UP in Smoke BBQ – Deliciously Local BBQ
By Nancy Vallarella, What’s Cookin’? – Smithtown
Tom Lawlor
jeff MyersBy day, Jeff Myers and Tom Lawlor are local businessmen servicing Smithtown’s automotive industry Monday through Friday, for the past three decades. In the evening and on the weekends, the two turn Pit Bosses serving up the most hometown, lip smacking, finger licking good BBQ available in these here parts.
Up in Smoke BBQ was conceived in Myers’ Saint James backyard by two cousins tinkering around with a sauce for wings. “My cousin, Larry Teta was a chemist employed by Estee Lauder. He loved to experiment and mix ingredients together. Our sauce recipe is Larry’s. With his early passing in 2014, there are only two people in this world who know the secret ingredient that makes the sauce like no other” Myers reveals.
In 2006, Up in Smoke was founded and then incorporated in 2009. Up in Smoke BBQ Sauce was bottled and during this time Tom Lawlor jumped on board and began getting inquiries for catering private parties and promotional events at local auto dealerships. Myers and Lawlor turned a hobby of competing in BBQ competitions (People’s Choice Award winners) into a part-time business that now employees nineteen.
“Word of mouth grew the business from our neighbor’s yards and tailgate parties to school picnics, block parties, graduations…We have catered every kind of outdoor event” commented Lawlor. Up in Smoke BBQ looks forward to the 3rd annual cookout event at Whisper Vineyards in Saint James.
Myers and Lawlor have been giving business to other local businesses by purchasing their proteins from Mercep Brothers Meats and baked goods from Gargiulio’s Bakery both located in Saint James. Up in Smoke BBQ is there to help raise funds for the Smithtown Children’s Foundation annual tasting event, Community Table and Adam Harris’s, Fifty Bags of Chips.
Earlier this spring they took over the little red shack once occupied by Ocean’s Bounty Seafood and Saint James Claws on 25A in Saint James. An increase in orders with larger quantities made the facility at 415 North Country Road an ideal place to expedite catering orders. Myers reports, “We found large orders like feeding athletes and fans (Stony Brook vs. Yale Lacrosse) required more space. It is an ideal location for our business. This season, we will use the space to cook and meet customers by appointment for their BBQ catering needs. Next season we hope to have a retail business here with outdoor picnic tables.”
As you pass by, look for halos of smoke billowing over that little red shack pushed back off the roadside on 25A and take a deep breath of mouth-watering aromas. Up in Smoke BBQ does not fool around. Some of their specialties include Whole Roasted BBQ Pig, Marinated London Broil, Smoked Ribs and Pulled Pork. They also accommodate those who prefer fish and veggies. Sides like Mac-n-Cheese with Bacon, slaw, salads, Soft Pretzels with Cheese Sauce, and desserts round out a menu that is sure to please everyone.
Give them a call 631-834-2246, 631-278-0728 or view their website at http://www.upinsmokebbqinc.com