““We’ve been slow smoking in the capital city since 1983,” said Daniel Morris, director of operations. “The local food movement isn’t a fad to us.””
When it comes to their menu, the staff at Barrel and Boar has a simple philosophy. “We use good stuff and treat it with love,” Chef Michael Bell said. “We want things to be simple and good with not a lot of fluff. That means macaroni and cheese made with simple ingredients and French fries made fresh daily. Sauces and rubs are made from scratch and meats are smoked whole in an indoor smoker in the back of the restaurant. Besides pork, brisket and chicken, Barrel and Boar also offers smoked kielbasa, wings, turkey and ribs.
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