John Radcliff
       Director,
       Culinary Development
       Smokey Bones

 

"

There is a Zen-like approach to cooking barbecue, based on time, temperature and texture. I want chefs who are passionate about barbecue and who can truly get excited about serving ribs that are cooked to perfection."

 

 

 

 

Perhaps this is why very few restaurants have attempted to go coast-to-coast with a concept that features barbecue. Smokey Bones BBQ Sports Bar is a unique idea, combining delicious barbecue with sports excitement in an exceptionally clean and comfortable mountain lodge setting. Darden sees the broad geographic appeal and popularity of barbecue as a great market opportunity. But the diversity of barbecue styles also makes this a culinary challenge. Just ask John Radcliff, executive chef for Smokey Bones, who has been responsible for the rapidly expanding company’s culinary development.

“Barbecue is truly a micro-cuisine with ‘mom-and-pop’ roots,” he says. “In one part of a state, it might be about a vinegar-based sauce and in another part of the state it’s mustard-based. In one region, it’s pulled pork; in another it’s a brisket of beef.”

In terms of style, Radcliff notes there really is no right or wrong, but all legendary barbecue must be good barbecue – its culinary credibility is based on quality.

To begin the process of developing signature flavor profiles and core recipes for Smokey Bones, Radcliff went to the ultimate arbiter of great barbecue – local competitions. “There is a real community of people who cook barbecue on a competitive basis. If you can win cooking barbecue in a tent, then you have a good chance to win in the marketplace.” Radcliff and his team consistently place in the top three spots in competitions throughout the country, using these events to develop and perfect flavors and techniques.

This research process, combined with intensive consumer research across different regions, is clearly making Smokey Bones’ menu a winner among customers. With 19 restaurants open at the end of fiscal 2002, most of them performing ahead of our expectations, we are rolling out the concept on a national basis. We plan to add an additional 20 to 25 locations by the end of fiscal 2003 – making Smokey Bones not only a great place for barbecue, but also a great growth vehicle for Darden with what we believe has the eventual sales potential of Olive Garden or Red Lobster.