BBQ Menu

In conjunction with Would you want to own a BBQ joint. If you did what would your basic no frills menu be?

pulled/chopped poke shoulder
smoked turkey breast
sausages

occasionally ribs (fri/sat)
occasionally brisket

All homemade
mac & cheese
BBQ beans
Cheese grits
slaw
tater salad
pasta salad


Chess Pie for dessert
Choc / vanilla / lemon
Key Lime Pie

My ideal place is in the south.
Meats offered as a dinner with sides or by the pound
Smoked Turkeys around the holidays
Smoked Fish when available

quote:

Originally posted by russ2304

In conjunction with Would you want to own a BBQ joint. If you did what would your basic no frills menu be?

As I wrote, I would operate from a from a parked truck with a smoker trailing behind it. I wonder what the rules are for driving with a trailer of hot ashes behind you is..?
That said, I would stick with ribs, pulled pork, some kind of sausage and BBQ chicken. It seems that many times these forums focus on pork, but not chicken, unless it is fried. Odd. I love BBQ chicken with a crispy brown and saucy skin.
As for the ribs, I think they would be spare ribs, and maybe beef ones too.

Doing a meat and two is probably what is going to happen, as paper plates are limited on their space. The variety of sides would list at least six choices. This will depend on the amount of space for holding hot foods, but cold sides are part of the choices too. You can't go wrong with potatoe, macaroni or slaw. Baked beans would be a constant.

mark

quote:

Originally posted by cajunking

pulled/chopped pork shoulder
smoked turkey breast
sausages

occasionally ribs (fri/sat)
occasionally brisket

All homemade
mac & cheese
BBQ beans
Cheese grits
slaw
tater salad
pasta salad


Chess Pie for dessert
Choc / vanilla / lemon
Key Lime Pie

My ideal place is in the south.
Meats offered as a dinner with sides or by the pound
Smoked Turkeys around the holidays
Smoked Fish when available

Sub banana pudding for the chess pie and I'd be your biggest fan :-)

quote:

Originally posted by cajunking

pulled/chopped poke shoulder
smoked turkey breast
sausages

occasionally ribs (fri/sat)
occasionally brisket

All homemade
mac & cheese
BBQ beans
Cheese grits
slaw
tater salad
pasta salad


Chess Pie for dessert
Choc / vanilla / lemon
Key Lime Pie

My ideal place is in the south.
Meats offered as a dinner with sides or by the pound
Smoked Turkeys around the holidays
Smoked Fish when available

Add collard greens, cornbread, and maybe baked tomatoes.

I'm in. Let's go. I'll help.

Nana puddin wit nilla wafers yummmm

the sides sound good too

cracklin cornbread, maters & greens, maybe some green beans too

Exactly what BhamBabe said.....ADD some Banana Pudding and I am THERE!!

A good bowl of chili and a choice of w/ or w/o beans. You could make big batches and vac freeze in "boil n bags". Hey, chili gets better after freezing.
Joe

There is a place in my area in a "bad" part of town. The owner cooks pork spareribs and boston butts. He offers chopped boston butt meat in a sandwich also. That's it. No sides other than white bread and extra (KRAFT) BBQ sauce.
The place is not even a restaurant. Take out only available. This place is always packed and once the 'que is gone; it's gone until the next day. (Owner spends all day cooking; goods usually gone by 7:00 PM.)

On "the other" side of town there is another 'que restaurant. Brand new (non-chain, also) & offers a bit of this & that as others have mentioned. Although I have never been to THIS place I see that it is about to close. It has been floundering for months now. Business has been so poor that they didn't even open for the 4th of July for the past two years. They have only been open 2 1/2 years to begin with. Restaurants should stick to what they are good at & keep it that way. Menu diversity has killed many otherwise decent restaraunts in the past & continues to do so today.

No menu at all. Chalkboard w/ "BBQ $5" written on it.

DoggyDaddy wrote: I wonder what the rules are for driving with a trailer of hot ashes behind you is..?
LMAO I've done this before, although I didn't have a trail of hot ash flowing from my Klose smoker. I was going to enter a contest about 30 miles from my home and overslept. It was a one-day competition and I only had a limited amount of time to get to the site, cook and turn in my entry. I drove across Springfield to meet with a guy that was helping me and when I got to his house he had two charcoal starters flaming. It was early spring so the grass was green and mostly wet from the early morning due. With that in mind I wasn't too worried about starting a fire on the highway but I did close the exhaust stack to about 10%. We dumped the charcoal into my firebox and threw in a couple logs and away we went. As we were driving down the highway on the opposite side of the road an Illinois State Trooper was on normal patrol. I saw him about the time he spotted the smoke coming out of the Klose. He slowed way down and just watched as we went buy. He didn’t turn around and we went on to the event. But I did get a chuckle out of the expression on his face. He was thinking “I know that’s got to be against the law but what am I going to write this guy up for”? No harm no foul. LOL
Jack

Well,If I ran a Que Joint,I would stick to the standards,like chicken,brisket,sausage,and ribs.
Sides would be beans,baked and pinto,coleslaw and potato salad.
White bread,onions and pickles.Desserts apple,peach pies,lemon,chocolate pies or whatever.
I would adjust the menu to customer demand. ,add items,drop others if not big sellers.

Grill full of hot coals story:
A fellow officer of mine, Don, borrowed the trailer mounted giant grill from Citronelle, AL Rec. Dept. for a big Army Reserve Family Day cookout. We stoked that sucker with about a 150 lbs of charcoal and cooked for 300 on a Sunday afternoon. We had a great time and finally got the park cleaned up around 1830. Don said he'd clean out the coals at his farm and turn the trailer back in on Monday. So we took a garden hose and wet down the coals. Apparently not good enough. Don drives home via US HWY 45, which is a two lane, hilly ribbon of asphalt cut through thick forests north of Mobile and pitch black at night. While cruising along at 50-60 mph, Don starts noticing a growing orange glow illuminating his truck cab from the rear. He looks in his mirrow and sees twin tails of red hot embers streaming out of the grill and marking the northbound lane in a bright orange lines as far as he can see....holy heck, he thought I'm gonna burn down the forest!!! a few miles ahead was a typical southern Pac-a-Sac called Davies Store....Don pulled into the parking lot and used the water hose to blast the furnace-like grill until not an ember glowed....he safely made it to the farm, but had a great story to tell.

In my "no frills" joint, simple wouldn't begin to describe it. As a matter of fact it would not be a joint but a "no frills spot." With strictly walk-up or curbside I would offer only ribs and chicken (and maybe brisket) by portion or on a sandwich; served on a bed of fries and hushpuppies with a small container of slaw and/or beans (or chili). Our dessert would be a changing selection of flavored cupcakes and pie slices with maybe a scoop of ice cream during the warm months. All packaged to eat as you are walking away leaving me and my spot in peace.

Pulled Pork
Babybacks
Collards
Baked Beans
Corn Bread[sweet]
slaw
Potato Salad
Cocanut Banana cream pie

Done!

Bologna sandwich! Place a stick of bologna on the smoker with everything else. Slice 3/4" pieces place on some bread or roll, add slaw and sauce. GREAT!

Great stories of driving with a trailer of hot ashes behind you ...I am still laughing. I believe the standard fine in all 50 states is the on the spot forfeiture of a rack of ribs.

backfrmIraq: Thank you for your service to the nation and welcome home!