Barbecue is a word that has a number of interpretations, depending on where you're from. It may evoke mouth watering thoughts of sweet sauces, spicy dry-rubs or hickory smoked goodness. Fortunately,you don't have to travel all across the United States for some great 'cue. During Barbecue & Bourbon Fest 2008, all of our restaurants will feature barbecue inspired from America's most celebrated barbecue regions—Central Texas, Memphis, Kansas City and the Carolinas.
Weber Grill Restaurant's Culinary Vice President, Chef Neal Corman has traveled to America's BBQ capitals to experience the food and culture of those regions.
"No matter where I went in the country, whose kitchen I was in, or what food I ate, I found a common thread, a reoccurring theme, people's passion, pride and exuberant hospitality to share the experience they called barbecue," said Chef Neal. "With these regional dishes I hope to pass along a bit of this passion, so our guests can taste and feel that same warmth and hospitality—something I think we all can use a little more of."
Regional Barbecue Menu Specials
Barbecue has many regional variations, based on several factors including the type of meat used, the sauce or other flavoring added to the meat, as well as the role that smoke plays in preparation. Read more about the unique differences from each region. Hungry? Check out the specials on our menu this month.
