WEST RIDGE — Why worry that your meal of wood-smoked meats spent any time under a heat lamp when you can watch it emerge from the smoker and fall right onto your plate?
There is no reason the food should sit at all, says the pitmaster at Rub's Backcountry Smokehouse, at 6954 N. Western Ave. in West Ridge. The restaurant is introducing Pit Room Dinners, a new way to drool over barbeque as customers get to eat in the same room where the smoker is located.
On Fridays starting Jan. 8, for $30 a person, diners can enjoy an all-inclusive meal that involves brisket, pulled pork, ribs and other meats pulled straight from the smoker — right before your eyes. Pitmaster and owner Jared Leonard will be on hand to talk shop and share his wisdom from years in the business.
Special off-season treats like fried chicken, biscuits, fried okra and smoked asparagus will also make the changing weekly menu. The dinners are BYOB.
The meat is cooked on Post Oak logs split into quarters and thrown on the pit, no gas or electricity is used. The smell is sure to cling to your clothes for the rest of the day, so be sure to dress appropriately.
The experience was added as a middle ground between the smokehouse's regular restaurant menu and its BBQ 101 class — a $120, three-hour barbeque marathon.
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