Smokehouse 54

About

Newly branded restaurant for The Courses at Andrews

Story

About our BBQ:
The smoking technique is centered around the ‘Slow and Low” concept, which is low temperature cooking for long periods of time. What makes our BBQ different? A blend of cherry, apple and hickory woods produces a rich smoky flavor in our meats. Couple this with Executive Chef Steve Muhlbaier’s cooking experiences. Each BBQ style around the country has unique qualities. North Carolina is known for it’s the use of vinegar, creating a nice tangy flavor. Kansas City BBQ has the sweet sticky sauce that is used on their famous ribs. Texas and Memphis use dry rubs, but for different results. Memphis dry rubs have some heat, giving some “kick” to the flavor profile. Texas uses the same Dry-Rub concept, to create the famous deep dark “Bark” on their Brisket. The bark is the dark smoked crust that is created on the outer surface of the meat, which blends down into the reddish-purple smoke ring that signifies proper smoking technique. Chef Mulhbaier has blended those concepts and flavors, to create his own unique style of BBQ here at Smoke House 54.