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The Olive Oil of the South
Written By: Marlene Osteen | Issue: August - 2022
Highlands Smokehouse is ready to take its legendary fare on the road. Well, not exactly on the road, but certainly to your next event. To learn more, visit highlandssmokehouse.com
Famed Southern cookbook author and even morefamous dandy Jimmy Villas (he was an editor at Town& Country Magazine) called it the “the king of theSouthern table.”We’re talking about pig of course – and more specificallygenuinely pit cooked pig – Barbecue.All of which explains why the very savvy and talented restau-rateur and barbecue cognoscenti and the owner of HighlandsSmokehouse, Bryan Lewis, has expanded the offerings toinclude catering.In the few years since assuming ownership of the Smokehouse,the restaurant has earned a reputation for its distinctive pit cookedmeats and stupendous sides. Pitmaster Big Carl (Avery) has madean art of the science of the smoky, sauce-doused meat that issecond to none as a mouth-watering favorite of Southern eaters.Racks of ribs are just this side of heaven, and the succulentbrisket alone will guarantee the success of any gathering. Tastethe chopped pork or chopped chicken and you’re certain to startwhistling Dixie.The sides are so good, I’d go just for them! The creamy, velvetyMac ‘n Cheese is soul-satisfying, the Smokehouse Beans have awonderful smoky flavor, the collards are just the right amount oftangy and tart, the coleslaw is correctly crispy, the creamed cornis sweetly comforting and the brussels sprouts tender and earthy.For those seeking something beyond barbecue, there’s a terrifictaco bar option that guarantees to put you in mind of the best thatMexico has to offer. Also on the catering menu: quintessentialSouthern sweets, banana pudding and house-made seasonal pies.As you’re planning your barbecue feast, you should know thatthe Smokehouse can do it all – from a 10-person lunch deliveredto your house to a 300-person party with a full staff, bar setup, tables, linens, tableware and all rentals. If the tantalizingaromas of smoked meats roasting over hot coals is your thing,then they’re happy to bring their mobile rig.In other news at Highlands Smokehouse, Lewis tells me thatthey are expanding the restaurant to include a covered deckwith a TV, and heaters so that they will be able to keep it openyear-round – it’s forecast to be open in time for the fall season.Invite your friends over, tell them the party is being cateredand order up a knockout spread from Highlands Smokehouse–highlandssmokehouse.com.
by Marlene Osteen
