Texas Roadhouse, Inc. operates a chain of casual-dining restaurants catering to blue-collar families, offering a menu of steak, chicken, side dishes, and made-from-scratch rolls. Texas Roadhouse operates 182 restaurants in 34 states. The company's restaurants feature a southwestern décor, hand-painted murals, neon signs, and jukeboxes, offering patrons a free, unlimited supply of peanuts and inexpensive entrées. The per guest check average is $13.53, roughly two-thirds less than the per guest check average of the company's largest competitor, Outback Steakhouse, Inc. Texas Roadhouse targets secondary markets for expansion, preferring communities with populations above 60,000 and a high concentration of working-class families. The company is controlled by its founder and chairman, W. Kent Taylor, who owns approximately 60 percent of Texas Roadhouse stock.
Texas Roadhouse Copycat Recipe
2 tablespoons liquid smoke
1 cup tap water
1 each whole pork shoulder/Boston butt
2/3 cup seasoned salt
1 tablespoon black pepper
2 cups of your favorite BBQ sauce
Preheat the oven to 225 degrees.Pour the liquid smoke, and water into the bottom of a roasting pan.
Place a roasting rack into the pan. Rub the entire exterior of the shoulder with the seasonings. Place the seasoned shoulder onto the rack, fat side up, then cover the pan with a tight fitting lid.
Place the covered pan into the hot oven, and roast for 5 to 6 hours. Remove the pan from the oven carefully. The meat should be very tender, and between 190 to 200 degrees. Remove the meat from the pan and break it into five or six pieces using tongs. Allow the meat to cool for 15 to 30 minutes until it is cool enough to touch. Break the meat into chunks, remove any undesirable fat or gristle, and place the meat into a mixing bowl. Gently stir in the sauce with a rubber spatula. Transfer the sauced meat into a cake or aluminum pan and cover with a lid or foil.