While sauce on its own is never enough to save bad barbecue, it can perfectly complement the flavors of good barbecue, giving it an identity and elevating it to greatness! It's especially great with barbecue that's developed a smoky, substantial bark (crisp burnt look) that Blues Ques is known for. On its own, our signature bourbon sauce has a bite and some northerners might not like it, but when dipped in, the meat and the sauce take on a whole new taste experience putting some south in your mouth.
Brisket is a beef cut from the breast section of the animal and normally sold boneless. Because brisket is a tough cut of meat, it yields the best results when slow cooked or braised in a slow cooker. A rare cut, Brisket is unlike other beef cuts like chuck or short ribs where the beef falls apart and shreds.
In barbecue, fat is good. If you see “lean” anything, don’t chance it. A great slice of lean brisket is hard to beat, but put your money on the fatty slices if you only get one chance.
All of our meats are slow smoked from 4-18 hours!
Iin smoked meats it just means the myoglobin and the meat merged beautifully. Our chicken also retains a pink tinge because of the low slow cooking. We never pull or serve anything that has not been tested with a thermometer to ensure proper food safety. 🐓🐖🐄
it was an item we needed to cut and the one that had the most complaints here in MI. Do not worry, we do Rib Specials once in a while.
While we do not have a dedicated GF area, we do offer salad and just meat options or you can request no bread products.