After a long road trip to five states throughout the southern states, Jeff Rogers brought back authentic true Southern and Midwest barbeque recipes to Baldwinsville, NY. The Angry Smokehouse has become one of the most popular restaurants in the area, serving over 400 pounds of brisket per day, and bringing southern culture to a northern, working-class community.
Chef Dawson Gilbert checks the brisket temperature to ensure it reaches 200 degrees Fahrenheit for optimal tenderness and texture at the Angry Smokehouse.
Crowds pack the restaurant for dinner with friends and family to enjoy southern barbecue. The restaurant serves over 400 pounds of brisket, 22 racks of ribs, and six turkey breasts daily.
Chef Malori Farley prepares the signature barbecue sauce in large containers for catered orders. The smokehouse is known for both dine-in service and party-sized catering
Dawson tests brisket that has been slow-cooking for 14 hours to maintain its juiciness and quality.
Joe Sica prepares barbecue spaghetti, a dish that blends traditional red sauce, homemade barbecue sauce, and sausage, served alongside other pasta offerings.
Malori assembles a pulled pork bowl at the southern-style smokehouse. The bowl features pulled pork, black beans, smoked cheddar, fire-roasted corn, candied jalapeños, romaine, and sour cream.
Bartender Hannah Fiacchi pours a cold draft beer, complementing the rich, smoky flavors of the barbecue. The restaurant offers a variety of locally brewed beers and supports more than 20 local draft lines.
Dawson prepares roasted brussel sprouts with bacon cream sauce, one of the most popular sides at the restaurant with over 40 pounds served daily.
Located along the Erie Canal, the Angry Smokehouse is a Southern-style barbecue joint. Owner Jeff Rogers traveled to Texas, Missouri, Tennessee, South Carolina, and Northern California, learning from pitmasters at 52 smokehouses before opening the restaurant in late 2022.
