Opening a barbecue restaurant in Hays during a pandemic seemed daunting, but Philip Kuhn, a professional chef, did not want to change his plans. So five months ago, he opened Blue Smoke Barbecue on Main Street.
Because the restaurant makes everything to order, including barbecued burnt ends and bourbon baked beans, once it runs out of its barbecue brisket, chicken, pork or rib dishes, Blue Smoke simply sells out until the next day, when they create more slow-cooked meats.
With so many customers asking to buy the barbecue joint s sauces and rubs, Kuhn decided he would bottle and sell them, and then he decided to one-up himself and create a monthly subscription box. The restaurant will start taking orders for the boxes on May 15 and shipping them on June 1.