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. We are also having an OFFSET SMOKER custom made for the new trailer.Smoke Ring, a new barbecue joint, is scheduled to open in Castleberry Hill at the end of September.
We definitely have some work to do, but are so excited to take this to a new level. This food trailer had an amazing brick oven pizza cooker installed, but was sold prior to us closing the deal. That being said, we stumbled upon an awesome food trailer. As you know, if you hang around the BBQ community long enough they will convince you that you are capable of anything. We have decided to take this to a new level. Our passion for BBQ, fellowship, our community & mental clarity continues to be the driving force behind everything we do! The team at Smoke Ring BBQ knows that every cook counts, and we either WIN or we LEARN!! Living in Texas, we have a natural appreciation for the craft that surrounds THE TEXAS BRISKET!! After ruining a “few”, the journey to Brisket perfection was underway & continues on that same back patio!! We’ve since added several more Traeger's as well as a Yoder Smoker. That being said, my outlet/therapy sessions begin!! I have always enjoyed cooking outdoors and have a long family history of some gnarly Pit Masters, but couldn't find the time to dedicate myself to producing a product like my family has for so many years. I was standing in the middle of my back patio needing an outlet. I have struggled with mental health my entire life, some of this is a result of an accident that took my right leg when I was 17.(Clinically diagnosed w/ PTSD-Anxiety-Depression-ADHD.you name it), and the pandemic wasn't a good place for me to be. Smoke Ring BBQ was born on our back patio during the pandemic-2020.
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