Le Fumoir Rubs Smokehouse

It’s no secret that the Divas don’t venture beyond certain geographic boundaries in Montreal. And one of our least favourite boundary crossings is heading north towards Laval…it just isn’t Montreal. Zeus and his Greek Community kept telling us that we had to try Fumoir Rubs, and since they have a Montreal location that is currently under renovation we were more willing to make the trek to Laval. But it is like Laval knew that we disliked the area, karma bit us in the ass and whereas we never get lost …we got lost in Laval. Apparently Curé-Labelle stretches from Chomedy to St-Rose, who knew? Suffice it to say, Laval was not warming its way into our hearts!

“Bourbon Lemonade” ½ pitcher 17.95$ full 31.95$

“Bourbon Lemonade” ½ pitcher 17.95$ full 31.95$

We made our way to Le Fumoir Rubs on Curé-Labelle to meet up with Peaches and the Greek community, minus the mayor of the village, Zeus, who couldn’t make it. The restaurant has two sides, the dining area and the bar area; we sat on the side of the bar of course. It is always more fun to sit at the bar. Diva #1 was on antibiotics and wasn’t supposed to drink. But bourbon lemonade was on the menu and Peaches assured her that alcohol and antibiotics wasn’t that bad of a mix. So Diva #1 popped her pill with a mouthful of bourbon lemonade and had a fabulous night.

“Georgia Peach” 8.95$ “Bar Bacon”

“Georgia Peach” 8.95$
“Bar Bacon”

We sipped the Bourbon lemonade while trying to figure out how many appetizers was too many. Though the lemonade wasn’t as strong tasting as others we’ve had, it was refreshing and the maraschino cherries added pops of colour. We also had a house-specialty as a treat, the bar bacon. Essentially, deep fried lardons covered in a spicy house rub that were very addictive! We wanted to stop eating them but we really couldn’t…they were the perfect salty treat to eat alongside our bourbon lemonade.

“Nacho Rubs (Arizona): with a choice of pulled pork, pulled chicken or beef brisket, and our in-house smoked salsa topped with cheese” “Smoked Jalapeno Poppers (New Mexico): Stuffed with cream cheese and wrapped in bacon, all smoked to perfection”

“Nacho Rubs (Arizona): with a choice of pulled pork, pulled chicken or beef brisket, and our in-house smoked salsa topped with cheese”
“Smoked Jalapeno Poppers (New Mexico): Stuffed with cream cheese and wrapped in bacon, all smoked to perfection”

We couldn’t resist the nachos which came with a choice of either pulled pork, pulled chicken or brisket as a topping. We chose the pulled pork and had no regrets. Covered in plenty of cheese, the toppings reached every layer, not just the top.   The salsa had a hint of smokiness and the hot peppers that were scattered on top added a nice little kick that was balanced with the sour cream served on the side. The nachos were one of our favourite appetizers! The jalapeno poppers, which were wrapped in bacon before being deep fried, were huge and stuffed with cream cheese which was nicely melted. The peppers themselves were fairly thick and not too spicy; we were really impressed with their size.

“Onion Blossom (Texas): Battered in our in-house dry rub, dipped in buttermilk and deep fried to a blooming perfection, served with a spicy mayo dip” “Deep Fried Kool-Aid Pickle (Mississippi): Sweet & sour explosion for your taste buds” “Poutine Rubs (Quebec): Covered with either pulled pork, pulled chicken or beef brisket”

“Onion Blossom (Texas): Battered in our in-house dry rub, dipped in buttermilk and deep fried to a blooming perfection, served with a spicy mayo dip”
“Deep Fried Kool-Aid Pickle (Mississippi): Sweet & sour explosion for your taste buds”
“Poutine Rubs (Quebec): Covered with either pulled pork, pulled chicken or beef brisket”

The onion blossom is a classic item in bars and this one is certainly on par, if not better. A thin, crunchy buttermilk batter and in house dry rub covered each individual onion sliver, and was deep fried perfection. Dipped in the accompanying spicy mayo, each bite was delicious. And though our table ordered two because we are ethnic and always fear a lack of food, we made a significant dent in both plates. But God knows that we ordered too much!

Some of the Greek Community also enjoyed the poutine Rubs which is a traditional Quebec poutine that they chose to top with their amazing pulled pork that we had fallen in love with on the nachos.

It seems that whenever a pickle is on the menu, it’s also on the Divas’ plate as well. This one was a deep fried kool-aid pickle, something we had never tried, which had a sweet and sour combination of flavours. The exterior batter was thick and crunchy, the interior tasted like sour kool-aid, it was absolute heaven. An appetizer that you should definitely order at Fumoir Rubs!

“St. Louis Ribs (Missouri)”

“St. Louis Ribs (Missouri)”

The portion sizes at Le Fumoir Rubs are beyond big. So after all those appetizers, it was safe to say that we were going to have trouble finishing our mains. The main dishes are served with a choice of any two side dishes that included French fries, sweet potato fries, coleslaw, smoked beans, smoked vegetables or smoked mac n’ cheese.

Our first of the meats was the popular St. Louis style ribs, which we were lucky enough to get the last portion of. Like most smokehouses, the restaurant can only smoke what the smoker can hold, and when they run out…well too bad! The meat was moist, still slightly clinging to the bone and the smoke ring was apparent; it’s easy to see why they are so popular. These pork ribs are flavoured with the house spice rub which compliments the smoky flavour. You can order a half rack portion or a full rack portion of either the St.Louis pork ribs or the beef ribs.

“Smoked Brisket (Texas)”

“Smoked Brisket (Texas)”

We also had the smoked brisket, a staple in BBQ joints, especially for those who love a good dirty Southern style BBQ. We were told that the brisket is smoked for 14 hours which produces the black outer layer of flavour known as the bark. You could see the smoke ring in the sliced tender meat. A little bit of bark with every bite was necessary to really get the full taste of the meat. We had the brisket with sides of smoked mac n’ cheese. It was delish and made with cheddar and gouda cheese that is then smoked until melted. Our only complaint was that the macaroni was overcooked and a bit mushier than we would have liked.

“Fried Chicken and Waffles (Southern Georgia)”

“Fried Chicken and Waffles (Southern Georgia)”

The fried chicken and waffles was delicious and our favourite main of the night. Served on a Belgian waffle, three pieces of perfectly fried chicken were served with a fresh apple coleslaw, and Jack Daniel’s maple syrup. The outside of the chicken was extra crunchy but the meat was still moist and not dried out. Fumoir Rubs also smokes the chicken before deep frying it for extra flavour. The coleslaw lightened up the dish and it was slightly tangy from the apple in the slaw. The waffle itself was light and crispy on the outside, covered in cayenne butter. Even the batter of the deep fried chicken truly tasted different, well spiced and fabulous.

“Monster Burger: Smoked 8 oz. Hamburger (AAA Chuck), with pulled pork and bacon, topped with Havarti cheese, cheddar and blue cheese, served with our chipotle mayo and ‘slaw’ ”

“Monster Burger: Smoked 8 oz. Hamburger (AAA Chuck), with pulled pork and bacon, topped with Havarti cheese, cheddar and blue cheese, served with our chipotle mayo and ‘slaw’ ”

Members of the Greek community at our table also indulged in the Monster Burger, which has pulled pork and bacon on top of a beef patty with Havarti, cheddar and blue cheese. What a cheesy messy delight! Although next time we want to try the Mac n’ Cheese Burger because we like to get dirty like that! The Smoked Pork Loin was also ordered, which had a peach marinade but surprisingly wasn’t too sweet. The sweetness was actually a nice welcome with the spicy rub.

“Smoked Pork Loin (South Carolina)”

“Smoked Pork Loin (South Carolina)”

Wherever we go, we bump into someone we know, especially when Diva #1 is with her people, they seem to sense that a fellow Greek is in the vicinity, even though according to Diva #1 “she’s not that Greek.” And this night was no different. We ran into a friend of the Foodie Guys who was having dinner with his friends and by chance, this included someone that Diva #2 used to work with in TV production. It really is a small world … sometimes too small! Even when we are in Laval we find people that we know…

“Rubs Chocolate Bacon: Our famous creation of bacon coated in chocolate with Pecans, served with Ice Cream”

“Rubs Chocolate Bacon: Our famous creation of bacon coated in chocolate with Pecans, served with Ice Cream”

Back at our table, the owner came out to chat with us and Diva #1 confessed that her father had stolen a painting from him a few years ago that she now had up in her living room. A little sketchy Greek story for another time… He said he knew and was happy that it had found a good home. We also talked about Zeus and his love of keeping his shirts unbuttoned to attract the ladies with his formidable chest hair. He only attaches one button to cover his bellybutton. He really is a modern day Magnum, P.I!

We ended with a Fumoir Rubs specialty, chocolate covered bacon served with ice cream. The salty and sweet combination was enjoyable even though some people were reluctant to try it. The Divas weren’t…we will put anything in our mouths!

Le Fumoir Rubs takes the time to smoke all their meat in-house and when a restaurant puts that time into their work, it makes a difference, which you can taste at Le Fumoir Rubs. The Divas and company left satisfied and deemed our cautious trek into Laval a success!

Montreal Food Divas - Always on Thursdays - Signature

Our Rating: Splendid

http://www.rubssmokehouse.com/
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1 comment

  1. Dahlia July 3, 2014 at 2:41 pm Reply

    I’ve been and it was really delicious! You’re right about the portion sizes though…

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