All-Day Barbecue Ideas
The great thing about barbecue, as operators are learning, is that diners who love it will order it all day.
By Scott Hume, Editor-in-Chief -- Restaurants & Institutions, May 27, 2008
The great thing about barbecue, as operators are learning, is that diners who love it will order it all day. If you have barbecued ribs or brisket, or slow-smoked pulled pork, you have the makings for dozens of great breakfast items, sandwiches, appetizers and entrées.
Here are some of the many creative—if nontraditional--ways operators are using barbecued meats throughout the day:
• BBQ Omelet ($9.50): Slow-roasted pulled pork and smoked Gouda cheese folded into an omelet.
--Old Vine Cafe, Costaa Mesa, Calif.
• Pulled Rib and Brisket Chili ($5.95): Award-winning chili with beef and pork, loaded with sour cream, Cheddar cheese, onions and jalapeños.
• BBQ Quesadilla ($9.95): Tortilla stuffed with chopped brisket, pulled pork or chicken, with peppers, onion, Cheddar cheese, Memphis sauce, guacamole, sour cream and pico de gallo.
--Old Glory Bar-B-Que, Washington, D.C.
• BBQ Spring Rolls ($7.95): Rolled chopped barbecue served with chili glaze.
• The North 40 Salad ($9.95): Brisket, Jack cheese, bacon and mesclun greens.
--Jake’s Dixie Roadhouse, Waltham, Mass.
• Dixie Chips ($6.95): Tri-color tortilla chips with pulled pork spiced with a blend of chili seasonings and mixed with black beans, corn, barley and tomatoes. Salsa, jalapeños, sour cream and Cheddar cheese top it off.
Bar-B-Q Rueben ($7.50): A traditional Reuben sandwich with a twist: smoked corned beef.
--One-Eyed Jacks Mokehouse Grill, Lockport, N.Y.
• Brisket Chowder ($2.99): Slow-cooked brisket, potatoes, green onions and sour cream.
--Brisket Basket, St. Petersburg, Fla.
• 
Lone Spur Pasta ($11.50): Smoked chicken or Cajun shrimp with penne pasta and fajita vegetables in chipotle-Alfredo sauce; served with Texas toast.
--Lone Spur Grill and Bar, Minnetonka, Minn.
• Rattler’s Minis ($6.99): Barbecued meatballs or barbecued tri-tip on a freshly baked roll.
--Rattler’s Bar B Que, Santa Clarita, Calif.
• Pig Skins ($6.99): Four half potato skins filled with pulled pork, cheese and jalapeños with a side of barbecue sauce.
--Hog Heaven Open Flame BBQ, multiple locations
• BBQ Nachos ($9.95): A huge portion of fresh tortilla chips topped with BBQ beans, Cheddar cheese, barbecue sauce, sour cream, guacamole and house-made pico de gallo.
--Southern Hospitality, New York City
• Toasted Ravioli “St. Louis Style” ($11.95): ravioli with braised pork and smoked-tomato sauce.
--Blue Smoke, New York City
• BBQ Taco Salad ($7.99): Mexican rice, beans and choice of barbecued beef brisket, chicken or pork topped with lettuce, fresh tomatoes, shredded cheese, sliced black olives, sour cream and mild jalapeño dressing.
--Q’s Family restaurant, Carson City, Nev.
• Pulled Pork Tacos ($8.00): With navel orange and red-onion salsa.
--Flying Mango, Des Moines, Iowa
• Smokehouse Fried Potatoes ($4.29): Fried potatoes covered with Cheddar and brisket bits with choice of sauce.
--The Galax Smokehouse, Galax, Va.
• Chipotle Chicken Salad ($9.79): slow-cooked, hand-pulled chicken served with chipotle mayonnaise on a freshly baked roll with a side of pickles, slaw and chips.
--Hog House Barbecue Restaurant & Bar, Station, N.Y.
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