The BBQ Joint opening at Union Market this Thursday

1309 5th Street, NE

From a press release:

“Great news for BBQ fans, on Thursday, December 11, Chef Andrew Evans will bring The BBQ Joint to Union Market – the vibrant district in Northeast DC. The ‘cue master will serve his signature brand of low and slow barbecue that has already earned a devoted following at his two BBQ Joint restaurants in Easton and Pasadena, Maryland.

“Bringing the BBQ Joint to the District was a natural,” says Evans. “This is a town that really cares about handcrafted, flavorful food and celebrates the effort that goes into creating it.”

Pulled Pork Sandwich
Photo courtesy BBQ Joint

The menu will feature ribs, pork butt and brisket, along with mouth-watering sides like collard greens, baked beans and cornbread. Evans will also treat Washingtonians to smoked Sriracha and beer sausage, which will be sold exclusively at Union Market. Other special offerings will showcase Chef Evans’ passion for rubbing down meats and dialing them in with smokers, to get just the right bark, juiciness and smoke flavor to pluck anyone’s primal caveman chord.

Photo courtesy BBQ Joint

Evans trained at the Culinary Institute of America and has been recognized as one of the country’ s leading fine dining chefs for his previous work at The Inn at Easton. He has graced the cover of The Washingtonian, been featured in The New York Times’ food section, earned three-stars from The Washington Post and has recently appeared on The Food Network going head-to-head with Bobby Flay on new, hit television show, “Beat Bobby Flay.”

Evans pivoted from fine dining to BBQ after being asked to judge the Jack Daniels BBQ competition a decade ago. “I was blown away by intricacies that went into competition-level BBQ,” Evans says. “I became obsessed.” Since then, he has devoted himself to mastering the art of the ‘cue, by fine tuning his own rubs and sauces, experimenting endlessly with the variables of smoke and temperature and sourcing the highest quality meats.

Photo courtesy BBQ Joint

The result is competition-worthy barbecue that borrows the best traditions from Texas to Kansas City, while revealing layers of flavor that honor Evans’ culinary training.

“Great BBQ is all about the subtle details,” explains Evans. He likens the BBQ process to the creation of wine stating, “BBQ is like a great wine; it’s so simple but complex and difficult to master.” Therein lies the challenge – balancing the endless changing variables to ultimately create something that is both magical and ethereal.

“It’s rare for people who don’t follow the competition circuit to have access to this level of barbecue,” he says. “I wanted to make it available to everyone because I want to share my passion with people—it’s the chef in me, I guess.”

Starting December 11, the BBQ Joint at Union Market will be open Tuesday through Sunday from 11:00 a.m. to 8:00 p.m. The BBQ Joint will offer take-out, as well as catering for larger events in and around the DC area.”

17 Comment

  • Please let it be good. There is so much downright horrible, overpriced BBQ in DC these days. Really, you only have to drive a few hours south to find BBQ that makes almost everything in DC taste like a bad joke.

    • Agree on the quality, but I’m a lot more tolerant of the prices. The cost of business for a roadside mom & pop in North Carolina or Missouri can’t remotely compare to anything in this area. I doubt the BBQ Joint will be anyone’s idea of a bargain, but fingers crossed that it’s good.

      • And yet there are places with decent and not overpriced BBQ sitting on expensive real estate–Mr P’s, Urban Cue; People in supposedly BBQ savvy places like North Carolina happily eat at horrible chain places like Lone Star.

      • As a Missourian, thank you for equating my state with good cheap BBQ. Or maybe you’re saying Missouri is a really low-budget place to be. I dunno. Anyway, thanks. 🙂

    • That’s why I’m glad I live in the suburbs and own a Big Green Egg.

    • justinbc

      Or drive west to The Pit Stop, or north to Big Bad Wolf.

  • I’ve been to the BBQ joint in Easton, and used them to cater an event. The food is above average and very enjoyable (I enjoyed having leftovers from the catered event for several days afterwards). BBQ can be very subjective, however I think many will like the BBQ Joint.

  • justinbc

    This part worries me:
    “The result is competition-worthy barbecue that borrows the best traditions from Texas to Kansas City”

    Generally speaking, when any of these places try to hit all the BBQ types to appeal to everyone they wind up being muddled down versions of everything (see: Fat Pete’s in Cleveland Park for a perfect example).

    Since it’s so close I’ll definitely give it a try, the photos of the brisket look very appealing, but they’re gonna have a hard time competing with DCity.

    • Growing up right on the Mason-Dixon line, I had determined that I just didn’t like BBQ. Everything was homogenous and terrible, with way too much liquid smoke and not enough real smoke. That is, until I first visited North Carolina. That changed everything. I think it’s getting better around here, but it’s a slow process, when this sort of food really isn’t ingrained in most peoples’ cultures around here.

      • justinbc

        Agreed. I’m obviously biased (growing up in NC), but it’s just not even a fair comparison. Whenever I see someone put “Carolina BBQ” on their menu here I just instinctively eyeroll.

  • Additional Rant/Rave: In the middle of an epic Reply All situation at work. It’s glorious.

  • How many BBQ joints have opened in DC in the last 10 years? And how many of them are worth the $? I haven’t been to many… but i am not a fan of Smoke & Barrel (altho I do love the deep friend pickles) and I like the meat at KBC… but haven’t been impressed with their sides.

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