WHAT IS BARBEQUE?
Barbeque, as we define it, is the act of cooking meat slowly at a low temperature. We have a firebox that burns the wood and cooks the meat through an indirect method. This is the best way for our large cuts of meat, especially the pork shoulders and briskets. By doing this, we achieve the most tender flavorful meat possible.
WHY IS THE MEAT SO PINK?
Our meat is fully cooked and well done. The pink color you see is called a smoke ring. This is an indication of true slow smoked barbeque and is what gives our meat its unique flavor.
WHY THE NAME CITY BARBEQUE?
The idea for City Barbeque was born as an invitation to all the people in the city to enjoy great barbeque, America’s food. We refer to the word city as the community of people. It is a place where the community can gather together and enjoy barbeque.
WHAT REGION OF THE COUNTRY DOES YOUR BARBEQUE REPRESENT?
Barbeque is different depending on the region of the country. In general terms we want our pork shoulder to remind you of the southeastern United States, the brisket and sausage are Texas influenced, and the ribs would be a combination of Memphis and Kansas City. We have studied these areas extensively over the years and are committed to providing the most authentic barbeque in Ohio.
WHAT KIND OF RIBS DO YOU SERVE?
Our ribs are pork, and the cut is referred to as St. Louis style. We serve this type because, through our smoking techniques, we can give you a large, tender, meaty rib. We only smoke the ribs to cook them. We never parboil or bake them. They are rubbed with our exclusive seasoning blend. By doing this, we achieve a wonderful “bite off the bone” rib that has a great tender bite and smoky flavor.
WHERE DO YOU GET YOUR SAUCE?
Today we offer four kinds of sauces at City Barbeque. Again, we are representing various regions of the country. Our Original Sauce (our most popular) is a red tomato-based sauce that is an old family recipe from Kansas. Brush Fire is our red sauce with just the right blend of spices to add some heat for those who like it a little hotter. The yellow sauce is mustard-based and is similar to what you may find in South Carolina. The vinegar sauce is heavily eastern North Carolina influenced.
WHAT IS BRISKET?
Brisket is beef and is arguably one of the toughest parts of the steer. It is on the underside of the steer just in behind the front legs. It takes hours to transform this ornery cut into a succulent, tender piece of meat. Many butchers in the country cannot sell the brisket (not enough great barbeque folks in their market, I guess), and so they just make it into hamburger. What a shame!
DO YOU PLAN TO BUILD MORE CITY BARBEQUE LOCATIONS?
Only if we can replicate the quality and service levels that we demand and you expect. We won’t do it at the expense of these two requirements.