Full-Flavored Meat
Wednesday Blue Plate: Mama’s Meatloaf at the Roadhouse
Our Monday Blue Plate: The Roadhouse Burger
Grillades and Grits: A New Orleans Brunch Favorite at the Roadhouse
‘Nduja!
Roadhouse Dry-Aged Steak: Try a Little Tenderness
Where’s the Beef?
What are you most excited about this upcoming year?
Sourcing local meat. Preparing barbecue everyday means that we cook with a lot of meat at the Roadhouse and always have used really good stuff like Niman Ranch and chickens from the Amish farmers in Indiana. As time goes on, we have opportunities to develop our connections to the community, and it has become more and more important to contribute to our community in any and every way possible. We’re working hard to create change in our own small piece of the food system. Finding local meat sources means that we’re looking for producers whose passion matches our own. We look for individuals who have the ability to produce really full-flavored meat. We work with them to select the breeds–old breeds–whose flavor profile satisfies our specifications. We then look to ensure that they are fed a natural diet and raised in a sustainable and healthy manner.
The Search for the Imperfect Burger
It’s a new thing for me, this interest in imperfection. It just sort of happened. It’s strange how stuff can come together like that sometimes; fate finds funny ways of furnishing the material I need to make mental moves forward: things that unexpectedly open intellectual and emotional doors, stuff that helps me stay away from the stagnation of sitting with the status quo for too long. In this case it was a funny bit of nonfiction; burgers inserted themselves, unexpectedly, into the writing of a business book. One of the best things for me about writing as I get to do it here is that I move very freely from food to business and back again. Usually I have at least one essay on each in the works at the same time. I like that a lot—I live the food and the business work every day. And not that many people get to go from mission statements to wild mushrooms the way I do.
South Carolina Mustard Barbecue at the Roadhouse
In what I’ve come to realize is pretty much a lifelong exploration of this country’s traditional barbecue styles at the RH, I wanted to let you all know that there’s a pair of really good ones on the specials list this week through Thursday. Both have been really well received so I wouldn’t be shocked to see them making more appearances down the road. But for the moment you have a few days to get over there and take a taste of two of the lesser known American barbecue traditions.
Continue Reading South Carolina Mustard Barbecue at the Roadhouse
Dogs Love Bacon
Ode to Zingerman’s Pulled Pork Sandwich
Nueske’s Applewood Smoked Bacon
Dine with us
Reservations
Celebrating a special occasion with us? The Roadhouse can order a cake for you from Zingerman’s Bakehouse with 48 hours notice! Just give us a call at 734.663.3663. If you plan on bringing your own dessert, we do charge a dessert fee of $2.00 per person. For private parties, contact our Events Team.
Monday to Friday
8am – 9pm
Saturday & Sunday
9am – 9pm
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734-663-3663 (FOOD)
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2501 Jackson Ave., Ann Arbor, MI 48103