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My combined love for cooking and the experience of food makes eating out somewhat of a challenge. If I’m going to spend money on a meal, I want it to be unique…something I can’t easily recreate at home. As passionate as I am about food, the quality of the ingredients is also important. I want real food that tastes real good!
Our family grew up frequenting Outback Steakhouse, my dad often opting for the steak he rarely cooked at home, myself relishing in the opportunity to eat seafood. And while the menu has undergone a number of changes over the years, Outback still offers its signature classic dishes and a variety of new dishes to reflect a dynamic menu.
Just this month, Outback Steakhouse launched its brand new Moonshine BBQ menu, which features the signature spirit infused within it’s dishes, specifically their BBQ Sauce. Here is a peek at some of the new menu items this month:
- Sirloin with Moonshine BBQ Bacon Wrapped Shrimp – Outback’s signature sirloin with Moonshine BBQ Bacon wrapped shrimp (includes the choice of one side dish)
- Moonshine BBQ Ribs – each succulent rack is smoked, wood-fire grilled and brushed with Moonshine BBQ sauce (served with Aussie Fries)
- Moonshine BBQ Wood-Fire Grilled Wings – tossed with chef-inspired Moonshine BBQ Sauce and served with ranch dressing
- Moonshine BBQ Combo Platter – includes Moonshine BBQ Bacon Wrapped Shrimp, 1/3 order of Moonshine BBQ Ribs and Grilled Chicken on the Barbie
- Double Moonshine Burger
- Moonshine BBQ Chopped Salad
- Skillet Apple Pie – made with warm apples and cinnamon baked in a flakey crust, topped with Blue Bell® Homemade Vanilla Ice Cream
During a recent visit to Outback Steakhouse, the 5 of us tested out the new Moonshine Menu! As a vegetarian, I’m constantly surprised with the number of options I have at a restaurant that is deemed a Steakhouse. During my last visit, I enjoyed a freshly grilled fish, so I opted for the Moonshine BBQ Chopped Salad and substituted shrimp. This truly is your traditional chopped salad featuring roasted corn, red onion, tomatoes, bacon (I opted to leave it off), and tortilla chips tossed in BBQ ranch dressing and drizzled with Moonshine BBQ sauce. Because I like my salad on the drier side, I requested that it not be tossed with the dressing and sauce. Even drizzling both did much to bring out the flavor of the salad and I still felt like I was eating a light-ish summer meal.
Jason ended up getting his steak fix and ordered the Sirloin with Moonshine BBQ Bacon Wrapped Shrimp. The restaurant offers 3 different types of cuts and he opted for the smaller one since the dish also includes some seafood. This is definitely a more indulgent menu item and is a step up to the traditional “surf and turf.”
My mother rarely eats meat, but whenever offered the opportunity, she chooses ribs. Outback’s Moonshine BBQ ribs, which are cooked tenderly and feature the restaurant’s signature sauce, did not disappoint. Half-racks are available and for any of the dishes on the menu, sides can be substituted (some at an additional charge).
While we don’t drink alcohol, it’s worth noting that Outback’s new menu also features several Moonshine cocktail specials including Huckleberry Hooch and Watermelon Hunch Punch (made with Ole Smoky Blackberry Moonshine) and Just Peachee (made with Georgia Moon Peach Moonshine).
The new Moonshine BBQ menu at Outback Steakhouse will be offered through the summer. For more information, visit Outback.com.
Images: Rockin’ Mama
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Hi Outback I haven’t been to Outback since I survived a long road of breast cancer and treatments. I live in Madison Wi.and read about The new Moonshine baby ribs they found phenomenal. I know that and the scrumptious cocktails will be a great success!!!