Despite being a chilly, cloudy day, the ever changing fall colour palette of buff to amethyst and everything in between makes a drive through rural Eastern Ontario a feast for the eyes. The native sumacs are at their fiery peak. Honey locusts glow golden and look as if they could light the way at night. Fall is quick upon us and Wildfire BBQ and Smokehouse in Perth will only be open until Thanksgiving (Canadian, the real one).
Perth itself is worth the drive. A charming, quaint town on the Tay River, it offers a few eateries and pretty main street shopping. BBQ is just a bonus.
We pull up to a tidy red trailer, attached to another out building. The patio dining area is fenced with rustic cedar rails and features picnic tables and an oversize Adirondack chair you could photograph a family of five in.
We head around front where a biking couple is just finishing up. Other than that, we are the only other diners. We order up brisket and ribs which come with four sides. They allow Josie to eat on the patio, so I know this is a classy joint.
A nuisance of wasps arrives but for some reason leaves after about three minutes. Wish I knew that secret.
The brisket is ‘wet”. We were not offered a choice of wet or dry (fat or lean) as you often are in Southern USA joints, but I would have ordered the wet anyways because it is the tastiest. Wildfire brisket does not disappoint. It is as delicious as it looks. Rich, deep, rosy smoke ring and beautiful dark bark. It is lightly sauced and a squirt of their own bbq sauce on the side makes for a more than decent brisket. This is probably the best I have had since Kreuz Market in Texas, which I pine for weekly. Josie also enjoyed the brisket. Happy puppy mouth.
Two sides come with the each meat order. My mac and cheese is underwhelming. Large, overcooked elbows of pasta swimming in a mild cheesy sauce. The maple cream corn is interesting. While tasty, it is very loose.
Rob’s ribs are fantastic as well. Wildfire is two for two on the meat. The pork ribs are meaty and smoky sweet. Again, the meat succulent with a beautiful, pink smoke ring, is perfectly smoked and sauced.
Wildfire’s BBQ beans are also a standout. Navy and kidney beans are slow cooked medium sweet and smoky, Rob’s second side is coleslaw which is a decent homemade cabbage slaw but nothing out of the ordinary.Wildfire certainty has done the South proud and done honour to the pig. A few things are missing but they are minor. Some pickle and white bread would be nice. The over cooked, ubiquitous corn on the cob of the South is happily absent. Wildfire offers homemade sweet tea but does not offer unsweetened or half sweet so I passed.