According to the owners of Pot Liquor Smokehouse Barbecue, there are two things that make a barbecue restaurant authentic – the wood to smoke the meats and nicknaming the meat smoker.
Step inside the Pot Liquor kitchen and you’ll see a hefty smoker named Big Hank and bask in the aroma of peach, cherry and mesquite woods that are used to smoke mouthwatering beef brisket for 10 to 12 hours.
The restaurant at Town Square is home to authentic southern style barbecue with a contemporary twist. Owners Flip Arbelaez and Doug Bell are converting the original name from Pot Liquor Contemporary American Smokehouse to Pot Liquor Smokehouse Barbecue to emphasize they are a barbecue restaurant.
“Using the word smokehouse in restaurant branding has become more common because people are more knowledgeable about what makes barbecue great,” said Owner and Executive Chef Doug Bell. “If we add barbecue to our name, it ties it all together and reinforces what’s on the menu.”
The menu will offer several new items including pulled pork nachos, spare riblets, crab fritters and cheddar grits and veggies. Additions to the lunch menu include a hot link hoagie, beef & cheddar and a smoked turkey club wrap. A new combination platter called A Month of Sundays is ideal for large parties, feeding up to eight people. The platter features one pound of hot links, one pound of pulled pork, one pound of beef brisket, one whole smoked chicken, a full rack of baby back ribs, a full rack of spare ribs, cornbread with honey butter and a choice of four side dishes.
The Happy Hour menu, which is available Monday through Friday from 3 to 6 p.m., features a few updates as well with 11 food items for $5 each including chili cheese fries, hot barbecue fingers and fries, bacon burger sliders with cheddar and onions, barbecue chicken salad sliders and more. Happy Hour cocktail specials won’t break the bank with $2 PBR and Shandy pints. Plus, guests will receive 50 percent off all other draft beers. Enjoy well drinks and house wines for $4 and specialty cocktails for 25 percent off.
Authenticity in food and flavor began from the restaurant’s opening in September 2014. Everything is made from scratch including the pickles and the chicken skin cracklin’ that is added as a crunchy topper to the devil’d egg appetizer.
Even the restaurant’s name, Pot Liquor, is a term that stems from a deep rooted element of southern heritage.
“Pot Liquor is the broth that is left over after cooking collard greens, and it’s common for chefs throughout the Southern United States to save this liquid to make soups and gravies.” Bell said. “We have had people from Texas, Kansas City, Tennessee and the Carolinas say they have dined with us because our name evoked what they hoped would be true Southern style barbecue and they were not disappointed.”
Bell said many visit Pot Liquor for more than their food. The bar features a few hard to find whiskeys such as Pappy Van Winkle 15, offered at $150 for a 1.5 ounce pour and Pappy Van Winkle 20 priced at $200 for a 1.5 ounce pour. Another prized pour is the Orphan Barrel “Lost Prophet,” which runs $110 for a 1.5 ounce pour.
Pot Liquor Smokehouse Barbecue offers catering and delivery options as well as an All You Can Eat Ribs special every Monday for $24.99 for one person or $39.99 for two people. Indulge in mouthwatering ribs, served with all you can eat macaroni and cheese, kale and cashew slaw and cornbread. Pot Liquor Smokehouse Barbecue is located next to Crazy Pita and across from The Green at Town Square. For more information, visit www.potliquorcas.com.