BBQ

The Tribune (SLO) - - Ticket - Katy Budge is a free­lance writer from Atas­cadero. Con­tact her at kt­[email protected]­global.net.

turned to bar­be­cue be­cause “it’s such an iconic Amer­i­can cui­sine, and you can of­ten find a lot of those smoky fla­vors in wine, so it pairs well.”

Wiesinger noted that his bar­be­cue meth­ods are in­spired more by South­ern tra­di­tions rather than the oak-grilled Santa Mari­astyle. He uses wood smok­ers and house­made dry rubs on the meats, then takes a “low and slow” cook­ing ap­proach.

Any sauces are put on af­ter­wards or served on the side.

With smoked meats as a menu base, Wiesinger uses his clas­si­cal train­ing to put his own twist on things. An ex­am­ple of this ap­proach is the tow­er­ing pre­sen­ta­tion of the smoked pork bahn mi sand­wich. It looks like a burger, but strongly de­liv­ers on all the ex­pected Viet­namese fla­vors and tex­tures.

Other pop­u­lar items at Jef­fry’s Wine Coun­try BBQ are the Cobb salad with smoked chicken, the Sun­day paella spe­cials and the smoked tri-tip sand­wich.

That tri-tip also finds its way into the creamy Paso Mac & Cheese Steak. It’s a dish that may for­ever change your stan­dard of how mac­a­roni and cheese should be, es­pe­cially now that’s it’s made with fresh pasta from Etta Pas­ti­fi­cio in Paso Rob­les.

Ev­ery­thing pos­si­ble at Jef­fry’s Wine Coun­try BBQ is pre­pared from scratch, in­clud­ing the cured ba­con for the BLT sand­wich, the corn tor­tilla chips for the Brick­yard Na­chos and the jalapenoc­itrus aioli for the house­made just-thick-enough potato chips.

“We’re con­stantly look­ing for the best pos­si­ble prod­uct,” Wiesinger said. “We want to be able to of­fer chef-driven, qual­ity food in a ca­sual at­mos­phere – in an ap­proach­able, com­mu­nity place.”

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