BBQ Wednesday's are coming back for the third year in a row to The Dutch and there are some new surprises on the grill. The series, dubbed Bourbon, Beer and Cue, is heating things up by moving the feast outdoors to the W's charming Grove courtyard.
Chef de Cuisine Conor Hanlon has also decided to have some fun and invite other chefs to participate. Every Wednesday for the entire month of July, a top Miami toque will cook alongside Hanlon in the collaborative series. The lineup includes Tongue & Cheek's Jamie DeRosa; J&G Grill's Brad Kilgore; sous chef of The Dutch Levi Raines (for the special Korean BBQ edition); Broken Shaker's James Seyba and Edge Steak & Bar executive chef Aaron Brooks closing out the series with GastroPod's Jeremiah Bullfrog and Hanlon, preparing a surprise feast in their individual Caja chinas. And you thought Miami summer couldn't get any hotter.
See also: The Dutch BBQ Tonight: Talkin' Kimchi and Barbecue
Bourbon Beer and Cue kicks off this Wednesday, with Jamie DeRosa and and all American cookout. Each week, chefs will collaborate on a different theme and menu, but games and drink specials will stay the same. Two dolla' PBR tall boys and $3 Tecates outfitted with BBQ rub and citrus is the Cue's spin on a michelada. And because this is a bourbon event, specialty cocktails using the favored spirit will be offered at $9 and summer punch bowls at $40.
Try playing some cornhole after getting down with a punch bowl -- it's part of the fun. Tickets to the family-style roast cost $40 per person and exclude tax, gratuity, and beverages. The closeout caja china feast costs $55. And because nothing quite says 'Merica like pie, Josh Gripper will cook up some pretty sweet concoctions to close out each BBQ.
Here's the breakdown of the BBQ themes and menu:
July 2 featuring Jamie DeRosa - All American Cookout
Apple-brined smoked BBQ chicken; smoked & barbecued mackerel sandwich
with bread & butter beet slaw; texas-style smoked beef brisket with slathering sauce and smoked garlic sausage; Texas toast & baked pinto beans.
July 9 featuring Brad Kilgore - Kansas City
Beef brisket with KC BBQ sauce; baby back ribs with slaw; little pulled pork sandwiches; BBQ nachos; Texas-style smoked beef brisket.
July 16th featuring Levi Raines - The Dutch's Koren BBQ
Bulgogi beef skewers; Korean BBQ pork belly with sticky rice; 'Jaepchang' Korean stir-fry; selection of housemade banchan: kimchee, cucumber salad with gochujang, sweet potatoes with caramel, fish sauce, and sesame, fermented mung beans, pickled daikon radish slaw.
July 23 featuring James Seyba - Dirty South
Smoked spare ribs & chicken wings with Panther Coffee BBQ sauce; collards with Shaker bacon; B&B Pickles; redneck tacos (hoecakes with pulled pork with slaw & tangy BBQ sauce);
Nashville-style hot fried chicken with grilled Georgia peaches and white bread.
July 30th featuring Aaron Brooks and Jeremiah Bullfrog - Battle of la Caja Chinas
Chefs Hanlon, Brooks, and Bullfrog will prepare a surprise feast in their Caja Chinas hot boxes.
We talked to Conor Hanlon about the how the series changed, the move outdoors and the decisions to collaborate.
New Times: Why did you decide to go outdoors for this year's BBQ summer series? Isn't it too hot?
Conor Hanlon: I wanted to take Bourbon, Beer & 'Cue outdoors this year because it opens up more opportunities for BBQ. We can cook on a larger format and keep it more authentic. It also only seems right to BBQ outside and invite friends over.
Will it be too hot? This series is catering to the locals who live here year-round and we're used to the heat! There will be plenty of cold drinks, don't worry.
Last year you didn't do any type of collaborations. How did that come about and how did you choose the participating chefs?
It only seemed natural to invite some of my friends over to cook with me in the Grove at W South Beach. We have such a great community of local chefs and now that it is summer everyone has a little more time to do something fun. I really like what Chef DeRosa is doing at Tongue & Cheek, we've been trying to figure out a way to team up for a while. I had to get my friend Chef Kilgore in here with those Kansas City recipes from his pop-up, Brad's BBQ. Korean BBQ at The Dutch is three years strong and a family favorite here.
Chef Seyba is cooking some seriously soulful food and I can't wait for his restaurant at the Broken Shaker to open. This will be kind of a sneak peek. Chef Brooks is one of the best and the nicest guys in South Florida, we are so happy to have him. I love collaborating on fun things like this with Chef Bullfrog. Since Jeremiah, Aaron, and I are all the proud owners of Caja Chinas, we plan to put them to good use for sort of a season finale. It should be a lot of fun!
What games can we expect?
We will have a few classic outdoor games like washers, beanbags, and cornhole boards. We'll also have an outdoor bar and a guest DJ each week.
What's the hardest thing about BBQ?
The hardest thing about BBQ is patience and balance. Good BBQ takes time. It needs to have a nice blend of smokey, sweet, and spicy.
This is the third year for the BBQ summer series. How has it changed and what have you learned in the process? Anything you're bringing back from the past that's a must?
It's been great since the beginning, but we're always looking for new and fun ways to mix it up. This year we have guest chefs and we'll be outside; cooking whole animals on the Caja China; and offering all family-style. We started the ticketing system this year as well. We are bringing back quite a few items we have done in the past, since everyone loved them. The first week I will be making the smoked beef brisket with Texas slathering sauce. That is one of my all-time BBQ favorites. The BBQ Nachos are also coming back and of course, this is the third year in a row that we're bringing back Korean BBQ.
The Dutch BBQ Summer Series will be offered every Wednesday through the month of July, from 7 p.m. to close the Grove at W. Space for the event is limited and advanced purchase recommended but walk-ins are welcome. Tickets are $40 for the first four events and $55 for the Caja China cookout.
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