Barbecue restaurant

A barbecue restaurant is a restaurant that specializes in barbecue-style cuisine and dishes. Barbecue restaurants may open relatively early compared to other restaurants, in part to optimize sales while barbecued foods being slow-cooked by the process of smoking are being tended to by restaurant personnel on premises. In some instances, this can enable the sales of barbecued meats that began being smoked the night before the next business day. Per these logistics, a significant portion of their sales may occur during lunchtime. Additionally, high lunch turnover at barbecue restaurants may occur per the foods being cooked and sold in large batches. Popular food items may sell out earlier compared to others, which may encourage customers to arrive earlier. In January 2015, the U.S. National Restaurant Association forecast "barbecue, Italian food and fried chicken" to be "top perennial menu favorites in 2015".

Etymology

United States

In northern and midwestern areas of the United States, a barbecue restaurant may be referred to as a "barbecue joint". In southern areas of the U.S., a barbecue restaurant may be referred to as a "barbecue" or "barbecue place", rather than as a barbecue restaurant. Some barbecue restaurants may be referred to as "shrines" or as a "barbecue shrine", which can refer to those that have earned a strong reputation for purveying high-quality food over the course of several years, and even over the course of generations.

Barbecue

Barbecue (also barbeque, BBQ and barby/barbies) is both a cooking method and an apparatus. The generally accepted differences between barbecuing and grilling are cooking durations and the types of heat used. Grilling is generally done quickly over moderate-to-high direct heat that produces little smoke, while barbecuing is done slowly over low, indirect heat and the food is flavored by the smoking process.

The word barbecue when used as a noun can refer to the cooking method, the meat cooked in this way, the cooking apparatus (the "barbecue grill" or simply "barbecue"), or to an event where this style of food is featured. Used as an adjective, "barbecued" refers to foods cooked by this method. The term is also used as a verb for the act of cooking food in this manner. Barbecuing is usually done out-of-doors by smoking the meat over wood or charcoal. Restaurant barbecue may be cooked in large brick or metal ovens designed for that purpose. There are numerous regional variations of barbecuing, and it is practiced around many areas of the world.

Restaurant

A restaurant (/ˈrɛstərənt/ or /ˈrɛstərɒnt/; French: [ʀɛs.to.ʁɑ̃]) is a business which prepares and serves food and drinks to customers in exchange for money, either paid before the meal, after the meal, or with an open account. Meals are generally served and eaten on the premises, but many restaurants also offer take-out and food delivery services, and some only offer take-out and delivery. Restaurants vary greatly in appearance and offerings, including a wide variety of cuisines and service models ranging from inexpensive fast food restaurants and cafeterias to mid-priced family restaurants, to high-priced luxury establishments. In Western countries, most mid- to high-range restaurants serve alcoholic beverages such as beer and wine. Some restaurants serve all the major meals, such as breakfast, lunch and dinner (e.g., major fast food chains, diners, hotel restaurants, and airport restaurants). Other restaurants may only serve a single meal (e.g., a pancake house may only serve breakfast) or they may serve two meals (e.g., lunch and dinner).

Southern Living

Southern Living is a widely read lifestyle magazine aimed at readers in the Southern United States featuring recipes, house plans, garden plans, information on soil erosion, and information about Southern culture and travel. It is published by Birmingham, Alabama–based Southern Progress Corporation, a unit of Time Inc.

History

The magazine was started in 1966 by The Progressive Farmer Company, the publisher of Progressive Farmer magazine. In 1980, the company changed its name to Southern Progress Corporation to reflect its increasingly diverse business, and in 1985, it was purchased by Time, Inc.for $498 million.Southern Living is now the largest regional lifestyle publication in the U.S.

Cooking

One of the major topics in Southern Living is food, and since 1979, the magazine has published a popular Annual Recipes book each year.

Homes

Southern Living regularly features floorplans, and over the magazine's history, a number of these have become popular home styles in the Southeast. Many of these plans are available for purchase as construction blueprints from the company's website.

Louie Mueller Barbecue

Louie Mueller Barbecue is a barbecue restaurant in Taylor, Texas. Called "the epitome of Texas barbecue" by The New York Times, the restaurant focuses on beef brisket, beef ribs, hand made beef sausages, pork ribs, and other smoked meats. Louie Mueller has been in operation since 1946 and became its own entity in 1949. Its current location, inhabited since 1959, was formerly a gymnasium in downtown Taylor. The establishment is named for its original owner, and uses native post oak wood as fuel in its pits. In 2013, a fire destroyed the original brick pit at the restaurant's location, though other pits were unscathed.

Louie Mueller is one of the most famous barbecue eateries in the world. It was named one of the 50 Best Barbecue Joints in the World by Texas Monthly. In 2006, it was awarded a James Beard Foundation Award in the "America's Classics" category, the first Texas barbecue restaurant to be recognized by the James Beard Foundation.

See also