Bob Evans® new Bob-B-Q menu unites flavors from across the country

COLUMBUS, Ohio  (RestaurantNewsRelease.com)  God bless America. Our nation is full of culture.  Each region identifies with its own unique standards: people have different accents, football teams have different conferences and the word “barbecue” has different meanings.

While there can be no argument that this is the birthplace of barbecue, discrepancies arise from region to region regarding its definition.  Some claim the word barbecue is a method of preparing a meal to coax flavor or tenderize meat. Then there are those who think of barbecuing as a verb synonymous with grilling and still others who may refer to it simply as sauce.

These vast interpretations of this classic American cuisine inspired Bob Evans’ culinary team to develop their newly introduced Bob-B-Q menu.  “We’re well aware of the ongoing barbecue debate and believe we have the solution,” said Bob Evans Executive Development Chef David Eisel. “We’re offering families a chance to come together and enjoy a delicious, freshly prepared meal featuring all of the wonderful barbecue flavors from across the country at one place.”

Right now Bob Evans is currently serving up Memphis Spice-Rubbed Chicken, with two delicious, oven-roasted, bone-in chicken breasts; the Big Texas Brisket Sandwich, including authentic open-pit smoked beef brisket piled high on a grilled Kaiser bun; and its famous Kansas City Baby Back Ribs, slow roasted in the restaurant until they are fall-off the bone tender and then glazed in award-winning Bob Evans Wildfire® BBQ Sauce, amongst many other dishes.  Each dish can be complemented with an order of the restaurant’s new sweet potato fries.  

Inspired to create your own definition of barbecue?  Here are Chef Eisel’s five tips for success:

1.  When marinating, consider the food you are flavoring.  Poultry should marinate for 30 minutes-3 hours and red meats should sleep in their marinades while refrigerated overnight.

2.  Steaks should be at room temperature before grilling, so leave them in the marinade for 10-15 minutes on your kitchen counter before you fire ’em up!

3.  Avoid flare ups by using a two level fire, on gas grills with two burners keep one on high and the other on low. For charcoal push 2/3 of the coals to one side and the other third to another.  If the food starts to flare, move the meat from the hot side to the cool side.

4.  Keep the grill lid closed during grilling to increase the broiling temperature, decrease cooking time and seal in flavor.

5.  If your meat sticks to the grill when you try to turn it over, stop trying! It’s a sign that it needs to cook just a bit longer, not that it’s overdone.

For more information about Bob Evans’ new Bob-B-Q menu, the current free kids meal promotion or to enter the Bob-B-Q Road Trip Sweepstakes, visit www.bobevans.com. For daily updates on Bob Evans Summer of Savings program, follow Bob Evans at http://www.facebook.com/bobevans or @BobEvansFarms on Twitter.

About Bob Evans Farms, Inc.

Bob Evans Farms, Inc. owns and operates full-service restaurants under the Bob Evans and Mimi’s Cafe brand names. At the end of the fourth fiscal quarter (April 30, 2010), Bob Evans owned and operated 569 family restaurants in 18 states, primarily in the Midwest, mid-Atlantic and Southeast regions of the United States, while Mimi’s Cafe owned and operated 146 casual restaurants located in 24 states, primarily in California and other western states. Bob Evans Farms, Inc. is also a leading producer and distributor of pork sausage and a variety of complementary homestyle convenience food items under the Bob Evans and Owens brand names. For more information about Bob Evans Farms, Inc., visit the company’s Web site at www.bobevans.com.