Experienced pitmasters would probably drool over it. There’s more to it than a pretty color, though – the smoke ring actually serves an important purpose, and it can tell you a lot about how your meat is cooked.Ī perfectly cooked smoke ring that’s 1/2-inch thick would be an awesome sight to see. The width of the pinkness ranges from about 1/8 of an inch to 1/2 of an inch, with 1/2-inch being more desirable. What Is A Smoke Ring?Ī smoke ring is a pink circle that runs around the outer edges of most perfectly slow-smoked meats. With this guide, you’ll get all the tips and tricks you need to start getting that pink-colored ring when you cut into your smoked meat. It comes with practice, patience, and the right techniques. You don’t need to be a BBQ wizard to get a smoke ring. The color ranges from pale pink through light red to dark red and even purple depending on factors including the type of meat, its moisture content, and the length of time it was exposed to smoke. It’s actually caused by an accumulation of nitric oxide in the meat closest to the surface of the smoke generated by hardwood charcoal. It is shrouded in mystery and coveted by all barbecue aficionados. While we appreciate places where it takes ten minutes to get a four-ounce drink, it won’t be like that that’s not where everyone wants to go.What the heck is a smoke ring, you ask? It’s a pink or reddish hue circling the outer edge of a piece of meat that has been barbecued. We’ll have a nice selection of moonshines and bourbons and even our “cheap” wines are going to be really good reserve wines. We’re not having any imported beers-all domestic. I also want to start a garden and a farmers’ market nearby.
And we’ll play upbeat stuff-southern rock, country, the classics. We’re talking about having live music-potentially a one or two person acoustics.
The smoke ring menu plus#
We can fit thirty or forty people on the patio, plus more than a hundred inside. There’s a lot of natural light from the windows. There’s off-white tile, a wooden bar and wooden tables. I want to create a place where people come in once or twice week, not once or twice a month. You can come throw down some beers and shots after a game or have a nice meal with your significant other. At Smoke Ring, you can come in for a quick lunch-we have like six or seven sliders on the menu-or a three-course meal with cool snacks and small plates. Most barbecue spots have this kind of burn and churn atmosphere. We’ll also have small plates and snacks like fried okra, fried green tomatoes, smoked salmon cakes, chicken wings, and pig ears slides into thin strips and fried and served with mustard barbecue sauce.
The smoke ring menu free#
For vegetarians we’ll have a smoked Portobello sandwich, something we call the Ultimate Grilled Cheese with pimento cheese and grilled onions, salads, and gluten free options. We’re doing half chickens, spare ribs, wings, baby back ribs, pork belly, brisket, and pulled pork. We’ll have our own line of four to six sauces: a mustard sauce made from whole grain Guinness mustard, a white barbecue sauce, and an ancho chile red barbecue sauce. We hold onto certain things passed down from generations. Things in the South have come from Florida, New Orleans, Virginia, North Carolina-no one is completely from a certain area. I want to put a new style of barbecue on the map and help create a Georgia brand. It’s a vibrant atmosphere, and we’re excited to add our particular flavor to it. We’ve put ourselves on the map and down there we have the Ferris wheel, the Falcons, and the Braves. The city of Atlanta is really starting to compete with other culinary cities. It’s a goal of mine to pull them all together and have them at my own place.Ĭastleberry has a really positive vibe. There’s not one place where you can get the best brisket, best ribs, best pulled pork, the best Brunswick stew, and the best sides. Most barbecue places in Georgia have the relaxed atmosphere but stick to basics.
I’ve tried to implement it wherever I’ve been-Meehan’s, Food 101. I remember being out in the backyard with my family when we were kids. Why did you decide to focus on barbecue for your new restaurant? Below, Wakefield shares details on the restaurant. Smoke Ring will serve traditional barbecue, as well as sliders, small plates, soups, and salads, with sides such as cotija corn on the cob, bacon, and jalapeno cornbread. It occupies the space previously home to J.R.
The latest from 101 Concepts (they also operate Cibo e Beve, Food 101, and Meehan’s Public House), this “gastrocue” will be led by Jordan Wakefield, former executive chef at Meehan’s downtown, and his wife Erin. Smoke Ring, a new barbecue joint, is scheduled to open in Castleberry Hill at the end of September.