The telltale mark of a wood-fired grill, beyond the distinct aroma, is the sight of the grillmasters searching for hotspots.
Unlike a gas grill, wood fires burn hot and cold in shifting pattern, as the ashes sift and burning logs break. Cooking becomes more of an art. One spot may cook a steak to a perfect turn, while 5 inches over, it’s too hot or too cold.
The bonus, of course, is flavor, and the owners of Indiana’s first Whiskey Creek Restaurant are fairly certain at this point that the flavor will bring people back.
That’s why they’ve opened Kokomo’s largest full-service restaurant, choosing to introduce Whiskey Creek after seeing the City of Firsts go eight years without a major chain restaurant opening.
Whiskey Creek centers around the wood grill, and everything, from the signature sauces to the rubs specific to steak, brisket, pulled pork and chicken, is meant to accentuate the wood-grilled taste.
“There’s no electric ignition. We basically build a campfire every day in the grill and burn the wood to ash,” said assistant manager Blake Kinder.
For the rest of the story, pick up a copy of Howard County Living magazine today!
Where can I buy Howard County Living magazine?
