Theoretical upscale BBQ/ Smokehouse menu items

The problem is that our definition of BBQ and what the average consumer considers BBQ are vastly different.

While we enjoy the smoked meats ability to stand on it's own merit, the average consumer considers good BBQ to be in the sauce.

A local BBQ Restaurant opened up nearby and I took the family there, while they used fancy serving plates and upscale style decor, there was no smoke flavor to the meats. Brisket and Pulled Pork were cooked to perfection but lacked any slight hint of smoke altogether, as if they were cooked in the oven, and the side dishes were served cold. I thought this would be a better restaurant because he competes under the "Brethren" logo.

He has responded to my complaint so I will make another visit in the near future.

I've been to many BBQ restaurants only to be disappointed time after time and never return due to the disappointment.

We eat out 3 times a week and we have never chosen to return to any local BBQ Restaurant either informal or upscale. Seems like a tough sell to the multitude of consumers due to what they are prepared to expect.

Sadly the only BBQ I buy is from a few guys who set up in an old parking lots selling from their smokers and wrapping it in butcher paper. This type of vendor seems to be the only ones who appear to take pride in their cooking and end product.

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The Throwdown threads are loaded with ideas for "upscale" BBQ.
I am amazed at what folks create.

Might be some ideas there.

Good Luck!

TIM

Hawg Father of Seoul said:

Point taken. I assure you that there will be a deep smoke in the brisket. I am originally from Dallas and remember the trips across town to Mesquite, to eat at a place that used to be notorious for all the right reasons.

I can not live up to that, but will try my damnedest.

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Sounds like your cooks are done with passion, too bad you were not closer, I could use a good BBQ restaurant to sit, relax, and enjoy a good meal. If you can't relax the food isn't as enjoyable, if the food isn't enjoyable you can't relax, it's a balancing act.

I wish you the best of luck in your endeavor.....

I see you are in Rogers.
Many years ago I lived in Bentonville.
In the recent years my Daughter and her family lived in Fayetteville for several years and we went there a couple of times per year.

It is amazing how the area has grown and how the apparent income level has increased over the years.
If I was "forced" to move, NW AR would be high on my list of places to go--love it there! 8)

However, have you looked at the market for any "upscale" restaurant of any type?
My thoughts are that the area seems to be more of an "eating out" one as opposed to a "dining out" one.

Just some thoughts.

TIM

I am really not surprised by the changes.
Like I said, I watched it change over the years.
Glad to see there is an upscale market developing.

Great area.

TIM

Hawg Father of Seoul said:

What items would you include on the menu if you had an upscale restaurant?

If you had to worry about waste and inventory control while being upscale, what would you put on your menu?

My current ideas are obviously brisket, a nice ribeye, and prime rib appearing a regular special.

Some people might argue that this should go in the catering section, but I want to know what you geeks think and this is just theoretical any way. :wink:

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Prime Rib might be ok, but a lot of eateries have it. You could add a twist by putting in a tri-tip. Done right, it'll go up against any filet (I'd argue it'd compete with a prime rib too!), and it's MUCH less expensive. Cooks relatively fast. Because they're smaller, and cook time is minimal, you have decent waste control. Not to mention they can be nursed back up to deliciousness after they've been refrigerated.

Brian

Scallops take smoke well. Learn the art of Salmon. Tri-Tip is a nice steak to BBQ

Backstrap.:thumb:

About 6 yrs ago I had the pleasure of eating at one of Weber's restuarants in the Chicago area. Food was good and the atmosphere was nice, not too fancy but not your usual q-joint either. Check out their NYE menu, this may give you some ideas. http://www.webergrillrestaurant.com

A brisket Stroganoff, you can use the leftovers from the night before. Done right is awesome!!
I used to cook at the old King's table buffet, all the left over beef was used for stroganoff the next day, it was the most ate part of the buffet line.

Sheep ribs done savory with chimi chury
Wagu & Berkshire Bacon Cheese burger with Stilton and crimini mushrooms on a Brioche roll
Beef pot pie made from left over brisket Flat

My restaurant (Smoqued California BBQ) is much more upscale than the regular BBQ joint. We offer some higher end specials from time to time that don't stay on the regular menu such as pork belly, prime rib, fish offerings, etc. I have posted lots of pictures of our place in the Brethren Road Trips secion and you can google our name and probably find some photos.

I have been liking what I have seen of Ryan's place, that is where I think a high end BBQ place can be taken. If what you are looking for is to feature BBQ, that is much the concept I would look at.

On the other hand, if you wanted to do fine dining, which is what I take upscale to really mean, it comes down to tailoring food to a higher level of service. Smoked meats can figure into the equation, but, it ends up being about how to create the elevated sensation of fine service with that food. You could still do brisket, pork shoulder and such, but, in smaller portions and with more presentation. Thus...

BBQ normal to me...brisket is served on the plate, with pickles, onion, maybe slaw and beans...

Upscale to me...brisket is served on the plate, with house made pickled vegetables and a sweet and spicy polenta and plate sauce from jus

I also think the flavors you pull or add to the meat have to be more complex, people will expect more expansive and creative flavors and higher quality meat if they are paying more for the experience.