INGOOD TASTE
Candid conversations with the dining scene ’ s most engaging chefs
Ryan Courter , Owner , Selma ’ s Texas Barbeque
Selma ’ s Texas Barbeque 9155 University Boulevard , Moon Township ; 412.329.7003 , selmasbbq . com .
On the Menu : Traditional Southern slow-smoked meats and Texas barbeque . Hand-rubbed St . Louis-style pork ribs , all-natural chicken slow cooked over hickory , slab ribs , pulled pork , chopped brisket , smoked turkey , fried popcorn shrimp and hot Italian sausage . The Southern-style fried catfish is farm raised , lightly dusted in seasoned cornmeal and served with hushpuppies . Sides include fresh-cut fries , mac ‘ n ’ cheese , collard greens , baked beans , green beans , potato salad , coleslaw and fried okra . Wrangler sandwiches and Texas-size salads tossed with mixed greens and fresh vegetables are also offered . Plus , there ’ s house-made Chocolate Coca-Cola Cake ( a single Chocolate Coca-Cola Cupcake is served free to every customer on Wednesdays ). Gluten-free menu options are also available . The restaurant offers dine-in , carry-out and catering services .
Q A What led you to own Selma ’ s
Texas Barbeque ? I was born and raised in Baton Rouge , Louisiana . My business partner , Dave , was also from down south . When we moved to Pittsburgh , there wasn ’ t food we could find that was the food we grew up on . There ’ s a style of food here in the north we weren ’ t accustomed to eating . We decided to open a restaurant that made really good Southern food . Named for Dave ’ s grandmother , Selma , we created Selma ’ s Texas Barbeque and opened in 2010 . We make most of our menu items from our families ’ recipes and keep the authentic tastes from our southern roots .
How do you decide on the menu ? The core menu is good southern smoked Texas style because everything we make is cooked low and slow . There ’ s no microwave on-site ; everything is made now . We ’ d rather sell out of something first than warm it up . Basically we continue to focus on Southern comfort food made from scratch , and make it in the open kitchen concept so you can watch us through every step as we slice it , cook it and create it .
What kitchen tool can ’ t you live without ? It has to be our chef knives . Everything we do is all hand-cut with no slicers .
What is your best advice for a novice ? Do something you love doing and then it ’ s not work . When I service all of our catering events I ’ m doing something that many people can ’ t do at home . We put a lot of work into it because we want to make sure it ’ s something people feel good eating . We make our food from scratch and we have a lot of pride in that . When someone eats a corn muffin I made and they ask me , “ You made this from scratch ?”— that ’ s a really cool thing to hear . It ’ s the reason I love what I do .
What is your favorite quick meal to prepare at home ? My wife , Leah , and I have two little girls ( ages 6 and 8 ) who love barbeque — but you can only eat so much of a good thing . At home , I do most of the cooking and it ’ s treason to say I whip up chicken nuggets , but it happens . I like grilling out back , though , and I grill steak and chicken and make
Ryan Courter , Owner , Selma ’ s Texas Barbeque .
pasta . If I do bring something home from Selma ’ s for the girls it ’ s our Mac and Cheese and Chocolate Coca-Cola Cake — they love them both . And , sometimes if I don ’ t bring home Selma ’ s or grill outside , it ’ s a Hot Pocket that gets the job done .
What is your favorite go-to ingredient ? It has to be our seasoning salt — it gives everything life . It goes on our chicken , steak and burgers — and even in our vegetables .
Other than your restaurant , where ’ s your favorite place to eat ? We go out for special occasions — but , we keep it as simple as eating at Giant Eagle Market District in Robinson . We get our grocery shopping done and then we eat there .
What ’ s the next big food or dining trend ? I ’ ve seen a lot of things come and go , but people are always looking for convenience . Selma ’ s is a fast casual concept , but we create recipes that take a few days to make that are fast to serve . We eventually want to offer a full bar to have a place to watch Pittsburgh sports . At the end of the day , people want a memorable and quick experience with polite service . n
— Reese Randall
Pulled Pork Wrangler sandwich with a side of fresh-cut fries and mac ‘ n ’ cheese .
Hand-rubbed St . Louis-style pork ribs with a side of green beans , cole slaw , cornbread and a Chocolate Coca-Cola Cupcake .
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