Dec 30 2015

Happy New Year!

Have you decided what  your last meal of 2015 is going to be?  What about your first meal of 2016?  Wiley’s  can make sure you end your year on a high note and get your new year started off on the right foot!  We will be open for lunch and dinner service New Year’s Eve, and open for lunch service ONLY on New Year’s Day.  This NYE Pitmaster Marion will be offering three special plates in addition to our regular menu:

Smoked rack of lamb, served with steamed broccoli and cauliflower in a garlic butter sauce

Smoked “crown roast” portion of pork loin rack, served with steamed broccoli and cauliflower in a garlic butter sauce

Traditional black-eyed peas and rice with collared greens and corn bread (also available lunch on New Year’s Day- feel free to add on your favorite protein!)

This year, let’s all make resolutions we can keep….resolve to eat more championship BBQ!


Dec 28 2015

Thank you!

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Thank you, thank you, thank you to everyone who came out to celebrate with us yesterday!  It was a great afternoon filled with BBQ, drinks, live music, and lots of friends from near and far.  If you missed it, don’t worry…you can stop by and check our our new dining room for lunch or dinner any day this week, including New Year’s Day, when we will be serving the traditional greens and black eyed peas for good luck from 11am-3pm (we are closed for dinner on New Year’s Day).  We also have our BBQ 101 class coming up on January 17th, but registrations are going fast!  Reserve your spot today on Eventbrite!

Check out the pictures from the Open House on Facebook!


May 25 2014

Wiley’s BBQ featured on Weekend Express HLN!

We were honored to be included in a BBQ taste test on Weekend Express HLN this weekend!  Guess who the official “Man Panel” voted as the best tasting BBQ? Wiley’s burnt ends were the star of the show!  Check out the video here: http://www.hlntv.com/video/2014/05/23/which-state-does-bbq-best-our-own-taste-test

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Jan 20 2014

Pre-Order our book on Amazon and Barnes and Noble!

You can pre-order Wiley’s Championship BBQ Cookbook on Amazon and Barnes & Noble’s websites!

Wiley's Championship BBQ Cookbook
Pre-Order On Amazon
Wiley’s Championship Barbecue: Secrets Old Men Take to the Grave

-or-

Pre-Order On B&N
Wiley’s Championship Barbecue: Secrets Old Men Take to the Grave


Jan 1 2009

Wiley's Championship BBQ

Wiley’s Championship BBQ blog is now available at http://wileyschampionshipbbq.com. Visit us there!


Sep 11 2008

We're Open!!

Wow! Two days in the restaurant business. Our hours are 11-3 and we have have a steady stream of customers once we open the door at eleven. We even had a repeat customer today!! The bugs are getting worked out…like the cash register from hell and the credit card machine that likes to print reports on its own. Perhaps the biggest compliment we had today…and we had several…was from a very successful caterer here in Savannah.
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Our first customers!


Sep 6 2008

Barbecue Enthusiasts Have to Wait No More! Wiley’s Championship BBQ Opens in Savannah

SAVANNAH, Georgia (September 6, 2008) – “BBQ Hog Heaven” has a name: WILEY’S CHAMPIONSHIP BBQ in Savannah, Georgia. Beginning September 10th, national BBQ champions Wiley and Janet McCrary will be serving up world-class BBQ in sultry Savannah’s backyard on Whitemarsh Island. Continue reading


Aug 31 2008

28 Days and Counting

A miracle has been accomplished…in four short weeks we have almost completely remodeled Wiley’s! Yesterday some of our plaques, memorabilia and posters went up on the wall. How exciting! PICT1836.JPG Wiley's Wall
By Monday, we should have the bathrooms back together and a few final items accomplished on the physical building. Without the help of our two heros, none of this would have taken place. Meet Albert and Anthony:

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Aug 17 2008

Another Week Down!

The painting in the kitchen is almost finished…just touching up is left! Laying the kitchen floor tile has begun today. All the walls have been primed, the floor in the FOH has been selected and TLW has finally decided on the placement of the counter.
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We bought a 40 foot container. Right now all of the cleaned kitchen equipment is stored in it. When the kitchen is put back together we will have plenty of room for all of our catering equipment, as well as dry and paper storage. This will be the first time in The General’s career when all of my equipment will be located in one place. I’m not sure I will be able to function without running around collecting materials for caterings.
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The General never lets his enthusiasm for smoking be deterred by small problems…like having no place to cook lunch. Since Friday was “fish day”I decided to cook lunch for the crew…smoked catfish and trout cooked to perfection along with crunchy coleslaw and some garlic bread. Cooked inside my soon to be smoke house on my competition Weber.
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Aug 10 2008

Big Announcement from the BBQ General

TLW and I may have been lax about blogging the last few months, but it doesn’t mean that we haven’t been busy!! We are pleased to announce that at our tender “young” age we are fulfilling a lifelong dream of The General and opening a small BBQ “joint.” We took possession of the spot on Monday and have been hard at work ever since! It will be called “Wiley’s Championship BBQ.” We credit our friend Mike Mills, the BBQ Legend, for the name. He owns several BBQ restaurants in Las Vegas…called Memphis Championship BBQ. He shared with us on one visit that he had a regret that he did not use “Mike” as part of the name of his restaurants. Keeping that in the back of our minds for years, we have concluded that he was correct! Thanks, Mike!
Our joint is located 3 miles away from our house on Whitemarsh Island and is in the former location of another BBQ restaurant called Papa’s. They were so successful that they have moved across the street into a much larger location. Our spot, roughly 1200 sq. ft. will suit us just fine! We have a smokehouse out back and plenty of room for all of our equipment. We had a 40′ container delivered and it is now filled with all of the kitchen equipment (including fryers and stove) and all of the booths and tables from the front of the house.
At the end of week 1 we have made amazing progress as seen in some of the pictures below. With three amazing workers from the Old Savannah City Mission we have accomplished more than our wildest dreams!
We are planning on opening by Labor Day…if we can pull it off.

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The General never lets his enthusiasm wane when it comes to smoking. Granted, his smokehouse is less than desirable, but with Friday designated at “Fish Day” we enjoyed his smoked trout and catfish done on his competition Weber. We enjoyed some great coleslaw and garlic bread with it.