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.

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Hwy 61 Roadhouse: BBQ Spaghetti


BBQ Spaghetti

Hwy 61 Roadhouse Recipe

Yield: 2 entree or 4 sides

1 pound cooked spaghetti, 4 ounces cooking water reserved
8 ounces BBQ sauce
6 ounces pulled pork (with no sauce and shredded into small pieces)
2 tablespoons butter, softened
2 ( 4 inch) pieces French bread, cut in half lengthwise
4 tablespoons fresh chopped parsley





Preheat the broiler or toaster oven.

Put the reserved pasta water in a large skillet. Heat over a medium flame until it begins to steam.

Add the BBQ sauce and, using a rubber spatula, thoroughly mix. Add the pulled pork and toss in the sauce until completely coated. Add the spaghetti and toss until completely coated with the sauce. Lower the heat and let cook until the spaghetti is completely hot.

While the spaghetti is heating, butter the bread, place on a cookie sheet and toast in the broiler or toaster oven.

Once the spaghetti is hot, place in a large serving bowl (for entree) or in a small side bowl (for side).

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