New member plans BBQ restaurant

[Jim S.]

[quote=”Scott”]When you’re ready – send me an article about your new BBQ restaurant with some photographs and biographical information about yourself – and I’ll be happy to publish it here for you …

Scott Oliver – Founder
WeLoveCostaRica.com[/quote]

Thanks, Scott, I’ll certainly do that and appreciate the offer.

As to smoking woods, there are several hardwoods and fruitwoods available here that are great for smoking meats and I use many of them. One of my favorites is guayaba (guava, in English). It’s used by some of the top competetion BBQ teams in the States, and imported from Hawaii at very high prices. I have my own guayaba trees on my finca near Siquirres and have a good supply of wood stored up. I also use coffeewood (roots are best), several different hardwoods, and natural lump charcoal. Although it’s expensive here, I also have a modest supply of hickory and applewood which I brought down from the US.

[Jim S.]

[quote=”wspeed1195″]are you going to do the rotisserie style chicken?….
it really impressed me,and being A miamian with all cuban friends for the most part my palate is latin.I couldn’t imagine them soaked in Mojo then roasted.
anyway,you’ll see me there….
I’m gonna bring my tea bags to make A big pitcher of steeped carolina iced tea….
[/quote]

I’m not planning to use a rotisserie. My barbecued chicken is cooked in the traditional southern style, low and slow with natural wood smoke. I make all my own marinades, seasoning rubs, and sauces. BBQ chicken is one of my favorites, both to prepare and to eat.

I prepare Cuban roast pork with homemade mojo (lechon asado) every year for our family’s New Year’s Eve parties here and may offer it in the restaurant as a special during the Christmas season. I love it but it’s not southern bbq and won’t be on my regular menu.

I definitely [b]will[/b] have fresh-brewed southern sweet tea and homemade lemonade on the menu. They both go great with BBQ. Also, peach cobbler for dessert.

[cp1436]

Jim,

I assume you’ll have cornbread as well?

Thanks for the info on the wood. My father in law who is Tico, loves BBQ when he comes to visit us here in TN. Being a welder he’s got plans to make a smoker, but we’ve wondered about wood. I knew about coffee, but the guayaba sounds good too. We just had lightning strike a monster pecan tree here last year so I have an unlimited supply to smoke with. I hope to be down over Christmas, hopefully you’ll be open by then, bbq would be awesome to break the monotony of rice and beans at the inlaws.

-Chris

[Jim S.]

Chris, I’d love to offer cornbread. I’m a died in the wool southerner and cornbread is a favorite of mine. However, I can’t get decent cornmeal here. I bring both grits and cornmeal down from the States to use at home but it’s not practical to do it on a commercial basis. I buy mine mail-order from Nora Mills Granery in Helen, GA. Maybe when I’m well-established I can consider importing direct from the States but for now my primary bread will be “texas toast”, thick-sliced garlic bread, toasted on the flat-top griddle. It’s really good with BBQ and I think you’ll like it.

You may have a hard time getting your hands on guayba wood. It isn’t commercially available here. I’m fortunate to have my own trees. If you’re interested in reading about it as a smoking wood, here’s a link: http://www.hawaiiguava.com/about-guava.html

I certainly expect to be open before Christmas and hope to meet you. Where do you stay when you come down? Drop me a note before arriving and I’ll give you directions.

[Andrew]

So Jim – What happening with the BBQ restaurant?

Are you up and running?

Scott

[pharg]

[quote=”Scott”]So Jim – What happening with the BBQ restaurant?

Are you up and running?

Scott[/quote]

Yes, inquiring [and hungry] minds want to know [with directions]. And what about the cornbread?
PEH

[Livefreeordie]

[quote=”pharg”][quote=”Scott”]So Jim – What happening with the BBQ restaurant?

Are you up and running?

Scott[/quote]

Yes, inquiring [and hungry] minds want to know [with directions]. And what about the cornbread?
PEH[/quote]
Yes! I am from South Carolina and would love to check out your restaurant. Directions and hours of operation please.
Alexander

[OTTFOG]

[quote=”Livefreeordie”][quote=”pharg”][quote=”Scott”]So Jim – What happening with the BBQ restaurant?

Are you up and running?

Scott[/quote]

I live up the road from Jim and he is indeed up and running. When I saw his sign go up I dropped by and met him. We sampled his BBQ and it was good. He is about 3 kilometers East of El Christo de Sabanilla and about 200 meters before you get to the Super de Todo in San Ramon de Tres Rios.
Pura Vida,
Jerry

[Disabled Veteran]

Jim,

Best of luck in your restaurant business. I am also a fellow rice paddy pounder. Please let us know when you are fully up and running. Myself and some of my vet friends would like to come by for some good food, and good conversation.

[Author]

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