Wednesdays in Winfield: BBQ smoker parks near courthouse weekly
Every Wednesday, winds wafting through Winfield carry the fragrance of smoked barbecue.
Thank Jason Miller for that; he’s the owner of Mountain Que BBQ, which visits Winfield every Wednesday starting at 11 a.m. Miller pulls his smoker on wheels, along with a small, hut-like building from which he and a helper take food orders.
For his “Wednesdays in Winfield,” he parks his rig in an empty lot next to U.S. 35, across from the Putnam County Courthouse. On Tuesdays, Thursdays and some Saturdays, he parks his mobile barbecue eatery at the Art of Tint, which is near the intersection of MacCorkle Avenue and U.S. 35 in St. Albans.
A simple love of barbecue is what lead Miller, a Hurricane resident, to start Mountain Que BBQ.
“This is my third year,” Miller said, as he tended to slabs of meat in his smoker. “I’ve just always enjoyed barbecuing -- everything’s from scratch.”
Along with setting up in Winfield on Wednesdays and at the Art of Tint on Tuesdays and Thursdays, Mountain Que BBQ visits fairs and festivals around the state.
Additionally, Mountain Que BBQ is part of Hurricane’s Food Truck Fridays during the summer months. He’s also at a similar venue during June and July at the Ronald McDonald House in Charleston.
Mountain Que BBQ’s Wednesdays in Winfield menu includes the Mountain Que, which is pulled pork, “Que” sauce and slaw on a bun; the Porkey Pie, which is pulled pork, mac and cheese and Que sauce layered in a sundae cup; Pulled Pork Tacos; Down the Creek Nachos; Up the Holler Nachos; the Mama Dog and the Que Dog.
“We also do ribs and brisket and sausages,” Miller said.
One of his most popular sellers is the Porkey Pie, which Miller said is his original creation.
“I make it for the fairs; you can walk around and just eat it with a fork. We sell a ton of those.”
He tries to have brisket on the menu at least once a week.
“We don’t have it all the time -- it just depends on the market,” he said.
Smoking meats takes time, Miller said.
“The brisket and the pork butts cook for almost 24 hours. Ribs take about four to five hours -- it’s a long process.”
Since setting up in Winfield, Miller said business has been favorable.
“It’s been pretty good the last couple of weeks.”
Miller taught himself how to smoke meats and make good barbecue sauce. Soon, friends began telling him how good it was.
“I just starting working with it and working out my processes; they said, ‘Man, you ought to be selling this,’ and it just went from there,” he said.
Although Mountain Que BBQ is currently a traveling business, Miller has plans to open a sit-down restaurant in the near future.
“Sometime this summer, we’ll have a restaurant open in Hurricane. It will be on Main Street; it’s getting close.”
Miller said he enjoys running his own business.
“It’s a lot of work, but it’s worth it,” he said.
For more information about Mountain Que BBQ, call 304-553-8747.