WNC BBQ Festival
Steaks & BBQ
Appetizing food at its best. Experience the awesomeness of the delicious food that will fill not just your tummies but also your hearts.
The BBQ Fest
Our Delicious story
Food is not just food for us. It is something more than that. Our passion for food is the main reason why we started this. Make your reservations and have a memorable experience with us.
fresh from the grill
Spaghetti with Grilled Mackerel
Spaghetti with grilled Mackerel is one of the most preferred dishes that everyone with love.
Chicken in Teriyaki Sauce
Chicken in Teriyaki Sauce is one of a kind preparation that many people love. If you are a person who is into experimenting with food, it will be the right choice for you.
Chicken Nuggets with Potato
Crispy crust with the juicy chicken and perfectly cooked potato. Things cannot get better than this.
Grilled Mackerel Steak
Seafood at its best. Garb the delicious Grilled Mackerel Steak and enjoy every bite of it.
WNC BBQ festival is one of a kind food festival that is entirely dedicated to BBQ preparations. Food lovers from all over would make it to this festival from many countries. If you are foodie this the ideal place for you.
Meet the taste experts
Renowned chefs from all over the world who specialize in various cuisines all under one roof. It is nothing less than a paradise.
Robert R. Segrest
Founder / Head Chef
Diego M. Branton
Co-Founder / Chef
Daniel J. Stewart
Terry B. Myers
Enjoy 50% OFF on all drinks
Every Thursday, 4PM – 7PM
They all our food
"It is definitely one of the best foods I have ever had in my life. "
- Patricia R. Quiroz
"I am a regular visitor to the restaurant. Not even once I was disappointed with their service. "
- Hubert E. Diaz
Preparation is everything
Working out how much meat you need is vital. A hotdog, a burger, and a sheep stick for each is a decent beginning stage. On the off chance that you do over-provide food, the remains make for a simple mid-week feast. Burgers and fish don’t will, in general, keep great; however, chicken, steak, and slashes do.
Marinate that meat
Infuse some moment season into your cuts by marinating them. Marinating medium-term is the ideal approach to guarantee the flavors penetrate the meat. Or on the other hand, keep things too basic and include a portion of our prepared marinated alternatives into your container.
Direct and Indirect Cooking Methods
Direct cooking is the most widely recognized strategy on the grill. One of the primary points of interest of direct cooking is the high temperatures inside the grill make the ideal conditions for singing, bringing about excellent flavor and surface to the meat. Aberrant cooking techniques are somewhat more progressed than direct cooking.
Avoid fridge chill
It is taking the thick meat or fish out of the fridge no less than 20 minutes before grilling gives it sufficiently long to lose its chill and get down to room temperature. If the meat is too cool when it hits the flame broil, there’s a peril it could consume outwardly before it’s cooked through to the center.
Tools to help you become a serious barbecue connoisseur
If you need to move from beginner to seasoned barbeque specialist, we have a couple of instruments that will help. A since quite a while ago taken care of pair of tongs make moving heavier cuts simple and safe. The extra length of the tongs keeps your arms further far from the flame broil, diminishing the opportunity of any terrible burns.
Our prescribed cuts
We want to grill steak and would dependably prescribe Ribeye as the grass sustained fats are appropriate to hot flame broil. The fats dissolve, keeping the steak pleasant and delicious. Our grass nourished Beef Skewers come pre-marinated in dark-colored sugar, nectar and soy sauce for 48 hours, making a flavorsome teriyaki sauce.
Picking your charcoal
The charcoal decision is significant. Knot charcoal is quick lighting with a consume time of around 60 minutes, a great decision in case you’re cooking a wide scope of meat. Briquettes then again can consume for to three hours at a predictable temperature, making them perfect for barbecuing broiling joints.
Test the meat
An undeniable one yet so significant, particularly in case you’re cooking for many individuals. It tends to be difficult to tell how well-done meat is on the grill by sight alone. Make sure to cut into chicken and pork and check whether the juices run clear, or put resources into a temperature test.
Rest the meat
When the meat is cooked just as you would prefer it’s a smart thought to rest it for a couple of minutes. This enables it to reabsorb its juices and become progressively delicate. We like to lay our meat on a warmed, foil secured plate on the top rack of the BBQ, far from direct warmth.
Have your kitchen pans prepared as back-up
Lastly, be set up for the climate to turn on you. With British temperatures unpredictable no doubt, have your iron skillet and broiler prepared to complete off any things that get captured in a sudden deluge.
We all know and love jerky. They are fat-free meats that are in the form of strips and dried with salt. Since there is no water content in the meat, they do not spoil for a long time.
Making jerky might sound a bit difficult. But it is a lot easy than you think it is. It can actually be like a good jerky that you buy in a store. Here are a few tips to make a perfect jerky.
Pick out leanest cut you can find
If you are smoking the meat or making a barbecue, you can opt for the meat that contains some fat content because the fat contributes to the taste. But that is not the case when it comes to making jerky. It is important that you chose the ones with low fat. Some of the exceptional jerkies can be made with lean meats such as venison and elk. Some of the most popular lean cuts for making good jerky are the eye of the round, bottom round or flank steaks.
One of the most important things that one needs to know for making a good jerky is meat preparation. The preparation should start as soon the meat is taken out of the fridge. It is because when the meat is in cold temperature, it is easy to get thin slices. Start from the sides as you need to make very thin cuts up of ¼ inch thick. Make sure to remove as much fat as possible. Marinate the cut slices of meat overnight. Use ingredients like ginger, mirin, Cajun and lime. These are just the basic ingredients. You experiment with the marination process as it can give different flavors.
Dry the meat
Drying the cut meat is one of the most important parts of the jerky making process. As mentioned earlier one of the main reasons why a jerky remains unspoiled for a long time is because the presence of water is eliminated completely. Many might say to dry in the natural sunlight. But it will take a long time you cannot be sure whether the meat is completely dry. To avoid all these things it is better to hook the meat strips to the smoker and dry it at 140 degrees.
After the drying process is complete, you can start with the smoking process. While smoking, you can add briquettes like apple, cherry, hickory, and Mesquite. Now the temperature has to the rise the temperature to 165 degrees. The smoking needs to be done for at least two to three hours. If it starts to fray when you bend it, you will know that the jerky is ready.
No matter how much you smoke, there will be some amount of water present in the meat. So remember to store them in the fridge. By doing this, it will last for a long time, and you can use it when you need it.
ThermoPro TP20 Wireless Dual Probe BBQ Meat Thermometer
In the event that you’re an expert, at that point, this is for you. The presentation highlights are anything but difficult to utilize. The LCD shows all symbols, temperature, and time. Temperatures of test 1 and test 2 will be shown on the screen and be naturally exchanged discontinuously. The wire stand enables you to stand the transmitter on a tabletop, and the belt cut enables it to be compact. The transmitter shows in both Celsius and Fahrenheit. In thermometer mode, you can choose the kind of meat. Browse hamburger, pork, veal, chicken, sheep, fish, ham, and grill. Taste alternatives incorporate uncommon, medium uncommon, medium, medium well, and all around done. When the temperature of the meat achieves the preset done dimension, the collector will begin to blare, and the backdrop illumination will come on. It has a 1-year guarantee with an astounding 3-year maintenance agreement.
Ivation Long Range Wireless Smoker Thermometer
It has an extra test included, a remote association coming to up to 325 feet and 3-foot links that are heat safe as far as possible up to 716°F (370°C). The LCD demonstrates all symbols, temperatures, and times. It has a removable clasp that you can use to hang the beneficiary and after that be changed in accordance with making a remain too. You can switch among sustenance and grill shows.
Weber iGrill2 Smoker Meat Thermometer
In the 21st century, where it’s about innovation and being technically knowledgeable, this ascent over the rest. It accompanies two tests yet can oblige 4. This implies various cuts of meat can be checked at once. They can withstand up to 716°F (370°C) warmth and accompany an advanced LED show to check your supper rapidly. This choice enables you to match your keen gadget by means of Bluetooth. You should run iOS 7.0+ or Android 4.3 or later to utilize the application. In the wake of downloading the application, you will gain admittance to joins for instructional recordings and investigating.
Maverick ET -733 Wireless Dual Probe Smoker Thermometer
In case you’re searching for a thermometer brand famous for precise readings and extraordinary audits, this remote double test possesses all the necessary qualities. Regardless of whether you’re a veteran or a newbie, this bbq thermometer is a great top of the line determination. It is a second test which enables you to screen the medium temperature of the pit while you are observing the interior meat temperature. This guarantees perfect temperatures are kept up inside the pit and meat for the length of the smoke. The test wires are 3 feet long and ready to withstand up to 715°F (370°C) heat.
DozyAnt 550F BBQ Temp Gauge
Dial smoker meat thermometers are still probably the most precise and this choice is the same. It is incredibly precise and peruses levels up to 550°F (287°C). The tempered steel lodging is sturdy and rustproof, which makes it safe to utilize. It very well may be effectively mounted to your smoker, and the temperature zones are shading coded, making it simple to peruse. Without any tests, links, or different devices to set up, this choice shouts immediate and utilitarian.
Grilling is one of those cooking methods that is a lot of fun and is healthy in many ways. The important thing is that there is not much oil involved in the grilling process. Grilling can be done with either charcoal or gas.
Even though there are a lot of advantages in grilling, it also has some risks. One needs to be very careful while he or she is indulging in the grilling process. A small distraction is all it takes that will result in very bad things. In this article, we will see some of the common habits that one should avoid while grilling.
Not cleaning the grill
Cleaning the grill is not just about making it shiny. We all know that there are a lot of health issues involved in it. It should be either cleaned before the grilling process, or it should be cleaned when the grilling is finished. If not the sediments will be cooked along with the food and it is definitely not a good thing to consume. Make use of hard metal brushes to get rid of the things that are stuck on the grill. If it is too sticky dip the grill in lemon and hot water mix leave for some time and them clean it.
Using lighter fluid
We all know what the purpose of lighter fluid is and it is not supposed to be used for cooking. Leaving aside the health part the food will really taste bad. Kerosene which is the main ingredient of lighter fluid will easily penetrate into the food that is grilled. Hence it is not advisable to use lighter fluid.
Leaving the lid open
It is one of the common mistakes that people do while they are grilling. They tend to leave the lid open. That is not how things should work. While grilling food like meat and hit dogs it is important to close the grill. It is because the grill acts like an oven if closed. It will give a better taste and flavor to the food.
Cold food grilling
The main concept of grilling is to cook food faster. But if you are keeping the cold food, it is obviously going to take a lot of time. It is because the ice needs to melt first and then the grilling process starts. So what you need to do is keep the meat out of the fridge a few hours before grilling.
Adding early sugary marinades
It is good to put sauce or some sugary marinades too early as it will burn the food that is being grilled. It will end up creating a huge mess. The food will be totally burnt outside and will not be properly cooked inside. So make it a point to add them in the last stages of the grilling process.
One of the basic things that you need to know before grilling is charcoal positioning. You need to position it properly as it should not be disturbed after the grilling starts. Make sure that you position them on one side of the grill which will be the hot area and the other left out part is the cool area. By doing this, you can grill meat like stuff on one part and vegetables on the other part.
Adding a lot of things at the same time
We know that you are so interested in eating these delicious grilled foods. But that is not an excuse for you to add a lot of things at the same time. Make sure that you add the limited number of items in both the hot area and cool area. By doing this, the food will be properly cooked, and you will be able to relish every bite of it.
Sausage is one of the common foods that we eat on a regular basis. It is tasty, and it is very easy to cook. Most of the times we just take it for granted and cook it just like that. But a normal sausage can be made even more delicious if it is cooked in the perfect way. In this article, we will see some ways to grill the sausage to get the perfect flavor.
The key elements
If you are expecting to have a properly grilled sausage, there are a few things that you need to keep in mind. They are the role that fat plays, salt addition, and proper temperature.
The role of fat
Fat plays a very important role when it comes to grilling sausage. It enhances the flour and also contributes a lot in giving perfect texture. If you feel that sausage is juicy is entirely because of the fat that is present. According to experts, a sausage will definitely taste great if the fat percent is between 20 to 40 percent.
If you are thinking that adding salt is all about the taste you are definitely wrong. The salt addition actually contributes to the sausage to retain some moisture. There should be some amount of moisture in the meat so that it will have good texture and it will taste better. So make sure that you add the proper amount of salt to the sausage.
When it comes to temperature, there is no proper thumb rule. It is because you need to have a different temperature for different preparations. If you want the sausage to be wet and mushy, then you need to grill at a temperature of around 48.9 degrees. At 120 degree Fahrenheit the liquid in the sausage comes out, and protein myosin starts to coagulate. It is just the initial effect. At sixty degrees Celsius, the fat present is cooked. In this temperature, the sausage would have shrunk to a considerable level. Above sixty-eight degrees more juice comes out of the sausage. It is because the sausage will not be able to hold the juice in it. Whatever might be the temperature that you are grilling, make sure to rotate the sausage so that all the parts will be evenly grilled.
Choosing the sausage
It is a simple concept. If the raw material is not proper, then there is very less possibility that the end product will not meet the expectations. The same can be applied to this. Some of the things that you should keep in mind while choosing the sausage are to choose the fresh ones rather than selecting precooked ones. Even though sausage making is hard, homemade sausages will better in every aspect when compared to the sausages bought in the store.
Good food. Good friends. Good spirits.