HeraldStandard.com and the Phantom Diner would like to thank Pechin Firehouse Restaurant for their continued support for this column. Did you know Pechin Firehouse Restaurant caters and has a banquet hall? Book your event today!
The Phantom Diner decided to take a trip up the mountains this week; exploring the roadways of Ohiopyle. I found a small place called Highwaters Grill, BBQ approx. 2 miles north east on Route 381 from downtown Ohiopyle. The building was actually a decent size, but seemed to be mostly kitchen with an outdoor deck and seating to the right. I did notice a sign for indoor seating, although, I think I arrived close to their closing time. I tried to go to their web site for restaurant hours, but there was none listed. The menus were displayed on chalk boards in front of the window where you order. Selecting my drink order first, I had Coca-Cola products, iced tea and fresh squeezed lemonade to choose from. Then I quickly spotted the ribs on the board and knew what I was ordering. A full rack of ribs comes with 2 sides. I chose the corn on the cob and coleslaw. My order was in and I paid at the window; I was off to find a seat. Prices were fair except when it came to a full rack of ribs at $22.50.
Once I found my seat, it was only minutes before my order came out and I was ready to dig in. The entire wait staff were very friendly and helpful asking if I needed anything each time they walked by. When my order came, everything looked great. My ribs were thoroughly cooked as the meat was falling off the bone. The pork had great taste and the BBQ sauce tasted just like Sweet Baby Ray’s BBQ sauce. But as I worked my way down through the bones, I noticed that the membrane wasn’t removed from the bone side before cooking. When slow cooked, the membrane becomes a mushy fatty layer that sticks to the meat. When the ribs are cooked too fast, the membrane gets just as tuff as the meat and makes it impossible to eat.
The rest of the meat on my top half was very juicy and had great flavor, when I got down to my second half the meat was still falling off the bone, but was a bit dry. I always love cole slaw with my ribs and Highwaters makes some great coleslaw with a hint of apple sauce or juice which gave it great flavor. As for my corn on the cob, I could tell it was grilled corn on the cob with the blackened kernels which is fine, but it was as dry as the meat on my bottom rack of ribs. It needed some butter bad.
I returned to the front window to see what desserts were available. They had ice cream, pie and snowballs. Then I spotted stuffed snowballs and I had to ask. What is a stuffed snowball? It’s a scoop of ice cream in a cup with a snowball and flavoring on top. I had to try it out with vanilla ice cream and a strawberry snowball. I have to say it was very good.
My thanks again to Pechin Firehouse Restaurant for sponsoring my column. If you have been to Highwaters Grill, BBQ and would like to share your experience, please don’t hesitate to comment on this article. Know a restaurant you would like to see a reviewed, submit your restaurant to email@example.com.