Here at Sweet Auburn Barbecue, we continuously seek creative and alternative ways to add a smoky layer of flavors and textures to our dishes. The sometimes-complicated smoking process leaves us with the image of mad scientist chefs in a laboratory most would call a kitchen. Whether it is cold or hot smoking, we continuously experiment with ways to evolve. And what better vehicle for our smoky creations than the perfection of Engelman's Bread?
The two dishes in the picture are our Bama Brisket Sandwich served on Engelman's Potato Buns with Arugula, Alabama White Barbecue Sauce and Fried Wontons. Our French brisket sandwiches, served on Engelman's frenched hoagie rolls, are dipped into a smoked oak Cabernet au jus and features our house smoked brisket, rosemary aioli, smoked gouda, and farm fresh arugula, confidently stands strong amongst our offerings.
Using the sugars from the wine and smokiness from the veal bones, we create that final, sweet, smoky layer of the dish that gently caresses the taste buds of our guests. The lingering smokiness created, compliments the following step when the jus is deglazed by an oaky cabernet. This process creates a beautiful pair - initial oaky wisps followed by a gentle smoky touch delivered to you on a perfectly butter toasted Engelman's French Hoagie Roll.
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