BIG, BOLD FLAVORS! That’s what to prepare for when entering Burning Tree Smokehouse. It’s a new joint on the south side of Birmingham, owned by a barbecue veteran who earned his chops at Jim ‘N Nick’s, a regional chain that’s really good in its own right. I was ready for a new barbecue adventure and adding Burning Tree to the Travel Log was just the ticket.

Burning Tree sits just on the edge of a hip area known as Avondale, home of snappy local eateries, breweries, and shopping. The exterior certainly looks the part, stylish construction with 2-story patio seating, wooden accents, and rusty red paint around the walls. There’s an historic aura that blends with its bright and shiny countenance. All things old are new again.

The entrance is wide with plenty of room to examine the menu. This is a no-frills list of classic barbecue meats and sides. No cutesy combo bowls or mash-ups, just the basics displayed on brown paper in a show of confidence that the food was gonna do the talking. Now I love the vibrant creativity that barbecue artists display. It’s a culinary medium that takes on brilliant colors and textures. Burning Tree nods to that impressionist genius, while remaining true to the classics.

My measuring stick for every barbecue joint is pulled pork and baked beans, which I steadily ordered with a side of fries. Seating is available at the bar or any number of wooden tables in various configurations. The dining room flexed its versatility as multiple families with small kids, two date night couples, and my lonely self, found comfort amongst each other. The food presentation is my favorite style, a metal tray lined with butcher paper and portions arranged for maximum appeal. If you eat with your eyes first, the feast begins before the first bite.

The pork was beautiful in color from a cook that created a crisp bark, deep smoke ring, and a glossy sheen that loaded the palette with flavor and texture. Smoky, salty, crunchy, with a good chew and enough heat to alert your senses. The intense flavor justified abandoning the sauces, which I did, but not before a quick sampling. The house sauce is a thick red with pepper for heat and plenty of spice. It’s in-your-face bold with a kick. The white sauce is also aggressive. It’s a thin version, acidic with a sharp bite up front. It brought a level of heat and spice usually not found in white sauce. Neither one is mellow.

The baked beans were rich, thick, and tomatoey, with a sound presence of bell pepper and onion. They bring some heat but in a way that’s flavorful, not painful.  Too many joints create their “spicy” sides or sauce by simply adding cayenne. That’s lazy and create burn without improving the taste.  These beans are masterfully done and bold! The fries were also seasoned well, with a soft center and just the slightest crisp on the exterior. At home, I make my fries crispier, but these had so much flavor that I can’t complain.

A thoughtful detail were the fresh pickles on top. Not only were they a splash of color on an otherwise beige plate, but they still tasted of cucumber. A surprising touch to what was already a masterpiece meal. Is it art being tastefully done, or taste being done artfully? Right…just shut up and eat!