![]() ![]() At the moment we give a buzzer after customers order so they are not waiting in the rain.”Ĭheck out Holy Smokes BBQ shack on Facebook for specials and more information. “We are hoping in the better weather that we can put some picnic benches out and make some homemade lemonade to drink. Holy Smokes currently operates on a Saturday between 12 noon and 8pm with only takeaway available for the time being. I never thought it would take off as well as it did.” Tom ran a competition to name the smoker initially the winner was Big Bertha but consideration is being given to Dot Cotton as “she is some smoker”. “We got our own custom-built smoker, it is absolutely massive I cannot go on record but I can’t see there being a bigger on the island of Ireland.” That is Tim’s goal in every endeavor and the Smokehouse at Steve’s is the perfect venue.“The shack has been purposely built for smoking, the timber floor has spacing which lets air flow and the wood picks up the aroma from the smoker over time. When you’re able to couple that food with warm and honest hospitality, you’ve achieved something really special. The transformation of uncomplicated ingredients into expressive and fulfilling meals is one of Tim’s greatest passions. The focus on humble but delicious ingredients harkens to the simple, flavorful meals his mother and grandparents would create from food grown in their gardens. Become a Preferred Guest Come visit us Reservations and Waitlist Order Online Choose Your Location Summer BBQ on the Go 10 Bonus Card Chicken Shack Host. Southern food resonates strongly with Tim. He also grew a love for preparing food and providing genuine hospitality. While making his way through all the requisite positions- dishwasher, host, pantry cook, line cook- he developed a deep love for the rhythms and refrains of the professional kitchen. Tim started his restaurant career, like a thousand chefs before him, in the dish pit. Most recently he was Executive Sous Chef at the popular downtown restaurant Chestnut under Chef Joe Scully. A graduate of AB Tech’s Culinary Arts program, Tim’s time in Western NC included posts at Nightbell under Chef Katie Button and at the beloved French bistro Bouchon. Meagan and Justin are proud and very excited to share their dream with their community and hope to become a destination in NC.īefore moving to the Triad, Tim cut his chops on the line in some of the best kitchens in Asheville, NC. In February 2019, they completed their largest project and expanded the Graham location to include the Smokehouse at Steve's restaurant, a fresh seafood market, and specialty Boar's Head deli. Now, the happy parents of 3 beautiful children, Kaden, Harper, and Ashlyn, the Long family embark on their newest adventure. In April, 2018, they purchased and expanded Bacon's Meat Market and opened their 2nd Steve's Garden Market, located in Hillsborough. Meagan, a speech pathologist in the school system, left her long-time position and began a very new chapter in her life with her husband to run the day to day operations at the market. In January 2017, Justin and his wife, Meagan Long, purchased Steve's Garden Market and Butchery. The food scene in the Durham area was beginning to explode with independent scratch kitchens and Justin was able to consult and work with some of the best restaurants in NC. In 2010, with a new small family now in tow, Justin took a slightly different career path as a Marketing Associate with Sysco Food Services. In 2008, he took the position of GM at Overtime Restaurant and Sports bar in Mebane. It was there that he developed his love and passion for food, wine, and the restaurant industry. Justin waited tables and later managed Vin Rouge for 8 years. His first restaurant job during college at NCSU was at Vin Rouge, a French Bistro in Durham. ![]() Like many in the food industry, Justin began as a waiter/server. Meagan and Justin are both native to Graham, NC. ![]()
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