HAVE YOU DINED WITH US before?” asks the server. I have, but my guests haven’t, and truthfully I’m happy to hear the spiel again. When staffers introduce you to Smoque Steak, the new Avondale steakhouse from Smoque BBQ owners Barry Sorkin and Mike McDermott, they do more than explain the plates meant for sharing. They make sure you understand the unusual process by which the steaks here are cooked—a method that brings together modern technologies for both smoking barbecue and cooking thick cuts of meat.
Each cut of beef, from prime rib eye to shoulder-cut chuck, goes through a three-step process. First, it’s smoked until
