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  • Welcome to Gran’daddy’s Smokehouse & BBQ

  • Grandaddy’s on WFSB Channel 3

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  • ABOUT OUR FOOD

  • We serve 5-Star food with curb-side convenience. Every major restaurant chain today has some kind of pick-up / take-out service because we’re a world on the go. Gran’daddy’s meets you there and takes you back home for a quiet family dinner or to the laughter of friends. Y’all gonna love comin’ home with Gran’daddy’s.

    If you’ve never eaten authentic Southern BBQ, you’re in for a big treat! Generally speaking, in New England, most restaurants make their “BBQ” in the oven. It’s then drowned in a BBQ sauce containing liquid smoke. You could throw the stuff on tofu and call it BBQ. Once you’ve had Gran’daddy’s you’ll know the difference. The flavor is not in the sauce, it’s in the meat. Other places who do try to do a real BBQ turn such volume that they’re more interested in getting the plates filled than getting it filled with quality food. They might even have a “smoke ring” because the smoke penetrated the meat but wasn’t there long enough, or at too high a temperature, for the meat to get a real smoke flavor.

    The fact is that real smoking has to be done “low and slow” at a low temperature for a long time – up to 12 hours for a single piece of meat. A whole shoulder will take 18 to 24 hours to smoke depending upon the weight. There are places where the meat falls off the bone. In real competition, those would be thrown out. Rib meat is suppose to just barely break under it’s own weight. It’s meant to be eaten with the fingers. You’re not supposed to have to scoop it up with a fork. That’s overcooked. If the meat is chewy, sticks in your teeth, or if you have to have a tug-of-war with your food to break it into edible pieces, it’s NOT good “Q”.

    The Restaurant is NOW OPEN daily for dining or take-out… Daily Specials available.

    We are BYOB!