The HR Traveler

BBQ Plate

A dish designed to be shared with your partner, because love is awesome. HR because Hippies and Rednecks do cool shit. Traveler because we all should see as much of the world as we can. Listen to Stapleton belt Traveller and you’ll get it. While the main course is Southern in nature, food & styles from all across the States are featured using 3 cooking techniques. Polish Meat Market sourced Smoked Pork Butt, Memphis Style Mopped Ribs, fried Idaho potato natural cut fries (because you can’t trust someone who doesn’t like French Fries), smoked local sweet corn (peppered, lightly salted and buttered like it deserves to be respected), seared pork butt sliders on grilled Hawaiian Buns, classic pimiento cheese featuring Wisconsin’s finest sharp cheddar, grilled garlic butter Texas Toast, and knock off Kentucky Fried Chicken Coleslaw. 6 sauces are available to help induce your ensuing meat sweats: Carolina Mustard Base, Memphis Style Tomato base, Eastern NC vinegar base, Cholula, boiled apple cider brine, & fry sauce. All garnished with fresh watermelon, pickled red onions, and bread & butter pickles, with the coup de grace: grilled Walla Walla Sweet Onions.

Dessert features a grilled (sear it yourself) apple fritter made by someone else (because sometimes someone else does it better, and that’s ok).

Paired best with ice cold Bell’s Two Hearted, brewed in Michigan, in a chilled traditional 16 oz pint glass, as well as fresh hose water (from wherever your home may rest at the moment). Best consumed on a Saturday (because as Maz says: it’s only Saturday once a week).

Photo: Plated HR Traveler in summer of 2020. Watermelon and corn not featured because when you run out of room plating, the fruit and veggies get kicked first.