Wailing women, you’re no longer needed; kill the hair tearing and, while you’re on your way out venturing into society, drop your mourning rags by the laundry.
That rich, well-dressed beefcake you used to love is back from the dead, resurrected along with B.I. BBQ’s delivery service.
Since shuttering his Winslow Way storefront in March 2013, Greg Epstein has focused on comfort-food catering, with weekly appearances at the farmers market for those of us who don’t throw parties.
But now, he’s expanding his public offerings to Wednesdays, Thursdays and Fridays, cooking up old favorites, including the must-missed Bork sandwich (brawny brisket and tender pork nestled with smoky provolone cheese, Thousand Island dressing and candied cabbage) from the commercial kitchen at St. Barnabas Episcopal.
For the former hotel executive chef and food stylist, who first launched his barbecue business in 2005 as an alternate to plain-jane pizza delivery, “it’s all sort of full circle.”
While Epstein gets the service up and running, hours are restricted – dinnertime only, 5:30 to 8:30 p.m. — and the menu is lean — ribs, half chicken, pulled pork sandwiches, Bork, and chopped beef. Customers can pick two of three sides; goldfish-crusted mac, slaw or beans. Sweet whiskey brown sauce is served on top or on the side.
As demand rises, however, Epstein hopes to add featured entrees and new-old sauces like his Bainbridge Habanero, made with zinfandel, cinnamon, ginger and a mystery fruit base (rhymes with “aquanaut”).
Epstein also anticipates that there will be items that are less familiar to his former customers, like “Alabama Big Bob style,” a chicken dressed in a white barbecue sauce made with mayonnaise.
“We’re going to try to educate people,” Epstein explained.
Regardless of what he’s fixing, Epstein’s emphasis is on excellence. “The whole concept is to bring the restaurant experience and quality to your door,” he said. “That’s really what we think is our empowerment. We don’t compare ourselves to Dad’s barbecue or Aunt Linda’s coleslaw. We think people like our barbecue because it’s consistent.”
Barbecue isn’t the only thing on the menu, though. Epstein’s rotating G-BOMBS special — this week, Yellow Curried Cauliflower Quinoa Risotto — is fare fit for the herbivores and the health-minded.
As a diabetic, Epstein is big on food’s healing powers, and this dish delivers on superfoods via the nutritional prowess of Dr. Joel Fuhrman. “He thinks that by incorporating these ingredients, [greens, beans, onions, mushrooms, berries and seeds] into a daily diet, you’re working your body backward,” Epstein explained.
To place an order, visit www.bibbqdelivery.mobi/kitchen.html. Fill out the drop-down form for side choices, sauce, hot or cold pack and delivery time next to each desired item, then click “Add to Cart,” which will prompt you to checkout via Paypal. There is a $29 minimum. Orders should be placed by 9 p.m. the day before to ensure delivery.
After an order is received, Epstein will call to confirm the delivery window.
B.I. BBQ will deliver anywhere on the island or “we can meet you on the bridge,” Epstein said. And be sure to give your driver a big smile — she just may be Epstein’s wife.
Right now, the business is purely a mom-and-pop operation, which also means that delivery slots are limited — first-come, first-served. If the concept catches on, however, you can expect longer hours, additional drivers and possibly a destination pick-up option.
For updates, join the B.I. BBQ mailing list at www.bibbqdelivery.mobi/announcements.html.
