Marshall’s Smokehouse in Columbus puts new spin on Southern staple. Our review
I’ve reviewed a lot of barbecue restaurants in my time here at the Ledger-Enquirer. My brother jokingly quipped the other day that, if anyone in the family could find a way to get paid to eat, it would be me.
Well, he’s not exactly wrong, and writing about barbecue is one of my favorite things to do. However, it always seems to be the same thing over and over again: Pork slowly smoked and cooked for hours and served on a plate with sides or on a bun with pickles and sauce. Now, this is the way we all love to eat barbecue, and I love it this way too.
However, after seeing some posts from Marshall’s Smokehouse, 547 Veterans Parkway in Columbus, I found there’s a new way of eating (and preparing) this Southern staple.
What is that new way? Brisket— in an eggroll.
Ledger-Enquirer visual journalist Mike Haskey and I went to Marshall’s Smokehouse and ordered two brisket egg rolls, two peach cobbler egg rolls, three BBQ sandwiches and four boudin balls.
No, these weren’t the miniscule egg rolls you get on the side at your favorite Asian restaurant. These were about 6-7-inches long and stuffed with smoky and moist brisket with what I believe to be a white sauce and cabbage.
The brisket was amazing. The tangy, salty and peppery white sauce on the inside paired well with the meat. The crunchiness from the egg roll was satisfying with every bite.
The barbecue sandwiches had immense flavor. The sweet and tangy barbecue sauce was a nice change from the vinegary sauces I’m accustomed to.
The boudin balls were everything I love about boudin with the added benefit of crunchiness. They had a slight heat with each bite, while the rice inside stayed moist.
The spices in the boudin balls paired perfectly with the remoulade sauce that came with them. What is a remoulade sauce? It’s typically a mayonnaise-based sauce with creole seasoning to give it an orange tint.
Last, but certainly not least, were the peach cobbler egg rolls. I’m not the biggest fan of desserts. I typically try to avoid them, but these sounded too interesting not to try.
I loved them. My worry was the cobbler spilling everywhere as I cut into the egg roll. However, I was surprised when the cobbler stayed neatly in each section.
The peaches were tart and sweet with hints of brown sugar and cinnamon in each bite. The egg roll was crunchy and almost equaled the crunchy bits you’d find on top of a regular peach cobbler.
These peach cobbler egg rolls would be perfect for someone seeking a handheld peach cobbler that can be eaten on the go.
Another good thing: All of this cost just over $34 with tip and was enough to make two plates and have a barbecue sandwich left over.
So, if you want a new way of eating barbecue, check out Marshall’s Smokehouse.