Texas, the Carolinas—I don't love the Carolinas, it's not my favorite but I certainly respect it. It’s endless. We are going to serve a style based on all my experiences in all of these places. We hired a guy from Texas who was working at one of the famous iconic Texas barbecue restaurants. I will certainly let him cook the briskets the way he was cooking them down in Texas. But he doesn't know much about cooking pork shoulders, so I am going to teach him based on what I've learned from all over. It's going to be a big mix. For research, we went to a lot of barbecue restaurants—old ones and new ones. The good ones are doing their thing based on knowing this stuff. Take what you learn, be respectful to the origins of it, but make it your own. What will the Dr. BBQ menu look like? We are developing the menu now and have so many great ideas; it will be hard pairing it down. Our goal is New American—traditional smoke with today’s flavors; basically a mix of new and old barbecue styles. Between our corporate chef, the experienced guy from Texas, and Roger who is a serious foodie and dedicated student of barbecue, we’ll all sit around the table and together decide what exciting items to bring to the menu. The menu will look familiar to barbecue freaks, but there will be some very unique things on there. As with any Datz restaurant, you are not going to leave hungry. Do you have a favorite item on the menu? Pastrami. We will make homemade pastrami, which I love. But of course we will have brisket, pork shoulder, ribs and chicken. We bought this really cool rotisserie for making chickens and we’re experimenting with a spicy rub—it'll be hot! When can we expect Dr. BBQ to open? We are working hard to open later this fall!
20479LD
To see the actual publication please follow the link above