A BBQ with beer is without doubt one of life’s simple pleasures, but a gourmet BBQ with local craft beer and the expertise of a chef and brewmaster at the helm takes things up a few notches. Last night I enjoyed a four course menu featuring Russell Brewing’s craft beers at Memphis Blues BBQ on Commercial Drive, as part of Vancouver Craft Beer Week. The event was packed and with good reason: The restaurant is already a popular destination (the owners had to hold off patrons who wanted to dine there prior to and after the event) and its simple, down-to-earth delicious BBQ menu is a natural pairing for quality brews. ** See the rest of Ariane's review and great pics on her website www.arianecdesign.com/memphis-blues-brewmaster-dinner

Plates of barbeque arrive at the table with brisket, sausage, and corn bread and we sip on some bourbon. Pairing spirits with a meal? Any skepticism is quickly put to rest as the bourbon does a fine job of matching the sweet/smoky flavours of the barbeque. Highly recommended.

So good even Porky Pig would be tempted to eat his own in this place. Incredible pulled pork on a bun, dripping homemade barbeque sauce, amazing beef brisket or savoury smoked chicken or sausage, done up in the on-site smoker.

The boys who run this barbeque joint know the art of succulent seduction. You'll groan and stagger from the table. This small, casual spot specializes in yummy barbequed dishes and ribs, pulled pork, smoked sausage, chicken. The kitchen does a good job with everything, and oysters, catfish and shrimp recently joined the meat dishes.

Vegetarians and trendies: go right on past. This is hearty southern comfort food. Served on red-and-white-checked paper on a tire-sized wicker tray, the Memphis feast has, as its bedrock, half a large chicken. Around it loll slices of brisket and juicy Mennonite sausage, and let's not forget my favourite, the quartet of ribs. Smoky, sweet, tender beyond belief, the meat slip-sliding off the bone, these may well be the most delectably unctuous, melt-in-your-mouth ribs you've ever tasted. Somewhere in there is a mess of pulled pork that was dry-rubbed with spices, cooked till it melted, then shredded with forks.