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. We’ll have a nice selection of moonshines and bourbons and even our “cheap” wines are going to be really good reserve wines. Smoke Ring Chicken -N- Waffles 14.00 buttermilk waffle, two fried chicken tenders, hock collards, maple syrup & white gravy Chef's Biscuits & Gravy 9.00 buttermilk biscuits with sausage gravy & two sunny side up eggs Smoke Ring Breakfast Burrito 10.00 scrambled eggs, pulled pork, queso, pico, smoked salsa verde Smoked Brisket Hash 14. 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. 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. over several hours creates a dark finish to our pork side ribs known as bark, with a slightly pink hue on the inside referred to as the smoke ring. 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. 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. After one bite, you will taste for yourself why our trophy cases are overflowing. Most barbecue places in Georgia have the relaxed atmosphere but stick to basics. Try the award-winning barbecue that made Marlowes and City Hogs famous. 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. Nitric oxide and carbon monoxide are two of those compounds, and thanks to the prolonged exposure to the meat’s surface, the chemicals penetrate the meat and “fix” the myoglobin’s red color.Smoke Ring, a new barbecue joint, is scheduled to open in Castleberry Hill at the end of September. Smoke contains many chemical compounds, and they all play on meat differently. Myoglobin, in a nutshell, is the protein that gives meat its red color it’s also much of the “juice” inside a nicely cooked piece of meat (this is why the grayer a piece of meat is, the less juicy it is). According to, the main players in the interaction are myoglobin, nitric oxide, and carbon monoxide. It all comes down to chemistry, of course. But why exactly does the smoke ring appear? This thin pink band runs around the outer edge of the meat (preferably under a sturdy coating of bark) and tells you that the smoke has successfully penetrated the meat. It’s long been known that if you’re looking for real barbecue - that is, meat that’s spent hours cooking low and slow over real wood smoke - the hallmark is the smoke ring.
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