Pulled Pork at Brother John’s Beer, Bourbon & BBQ (Credit: Jackie Tran) For more information and hours of operation, visit. Ken’s Hardwood Barbecue is located at 5250 E. “Celebrating family with food has been a way of life for me, and that’s what we do here at Ken’s Hardwood Barbecue, we bring people together for fellowship, we allow them to be who they are, and we support community values by helping where we can.”įor more information on the special menu, visit. “I don’t drink soda a lot, but when I drink soda, and when I’m eating barbecue, I’m drinking Big Red,” he said with intention. I almost felt like an honorary Alexander when hearing about Grandma Wilma, Grandpa Robert, Aunt Roxie, and K.G.įor satisfying the Sonoran Restaurant Week thirst, Alexander features a line-up of fountain drinks, beers, and wines, but his personal pairing preference for barbecue is a cream soda-style drink called Big Red. Louis pork ribs at Ken’s Hardwood Barbecue (Credit: Jackie Tran)Īlexander shared some fun stories about his side dishes that left me begging to see his family tree. “The beans are from an old family recipe, as are all of our sides, and we call them Grandma Wilma’s green beans.” “With my ribs and brisket, I’m going beans, coleslaw, and cornbread,” he asserted. When asked what his personal Sonoran Restaurant Week choice would be, he didn’t pause for even a second. #Aldente brother mac#Choice of two sides, including coleslaw, potato salad, barbecue beans, collard greens, green beans, and mac and cheese.Louis Ribs and Smoked Beef Brisket, with several house-made sauces for squeezing and slathering at will #Aldente brother plus#Ken’s Hardwood Barbecue’s Sonoran Restaurant Week menu $25 per person plus tax and gratuity But he notes that it’s his family recipes, going back generations, that truly represent his Louisville roots. Alexander says it’s a melting pot of sorts, with his menu pulling from North Carolina, Texas, St. The Louisville style of barbecue can be a little difficult to define. Proprietor Kenneth Alexander at Ken’s Hardwood Barbecue (Credit: Jackie Tran)
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