Hanging Out in Burlington Vermont: A Visit to Bluebird BBQ Joint

As we stepped out of our vehicles and onto the bustling streets of Burlington, Vermont, our stomachs began to rumble with anticipation. We were on a mission to explore the local food scene, and our first stop was the renowned Bluebird BBQ joint. The moment we walked in, we knew we were in for a treat. The atmosphere was lively, with the sounds of sizzling meats and lively chatter filling the air.

Our attention was immediately drawn to the Pitmaster Ramen, which quickly became the star of the show. This unique fusion of flavors really did come together seamlessly, showcasing the smoky flavor that is so characteristic of Bluebird BBQ's classic dishes. We were excited to see how they would take their signature "You and Running with It" dish and run with it.

As we delved into the details of the Pitmaster Ramen, we learned about the process behind creating this mouth-watering masterpiece. The chef revealed that they had taken a chicken broth, which is actually made from just chicken bones, to create a rich and creamy base for their dashi. This collagen-rich stock was then infused with an array of aromatics, including onions, carrots, celery, fresh thyme, bay leaves, black peppercorns, and ginger.

The complexity of the flavors became even more apparent as we learned about the secondary stock that would be added to the dish. This secondary stock consisted of a combination of lemongrass, soy sauce, bonito flakes, kombu, cilantro, green onions, and garlic, which was then simmered for an hour before being strained. To add a touch of brightness to the dish, lime juice was also added.

As we watched the chef expertly chop the brisket into cubes, we couldn't help but feel a sense of excitement. The brisket had been cooked to perfection, achieving an internal temperature of 203 degrees Fahrenheit, and it was clear that every step of the process had been carefully considered. From seasoning with salt and pepper blends to smoking for 15 hours at 250 degrees Fahrenheit, every detail had contributed to the end result.

The addition of Texas-style barbecue sauce made all the difference, adding a tangy and slightly sweet element to the dish. The chef revealed that this special sauce was made in-house, and it quickly became apparent why. As we assembled our pitmaster ramen bowls, the anticipation built up inside us.

Finally, the moment of truth arrived as we dropped our pre-blanch ramen noodles into the dashi broth. We had opted for a 6-minute egg, which added a delightful creaminess to the dish. The flavors melded together beautifully, with the acidity from the pickled carrot and jalapeno providing a nice contrast to the richness of the broth.

The addition of toasted sesame oil brought everything together, adding a nutty and aromatic element that elevated the dish to new heights. As we took our first bites, it was clear that this pitmaster ramen had exceeded all expectations. The flavors were bold, yet balanced, with each component complementing the others perfectly.

We couldn't help but feel a sense of awe at the expertise of Bluebird BBQ's chefs, who had managed to create such an impressive dish from scratch. As we sat down to enjoy our meal, it was clear that this pitmaster ramen was more than just a dish - it was an experience. And as we sipped on our tea and savored each bite, we knew that we would be back for more.

"WEBVTTKind: captionsLanguage: enhanging out in burlington vermont we're at the Bluebird BBQ joint and they're taking their classic you and running with it got a pitmaster ramen at Vernon's BBQ insider ramen normal no however the flavors really do you pair well together it has a smoky flavor that's delicious we're gonna show you how we make our burn ends which is the topping for our pitmaster ramen season this brisket up with a salt pepper blends is gonna go on the smoker how long 15 hours we started at 2:20 and then we'll bump it up to 250 for the final two hours of the smoking process got it let's talk about the beef profit so this is actually gonna be a chicken broth yeah really a little different all chicken bone just backs the next they are really great collagen in there it colleges what creates that creaminess then we have onions carrots celery fresh thyme bay leaves black peppercorns actually and submerged with water how long's just gonna run 12 hours and that's the stock that we're holding for the dashi absolutely put in some ginger little garlic lemongrass soy sauce bonito flakes kombu cilantro green onions all right how long just gonna go for an hour and high heat and then we're just gonna drop it for 30 minutes on a simmer and then strain it we also add lime juice in ours for a little bit of brightness so here's our brisket gorgeous we are going to take the point of it off and chop this up into cubes super tender not dry we cook til an internal temperature of 203 I'm gonna have this I only cook the 202 I can't have it our pitmaster up texas-style barbecue sauce that you make in-house also yes back to this Roker for one hour at 250 so we're assembling our pitmaster ramen right now guys drop a pre blanch ramen noodles in our dashi broth where the noodles from Sun ramen company out of Hawaii they're the bonds are six-minute egg I can only have a 4.32 765 1:9 egg on high heat or low heat ah that's on medium noodles and broth right into our Bowl pickled carrot that we do in-house pickled jalapeno also done in-house shaved radishes which we did at the barbershop some chopped scallions and then comes our burnt ends fresh cilantro toasted sesame oil that is how we do ramen yeah just what I expected to see when I walked in the old Bluebird oh you guys are still here I was having a shovel fest the dashi broth is spot on and it's actually a little more aggressive than maybe a typical dashi because you're gonna drop in these big pieces of Burnett which I was so worried we're just gonna turn into a smoke pit does absolutely not love the acid of the pickling and a really good noodle yeah legit bro noodles going in the meat is so tender and juicy has got that umami the whole sweet and sour and deliciousness youhanging out in burlington vermont we're at the Bluebird BBQ joint and they're taking their classic you and running with it got a pitmaster ramen at Vernon's BBQ insider ramen normal no however the flavors really do you pair well together it has a smoky flavor that's delicious we're gonna show you how we make our burn ends which is the topping for our pitmaster ramen season this brisket up with a salt pepper blends is gonna go on the smoker how long 15 hours we started at 2:20 and then we'll bump it up to 250 for the final two hours of the smoking process got it let's talk about the beef profit so this is actually gonna be a chicken broth yeah really a little different all chicken bone just backs the next they are really great collagen in there it colleges what creates that creaminess then we have onions carrots celery fresh thyme bay leaves black peppercorns actually and submerged with water how long's just gonna run 12 hours and that's the stock that we're holding for the dashi absolutely put in some ginger little garlic lemongrass soy sauce bonito flakes kombu cilantro green onions all right how long just gonna go for an hour and high heat and then we're just gonna drop it for 30 minutes on a simmer and then strain it we also add lime juice in ours for a little bit of brightness so here's our brisket gorgeous we are going to take the point of it off and chop this up into cubes super tender not dry we cook til an internal temperature of 203 I'm gonna have this I only cook the 202 I can't have it our pitmaster up texas-style barbecue sauce that you make in-house also yes back to this Roker for one hour at 250 so we're assembling our pitmaster ramen right now guys drop a pre blanch ramen noodles in our dashi broth where the noodles from Sun ramen company out of Hawaii they're the bonds are six-minute egg I can only have a 4.32 765 1:9 egg on high heat or low heat ah that's on medium noodles and broth right into our Bowl pickled carrot that we do in-house pickled jalapeno also done in-house shaved radishes which we did at the barbershop some chopped scallions and then comes our burnt ends fresh cilantro toasted sesame oil that is how we do ramen yeah just what I expected to see when I walked in the old Bluebird oh you guys are still here I was having a shovel fest the dashi broth is spot on and it's actually a little more aggressive than maybe a typical dashi because you're gonna drop in these big pieces of Burnett which I was so worried we're just gonna turn into a smoke pit does absolutely not love the acid of the pickling and a really good noodle yeah legit bro noodles going in the meat is so tender and juicy has got that umami the whole sweet and sour and deliciousness you\n"