Tasty Tuesday: Smoke House BBQ
"I love to feed people, I really do. When people come in here, they leave happy."
Smoke House BBQ in Glenville opened 11 years ago, after third-generation barbecuer, Michelle Swartzlander, moved from Florida to the Mountain State.
"Barbecue is kind of in my blood," Swartzlander said.
"It's a very good family restaurant and lots of good food," said regular customer Matthew Boggs.
At Smoke House, everything is made with family recipes.
"My coleslaw comes from my grandmother, my baked beans come from my grandpa...the seasoning, rubs, and sauces are all the things he's taught me through the years," Swartzlander said.
Swartzlander's barbecue starts with locally sourced meats that get covered in a secret recipe dry rub. Then, the meats go in the smoker for ten hours.
Homemade barbecue sauce, either sweet, spicy, or Alabama white, is served on the side.
In addition to traditional barbecue, there are plenty of other options on the menu. However, the pulled pork is the most popular.
"I love the wings because they have a good sauce and the ranch is fantastic. My friends usually get the wraps," Boggs said.
While she won't share her dry rub recipe, there is one secret that Swartzlander will share.
"The secret to good barbecue is love. You have to love what you're doing and have the time and patience for it because it's not something that can be rushed or pushed. Basically, you're at the mercy of your smoker," she said.
Swartzlander plans to sell her sauces online and will have a website up for customers soon.