Que’d opened in late September as a barbecue restaurant that carries on the tradition of its predecessor by retaining farm-to-table sensibilities of the owner’s previous restaurant, Animal Butter. All the meat is bought from Alabama farmers, all the produce is from West Alabama and there are now different selections of local beer on tap. Even the honey used in the restaurant’s honey cornbread with brisket butter comes from a honeybee farm in Moundville.
Like Animal Butter, Que’d also tries to a different take on barbecue, something Shelnutt and Jackson hope will set it apart from the nearly 20 barbecue restaurants across Tuscaloosa County. For one, Que’d is expanding the seasoning of its meats to include more ethnic spices like coriander, paprika, and cayenne. White pepper plays an integral role in the meat’s flavor profile.