Award-winning Smokey D’s can handle the lunch rush

Award-winning Smokey D’s can handle the lunch rush

Over the past few months, Smokey D’s BBQ has racked up a number of awards for its barbecue, including winning the World Series of BBQ in October and the 2013 Kingsford Invitational in November. Clearly owners Darren and Sherry Warth know barbecue.

A co-worker and I decided to visit Smokey D’s north side location on a very cold Friday. Clearly, we weren’t the only ones with this idea, since a line ran almost out the door. Despite having seating like a restaurant, all orders at this Smokey D’s are placed at a counter and the food is brought out to your table. The line was long, but we had our orders placed in under 10 minutes.

We took a seat at the bar (nearly every table was filled) and had our lunches within about five minutes. I ordered a chopped pork sandwich ($4.99) with as side of spud sticks ($1.59), which are French fries. My co-worker went bigger with the rib/meat platter ($11.79), choosing pulled pork for his second meat and spud sticks and potato casserole for his two sides. He had a big lunch.

There’s a reason Smokey D’s is winning so many awards: the barbecue is really good. The pork was tender and the rib I tried was amazing. I went with a mix of Sassy and Fiery on my sandwich. There’s an X-Fiery version as well, but even with the cold I didn’t want to push myself that hard at lunch.

There’s also mild, if you want to take it easy.

Even with the line, we were ready to walk out the door in under a half hour. Smokey D’s clearly knows how to handle a lunch rush. That’s probably an added plus for diners stopping in on their way past on Interstate 80.

Our receipt

Chopped pork sandwich… $4.99

Spud sticks… $1.59

Rib/meat platter… $11.79.

Total with tax: $19.47.

Smokey D’s BBQ

Where: 5055 N.W. Second Ave.

Hours: 11 a.m.-9 p.m. Sunday through Thursday, 11 a.m.-10 p.m. Friday and Saturday, 11 a.m.-8 p.m. Sunday

Info: 515-243-2747 or

About the Author

Joe Lawler covers music and more for Juice Magazine. E-mail him at or follow his updates on Twitter @JoeLawler

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