I hope everyone had a great weekend. We’re gearing up for a busy week here at Roots. We have our Cooking with Beer & Grilling Class this Wednesday and we will be at the Charlotte Clean & Green Festival this Saturday. There will be some great food at the Clean & Green Festival so if you don’t have plans stop by and check out this informative and fun event.
The weather today looks slightly cloudy but we will be out at 3rd and Tryon to serve lunch. We have something for everyone today whether it is the ridiculously tasty Pit Beef Sandwich or the favorite Chicken Salad. A little cloudiness never hurt anyone and it’s well worth the walk today!!
Menu for Tuesday
MD Style Pit Beef
This is how we do our pit beef, we put a heavy dry rub on the beef, let it hot smoke for 6 hours, then take it out of the smoker and put it in the oven at an extremely high heat for about 30 minutes to let all the sugars on the outside of the meat caramelize. Then we drop the temperature down and let the beef cook to a perfect 120 degree internal temperature. Let it rest for a good long while then slice it thin, top it with slow caramelized onions and horseradish. I’ve eaten two just this morning.
Smoked Chicken Salad
House Smoked Whole Chicken Pulled and Dressed with Orange Coriander Aioli and diced local veggies
Thai Curry Veggie Pita
With Roasted White sweet potatoes, turnips, grilled spring onions, wild greens and coconut curry sauce.
Creasy Green Salad
With Strawberries and Balsamic Pepper Vinaigrette
Pecan Pie Bar II
If you liked the original pecan pie bar then you’ll surely like this variation. Shortbread Crust, Toasted Pecans, Grated Coconut and the same soft, chewiness in each bite!!
See you at the Cart!