Often, when one finds good barbecue, an establishment’s atmosphere and décor is anywhere from staid to downright hole-in-the-wall. Yet, those slow-smoked meats and delectable sauces are what patrons are after, so appearances and extras might be overlooked.
Well, at Highlands Smokehouse, guests can have it all. Not only have the meats been sought after for years, due to the process of slow-cooking them in a large, underground pit smoker, but the rest of the food is distinct and freshly made in-house and the setting is invitingly rustic.
In fact, dining there feels more like a visit to a mountain home – with its high ceilings and wood paneling. Plus, the covered and vaulted deck is indicative of many Plateau homes’ outdoor rooms.
Our excellent and informative waitress, “Molly,” shared exuberantly that some of the menu items were distinct to a classic barbecue restaurant, and she was not kidding. One favorite, under the “Snacks” heading is called “Burnt Ends.” While it may not sound that appetizing, its title captures the countless culinary customers who truly love those overdone, crispier end pieces. These, from slow-cooked brisket, are served with a unique Cheerwine BBQ sauce and onion straws.
Pickled jalapenos accompany Brisket Queso and BBQ Nachos, and slightly spicy Buffalo Cauliflower Bites are cooled with a side of ranch or blue cheese dressing.
Speaking of dressings, Highlands Smokehouse makes its own basil green goddess dressing that brings about a unique and appealing flavor profile to its three salad offerings: Smokehouse, Buffalo Chicken, and Big Green.
The latter piqued interest, with lettuces mixed with crunchy cabbage, scallions, and celery; and it did not disappoint. All of the salads, offered with five other dressings besides green goddess, can be made into a hearty meal by adding chopped pork, smoked chicken, roasted portobello, chopped brisket, chicken tenders, chicken salad, or shrimp.
And do not expect any frozen, commercial-kitchen-style sides to accompany melt-in-your-mouth meats. The house-made sides are grandma-approved recipes. For instance, the mac and cheese showcases oversized elbow pasta drenched in a creamy sauce and baked just enough to form a slight crust. The okra is lightly breaded and fried crispy – no greasy mess. Smokehouse beans reveal the establishment’s signature smoky alure, and the other 10 sides hit the quality and freshness mark as well.
While the pit-smoked meats are front and center on the menu, and there are five sauces to try, a Smokehouse burger, sandwiches, and tacos are selections as well.
Pairing perfectly with barbecue fare are cocktails, wines, and beer – as well as teas, sodas, and house-made lemonade. Ten different and rotating draft beer selections, many of which are from regional breweries, are available. Plus, popular brands in bottles and cans are mainstays.
One drink special that proved especially refreshing on a warm day was the Peach Bourbon Smash, made with fresh pureed peaches purchased at a nearby produce stand, and a splash of ginger ale and lemon juice. Also tried was one of the favorite house cocktails called Spicy Paloma. It features Lunazul tequila accented with grapefruit and – the kick – habanero bitters!
A true barbecue meal tends to fill up its customers, but the locally made and in-house-made desserts, cheesecakes, banana pudding, and key lime pie are must-tries. Or, at the very least, order to-go desserts to consume as a late-night snack, after the satiated feeling of a wonderful Highlands Smokehouse meal wears off and you are left wanting more.
Visit highlandssmokehouse.com for more information.
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