We all know that the Buckeye Roadhouse has the best smoked meats around. But how exactly do they do it? Buckeye Roadhouse executive chef, Robert Price, shares the 3 main reasons why Buckeye’s smoked meats have kept mouths watering for over 2 decades.
#1: The Smoker
Custom built in 1992, this behemoth structure consists of a large steel box approximately 5’x5’x5′ sitting atop a brick foundation. With 2 large steel doors each weighing over 110lbs, the internal temperature is kept between 180-200 degrees. The flu is set at a specific release rate to ensure optimal smoke absorption within.
#2: Rubs and Brines
“The perfect combination of spices and seasonings compliments the smoking process itself”. A lot of love goes into the preparation faze, before a cut will enter the smoker. For example the Brisket is first marinated overnight before being smoked and eventually braised. If your thinking of trying to re-create the Buckeye Baby-Back Ribs at home, make sure you have some time on your hands. The ribs are brined for 16-18 hours before being marinated for 2 days. They are than smoked for 5-6 hours before being cooked to-order over a wood-fired grill.
#3: The Wood
“Sustainably harvested, 100% oak, imparts our meats with the perfect medium to heavy smoky flavor without being overpowering”. Oak, with a slow, hot burn also ensures the smoker remains at the correct temperature range for longer periods of time.