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Bar-B-Q

Food Adventures Gets Sauced at Woody’s Bar-B-Q + ***$20 Gift Certificate Contest***

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The Ribs at Woody’s Bar-B-Q – Smoked to Perfection

Nothing says Food Adventure like good barbeque.  Lip smackin’, bone suckin’, slathered, sauced or smoked, they have it at Woody’s Bar-B-Q.  Ribs cooked to perfection, mouth-watering brisket, freshly sliced vegetable dishes, and homemade pies a mile high are just some of the treasures available at this restaurant in Beavercreek.  Located at 3321 Dayton Xenia Rd, this family friendly eatery offers a place to bring the whole crew for Southern style meals, without breaking the bank.

The owners know something about Southern food.  Raised in Tennessee around homestyle cooking, Michael and Sharon York moved to Dayton in 1966.  For more than 20 years, Michael developed his skills at a meat processing plant and today he personally smokes every ounce of meat.  Sharon makes every single pie at Woody’s , and  they are masterpieces.   From chocolate peanut butter, to banana creme, the pies are so tall that you need a small ladder to eat them.

Country Fried Steak Dinner – Creamy and Crisp

Technically Woody’s is a franchise, one of only two in Ohio.  But the feel and preparation of food here is about as “mom and pop” as it gets.   Since opening 3 years ago, practically every item has been prepared in-house.  The formula of good food and friendly service works here.  Woody’s is a place where regulars know the polite staff, and where owners mingle with the patrons from time to time.  But make no mistake, the food is the main event here.  The Food Adventure Crew has some killer recommendations to smoke your appetite.

There are a couple of appetizers that we feel are “must eats.”  First the hand sliced, and twice breaded Fried Squash.  This is one unique appetizer that we had never eaten before.  The squash slices are a delicious and different way to start your meal at Woody’s.  Ask for the “special sauce” for dipping instead of the ranch for a true Food Adventure experience (yeah, we know all the secrets).

Beef Brisket – Smoked Slow and Piled High

Another one of a kind appetizer attraction are the popular Smoked Chicken Wings.  The flavor is deep and fulfilling.  These wings are like nothing we have eaten before.   Sure, you can get the wings with  BBQ or hot sauce, but we suggest Cajun style or “Dallas” style which is a mix of sauces.  You will just have to try them for yourself because the taste is tangy, peppered and indescribably good.  Wings are just 65 cents each on Wednesdays.  On Mondays kids eat free and every Sunday is all you can eat chicken and a side for just $8.99.

Now, on to the heavy hitters that will have you speaking with a southern drawl in no time.  Chef House loves good brisket, it is one of her weaknesses.  The Beef Brisket at Woody’s Bar-B-Q is done right.  Smoked slowly out back and sliced up fresh, someone here knows what they are doing.  You can see remnants of the smoke ring throughout the moist, shredded brisket.  Grab a pint of a Great Lakes beer on draft to seal the deal.

Let’s talk pork.  First of all, the Baby Back Ribs are fantastic.  Coated with sweet bbq sauce, as the glaze hits your lips, the taste is a result of hours of wood-fired, smoker expertise.   Even the half slabs of ribs served in the combo plates are big enough to share a bone.  The added bonus is that the rib dinner prices are a few bucks cheaper than at other rib joints.  Rather have your pork pulled?  The Pulled Pork at Woody’s Bar-B-Q literally melts in your mouth.  Prepared by hand, it is succulent and smoky.  Here is where you can experiment with the various table sauces such as Southern Sweet, Carolina, Smokin’ Hot, Tangy Mustard and Carolina Style.  Squirt it and work it.  The Smoked Chicken is also worth mentioning.  It is juicy, tender and full of great flavor.  Not a BBQ fan?  Try the Giant Haddock Fish Sandwich, Fried Shrimp or the Fried Catfish.  The Big Ragu suggests you wash it all down Cincinnati style with a cold Hudepohl Beer on tap or stick with the traditional sweet tea.  Still thirsty?  Try the new Redd’s Apple Ale !

As for the many choices of southern sides, we have tried all of them during our visits.  Our favorites were the Baked Beans, Fried Okra, and Onion Rings.  Woody’s even offers Chili Cheese Fries with up to 3 meat toppings.  The thing to do here is experiment.   Mix and match from the large variety of choices.  We led you to the promiseland, now you gotta find your favorites.  Here are some more tips:  Sunday is All You Can Eat Chicken for only $8.99, Monday Kids Eat Free, and Friday is their special price on Prime Rib dinners.   Woody’s Bar-B-Q has a deep community involvement, so you may see them at various local festivals.  They also have a full catering menu for any event.  Woody’s also has an outdoor patio and from time to time hosts live music and parties there.

Homemade Chocolate Peanut Butter Pie

Being two “foodies in our forties,”  we appreciate the comfortable, casual, laid back atmosphere and great prices.  This is one of those times where we  say “You gotta try this place.”  Bring yourself and your family to Woody’s for an affordable, delicious meal.  Come get sauced, fried, smoked and ‘pie’d’ with the rest of us !

Dayton Most Metro is giving away a $20 gift certificate to one lucky person who comments on this story below.  Your name will be chosen at random and announced on Monday.   Comment  and fill out the form belowfor your chance at some fantastic, free food at Woody’s Bar-B-Q in Beavercreek!

Be sure and “like” Food Adventures on Facebook by clicking HERE !

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Southern Comfort Food

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Huffie’s Serves Up The Best In Q

Mural by Dayton artist Ronnie Williams

Food. All you have to do is look at my expanding midsection and you will instantly know that, although I may not know the fanciest places to eat, I know the places that serve the down home cookin’ that you can only get from a family owned restaurant. Huffie’s Bar-B-Que, located at 925 McArthur Avenue, is one of those places. Now, I fully realize that describing any type of bar-b-que is tantamount to getting into a political argument with all sides taking up the cause of their own particular favorite, so I will avoid making any sweeping statement about it being the best bar-b-que in the city…even though it is.

Anyway, the secret is the method of preparing the ribs and the way that the bar-b-que sauce is created. Of course they did not tell me what went into the sauce, as they would have had to have killed me immediately afterward. Suffice it to say that the sauce is not too vinegary nor is it too overpowering. Some sauces strive too hard, covering up the taste of the meat with either a spicy heat or an overabundance of spices in general. Huffie’s is a perfect blend, allowing you to taste the preparation of the pork along with the rich tang of the sauce itself.

Huffie’s menu covers a broad range, taking in the Southern style favorites like fried okra, fried green tomatoes, greens and cornbread. Put that on as a side to your slab of ribs, pulled bar-b-que pork sandwich or whole fried catfish and you have yourself an incredibly satisfying meal. In recent years, they’ve added a lot of vegetarian items and heart friendly foods to the menu, such as salads, baked fish and vegetarian soups and beans. You can cap off that meal with a wide selection of pies and cheesecakes, especially their famous sweet potato pie with the crust still made with lard. Perhaps Dr. Oz might disapprove of the cholesterol count, but your palate will kick his Oprah lovin’ ass for saying such disparaging comments about something so wonderful.

I was able to sit down with the owner of Huffie’s, Howard “Huffie” Huffman, to talk about the history of the restaurant, the processes of running it and cooking for it as well as some of the memorable events that have happened there over the years.

J.T.: You guys have been here, what? Forty-three years?
Huffie: Forty-five years.

J.T.: I thought it was opened in ’65?
Huffie: Actually, it was ’63. My sisters started working here in ’65. I’ve worked here since I was thirteen and I was born in 1950, so about ’63 or ’64.

J.T.: Did it start out as a family business?
Huffie: Yeah, my father started it up. It all started out when we were in Joy Apartments on Millicent and they built a pit outside. Down South, everybody barbecues all the time and they share, so the neighbors would start coming over and we used to have as many as fifty or sixty people in the neighborhood coming over and eating our barbecue. That was at the Joy Apartments in the early sixties…sixty-one, sixty-two I’d say.

J.T.: Is most of your food still based on family recipes?
Huffie: Oh yeah, almost all of it.

J.T.: Have the recipes changed over the years?
Huffie: Not too much. It’s Memphis, Tennessee style barbecue. My father’s from Mississippi and my grandfather is also from Mississippi, so it’s basically Southern type food. It’s changed for like the extended menu, like cheese steaks and things like that, but the barbecue sauce is still the same, the ribs are still the same, the pork shoulder’s still the same. We smoke them outside. One time we got a commercial unit, but we found out that it just didn’t give you the same taste, the same authentic taste, so we went back to the hickory wood and charcoal. You know, we marinate the meat like two days ahead of time then we smoke them. We do things the old fashioned way.

J.T.: Do you buy your ingredients local?
Huffie: Oh yeah, we buy from meat companies and produce companies like, but things like the ribs and the pork shoulders, we buy from companies like GFS.

J.T.: Are there any plans for expansion, as in opening other restaurants?
Huffie: We had four or five restaurants before. I had my own restaurant one time and I’d do catering. I was over by the golf course for about two years and over by Kettering Field for like six years and that was enough. We found out it was best to just run your own single business than to try and have four or five others and trying to have someone else running them for you. You lose that family atmosphere and you kind of lose touch with things. You run into problems with people rushing the ribs or too much of a portion on a platter trying to get big tips. I mean, I’d do a franchise where someone could pay me a set amount of money and you could buy a franchise, because that gives you more control where you supply them with everything.

J.T.: Do you do a lot of catering?
Huffie: Like, I do hog roasts and Hawaiian luaus. I’ve catered for places like NCR, Mead and General Motors. I used to cater folks like the Temptations. I still have pictures. They used to know me by name. I fed the O’Jays and one time, a big named star was here at UD…I think he was about sixteen years old at the time…and he bought a couple of slabs of ribs and I took them to him and he gave me a hundred dollar tip! The best tip I’ve ever had to this day!

Huffie’s Bar-B-Que is located at 925 McArthur Avenue on the West side of Dayton, right off of Germantown St. You can call ahead to make a take out order or to make reservations for special occasions at (937) 263-2289. Their dining room is clean and spacious and, on many occasions, there are local jazz artists and other talented musicians playing while you dine. My only problem is after I eat my favorite meal there (pulled pork sandwich with a side of fries), I have to stave off the urge to curl up in the booth and take a nap. The “itis” is a force to be reckoned with.