Foodie Friday: Taylor’s BBQ
SALISBURY, Md. – Taylor’s BBQ has been a Salisbury staple for almost 30 years. And, on this edition of Foodie Friday, the team got to see how they’re faring at their new location on Route 13.
New Digs, Same Dedication
Taylor’s new digs include a patio and game area, as well as a full bar with a specialty in whiskey and cocktails. Plus, original boards from the Ocean City boardwalk, and the doors of the smoker that started it all, are now wall decor.
“Family-friendly, quality service. Love and attention to every little detail of the restaurant for the customer,” said co-owner and pit master, Joseph Calabrese. “We took a lot of the soul of the Eastern Shore and just infused it into our building.”
Building Bao Buns
And if the new spot isn’t enough to lure you in, the smell of the barbeque pit surely will. Out back, you’ll find barbeque favorites of all kinds slow smoking over hickory and oak. But on this visit, the classic pork belly burnt ends are getting a new twist.
“We are going to turn these into some bao buns today,” said executive chef Ben Temple. “These are pork belly, seasoned hard, and then smoked. Then, we put them in the barbeque and let them lacquer for a couple of hours.”
After a quick slicing, the burnt ends get tucked in. “A bao bun is a sticky rice flour bun. They are very popular in Asian cuisine, they’re nice and fluffy and light,” said Chef Temple.
“If it’s not dripping all over the place, it’s not Nashville chicken.”
And, as the buns are finished with pickled onions, another tasty treat is bubbling away in the background: the makings of a Nashville hot chicken sandwich.
“Thighs are just a little bit juicier. That’ll help us get a little more crisp,” Chef Temple explains as he breads and batters the thick pieces of chicken.
Before the chicken can be topped with a tower of homemade coleslaw and pickled onions, it has to get its namesake. “Our Nashville hot oil [is] a mixture of cayenne, chili pepper, smoked paprika, and some of our barbeque spice,” Chef Temple said. “We’ve mixed it with some olive oil, pure lemon juice, and Worcestershire… If it’s not dripping all over the place, it’s not Nashville chicken.”
Heat and Flavor
Out in the dining room, “First, I would just like to talk about the size of this thing,” FoodIe Friday Host Hannah Cechini remarked, holding up the sandwich. “The thing about spicy food is that it’s very easy to make your spicy food spicy and just that. That’s not what’s going on here. It’s not just heat. It’s heat and flavor, and it’s really, really delicious.”
Smoky, Sweet, and Savory
Oh, and back to those bao buns. “Right off the bat, the bao bun itself is very, very light and fluffy. But, it also has a really nice chew to it,” Hannah said. “The burnt ends, themselves, are just absolutely delicious. They’re smoky, they’re a little bit sweet, they’re savory. And then, you throw the pickled onions on top of that and it adds a such a nice counterpoint of acidity and brightness to what is a very rich and smoky flavor.”
“Hard to beat”
Of course, what’s a visit to a barbeque joint without trying a little brisket? “This is a Saturday around the smoker, with your friends, and your favorite drink. Mm. It’s hard to beat,” mused Foodie Photog Mike.
And, Mike says he’s adding Taylor’s fried corn bread bites to his list of “Things I didn’t know I needed.” The perfect ending to any meal.
“It’s super soft on the inside, you have a nice crunch on the outside,” marveled Mike. “The nice, simple drizzle of frosting on here is just a nice touch of sweetness.”
Taylor’s BBQ
Taylor’s BBQ is located at 934 South Salisbury Boulevard, Salisbury, Md. You can call them at 410-860-2972. If you go to check it out, tell the team that you saw them on Foodie Friday.
