{"id":4334,"date":"2021-03-18T16:23:29","date_gmt":"2021-03-18T22:23:29","guid":{"rendered":"https:\/\/theboisebeat.com\/?p=4334"},"modified":"2021-03-18T22:22:14","modified_gmt":"2021-03-19T04:22:14","slug":"brother-browns-underground-brings-delicious-original-barbecue-to-boise","status":"publish","type":"post","link":"https:\/\/theboisebeat.com\/index.php\/2021\/03\/18\/brother-browns-underground-brings-delicious-original-barbecue-to-boise\/","title":{"rendered":"Brother Brown’s Underground Brings Delicious Original Barbecue To Boise"},"content":{"rendered":"

\"BrotherBrother Brown\u2019s Underground is a hidden barbecue gem in the heart of downtown Boise. Located in the basement of the historic El Korah Shrine<\/a>, <\/span>word of Brother Brown\u2019s unique style of barbecue has been spreading through the Treasure Valley by word of mouth. It\u2019s not easy to find, as owner and pit-master Carlas Brown says. \u201c<\/span>We\u2019re a little hard to find, people tell me. We\u2019re in the basement of the El Korah Shrine Temple, which is right downtown at 12<\/span>th<\/span><\/sup> and Idaho Streets. I\u2019d love it for everyone to come in and try us out at least once. <\/span>I don\u2019t adver<\/span>t<\/span>ise very much, it\u2019s mainly word of mouth. I appreciate what the community has done so far\u201d. <\/span><\/p>\n

\"Brother
Carlas, Alex helping him, and a bunch of tasty smoked ribs<\/figcaption><\/figure>\n

C<\/span>arlas Started barbecuing with a <\/span>huge, double door <\/span>smoker he still uses for catering that he calls Number One<\/a>. It\u2019s a very traditional, hand built stick smoker on a trailer. <\/span>Several years of catering events and parties gave Carlas the desire to open Brother Brown\u2019s Underground. He explained, <\/span>W<\/i><\/span>e<\/i><\/span>\u2019ve been in business for about a year and a half here down here in Boise, but I\u2019ve been cooking for money since about 2001. I started out in the catering business; <\/i><\/span>I worked at Wells <\/i><\/span>F<\/i><\/span>argo for a lot of years; and sort of maintained that; and got out of banking here I am! Down in the restaurant business.<\/i><\/span><\/p>\n

O<\/span>f course, Carlas had some good help to get going and create his own unique style of barbecue. When asked about that style, he responded, <\/span>I\u2019m from Ohio and people ask me that question all the time. Is it Kansas City Style, or is it Texas Style; and I really don\u2019t have a style for it. My uncle gave me his barbecue recipe before he passed away; and my Dad\u2019s from St. Louis so you can take those two things and put them together and find that it\u2019s <\/i><\/span>a <\/i><\/span>Brother Brown\u2019s Barbecue<\/i><\/span>.<\/span><\/p>\n

<\/p>\n

E<\/span>verything seemed to come together for Carlas as he spent more time barbecuing. <\/span>When asked about<\/span> knowing if<\/span> it is just right, he explained, <\/span>Pretty much <\/i><\/span>have <\/i><\/span>a feel for it. You know, when it comes to barbecue and smoking the meats, you\u2019ve got to have a passion for it and its got to be a little bit of love. I tell everybody, \u2018I use a whole lotta love and a little bit of cayenne\u2019. It tends to work for me, so I just keep doing the same old thing, what I\u2019ve always got.<\/i><\/span><\/p>\n

\"BrotherI<\/span>t took several visits to get a handle on the barbecue at Brother Brown\u2019s Underground. <\/span>My first visit, I had the pulled pork sandwich. The pork was tender, shredded instead of chopped. That is ba<\/span><\/span><\/span>r<\/span><\/span><\/span>becue done the real way\u2014the slow way, the way it was meant to be done. Brother Browns sauces all his orders although I\u2019m sure if asked you could probably order without sauce if that is to your taste. However, unlike a lot of barbecue, Brother Brown’s sauce is an integral part of the ‘cue. Concocted by Brother Brown himself, this sauce is unlike any others—-it has elements of several different regions but comprises a flavor all its own. Not too sweet and not too vinegary, not too tomatoey, it seems subtle at first taste. Just a little heat shows up. After a minute the heat intensified; not enough to overpower the other spices or seasonings, but enough to tell you that there’s magic going on in that sauce. <\/span><\/span><\/span>On t<\/span><\/span><\/span>hat visit, my dining companion got the country rib special which earned high praise. <\/span><\/span><\/span><\/p>\n

\"BrotherOn a<\/span><\/span><\/span>nother <\/span><\/span><\/span>visit<\/span><\/span><\/span>, my dining companion got the <\/span><\/span><\/span>El Korah<\/span><\/span><\/span> Chicken<\/span><\/span><\/span> Sandwich. They raved about it as the best chicken sandwich ever, <\/span><\/span><\/span>with incredibly moist, delicious chicken<\/span><\/span><\/span>. Meanwhile, I had ordered the Pork Spare Ribs, <\/span><\/span><\/span>three nice<\/span><\/span><\/span> ribs which were perfectly <\/span><\/span><\/span>smoked<\/span><\/span><\/span>. Biting into them left a perfectly clean bone, <\/span><\/span><\/span>the mark of a perfectly cooked rib<\/span><\/span><\/span>. The ribs are dry rubbed, smoked and then doused in the sauce and are quite excellent. <\/span><\/span><\/span>With ribs as one of my favorites, I rank these in the Top 10. <\/span><\/span><\/span><\/p>\n

\"BrotherOne <\/span><\/span><\/span>d<\/span><\/span><\/span>ay, I just felt like a sandwich. Carlas suggested the Chuck, a polish sausage on a toasted bun, topped with pulled pork, cole slaw and his sweeter, thicker barbecue sauce. He seems to have several different sauces that he has personally created to use on specific items. This was an absolute mess; and well worth it. All the flavors and textures complemented each other, with the nicely grilled polish sausage topped with a good portion of pulled pork and some nice pieces of delicious bark on them. The cole slaw offered a slightly tart, fresh and crispy counterpoint to the others while the sweetness of the barbecue sauce went nicely with the vinegar accent of the cole slaw. <\/span><\/span><\/span>This is a sandwich that has to be tried; unique, flavorful and filling. <\/span><\/span><\/span><\/p>\n

\"BrotherThe sides are plentiful, with either one or two included with each sandwich or meal. The baked beans are quite good and a nice standard barbecue side. My dining companion swore that the Mac and Cheese was one of the best, full of flavor and very creamy. The <\/span>bacon and onion green beans were a treat, with nice pieces of crispy bacon and sweet onion slices among the green beans. <\/span>Overall, though, the collard greens seem the epic side, full of flavor and a traditional side that just moved the meal into the awesome category. This is as traditional a barbecue side dish as you can get; and even if you have never had it, it\u2019s worth trying at Brother Brown\u2019s Underground. Other sides include rosemary garlic potatoes and a variety of salads.<\/span><\/span><\/span><\/p>\n

Other barbecue specialties include the smoked brisket, tender slices of beef topped with a tasty sauce. It is available as Uncle Wash\u2019s Sandwich or as a Dinner. Another is the Smoked Yardbird Leg Quarter Dinner, served on sourdough and topped with sauce. <\/span>For those who want something besides barbecue, the menu includes a <\/span>T<\/span>una <\/span>M<\/span>elt, <\/span>BBLT, burgers, a Gobble, Gobble Club sandwich and even a Cheesy Grilled Cheese. Dinners add such items as Blueberry Granola Meatloaf, Pork Tenderloin and a Garlic and Herb Crusted Grilled Salmon. There are even flame broiled Top Sirloin and Ribeye Steaks for the beef eaters in the crowd. <\/span><\/span><\/span><\/p>\n

\"CountryThe staff at Brother Brown\u2019s Underground seems to truly care about pleasing their customers. Service has been excellent every time I have been there. It sounded from chit-chat I overheard from other tables that there are a lot of regulars, so that coupled with the word of mouth advertising means they are doing something right. The prices are very reasonable at Brother Brown\u2019s, <\/span>offering excellent value for the dollar<\/span>. <\/span>After 4pm, the El Korah Bar opens so there is a full cocktail bar available for dinner. All items at Brother Brown\u2019s Underground can be made up for takeout. Dine-in is in comfortable, COVID proactive social distancing tables and booths with staff wearing appropriate masks. As with many places, hours may be changing right now due to Spring\/Daylight Saving\/COVID changes so it is best to check the Facebook page or call ahead to verify<\/span> closing time. <\/span><\/span><\/span><\/p>\n

Brother Brown\u2019s Underground is definitely worth a visit, whether you are in Downtown Boise for shopping, work or business, or just want to go for some tasty, unique barbecue different from anything else you can find in the Treasure Valley. Having spent time with some of the greatest pit-masters in barbecue such as Myron Mixon<\/a> and Big Moe Cason<\/a>, I can say that I enjoyed <\/span>Brother Brown\u2019s Underground a lot and look forward to exploring their menu some more. It\u2019s true barbecue, from a local pit-master, who, in his own words, uses <\/span>\u2018<\/i><\/span>a whole lotta love and a little bit of cayenne\u2019<\/i><\/span>. <\/span>Plus a whole lot of passion for bringing delicious, great original barbecue to Boise. <\/span><\/span><\/span><\/p>\n

Brother Brown\u2019s Underground<\/span><\/b><\/span><\/span><\/p>\n

1118 W. Idaho Street<\/span><\/span><\/span><\/p>\n

Boise, ID 83702<\/span><\/span><\/span><\/p>\n

(208) 249-9218<\/span><\/span><\/span><\/p>\n

Brother Brown\u2019s BBQ Catering Website<\/span><\/a><\/span><\/span><\/p>\n

Brother Brown\u2019s BBQ Facebook Page<\/span><\/a><\/span><\/span><\/p>\n

B<\/span>rother Brown\u2019s BBQ Page<\/span><\/a><\/span><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Brother Brown\u2019s Underground is a hidden barbecue gem in the heart of downtown Boise. Located in the basement of the historic El Korah Shrine, word of Brother Brown\u2019s unique style of barbecue has been spreading through the Treasure Valley by word of mouth. It\u2019s not easy to find, as owner and pit-master Carlas Brown says. […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"tdm_status":"","tdm_grid_status":"","footnotes":""},"categories":[19,24,18,28,419,9,1],"tags":[],"class_list":["post-4334","post","type-post","status-publish","format-standard","category-beer","category-boise-life","category-cocktails","category-food","category-interview","category-restaurants","category-uncategorized"],"yoast_head":"\nBrother Brown's Underground Brings Delicious Original Barbecue To Boise - The Boise Beat<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/theboisebeat.com\/index.php\/2021\/03\/18\/brother-browns-underground-brings-delicious-original-barbecue-to-boise\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Brother Brown's Underground Brings Delicious Original Barbecue To Boise - The Boise Beat\" \/>\n<meta property=\"og:description\" content=\"Brother Brown\u2019s Underground is a hidden barbecue gem in the heart of downtown Boise. Located in the basement of the historic El Korah Shrine, word of Brother Brown\u2019s unique style of barbecue has been spreading through the Treasure Valley by word of mouth. It\u2019s not easy to find, as owner and pit-master Carlas Brown says. 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Located in the basement of the historic El Korah Shrine, word of Brother Brown\u2019s unique style of barbecue has been spreading through the Treasure Valley by word of mouth. It\u2019s not easy to find, as owner and pit-master Carlas Brown says. 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Whether he's looking for the best ceviche in Colombia, the best poke in Hawaii, the best tequila in Jalisco or the best Taiwanese Beef Roll in Los Angeles and Banh Mi in Ho Chi Minh City; it's all good food! He also loves a good drink. He's had Mai Tais in Hawaii, Bourbon in Kentucky, Tequila in Mexico and Rum in Jamaica. His wine escapades have taken him to Napa, Sonoma, the Willamette Valley and Idaho's Sunnyslope wine Trail. And he's had beer all over the world! Music is another of Ed's passions, writing and interviewing many classic rock, rock and blues musicians. Getting the great stories of road experiences from them is a particular delight. Traveling also fits in with Ed's writing, exploring all over to find the most interesting places to visit, even in out of the way areas. Ed lives in Boise and is searching for the best finger steaks in town.","url":"https:\/\/theboisebeat.com\/index.php\/author\/edsails\/"}]}},"_links":{"self":[{"href":"https:\/\/theboisebeat.com\/index.php\/wp-json\/wp\/v2\/posts\/4334","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/theboisebeat.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/theboisebeat.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/theboisebeat.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/theboisebeat.com\/index.php\/wp-json\/wp\/v2\/comments?post=4334"}],"version-history":[{"count":5,"href":"https:\/\/theboisebeat.com\/index.php\/wp-json\/wp\/v2\/posts\/4334\/revisions"}],"predecessor-version":[{"id":4348,"href":"https:\/\/theboisebeat.com\/index.php\/wp-json\/wp\/v2\/posts\/4334\/revisions\/4348"}],"wp:attachment":[{"href":"https:\/\/theboisebeat.com\/index.php\/wp-json\/wp\/v2\/media?parent=4334"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/theboisebeat.com\/index.php\/wp-json\/wp\/v2\/categories?post=4334"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/theboisebeat.com\/index.php\/wp-json\/wp\/v2\/tags?post=4334"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}