Once you have a bite of food from Best Damn Smoked Meats, you’re sure to join their cult following. Find out how four friends were inspired during the pandemic to start a barbecue food truck in this episode of Behind the Menu.
“We do slow-smoked southern-style barbecue. There wasn’t a lot of that around. There was a niche to be filled, and, you know, we filled it with our meat.”
Head chef Mike draws inspiration from his travels around the country and famous chefs applauded for their barbecue. With everything at Best Damn Smoked Meats being made by scratch and made-to-order to each customer’s preferences, Mike and the rest of the BDSM barbecue crew – Ryan, Drew and Sean – are sure to join these superstar ranks.
What’s on the menu?
Here’s a little taste of what Best Damn Smoked Meats is serving up:
- The O.G. Pork – pulled pork on a toasted bun with pickled red onions and their house-made Carolina Gold style mustard BBQ sauce
- The Texas Brisket – beef brisket on a toasted bun with white onion and pickles and their original bourbon BBQ sauce
- The Mongo Melt – layers of smoked pulled pork, pimento cheese and collard greens on thick-sliced sourdough with a dash of Franks Red Hot, made melty and crispy in a panini press
- Collard Greens – hand-cut and slow-simmered with ham hocks
- Noods – German-style cabbage and noodles
Find Best Damn Smoked Meats
Find out where the Best Damn Smoked Meats food truck will be next on Street Food Finder, and be sure to follow their Facebook page and @bestdamnsmokedmeats on Instagram.
View their full menu and more on the Best Damn Smoked Meats website.
Meet even more Akron entrepreneurs
Behind the Menu is a new 4-part video series produced by Everyday Akron. We gave four local food businesses a filming kit — and some guidance — for a week to share their story.
We see pretty food on social media all the time … But who’s behind it? How did they get into the industry? Where does their inspiration come from? And what does it mean to them to “eat local?”
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