity.
Last Friday, my grill hankerings were full with a brisket sandwich from a Butcher Paper BBQ food truck, that was set adult during a dilemma of First Avenue and Eighth Street in downtown Opelika.
Butcher Paper BBQ is a mobile catering business owned and operated by Opelika local Mark Coxwell. In an talk with Coxwell progressing this year, we detected that he is a male dedicated to his craft, and is constantly acid for new influences, styles and approaches to his barbecuing style.
Friday’s selections were diverse, and had a small something for everybody.
On final week’s menu were image and sandwich meals, that enclosed meats like pulled pig and chicken, ribs and brisket, and tasty side options of macaroni and cheese, potato salad, cole slaw and more.
Cooked in classical Texas style, a brisket was unusually seasoned. The Lone Star State is remarkable for a use of dry rubs in a barbecue, and Coxwell successfully brought those tastes east. Along with a eruption of hickory sauce, we entered a gates of grill heaven, blissfully unknowingly of whatever else was going on around me as we tore by my sandwich.
My brave mom and sister tagged along with me, and chose opposite dishes so that we could try a bit of it all.
My mom stranded to a customary pulled-pork sandwich, that didn’t disappoint. Possessing a thick bellow and conspicuous smoke-ring layer, a beef also was luscious and tender, environment it detached from most.
My sister chose a BBQ Macaroni and Cheese plate, that is a store of pig piled on tip of a bed of macaroni and cheese. The smokiness of a pig interconnected good with a impossibly homemade tasting macaroni and cheese.
I would rate my dish and a samples of my mom and sister’s dishes as a 4.5 out of 5 stars.
For some-more information about Butcher Paper, like and follow a business on Facebook and Instagram. Hours and locations might vary, so check behind on their page any week for updates.