Sherman's Food Adventures: Porkmafia


Sometimes, the best food isn't necessarily found in a B&M restaurant.  It can literally be found at the side of the road on a farm with pigs roaming around freely in Delta.  Porkmafia, run by Pitmaster Jamie, is well-known to its many loyal fans.  However, for many others, this may be the first time they've ever heard about the place.  That was true for myself and Mijune as we were invited to try their BBQ.

Behold!  The platter of meat that was presented to us consisted of Smoked Brisket, Carolina-style Pulled Pork, Smoked Chicken, Burnt Ends and Smoked Oyama Sausage.  Okay, I've been to Texas and for those who don't know, I'm also a certified PNWBA judge.  So I'm pretty confident that the BBQ I tried at Porkmafia is completely legit.  The brisket point was at its fatty and moist best with a balanced smoke.  Good varied flavour from the rub as well.  Naturally, the flat was not as juicy due to the lean nature of the cut.  However, it wasn't dry and was just as tasty.  The star of the platter was the legit burnt ends which were large, smoky and ate like candied meat.  Although it didn't look it, the pulled pork was moist and tender.  Pitmaster Jamie did the chicken his way and it was not dry and full of flavour.  Lastly, the custom collaboration with Oyama made for a delicious and meaty sausage that had a firm snap.

One of the biggest surprises was the Smoked Pork Steak St. Louis style.  You would think that the pork would be dry due to the leanness of the meat.  However, it couldn't have been any further from that.  Rather, it was moist with the rub penetrating the meat as well as the smoke.  There was a slight sweetness that went well with the appealing tanginess.  The meat ate really well where it didn't need any sauce.

I headed back a few weeks later to try their Beef and Pork Ribs as well.  Glad I did because they were fantastic!  The beef short rib was beautifully smoked being tender and moist while still retaining a bite.  There was enough seasoning from the rub to flavour the meat so it didn't need any BBQ sauce.  Same with the baby back pork ribs as they had just enough smoke and plenty of flavour without the need for more sauce.  Meat was tender while retaining a natural meatiness and pork flavour. 

Lastly, we got to the sides including Coleslaw, Smoked Mac n' Cheese and Smoked Pit Beans.  Okay, don't laugh, but this has to be one of the best versions of coleslaw I've ever had.  Fresh, crunchy and tangy with a slight kick from horseradish, I couldn't stop eating it.  Mac n' Cheese should've been renamed cheese with mac because there was so much cheese in it.  No roux.  Just cheese.  Pit beans were smoky with plenty of smoked brisket.  A meal in itself!.  I can't say this enough, this BBQ has to be the best I've tried in the Lower Mainland.  Pitmaster Jamie doesn't take any shortcuts and it shows with the quality of the BBQ.  Don't just take my word for it, try it for yourself.  Make sure you pre-order otherwise you won't get any.

*All food was complimentary*

The Good:

- Legit

- Made with care

- Even the sides are legit

The Bad:

- Well, a bit restrictive when and where you can get it, but worth the effort!


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