Stevie Z’s Is Officially Closed :( Please check back here or on my Facebook page because I will break out the smoker at the local grocery store a few weekends this summer!
If you’re ever driving along I75 between Cincinnati and Dayton or I70 between Cincinnati and Columbus check the map for the town of Waynesville, OH.
Why are people going nuts over Stevie Z’s?
From the first day Steve opened his BBQ stand in the parking lot of the local grocery store, people have been raving about the taste. It’s because we don’t cut corners. We go through the trouble to smoke our BBQ with real wood. We take the time to blend our rubs and sauces in-house. And we eliminate as much fat as possible. At Stevie Z’s creating world class BBQ is a calling – not a chore.
It all starts with fire!
Cooking with real hardwood logs is a time-consuming chore. Cutting, splitting and stacking the wood is the easy part. Keeping it going at the right temperature without sending too much ash and soot into the cooking chamber is the hard part.
Any yahoo off the street can throw a log into a propane cooker and that’s why so many restaurants go this route. At Stevie Z’s, we’ll gouge out our eyeballs with a spoon before we infuse our BBQ with noxious fumes!
Outstanding BBQ Needs No Sauce
If you have to cover your BBQ with a thick sweet sauce – you’re hiding something. We always invite our customers to try our BBQ without any sauce to experience what a proper “bark” should taste like.
The first thing you’ll notice is the mahogany color. This color is the result of paying attention during the cook to make sure we’re not blasting the sugars in the rub and keeping the soot and ash to a minimum.
The next thing you’ll notice is the taste. It’s very distinctive. This is because we blend our rubs to work with apple and beechwood smoke. In addition, we add a special blend of juices at the end of the cooking process to bring all the flavors together.
When your ready to explore the taste sensations of Stevie Z’s BBQ it’s time to add our sauces.
If you want to taste the pulled pork that put Stevie Z on the map – try the original. This stuff is marinated for hours in our thin North Carolina red. We also make our own North Carolina Gold and a thick KC Style sauce. Creating new BBQ sauces (and other products) is the fun part of running a BBQ joint. As we continue to develop our line of BBQ sauces the imput of our customers is vital!
At Stevie Z’s we cut the fat!
Let’s face it, boston butt and brisket will never be classified as a low-fat food. But after tasting what we offer here at Stevie Z’s – you might think otherwise! We go through a lot of steps to eliminate as much fat as possible…
- We trim it before cooking. In order to develop a tasty “bark” the rub needs to be on the meat, not the fat.
- We render it out during the slow cooking process. If the meat is covered with a “fat cap” how can fat inside the meat drain away?
- We pull it out after the cook is over. While others take a whole cooked butt and grind it up fat and all, we pull, trim and cut all the finished meat by hand. This gives us the opportunity to pull out any yucky stuff.
- During the last stage of the cooking process we add a special blend of juices to bring out maximum flavor. When the cook is finally over we separate this juice from the meat, skim out the fat and pour it back over the finished product.
World Class BBQ
At Stevie Z’s we are relentless in the pursuit of producing world-class BBQ. We understand cutting corners with propane won’t get us there. We know a fat laced product won’t get us there. We truly believe that mastering the art of cooking with fire, hand crafting rubs and sauces and paying attention to detail is the way to serve our guests world-class BBQ.