Courtesy of Kaisen Interior Architecture
A rendering of Grand Champion BBQ’s Krog Street Market stall
Grand Champion BBQ will open its third location in Krog Street Market late September or early October.
The restaurant will open with a limited menu of three meats and four sides: beef brisket, baby back ribs, and pulled pork will be sold by the half-pound and by the pound. Every half-pound sold comes with white bread and pickles.
“We’re trying to break the boundaries of regions,” says owner Robert Owens. “Everyone’s so focused on what kind of sauce, what kind of style. For us, our focus is the art of the slow-cooked, wood-fired meat, with the sauces being an accent.”
The sides: collard greens made with ham hock; cole slaw with mayonnaise, apples, poppy seeds, and carrots; macaroni and cheese with smoked gouda, cheddar, Parmesan, and Monterrey jack; and banana pudding. To drink, diners will have a choice between sweet or unsweet tea.
“We want to slow down the pace from what we do in the suburbs,” Owens says. “Everything comes right from the smoker, and guests will be able to sample the meats.”
Owens stresses that although he hopes to open seven days a week for lunch and dinner, the smoker only holds 1,000 pounds of meat, so selling out is a real possibility.
“In Texas, most places run til 2 p.m.,” he says. “We’re trying to be open during the dinner hour, but it all depends on the volume. We don’t have space to add any more smokers.”
The 800-square-foot market stall will feature natural, reclaimed wood and an iron logo. Richard Roe and Cody Hanson will serve as general managers/chef de cuisines.
