Frank Stimac, who announced last year he would open the restaurant at 900 Golf Club Road — the former home of Mino’s Cucina Italiana — said he has had to delay the opening because renovations are taking longer than expected.
Apna Punjab, an Indian restaurant that opened in Rehoboth about three months ago, is giving it a go, with the chef creating a special sauce for wings to be served up for the first time this weekend “in celebration of the New England Patriots commencing to the AFC Championships.”
Brown 2 lbs. of ground beef or turkey in large pot. Drain any grease. Add 1 chopped medium or large sweet onion, one 1 lb. can of crushed tomatoes, two 14 oz. cans of diced tomatoes (with or without green chilies in them, depends on how hot you like it), approximately 3/4 cup of Sweet Baby Ray’s Traditional Barbecue Sauce, 1 Corona beer (or whatever you have on hand), 1/2 teaspoon of black pepper, 1 teaspoon of celery seed and 3/4 teaspoon of cinnamon and simmer for just a little bit. Add 1 large can of Goya black beans (drain a little juice from cans first, but add the rest), and 4-6 teaspoons of chili powder. Cook for one hour stirring occasionally, or until onions aren’t very noticeable. Serve over rice. Sprinkle with small amount of grated cheddar if you like.
T&R is owned by Clarence Pughsley, who had “always wanted to open a barbecue (restaurant) one day. I talked with Rodney about my dream, and he has helped me realize it.”
Also on the platter was chopped pulled pork (juicy and well-seasoned), tender and moist chicken (unlike the dry versions so often served at ‘cue joints), somewhat overdone tri-tip and spicy slices of hot link.
Wings and bottles of sauce are big sellers game day, when the restaurant will fry up 1,500 to 1,800 wings during a game week, in addition to 50 pints of sauce on game day – the recipes of which, he said, are “highly guarded.”