Doty makes six sides: mac and cheese, coleslaw, smoked Brussels sprouts, smoked cauliflower, baked beans and potato salad.
One Barrel Brewing Co. Producing Burnt Ends, Other BBQs, Behind Atwood Avenue Dining Room | Restaurants
The coleslaw is a bit spicy, made with Korean chili flakes and soy sauce in a dressing that Doty says has received good reviews.
Doty said he and Gentry had done their homework on how to dull the smoke, and so far that hasn’t been a problem with the neighbors. Smokers’ fumes caused problems at That BBQ Joint on Williamson Street in 2016 and Double S BBQ on Monroe Street in 2017. Both restaurants have since closed.
The smoker Doty uses is an oven unit with a smoking attachment which he says limits the smoke output. Doty describes a small box which he fills with wood chips and puts inside the oven. The oven can also mimic air frying, pan cooking and grilling. “So it just allows us to have a tool that can do a lot of different things.”
It’s $ 15,000 gear, “but it gets the job done and nobody bothers,” Doty said. “It smells a bit of food, but most people seem to be enjoying it right now.”
Doty said they spoke to the neighborhood association before purchasing any of their equipment.
The 16-by-7-foot trailer he cooks with is about the size of a “luxury walk-in closet,” he said.
Doty, originally from Madison, has a culinary degree from former Le Cordon Bleu in Chicago and has worked in the restaurant business for about 15 years, half of that time as a chef or chef. He also did facade and bar management work, including managing the bar of A Pig in a Fur Coat.