Archived Story

BBQ 65 keeping it simple

Published 4:36pm Tuesday, March 26, 2013

BBQ 65 seeks to do one thing and do it well.

Its menu is one that is just diverse enough to deliver a unique experience upon multiple visits, yet focused enough so as to not spread itself too thin.

According to Carrie Hubbard, BBQ 65’s public relations marketing manager, the restaurant’s no-frills, two-page menu was a deliberate decision.

“It’s really all about not doing too many things,” Hubbard said. “Instead of making too many menu options that we never get to explore, we’d rather do just these great ones that we have on these two pages and have them done really well.”

The aptly named eatery is the latest restaurant to grace Greenville.

The Camellia City’s blooming population and a relative lack of barbecue restaurants are the two driving factors in what attracted owner Joseph Connell to the area in the first place.

As a graduate of the Johnson and Wales culinary arts program, Connell has worked around the United States in pursuit of perfecting his craft.  Such experiences include interning in a high-volume kitchen in Colorado, working at De Palmas Italian Café in Tuscaloosa and owning a business in Camden.

Those experiences have brought him full-circle back into the heart of the South, where Connell said he has finally had a chance to get back to what he loves.

“It’s funny that I’ve traveled the country and I end up back in Camden and Greenville,” Connell said. “This food and the people that it draws is what I enjoy the most.”

Pulled pork, smoked chicken, smoked turkey, ribs, wings and an assortment of homemade sides round out the selections, and great care is taken in ensuring a fresh product each day.  By 6:45 a.m., employees are already hard at work smoking all five types of meat served at BBQ 65 to ensure just that.

Equally fresh are the renovations made to the building’s interior, which once house The Smokehouse.  Folk art, pictures of cult films like “The Blues Brothers” and “The Big Lebowski” and pieces inspired by jazz and blues line the walls.  Hubbard said that the atmosphere is often just as important as the meal itself, and the walls of BBQ 65 encompass everything to love about Alabama.

“For our generation, barbecue, blues music and sports all go hand in hand with us,” Hubbard said. “It’s a culture — barbecue’s a culture.”

The official ribbon cutting for BBQ 65 has not yet been made official, although catering and other services are available, complete with deliveries to downtown businesses.

BBQ 65 is open Monday-Saturday from 10:30 a.m. until 7 or 8 p.m. and Sundays 10:30 a.m. until 6 p.m.

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