Comery Block
International Styles of BBQ in Alberta by CARMEN CHENG
We may be going into the colder season when backyard grills go into hibernation, but hearty, smoky, barbecued meat is popular year round.
When we think of barbecue, we tend to think of American-style barbecue brisket or pork shoulder, smoked low and slow. Over the past few years, we have seen a rise in this style of barbecue in Alberta. Calgary’s Hayden Block (1136 Kensington Rd NW, Calgary) opened in 2016. Owner Jared Kichula was drawn to Texas barbecue, which is the menu's focus at Hayden Block and its sister restaurant in Airdrie, Main Street BBQ (505 Main St S #304, Airdrie). Hayden Block was popular right from the get-go with its trays of Texas style brisket, pulled pork, smoked turkey, pork spare ribs, and vast whiskey offering. The group has now
28 Alberta's freshest food & beverage magazine - November 2019
introduced Tennessee style barbecue with its latest smokehouse on 17th Ave, Comery Block (638 17 Ave SW, Calgary). At Comery Block, the brisket is still the same as Hayden Block’s well-loved version, seasoned simply to let the beef shine. Brisket, pulled pork, turkey, and ribs remain the mainstay of the Comery Block menu, and meat quality is kept high across all three smokehouses. With Tennessee style BBQ though, the wood, seasonings, and side dishes differ. Tennessee rubs contain more chili peppers, and sauces are used more liberally. As an example, Comery Block’s popular pulled pork is mopped with sauce as it is cooked.