Blazin K's offers barbecue that goes easy on the smoke taste

By By Alex Onken / American Press

Nothing screams Americana like a good barbecue.

There is a world of terminology and what can be a long process to consider with barbecues. Propane or charcoal briquettes?

Smoke the meat or to just grill it? Is marinade a factor?

I’m not a real expert on barbecuing. The most I ever do for myself is roast hotdogs over a burner on a gas stove. It’s a family

tradition.

Blazin K’s isn’t an eat-in restaurant. The building that the kitchen is in was once an automotive garage. Customers pull in

through the back of the establishment, and a server comes out and takes the order.

Our order didn’t take too long to make. As soon as I got back into the car after I got some pictures of the sign and the outside

of the building, our food was ready. We left for lunch at Prien Lake Park.

I ordered the Cowboy plate, which came with two meats, two sides and a slice of bread. For my meats, I chose the sliced brisket

and jalapeño sausage. My sides were coleslaw and potato salad. American Press Staff Writer Justin Phillips ordered a po’boy with the chopped brisket.

To be honest, I’m not overly fond of barbecue. When I was a child, I didn’t eat it. For some reason, I could never really

elaborate on other than the whole process freaked me out. The idea of raw slabs of meat searing above a fiery pit grossed

me out, and I didn’t like the smoky taste of the food. I later came around, though.

The meat at Blazin K’s was perfect in the fact that it wasn’t smoky.

The brisket wasn’t seasoned too much, and the edges weren’t too crispy, which was nice. The jalapeño sausage that I ordered

wasn’t too spicy, which was nice, and it was grilled where it wasn’t tough and crispy on the outside.

The

real treat of the entire meal was not the meats, for me, but the potato

salad. Typically, I’m accustomed to a yellow potato

salad, made with mustard and boiled eggs. What I believe Blazin

K’s serves is more of a baked potato salad. The potatoes are

left a bit chunky, and instead of mustard, the flavor comes from a

chilled sour cream or ranch sauce. The coleslaw was your

standard fare.

Justin’s po’boy with the chopped brisket was packed with meat. It was definitely made for a carnivore.

For my plate of food and Justin’s sandwich, the total was just a little over $25.

This place is perfect for someone who likes barbecue, but isn’t crazy about something too smoky tasting.