Earlier this month, Barley's Smokehouse dropped the Barley's to avoid confusion with the Downtown brewpub to which it's no longer related. Now known as Smokehouse Brewing Co., with the new name comes a new menu.

Earlier this month, Barley's Smokehouse dropped the Barley's to avoid confusion with the Downtown brewpub to which it's no longer related. Now known as Smokehouse Brewing Co., with the new name comes a new menu.

For fans of the smoky barbecue constantly turning on a spit in the kitchen, don't worry. The barbecue has remained mostly untouched. You'll still find spare ribs, hickory smoked half chicken and barbecue sandwiches. But now, chef Wolfgang Huddleston, who joined the Smokehouse team in August hailing from El Paso, Texas, diners will find a seasonal menu that will rotate twice a year-once in the spring and once in the fall.

They've got barbecue used in new ways, including deliciously in the Texas BBQ Brisket Bean Dip starter that's not nearly as heavy as it sounds with a sweet and creamy bean dipped topped with smoky, tender brisket. And there's If Pigs Could Fly Pork Wings-two pork shanks with pickled vegetables-and Smoked Pork Belly Slider topped with honey chipotle sauce.

There's no shortage of sweet heat, like in those pork belly sliders. (It's a combo the chef admits he was excited to work with on the new menu). It's worth trying in the Smoked Bahn Mi, which stuffs smoked ham and pork, tangy pickled veggies, shredded carrot and jalapeno on a bun made by Dan the Baker. The sauce is a sweet-and-spicy sweet chili sriracha. My only complaint is there wasn't enough of it on the sandwich.

Elsewhere, you'll find more salads (like the Hawaiian Grilled Chicken Salad topped with pineapple salsa and mango dressing), entrees (chargrilled Mahi Mahi with salsa verde and Double Dip Buttermilk Fried Chicken), sandwiches and burgers. And, for the adventurous, you can try Huddleston's signature dessert-a bacon beer slider with vanilla ice cream, bacon, caramel sauce, frotherd house-brewed ale, whipped cream and a garnish of chocolate-covered bacon. "It's sounds kind of crazy, but it's killer," he says. "It's like a mudslide."