Conversation With a Pitmaster
Jay Frankovich of Smokin F BBQ
Jay and Brooke, owners of Smokin F, have worked hard to create a unique food experience that combines FANTASTIC food and a sense of deep connection with them, the area, and the people in the community. They have a quote on their Food Truck that says:
“BBQ may not be the road to world peace- but it’s a start.”
40 degrees weather in February isn’t what one might think would be great weather for BBQ but as I walked in the door and the smell of the white oak smoking hit my senses, I was immediately ready to eat anything cooking on the pit, literally anything.
Speaking of beginnings, I asked Jay about how he became a pit master.
Jay laughing replied, “that’s a funny story.” He and Brooke had just moved to Montgomery, Texas and decided to meet their new neighbors. The new neighbor, Carl, was into competition BBQing. He had several pits around the yard. Jay walked into their living room and notice they were under a renovation and using camping chairs for seating so….Jay offered them a couch! The next day Carl came over to offer Jay…….you guessed it, a smoker. Ole’ 250 is what Jay lovingly called his first smoker. A couch for a smoker, in my opinion, that is one of the best trade’s Jay has ever made.
Beef, pork, chicken. Which is your favorite to cook? That was my next question for Jay. In his response you get to see a glimpse as to why the Frankovich’s BBQ is unique. Jay didn’t even have to think. He instantly said, “Brisket.”
It goes back to our Texas heritage; brisket is also a scrap cut of meat. It is one of the ways BBQ came to be in Texas. There is a lot of beef in Texas and not as much pork, we wanted to bring Texas brisket to East Tennessee.” That they are! Jay told me about how they never sacrifice quality. “To have a good quality product you have to START with a good quality product.” Jay and Brooke have just secured a partnership with a farm in Reidsville, Georgia to exclusively source all their beef. I asked why is that important to you? Jay’s response was, “I want to know where our beef is coming from, what the genetics are, what they are fed, where they are raised, and how they are processed. Shatel Farms has a high standard just as we do.
What makes Smokin F worth the visit? Jay will reiterate that quality is a number one priority.
I want this BBQ to be the best you have ever had, fresh off the pit. Not reheated” “People come for the food, they come back for they way you made them feel.” They have created a destination. Jay pointed out, “there are not many working farms you can go to and have a meal, agritourism is one of our foundations.” Brooke added, “this is a place where kids can play, enjoy watching the animals, parents can enjoy dinner and live music knowing that everyone is safe.” Remember, that deep connection I mentioned earlier? Jay and Brooke love people. Period. They have this way of gathering a group of strangers and ending a meal with life long friends. They call it “community. Their restaurant, “The Feedlot is coming soon and definitely worth the visit.
