Final stages of fit out…soft opening phase next…

August 30, 2012 | News

It’s been a tumultuous four weeks since Leeds’ only BBQ joint began our fit out phase, and we’re now in the final stages of week 5 (not to mention the 2 years of meticulous planning!!). The team has done well to puzzle in all the kit that makes Red’s Low ‘n Slow True Barbecue (Red’s BBQ or just Red’s will do!) that little bit special. The space at Cloth Hall St is cosy to say the least, but the location at the top of Call Lane makes it all worthwhile.

The smokers are in and we think they look rather impressive. Our diners will be able to see them in all their glory as we have an open kitchen design in place. The wood burning BBQ pit is also installed, under the front canopy near the main restaurant order point. Much like Salt Lick BBQ in Austin, we believe adding that outdoor charred flavour to our meat is key to an authentic taste.

We’ve started our bar staff training and everyone seems to be gelling nicely. Passionate staff are key to transferring that same passion to our customers, and we want our customers to be as passionate about BBQ as we are. We’ll be training our staff for two weeks before our doors open. It may seem a long time, but the reality is that we have an extensive food menu and our drinks list has been matched very carefully to our dishes, so two weeks is about right when considering all the taste profiles and flavour analysis required.

Some of our followers have asked when can they see the menu. Well, we’re keeping that under wraps until Friday 7th Sept around lunch time just ahead of the Press Launch on Saturday 8th Sept and Public Opening on Sunday 9th Sept. We don’t want to let the cat out the bag too early! Rest assured, there are some beauties on the menu. As I said, we’ve been working on this for two years! In fact, I think I may have mentioned something about our wings in our previous blog. Well, most chicken wings weight about 80g each. They come from a 1-1.5kg chicken. Our jumbo wings weigh in at about 150g each, and come from older farm-assured (and happy!) chickens which weigh well over 2kg each. So our wings aren’t the piddly little morsels you sometimes find at other food outlets. Nor are our wings tasteless or gelatinous. Our wings are rubbed with our custom seasoning, smoked for 3 hours, glazed, smoked for another hour and then crisped up on our wood burning pit over hickory. Oh, and we serve them a little different too. Wings and a Bucket O Beer should, by rights, be a top seller….

SM out.

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