{"id":466071,"date":"2025-12-23T06:57:10","date_gmt":"2025-12-23T06:57:10","guid":{"rendered":"https:\/\/www.europesays.com\/us\/466071\/"},"modified":"2025-12-23T06:57:10","modified_gmt":"2025-12-23T06:57:10","slug":"76-steakroom-at-kellers-outpost-36-offers-locally-sourced-bbq-fine-dining-experience","status":"publish","type":"post","link":"https:\/\/www.europesays.com\/us\/466071\/","title":{"rendered":"76 Steakroom at Keller\u2019s Outpost 36 offers locally sourced BBQ, fine dining experience"},"content":{"rendered":"

\t\t\t\t\t\t\tA recent merge between a Keller barbeque joint, Outpost 36<\/a>, and a traditional grill house, Horizon 76<\/a>, has created a unique dining experience where customers can choose between counter or table service.<\/p>\n

While the merge officially happened in October<\/a>, the newly minted 76 Steakroom<\/a> held its grand opening Nov. 6.<\/p>\n

\u201cIt\u2019s just taking two different back rooms, going from an only counter service [restaurant] to table service,\u201d Outpost 36 and Horizon 76 owner Chris Polk said. \u201cIt\u2019s a different beast, so we\u2019re having to change things weekly to see what\u2019s best.\u201d<\/p>\n

A new chapter<\/strong><\/p>\n

Polk said he merged the two businesses for economic reasons.<\/p>\n

\u201cWhy have two stores next to each other? There was a significant cost for next door,\u201d Polk said.<\/p>\n

While the merged businesses have kept the Outpost 36 name, the new fine dining experience is named the 76 Steakroom as a reference to Horizon 76. The new room offers premium Wagyu and grass-fed steaks.<\/p>\n

Polk said people can make reservations for the new restaurant and walk-ins are dependent on same-day availability.<\/p>\n

Staying local<\/strong><\/p>\n

Photographs that decorate the new steak room were taken at Polk\u2019s ranch. He said some of the meats sold at the restaurant’s on-site meat market, Outpost 76, also come from his ranch.<\/p>\n

In addition to meats, the market sells tallow, which is used to replace cooking with oil or corn syrup.<\/p>\n

\u201cWhen you cook in tallow, it\u2019s the most natural type of cooking you can do,\u201d Polk said.<\/p>\n

Having the meat market on location was always part of the plan for the restaurant, Polk said. The market has been open since July 2024<\/a>.<\/p>\n

Before you go<\/strong><\/p>\n

When it comes to the barbecue made on site, Polk said the restaurant makes an effort to stay consistent.<\/p>\n

He said the pit masters have tried multiple other barbecue joints and have worked on their skills for the past three years since the Outpost 36\u2019s opening in 2022<\/a>.<\/p>\n

\u201cNobody\u2019s always perfect. But are we consistent? I think we\u2019re very consistent,\u201d he said. \u201cWe try to make sure that it\u2019s pretty quality, pretty consistent.\u201d<\/p>\n

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