American Q, a modern barbecue concept at the B Resort & Spa, has rolled out “Meatless Mondays,” “Prime Rib Tuesdays” and “Swine & Spirits” specials at the resort near Downtown Disney.
To further the restaurant’s barbecue offerings, Executive Chef Justin Leo has added new options to the rodízio, including smoked prime rib and whole roasted pig, as well as new selections on the 20 plus item buffet, which is served from the back of a signature ’51 cherry red Ford F1 pickup. Available now, guests can enjoy specialty nights.
Every Monday, American Q goes green with enhanced vegetarian offerings. Guests can take advantage of the restaurant’s flatbed buffet for $19.95; without meat options, guests enjoy signature, vegetarian-style eats like Smoked Tofu Chili, Veggie-Friendly Soup, Baked Potato Bar, Full Salad Bar, Baked Beans, Mac ‘n Cheese and Spinach Gratin, as well as endless table-side carvings of our Grilled Cauliflower Steak and Vegetable Brochette, among many other vegetarian options.
Prime Rib Tuesdays
On Tuesdays, dinner is prime time for meat lovers. During Prime Rib Tuesdays, guests who purchase the flatbed buffet will also enjoy all-you-can-eat Smoked Prime Rib with Cajun onions, straight from the rodízio, for no additional charge. Make sure to visit early as this promotion is offered “until it lasts” and is provided at no upcharge to guests who purchase the flatbed buffet.
Swine & Spirits
On Wednesdays, guests who purchase the flatbed buffet can unwind with a complimentary beverage and savor American Q’s take on the whole roasted pig. Guests may choose from two ways to indulge: purchase the flatbed buffet for the regular price, and in addition to the usual table side carvings, enjoy unlimited servings of our Tangerine and Whiskey-Brined Suckling Pig, along with a complimentary featured spirit that changes each week.
For guests relaxing at the bar, a complimentary swine appetizer will be served with each purchase of that week’s featured spirit.
For reservations, call 407-827-3080. For additional information on B Hotels & Resorts, visit bhotelsandresorts.com.
Here’s a recipe for their award-winning Chili con Carne.
2 Tablespoons SALT, KOSHER
1 Tablespoon BLACK PEPPER, COARSE GRIND
2 Tablespoons BROWN SUGAR
2 Tablespoons MEXICAN CHILI POWDER
4 Pounds BEEF CHUCK ROAST, BONELESS
0.25 Cup OLIVE OIL
2 YELLOW ONION, MEDIUM DICE
1 GARLIC, CLOVE, FINE CHOP
2 JALAPENO, SEEDS/PITH REMOVED, FINE CHOP
1 Tablespoon CUMIN, GROUND
1 Teaspoon OREGANO, DRY
4 Tablespoons CHILI POWDER
4 Cups WATER
1 14.5 Ounce Can TOMATOES, DICED
1 Tablespoon CHPOTLE IN ADOBO
2 Tablespoons JIFFY CORN MUFFIN MIX
• Mix kosher salt, black pepper, brown sugar, mexican chili powder well.
• Rub beef chuck roast with salt/sugar mix and let stand for 2 hours.
• Smoke beef chuck roast for 3 hours at 150° F.
• Cool to room temperature, separate clods and remove excess fat.
• Cut into 1″ cubes.
• Sweat onion, garlic, jalapeno, cumin, chili powder and oregano in olive oil.
• Add beef and brown.
• Add water.
• Puree tomatoes with chipotle in adobo and add to pan.
• Add Jiffy corn muffin mix and cook 30-45 minutes.