Meat and Greet
Kangaroo Boxing Club goes whole hog
You can’t help but feel sorry for the farm salad at Kangaroo Boxing Club.
It makes a valiant effort with balsamic-macerated peaches, feta cheese and toasted almonds atop a bed of arugula ($8), but the meatier options at this 11th Street barbecue joint from the Porc food truck’s team command all the attention.
Pork for the best-selling pulled-pork sandwich ($9) smokes for 16 hours over hickory and applewood in one of two in-house smokers. Brisket smokes even longer to yield thick-cut pastrami for a fall-apart sandwich stacked with caraway-and-Guinness mustard ($12). Even the classic hot dog spends time in the smoker for an occasional special, developing a deep, meaty flavor that would shame ballpark equivalents.
The three-piece mix-and-match platter ($10) lets you try both meats along with pulled chicken or the Smokey Joe, the restaurant’s smoked-beef take on a Sloppy Joe. The lot is served alongside blueberry-habanero salsa and pickled summer vegetables.
Despite all the meaty stars, the salad isn’t the only plate of greens worth a taste. Chef Trent Allen spends an inordinate amount of time destemming collard greens for his pleasantly bitter side dish, which he sautés with pulled pork and bacon ($3).
Kangaroo Boxing Club, 3410 11th St NW (between Park Rd. & Monroe St.); 202-505- 4522 or kangaroodc.com
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