Wiley’s Championship BBQ blog is now available at http://wileyschampionshipbbq.com. Visit us there!
Our hours are 11-3 and we have have a steady stream of customers once we open the door at eleven…. 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.
A miracle has been accomplished…in four short weeks we have almost completely remodeled Wiley’s!… By Monday, we should have the bathrooms back together and a few final items accomplished on the physical building.
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…. 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.
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!… 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.
Savannah, being a port city, is really into seafood… and crab cakes are really popular here. In the February 2008… Read more Crab Cakes
Here is a recipe that you can do either inside or outside on the grill. Wow! Were we ever surprised… Read more Shrimp Alfredo
People eat with their eyes…as if I didn’t already know that after competing 11 years on the professional BBQ circuit.… Read more Eating With Your Eyes
Over the years I have always known about him The Baron of Barbecue, Mr. Kirk, but I have never met… Read more Paul Kirk and R.U.B. (Righteous Urban Barbecue)
That’s what this time of the year represents…because we are now in the famine stage. In November and December we… Read more Feast or Famine