James, beyond BBQ and grilling, are you planning of focusing your menu anymore than that? Regional American, Across America, BBQ Meccas, Texan etc...or are you gonna be more across the board?
I did recently have a brilliant salad, I do not have the exact recipe, but, this is what I think.
1 cup arugula leaves, cleaned
1/4 cup Mache leaves, cleaned
6 to 7 halves of roasted walnut halves
light dressing of greens with a sweet vinnaigrette (it tastes like white balsamic vinegar to be honest)
1 grilled peach, cut in section and grilled on one side only
3 or 4 curls of Parmigianno Regianno or Grana Padano
The peaches were grilled just to warm, but, no more than that. They still tastes sweet and fresh. The dressing really tastes like a high quality white balsamic, but, it could have been a simple French vinnaigratte with some sugar added.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."