![\"\"](\"https:\/\/i2.wp.com\/tigermedianet.com\/wp-content\/uploads\/2020\/12\/DH1A7772.jpg?fit=790%2C444\")
<\/figure><\/li>![\"\"](\"https:\/\/i2.wp.com\/tigermedianet.com\/wp-content\/uploads\/2020\/12\/File_001.jpeg?fit=790%2C593\")
<\/figure><\/li>![\"\"](\"https:\/\/i2.wp.com\/tigermedianet.com\/wp-content\/uploads\/2020\/12\/File_002.jpeg?fit=790%2C593\")
<\/figure><\/li><\/ul>\n\n\n\nAs each restaurant has its own strengths, Kuhn explains that, besides providing quality service and job opportunities in Hays, Blue Smoke brings unique flavors to its from-scratch food.
<\/p>\n\n\n\n
\u201cWe don\u2019t order in the pre-made food from places,\u201d he said. \u201cEverything\u2019s from scratch. Everything we do in-house.\u201d
<\/p>\n\n\n\n
Guests to the restaurant will find classic dishes such as pulled pork sandwiches, coleslaw and baked beans on the menu but also dishes unique to the restaurant and its chef.
<\/p>\n\n\n\n
This is, in part, because the dishes aren\u2019t purely Kansas City-, Texas- or Carolina-styles. Kuhn instead draws on the variety of flavors each barbeque style provides.
<\/p>\n\n\n\n
Kuhn\u2019s unique dishes also draw from his personal creations, such as the smoked jambalaya, a variation on a jambalaya he has been making for more than a decade.
<\/p>\n\n\n\n
\u201c[T]his one has a new twist to it because usually we have the chicken, the shrimp, the sausage and all of that, and I go a little bit more cajun, but this time I went with our smoked sausages and our smoked chicken,\u201d he said.
<\/p>\n\n\n\n
And, knowing that his mac and cheese is a favorite among family, especially his nieces and nephews, Kuhn added burnt end mac and cheese to the menu, too.
<\/p>\n\n\n\n
Guests to Blue Smoke will notice that, alongside this BBQ menu, the restaurant kept that soda fountain that has served up sundaes and milkshakes for decades. Now, they can sip a Shirley Temple between bites of ribs.
<\/p>\n\n\n\n
Kuhn, however, has plans to expand Blue Smoke to include a BBQ-inspired breakfast menu, which will include skillets and his \u201cbriskets and gravy.\u201d
<\/p>\n\n\n\n
He also has plans to open a market run by his father in the Em \u2018n Me Antique space. His hope is to provide a convenient shop for downtown Hays residents. This market will also sell greens grown in-house.
<\/p>\n\n\n\n