What do you do when you have retired from a 35 year career at the Culinary Institute of America and Washburne Culinary Institute, sold your ranch in Texas and moved to New Buffalo, Michigan? You open a restaurant, of course! New Buffalo Bill’s celebrates BBQ in an informal and comfortable environment right across the street from the legendary Redamak’s on Red Arrow Highway.
What do you do when your partner is a well renowned dietitian? Don’t worry we don’t serve low fat BBQ but we do offer up a variety of healthier dishes along with the traditional Mac and Cheese and slow cooked root beer beans; like broccoli salad, quinoa and whole grain pilaf. We also smoke roast salmon, tofu and Portabellas; so hopefully nobody’s left out from the enjoyment of our take on BBQ.
And that take is….you gotta have smoke and you gotta take your time when cooking ribs, brisket, pulled pork and chicken. Our briskets and pork shoulder are slowly cooked in our ole hickory smoker for 12 hour. Everything else takes between 2 and 6 hours to develop just the right amount of smoke and tenderness. We use all local woods including apple, cherry, hickory and oak. We use spicy rubs and only use sauce sparingly, but there’s lots of sauce available if you want to add it. That’s it….plain and simple.
Come see what we’ve been smoking’
Bill and Mary