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Where there’s smoke there’s deliciousness: Spanish Fork’s Madera Smokehouse opens with awesome sauce

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Madera Smokehouse opened in Spanish Fork in November. The unusual dry rubs and tangy barbecue sauces have already led reviewer Mary Crafts-Homer to declare them “about the best smoke house in the state,” with side dishes that impress as much as the meaty entrees. (Photo by Madera Smoke House)

Madera Smokehouse opened in Spanish Fork in November. The unusual dry rubs and tangy barbecue sauces have already led reviewer Mary Crafts-Homer to declare them “about the best smoke house in the state,” with side dishes that impress as much as the meaty entrees. (Photo by Madera Smoke House)

By Mary Crafts-Homer

I’m about to make a really bold statement. The new Madera Smokehouse is about the best smoke house in the state!

There, I said it, and I’ve got some good reasons to back this up.

Madera’s “Southern Pride” smoker sits proudly right outside the front door where Curtis and Dustin Dye smoke to capacity every day. They are smoking the usual brisket, turkey, ribs and pork, but their unusual dry rubs and tangy BBQ sauces make them truly exceptional. For example, the “Austin Sandwich” is about the best thing I’ve ever put my teeth into: pulled pork, Austin sauce, onion straws, pepper jack cheese and a bun that holds up to all the juices. Yum.

In most BBQ restaurants, it is only about the meat, but at Madera, the side dishes are every bit as good as the main event. The sides truly shine with their unique “waffles” made of stuffing (oh yeah, glorious with the smoked turkey!), cornbread (served with honey butter), and the mac-n-cheese waffles (you’ve got to try this to believe it!). The coleslaw was just how I like it — crisp, sweet and salty, a little celery seed, and no mayo. The baked beans had black, navy and red beans — and the beans aren’t too sweet. Want fries? Madera fries are lightly-battered steak fries that are super crispy and served with a unique fry sauce.

Truly good smokehouse meats should be savored and stand on their own without a sauce, and Madera meats can surely do it. However, if you are in the mood for sauce, you’ve come to the right place with six signature sauces: Pineapple Sriracha (great with the pork); Blackberry BBQ (sweet with a kick and great on the turkey); Sals Fuego (woo wee, it kicks!); Carolina Gold (too much mustard for me); House BBQ sauce (nice all-around sauce); but the winner is the Austin sauce (perfect blend of sweet & spicy and turns the pulled pork into something beyond description).

I’ve never had a dessert in a smoke house that was worth eating until Madera. They’re making desserts in house, and the quality shows. Options include lemon bundt cake, peppermint bundt cake, salted caramel torte, and soft Rice Krispie treats. More yum!

One of the first things you will notice is the unique custom design and decor. Check out the light fixtures and salt & pepper shakers. These guys have only been open since November, and they have already worked out most of the kinks. The price point to value is amazing. Rick and I ordered almost everything on the menu to sample and still were under $20 a person.

I really can’t say enough about these guys and I am thrilled to see them in Spanish Fork. They also have a food truck so you’ll be seeing them around the valley this spring. Until then, you’ll have to make the short drive down south to eat your fill of my new favorite smoke house in Utah!

Wonderful wishes for a scrumptious new year filled with joy and love.

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