?Barbecue of the mid-South is the latest
palate-pleaser in Casper’s increasingly diverse restaurant
scene.
Doug Nicol and his business partner, Gabe Phillips, recently
opened HQ Southern BBQ at 70 S. Curtis St. in Evansville.
It is home to Memphis-style barbecue ribs, chicken, pulled pork
and brisket. They also have a full bar.
The meat is slow-cooked and hickory smoked, which Nicol said are
keys to great-tasting barbecue.
“We smoke in-house every single day,” he said. “We just have a
monster smoker that we brought in, rotisserie, self-basting,
wood-fired smoker that is traditional to Southern barbecue.”
He added that the chicken is all natural for folks not wanting
ribs or brisket.
Grilled shrimp and burgers also are on the menu, but the main
attraction is definitely barbecue. Side dishes include beans,
coleslaw and chili.
After 10 years with Outback Steakhouse, Nicol said it was time
to strike out on his own. He thought there might a niche in town
for Memphis-style barbecue.
“Things are going pretty good,” he said, “and I’m happy about
it.”
Prior to working for Outback Steakhouse, Nicol said he was with
a company in the southeastern U.S. that sold ribs, chicken and
pulled pork barbecue. He grew up in Chattanooga, Tenn.
“So I’m kind of going back to my roots a little bit,” he
said.
HQ Southern BBQ is open from 11?a.m. to 10?p.m. Monday through
Thursday and 11?a.m. to 11?p.m. Friday and Saturday.
Contact Business Editor Tom Mast at [email protected], or call
307-266-0574.
Article source: http://trib.com/business/6b4f561b-0310-5753-948a-de1c35643b51.html
