Whiskey Star Smokehouse brings Texas-style barbecue to Breckenridge
BRECKENRIDGE — Five men walk into Breckenridge and ask, “Where’s the Texas barbecue?” Terry Barbu, designer and builder, Jason Payne and Ryan Caswell, operators of the project and investors Mark Rizzo and Ben Rhodes decided to solve this little problem they encountered by bringing Texas-style barbecue to Breckenridge. The men purchased the building of former C.B. & Potts Restaurant & Taphouse in October and have begun the building process. They plan to open Whiskey Star Smokehouse by Dec. 16.
Barbu said that when Moe’s Original Bar B Que closed in Breckenridge, he realized there was a major opening in the restaurant business.
“Texas represents the largest demographic of people that come to Breckenridge and no one does a true Texas smokehouse,” Barbu said. “Now that Moe’s isn’t here, we’re seeing a void that needs to be filled.”
Barbu and his operating partners did some market research in Austin, Texas, where they learned that Texas barbecue is all about slow and low roasting. The meat served at the smokehouse will be slow roasted at 225 degrees in the restaurant’s two smokers, which have the capacity to smoke 110 briskets per day.
The design of the restaurant will be quick-serve, similar to Chipotle Mexican Grill, having customers come down a line to pick out their meat by the pound. Offerings includes brisket, sausage, turkey or ribs. Customers then choose from 14 different sides and can pick up a dessert as well.
“The thing that’s good about it is if you’re hungry, you can eat immediately,” Barbu said.
The restaurant will have two different bars which will feature six draft beers, 80 craft beers and 101 whiskeys. There will also be Jack Daniels and Coke slushies for $5. The men have also redesigned the space by moving the door to the front of the building, the bar downstairs and have built the restaurant with 220 seats inside to accommodate 1,000 people per day.
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