About Us
We are authentic Southern BBQ based in Leduc, Alberta. Come for the blues music, relaxing atmosphere, cold drinks of course, amazing food. We cater and also have a food truck all year round. You can catch us at al the big events around the city as well. Try us for yourself. We like Pig Butts and we cannot lie.
Our Legacy
The History of Barbeque Like the exclusive combination of traditional barbecuing styles that make Smokehouse BBQ so unique, the history of barbecue represents the combination of old-world cuisine and the cooking secrets discovered of Native Americans by the earliest settlers. Spanish colonists arrived in South Carolina in the early 1500s. It was the Spanish who first introduced the pig into the Americas. Pigs were an economical and abundant meat source for settlers struggling to survive the cultivation of the New World. The Indians, in turn, introduced the Spanish to the concept of slow-cooking with smoke.
Although the exact origins of the term ‘barbecue’ are widely debated, it is generally accepted that the West Indian term barbacoa, which denotes the method of slow-cooking meat over hot coals, became barbecue in the lexicon of those early Spanish settlers. Some contest that the term we came into popular use after a South Carolina BBQ Shack began advertising their new services: BAR-BEER-CUE, meaning “We’re a bar that serves beer while you play pool.” Whatever the true etymology of the word, the history of barbecue is undisputed: the Spanish supplied the pig, Native Americans showed them how to cook it, and barbecue was born.
Beginning in the 1730s and continuing into the 1750s, the British colony of South Carolina encouraged, recruited, and even paid the ocean passage for thousands of German and Scottish families so they could take up residence in South Carolina. These families were given land grants up and down the coastal rivers as they came in successive waves over a twenty-plus-year migration. These settlers brought with them, among other cultural influences, seasoning traditions that evolved into the sauce variations still a crucial part of modern barbecue.
Scottish families who settled primarily in the South Carolina low country were the first and most famous South Carolina preparers of Vinegar and Pepper sauces, the original barbecue sauce. In contrast, German families added the common use of mustard. South Carolina mustard sauce can be traced to those German settlers and is still in abundant evidence today, even after 250 years, in the names of the families who sell mustard-based sauces and mustard-based barbecue to the public.
The early prevalence of barbecue rested on its reliability as a low-cost food staple for early settlers. Once sauces were added and hog production became more of an organized business in the south, the taste for barbecue remained, becoming a staple on every Southern menu. As the restaurant industry took root throughout the US in the 1950s, the barbecue “joint” appeared everywhere: a simple restaurant, usually specializing in take-out and frequently featuring pig images on its signs. Barbecue, however, with its Southern roots, has its own complex racial history.
Since black Americans often got the least desirable meats, they often perfected the most desirable cooking techniques to get the most out of the meats. Black pit masters became legends, often attracting white clientele in the south that was supposed to be strictly segregated. During the civil rights strife of the 1950s and ’60s, barbecue acted as a great equalizer in a society bent on racial division.
Just as the marriage of modern distribution techniques with the information age has brought cuisine from around the world to neighborhood strip malls and grocery shelves, barbecue has emerged from its Southern roots to conquer the American palate. Because true barbecue takes so much time, attention, and effort, it has yet to fall prey to the fast-food chain restaurant phenomenon so common in America.
While there may be a different kind of BBQ Shack in every city today, it is still the tradition of barbecue that defines true barbecue greatness. The history of barbecue is and will remain a journey through the history of America.
Haven’t had Smokehouse in years. Finally had a chance at the Father’s Day Car show this year and I beat the rush by getting it early. I love brisket and this sandwich definitely hit the spot. BBQ and cars are a perfect combo.
Mike Wolfe
CustomerScarlet was our waitress. Beyond amazing. Made me feel so comfortable and was super knowledgable about the menu and all the events they have going on. Best fries I’ve ever eaten and the ribs were out of this world!
Madisen Kublik
CustomerExcellent food and service! Loved the raspberry chipotle bbq sauce. We’ll be back for sure!
Tyler R.
CustomerDelicious! We ordered off menu a platter sampler. From there we just ordered more of what we liked. We also ordered the cauliflower (delicious) and brussel sprouts in cow boy butter, french fries and beans. It was all so good. They have a dedicated fryer for gluten free. The owner makes his own BBQ sauces too!
Abisaac Saraga
CustomerI’d been meaning to try out this place for awhile and was nor disappointed. I had the Chicken waffles and was happy with the food, the waffle was nicely done, soft yet still a bit crispy as I like it. The chicken was breaded, with crispy skin and hot. My Wife had the beef brisket with sweet potato fries and was also happy with her meal.
Molino
CustomerMe and my wife just had the most amazing dinner and the best service in the city. If u can leave here not full and without a smile ur not human. Thanks so much to Andrea our amazing waitress!!! Dinner and a 20$ tip for $100.00 I’ll b back for sure.
Robert
CustomerWe went for the first time today and really enjoyed the experience and food. Great service and the owner even came out to talk to us and brought us a sample of hams he had smoked yesterday. We ended up buying some for our thanksgiving dinner tomorrow. We will definitely return and recommend!
Vito1126
Customer1000
'sMeals Served
100
'sEvents Catered
50
+Different Dishes
100
%Happy Customers