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Dave's Blazin' BBQ

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No Secret Recipe To Dave's Blazin BBQ's Success

Written by Kathy Witt 

Fresh. Local. Craft.

Unknown copyThese three words form the recipe for success for Dave’s Blazin BBQ, one of Georgetown’s newest dine-in restaurants. In fact, owner David Muir is so committed to this recipe that he spells it out right on the restaurant’s Facebook page.

“We’re a mix between a barbecue place and a craft sandwich place,” said David, noting that about a third of the menu is signature sandwiches where diners get to select their own protein – chicken, pulled pork, brisket or turkey. “We find ways to incorporate unique flavors you typically wouldn’t find at other barbecue places, and we try to give people unique sandwiches and other items.”

Take for instance, the Jammin’ Bacon Sandwich, one of the restaurant’s signature specialties and most popular menu items. A choice of pulled pork, chicken, turkey or sliced brisket is piled high and doused with house barbecue sauce, topped with crispy onion straws and bacon jam and served on a grilled brioche bun. Another is the Cuban, made with ham, smoked turkey breast and pulled pork layered with Havarti cheese, house relish and brown mustard and mayo.

54150306 5790 415D AA21 A7B78EC865C5 copy“It’s good quality food,” said David.

A former food truck business, Dave’s Blazin BBQ opened at the end of June as a dine-in restaurant with a location at 751 Slone Drive.

“I’ve been cooking for a long time and decided to do it on my own,” said David, adding that he loves having a business in the hometown where he grew up. “I wanted to do more sauces and offer more food and more creative options.”

Like his Blazin’ Nachos dish, another house specialty and one that comes with a choice of meat covered in white queso, fresh Pico, house relish and house barbecue sauce and topped with cotija cheese. Or his Smoked Bologna craft sandwich, served with shredded cabbage, fresh Pico, Havarti cheese and Bama ranch, a white barbecue sauce zinged with spice. Mmm.

Dave’s Blazin BBQ is currently open 11 a.m.-7 p.m. Wednesday and Thursday and 11 a.m.-8 p.m. Friday and Saturday. The restaurant is currently working on staffing and growing the business. Curbside pickup is offered. To see the full menu, visit www.facebook.com/davesblazinbbq. For more information, call 502-319-8325.

 

RECIPE: Dave's Blazin' Bama Ranch

Here’s David Muir’s twist on Alabama white sauce. Recipe makes two cups.

Ingredients

2 C mayo

4 TBSP apple cider vinegar

4 TBSP horseradish

Juice from half of a lime

1 tsp black pepper

1 TBSP spicy brown mustard

1 TBSP Hidden Valley Ranch seasoning mix packet

Instructions

Combine all ingredients and whisk until blended.

Use in place of barbecue sauce, on tacos, wraps, sandwiches and more 


Author: Kathryn Witt

Kathryn Witt is an award-winning travel and lifestyle writer, syndicated columnist and author of several books, including Secret Cincinnati, The Secret of the Belles and Atlanta Georgia: A Photographic Portrait. A member of SATW, Authors Guild and the Society of Children’s Books & Illustrators, she lives in northern Kentucky.


 

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