571-447-LIVE (5483)

MAY – NATIONAL BBQ MONTH

Join Smokehouse Live as we celebrate National BBQ Month by taking you on an exciting ‘cue journey. Each week, we’ll be cooking up new and distinctive specials from the U.S. and the world for you to enjoy and expand your love of the world’s best cooking!

May 4-6
KENTUCKY BBQ

In celebration of Kentucky Derby week:

ENTRÉES

Leg of Lamb
Pit smoked, sliced and topped with Rosemary and house made Bourbon BBQ sauce

Kentucky Hot Brown (the official dish of the Kentucky Derby)
Originally created at the Brown Hotel in Louisville, our traditional version features sliced turkey over Texas toast topped with Mornay sauce and a sprinkling of Parmesan cheese then oven-broiled until bubbly and garnished with Pimento and bacon strips.

SIDES

Kentucky Burgoo
A robust BBQ stew of smoked brisket, ribs and lima beans.

Pickled Okra and Tomato Salad

May 11-13
KOREAN BBQ

Korean -style BBQ is gaining tremendous favor in the U.S. market thanks to its distinctive and powerful flavors.

ENTRÉES

Smoked Beef Short Rib Bulgogi
SHL’s twist on bulgogi featuring a full size short rib marinated in sweet soy, Asian pear, sesame, ginger and garlic, then smoked to perfection.

Pork Gochujang
Smoked pork steak marinated in ginger and garlic.

SIDES

Housemade Kimchee
Pickled cabbage with spicy Korean Chiles.

Sweet Soy Glazed Potatoes and Green Beans

May 18-20
CUBAN

Experience the bold and bright flavors of the tropics!

ENTRÉES

Smoked Cuban Pork
Pit roasted pork marinated in sour orange and topped with chicharones (pork rinds).

BBQ Flank Steak
Topped with housemade chimichurri sauce, a garlicky blend of herbs and lime juice.

SIDES

Black Beans Smoked with Pork Belly and a Chopped Egg Garnish

Seafood Ceviche
A fresh blend of shrimp, scallops and calamari marinated in lime and cilantro then mixed with serrano chiles, corn and potato.