The crew at Smoke 'Que and Brew will smoke just about anything - from pork to meatloaf. Almost all of the barbeque is served without sauce so diners can choose whichever one suits their palate, from the Memphis Mild to the Louisiana Hot.
The crew at Smoke Que and Brew will smoke just about anything - from pork and chicken, to apples and meatloaf. Their original Smoked Meatloaf is slow-smoked and then grilled, for a tender and smoky version of the classic comfort food. They also serve pork that's smoked overnight and a half-chicken that's slow-smoked and flash-fried for a delectable, crispy exterior.
Monticello native, Sean Mahaffey, opened Smoke Que and Brew with his wife Qiaozi. Before opening the restaurant in December 2011, Sean and the chef spent weeks developing the sauces and recipes on the menu, and eating a lot of barbeque in the process. They now have six different sauces that range in heat from the Memphis Mild to the Louisiana Hot, and are about to offer two new sauces: Hot Hot Chocolate and Bourbon Whiskey. Almost all of the barbeque is served without sauce so diners can choose whichever ones suit their palate. The menu has lighter options, too, like the Shrimp Po'Boy sandwich, Salmon Filet, and local cheese and fruit plate.
The restaurant's atmosphere is very casual, with friendly servers and the best country and blues playing nonstop. New customers shouldn't leave without trying a Deep Dish Chocolate Chip Cookie or the Drunken Apple Pie.
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