By Dale King and Julia Hebert
BOCA RATON – Some people think rib joints are a dime a dozen.
But the owners of the newly opened Smokehouse Grille & Wingery in Boca Raton think their revamped eatery is golden. So, apparently, do most of the customers who’ve recorded their comments on the establishment’s Facebook page.
The secret to exceptional ribs, smokehouse combinations, burgers and other fare lies not inside the restaurant, but in the rear where a large “smoker” that can cook up to a ton of meat at once is located. Co-
Mark Uffer, co-proprietor of Smokehouse Grille & Wingery in Boca Raton.
proprietors Erik Frasco and Mark Uffer traveled 3,600 miles to Missouri to seek out the custom-made hardwood smoker responsible for the establishment’s authentic smoked barbeque selections.
“Authentic smoked barbecue is the result of more than just a traditional oven or char grill,” explained Uffer, who handles the cooking responsibilities. “We smoke our meats over hickory and oak logs, creating natural, hardwood flavors. Our fresh, never-frozen ingredients and slow cooking process ensure the highest quality barbecue, making us the only local authentic smokehouse in Boca Raton.”
The owners say Smokehouse’s one-of-a-kind barbeque process provides unique character, depth and genuine smoked flavor to its menu items. The extensive assortment includes smoked ribs, brisket, chicken, wings, sausages, pork and a vast array of Smokehouse combos. With many meats smoked between two and 27 hours, the final products are fall-off-the-bone tender and cooked to rib-tickling perfection.
In addition, Smokehouse’s proprietary “Magic Dust” seasoning is a secret blend of 19 spices gently rubbed on all of the meats before the long and slow smoking process over a hardwood fire begins. This process creates a “bark” and visible smoke ring that enhances the flavors of Smokehouse’s authentic barbecue, said Uffer.
The cooked meats are paired with sides like Cole slaw, Poblano-cheddar corn bread and baked beans blended the old-fashioned way to complete the meal.
Smokehouse specialties include the Pepper Fever Burger topped with Roasted Poblano Pepper Relish, Panko-Crusted Grouper served with a Chipotle Aioli, and “Smokehouse Wings” smothered with homemade sauces like “Wicked” (the hottest of hot sauces), Jamaican Jerk, Lemon Pepper, Traditional BBQ, Sweet & Tangy, and Tangy Raspberry.
When reporters got a chance to sample some of the restaurant’s fare recently, each was given the opportunity to select his or her favorite sauce – and could take a container of it home.
Visiting journalists also got the opportunity to view the massive, barrel-like cooker at the rear of the restaurant.
Frasco and Uffer are founders of Wicked Restaurants LLC, headquartered in Wellington. The company entered the restaurant market in March 2009 when it took over the 23-year-old establishment, Boca Wings & Ribs at 2257 N. Federal Highway in Boca Raton and converting it to the Smokehouse Grille & Wingery.
Uffer said the renovation was done without having to close the place down. He also noted that the company plans on further expansion of the Smokehouse Grille & Wingery brand into additional markets in the near future.
Smokehouse Grille & Wingery is open for lunch and dinner Monday through Sunday starting at 11 a.m. with delivery and catering available.