Outback-themed BBQ joint in Orem packs a wallop
The Tri-Tip Steak and Shrimp on the Barbie with Loaded Smashers at Wallabys Smokehouse.
Wallabys Smokehouse's Loaded Smashers.
The interior of Wallabys Smokehouse, at its newer location in Orem.
Wallabys Smokehouse in Orem.
Wallabys Smokehouse's tri-tip steak and shrimp on the barby with loaded smashers photographed in Orem on Tuesday, March 3, 2015. GRANT HINDSLEY, Daily Herald
Wallabys Smokehouse's photographed in Orem on Tuesday, March 3, 2015. GRANT HINDSLEY, Daily Herald
Wallabys Smokehouse's Melbourne burger and fries photographed in Orem on Tuesday, March 3, 2015. GRANT HINDSLEY, Daily Herald
Wallabys Smokehouse's photographed in Orem on Tuesday, March 3, 2015. GRANT HINDSLEY, Daily Herald
It’s interesting. I eat out like anyone else, but barbecue restaurants are the only ones where I have a “give me your best shot” attitude. Like Monty Python’s Lancelot said to the Bridgekeeper, “I’m not afraid.”
An Outback-themed restaurant, formerly in Lindon but since relocated to Orem, called Wallabys Smokehouse was no different.
It’s worth mentioning that after walking into the restaurant, my eyes didn’t immediately water like they often do going to other smokehouse food spots. You also will be able to finish your meal without your clothing smelling like woodsmoke from a slow-cooker.
Some barbecue menus can be intimidating with all the different meats, cleverly branded sauce flavors or unique combo deals.
When my group and I walked in, we got our bearings and stared at a wall-sized menu with meat meal deals, sandwiches (which it calls “Sangers”), specialty salads, an off-the-grill section, desserts, drinks and kids meals. Easy enough.
A service person came by to help answer any menu questions we had. Naturally, I did after seeing one of the side dish options. Taz Eggs?
A pickled hard-boiled egg in beet juice — some sort of Outback traditional food, according to an associate. Well, I thought I better give it a try. Half my dinner guests were under 7-years-old so I thought this exotic pink-colored egg would come in handy later.
The same service person suggested we try the hand-pulled pork, so we got that, brisket, a half-rack of pork ribs, a slew of sides and a couple kids meals for the little ones. We took an order number and found a table near a window facing State Street.
The food came quickly enough that we hadn’t noticed how long it had been, which is always nice when you’re dining with a few bundles of energy. When three small children are trapped in a booth with three other adults, things can get out of hand in an instant.
The kids meals came at just the right moment. Creamy macaroni and cheese with fun, plump noodles and a BBQ hot dog served on a comfortable homemade bun. The other kids in the gang mowed through a grilled cheese sandwich and portions of pulled pork.
Though the brisket at Wallabys is OK on its own, its power is found when paired with one of three barbecue sauces on the table: original, raspberry or zesty. Each dish typically comes with a nice puffy roll so you can turn any tasty meat into a hand-held convenience.
The spare ribs we had were more than delightful; they were delicious. Aside from the smoky seasoned flavor, much of what makes a good St. Louis-style rib is the meat texture. Yes, it’s true.
I like a crispy outside where all the sauces and spices mingle together. The sweetness from the rub or the sauce has cooked and partially candied on the outside, locking in the juices from an ever-so-tender inside layer. The contrast of these two sensations — the flavorful but slightly crispy outside and the thick incubated soft rib meat — will overwhelm you.
But what of the egg? The mysterious Taz Egg? After the napkins and good times had settled, someone in my group fell silent and his gaze locked onto the alien egg. It didn’t smell any different, which helped as the kids began examining it for any excuse not to try it.
I sliced off the tip of one of the eggs and handed it to my young niece, Addison, who looked at me with a Cheshire smile, and with a look that said, “Give me your best shot.”
She popped it into her mouth.
“Phew, that was close,” the 6-year-old said, grinning. It turns out Taz Eggs are kid-friendly.
WALLABYS SMOKEHOUSE
Where: 69 S. State St., Orem
Hours: Monday through Thursday, 11 a.m. to 9 p.m. Friday and Saturday 11 a.m. to 10 p.m.
Cost: $7-$23.
Info: (801) 785-4447, wallabyssmokehouse.com.