© Corey Miller Photo
If summer has one defining scent, it would have to be the smell of barbecue.
That’s something Matchsticks BBQ Co. knows a little something about. When owner Matt Sileno got tired of the 9-to-5 grind in Northern Virginia, he turned to his first love, cooking. Although he’d never smoked barbecue, that didn’t stop him from going to Lowe’s, buying a smoker and starting to practice until he got it right. “I knew I’d succeeded when my neighbors began asking for my barbecue instead of me trying to force it on them,” he laughs.
Originally sold from a food truck, Sileno’s ‘cue is now available at his new brick-and-mortar restaurant exudes a rustic farmhouse chic with exposed red beams, hardwood floors and brick and cinder block walls. It’s a comfortable space that encourages lingering over brisket, pulled pork and ribs, not to mention hearty sides like macaroni and cheese, potato salad, collards greens and two kinds of cole slaw. A full bar focuses on Virginia spirits, wines and beer, with the occasional detour for an out-of-state beer that catches his fancy. As a bonus, all of Matchsticks’ barbecue sauces and rubs will soon be for sale at the restaurant.
Sileno readily admits that all it takes to make great barbecue is time and effort. “We smoke our meat for 14 to 16 hours with just salt and pepper, pull it when it’s at the perfect temperature and let it rest for just the right amount of time,” he says. “It’s our passion and love for barbecue we’re sharing.”
DEVILED EGG POTATO SALAD - Shared by Chef Troy Buckley
Ingredients:
10 eggs
6 russet potatoes (peeled and cubed)
1 cup mayonnaise
¼ cup yellow mustard
½ cup sweet pickle relish
salt and pepper
2 celery stalks, diced
1 bunch green onions, diced
½ tsp. paprika
Directions:
Step 1: Place eggs in a large pot over medium-high heat and cover with cold water. Bring to a boil then place lid on pot and remove from heat. Let eggs stand in the hot water for 15 minutes, then place eggs in bowl of cold water. Once the eggs have cooled down, peel eggs and set aside.
Step 2: Place cubed potatoes in a large pot. Cover with cold water. Bring to a boil over medium-high heat and boil 15-20 minutes, until tender. Drain and rinse in cold water until cool. Set aside.
Step 3: Cut the eggs in half lengthwise, remove the yolks and place them in a large mixing bowl.
Step 4: Coarsely chop the egg whites and set aside.
Step 5: Mash egg yolks and add mayonnaise, mustard, relish, salt and pepper to taste. Mix well.
Step 6: Fold in hardboiled eggs, cooked potatoes, diced celery and green onions and mix well.
Step 7: Sprinkle with paprika for garnish. Cover. Refrigerate until serving.
Matchsticks BBQ Co. I 1246-A Richmond Road, Williamsburg I matchsticksbbq.com
