Much anticipated, Black Powder Smokehouse, BBQ restaurant opens Nov. 6 in the Triad
Mouths have been watering in Jamestown since about this time last year when word got out that a barbecue restaurant was coming to the old gas station at 302 E. Main St. at the Guilford Road intersection.
Mouths will still be watering after they taste the delicious food at Black Powder Smokehouse, which opens Nov. 6 at 10:30 a.m.
Keith Henning and Ryan Herring, partners in the venture, say their restaurant is a little different from other barbecue places. Their website calls it “artisan barbecue.”
“Black Powder Smokehouse is a no-frills barbecue smokehouse focused on serving delicious food,” Henning said. “The biggest difference in our restaurant is our smoker. We use wood … period. There’s no gas, no electricity, and we think it makes a difference.
“According to Webster’s Dictionary, artisan is ‘a person or company that produces something in limited quantities often using traditional methods.’ People often think of artisan as trendy, fancy or expensive. That’s not the case at all. We keep it simple, use quality meats, and cook with wood.”
Black Powder will be a family-friendly venue, with buckets of sidewalk chalk, corn hole boards and other kid-friendly activities, all designed to draw people to the restaurant to stay a while.
Henning and Herring hope the restaurant will become the place to go after games at the area schools, and where their fellow Jamestown United Methodist Church members will head to for Sunday lunch. They want to be the place where kids come in wearing their mud-coated cleats.
“We want to focus on the community,” Herring said last year, and “be part of making the community a better place.
The rustic restaurant has seating for 80 people, including several outdoor patios. Future plans call for an outdoor fireplace by next fall.
With only 18 parking spaces available, Henning and Herring have an agreement with the Jamestown Town Hall to use the lot behind that building. There is also parking on Teague Road, between Town Hall and Jamestown United Methodist Church.
The restaurant’s menu can be found at www.blackpowdersmokehouse.com. The core menu includes pork shoulder, brisket, ribs, chicken, turkey and salmon, along with daily specials. For the first couple weeks the restaurant will be open from 10:30 a.m.-8:30 p.m., or until the barbecue runs out. They will start serving breakfast on Nov. 19 and the hours will change to 6:30 a.m.-8:30 p.m.
“You’re probably curious about the ‘run out’ part,” Henning said with a laugh. “Barbecue isn’t something you can cook quickly. We’ll cook a predetermined amount of meat everyday and when it’s gone … it’s gone.”
Beer and wine will be served once the ABC permit is approved in a couple of weeks.
When the partners started the project, they expected it would take three-four months to complete, but it took 11. They kept the portico from the original 1925 gas station and replaced tiles on the terra cotta roof. One thing they couldn’t save, however, were the old gas pumps.
“We tried everything we could to save the pumps,” Henning said. “They were in really bad shape with lots of sharp edges. We still have them with the hopes of finding someone local to help make them safer.”
The name Black Powder is a homage to the numerous gun factories that once populated the Jamestown area, leading to a special type of black powder school of rifle making.
“I had the pleasure of spending a couple hours with Michael Briggs this summer,” Henning said. “He’s an expert on the long rifle makers and has a huge collection of rifles and powder horns from across the region. The gun makers in Jamestown and surrounding areas were considered some of the best in the South. ‘Black Powder’ is our tribute to those artisans who lived here many years ago. We are hoping to incorporate some of the history into the restaurant’s decor.”
Henning has over 22 years experience in the business, including working with restaurants, hotels, country clubs, conference centers and large scale catering operations.
Herring will head up the company’s catering business.
“Catering got us to where we are today,” Herring said. “We hope to continue to grow the catering business. This year we’ve catered nearly 40 weddings and numerous corporate events.”
“We have been overwhelmed by the community’s reaction to the Smokehouse,” Henning said. “People stop in all the time to ask when we’re opening. We’re grateful for the excitement, but we also know it comes with high expectations.”
The website sums it up.
“The restaurant isn’t perfect, but we hope you enjoy it as much as we do. We’ll continue to add some finishing touches over the next few weeks. The most important part of the smokehouse, the smoker, is seasoned and ready so it’s time to serve some barbecue.”