Customers may have already heard about Good Smoke Barbecue.
The business has offered catering locally for the last three years, but those who can’t get enough finger lickin’ fun may have even seen their booth at a number of barbecue competitions, too.
This shouldn’t be surprising, since co-owner Brian Wemett is the co-founder of the popular summer event, Roc City Rib Fest.
Wemett owns and runs the sit-down/takeout restaurant on West Commerical Street in East Rochester with wife Kelly, friends Jon Vallone, Josh Bickham, and his wife Rachel DeBlieck.
“It’s a very rewarding experience working with your best friends,” said Vallone.
Together, they bring all the award-winning ribs, chicken, beef shoulder, and pulled pork smothered in original recipe sauce to one convenient location.
They first formed Good Smoke in 2006 with the goal of destroying the competition at Oinktoberfest in Clarence, NY. Since then, they have traveled around the country to compete head-to-head against other barbecuing pros, and have come away with 14 first-place trophies and three “Team of the Year” recognitions.
Vallone said the difference between barbecue made for competitions far outweighs the quality of barbecue served in a restaurant setting, and more foodies in the northeast are getting on board.
“The perception that you have to be in Texas or the Carolinas to get good barbecue is changing rapidly,” said Vallone.
The restaurant opened its doors in March. Located right off the 490 exit, the restaurant provides an alternative to heading downtown for lunch or dinner.
What do they smoke?
“It would be easier to tell you what we don’t smoke,” said Vallone with a smile.
The menu has traditional favorites like pulled pork sandwiches, beef shoulder, and rack of ribs, customers can also enjoy specialties like “moink balls,” meatballs wrapped in bacon, or the “basket of pig candy,” which is a basket fully of bacon tossed in barbecue sauce and pork rub.
It’s barbecue for the whole family, but not the faint of heart.
As the business continues to grow, the owners hope to add more locations in the future. For now, Vallone said they’ll start small.
“This is going to be our flagship,” he said.