Mar 7 2017

Best Barbecue Joint in Every State

To those in Savannah, it’s no surprise that folks love our BBQ. But when you’re ranked Number 1 in the whole state by someone like Thrillist, it’s a pretty big deal because then the whole country knows. No wonder we get so many visitors that come out to see us when they are anywhere close to Savannah.

 

Check out the article and find out some of the great company we’re in all around the US! The best barbecue joint in every state!


Feb 27 2017

Why Do We Cook BBQ Low and Slow?

Everyone has heard that phrase “low and slow,” especially relating to BBQ, but why is that? BBQ meats tend to be a more fatty and cheaper cut of meat, so folks had to figure out how to cook them so they could be eaten. Lean meats like steaks or chicken can be cooked hot and fast, but if you were to cook a Boston Butt or Brisket like that, they could technically be “done,” but you’d need to be a vampire in order to chew it.

When you cook a piece of meat low and slow, it gives the meat time to “get happy.” The temperature comes up more slowly allowing the collagen to melt leaving that succulent meat behind that’s just barely hanging on to the bone. There is even a period of time around the 160-170 mark that the internal temperature stops climbing for up to several hours, this is the most important part that you sure don’t want to rush. Once the temp starts climbing again though, the wait is almost over and it ain’t long until we’re pulling it off the smoker to get ready to serve you. Hope to see y’all soon for lunch or dinner.


Jan 3 2017

What Makes Our Brunswick Stew Special?

Webster’s online dictionary defines Brunswick Stew as:

“a stew made of vegetables and usually two meats (as chicken and squirrel)”

You know at Wiley’s we don’t cut corners so two meats just wouldn’t do. While we don’t use squirrel, we do use pork, chicken, sausage, and brisket! Many BBQ restaurants use Brunswick Stew as “just a side dish” so it is more of an afterthought of leftovers, and you sure won’t find many using brisket or sausage. One look at our stew and you can see it’s not all filler of potatoes and corn, it’s full of MEAT!

Brunswick Stew is the perfect dish for cooler weather, and you can even buy it by the quart.


Hours:
Monday – Saturday 11 AM to 3 PM…Lunch
Monday – Saturday 5 PM to 9 PM…Supper
OR

UNTIL THE BBQ RUNS OUT!

We are closed from 3pm – 5pm daily

Wiley’s Championship BBQ Menu

Catering Savannah Oyster Roasts, too!

Order our Sauces, Rubs and
Gift Baskets Online

CNN’s Hog Heaven video feature::
See Wiley and Janet in action
in barbecue competition before
opening the
Savannah barbecue restaurant.

“Eat It and Like It” video
Wiley’s “Best Savannah BBQ”
restaurant featured by popular
Savannah food taste-maker,
Jesse Blanco.

4700 US Highway 80 East
Savannah, GA 31410

Phone: 912-201-3259912-201-3259
Fax: 912-201-3262

janet@wileyschampionshipbbq.com

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