Boone’s BBQ Returns with Full-Service Restaurant

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Boone's BBQ has returned with a full-service restaurant in the Wyndham Garden hotel off Route 199 near Water Country USA. (Colin Riddle/WYDaily)
Boone’s BBQ has returned with a full-service restaurant in the Wyndham Garden hotel off Route 199 near Water Country USA. (Colin Riddle/WYDaily)

Joe Boone, the man behind Boone’s BBQ, has teamed up with Sue Patton and Margaret Adams to open a full-service restaurant in the Wyndham Garden hotel off Route 199 near Water Country USA.

Boone, who cooks a Texas-style barbecue, had two previous locations in King’s Creek Plantation and Poquoson before moving his wood-fired smokers to the new location in March.

Open from 5 to 9 p.m. Wednesday through Sunday, the new restaurant has a full menu and offers take-out, including offerings of Boone’s barbecued pork and brisket to crab cakes and homemade cream pies made by Boone’s wife.

“Everything we do is hand-done, homemade,” Boone said.

An ABC application is also in the works to serve wine and beer at the restaurant. Catering is available, as well.

The barbecue is paired with a signature sauce, Obell & Charlie’s BBQ Sauce, a 65-year-old family recipe, which used to be featured at a Fort Lauderdale barbecue joint owned by Patton’s parents. The sauce is a tribute to barbecue from their hometown in southern Georgia.

The sauce has the consistency of a traditional vinegar-based sauce, but Patton said no vinegar is added to the sauce and gets its thinner quality from mustard.

Patton’s sauce is also available in the bottle at The Cheese Shop in Colonial Williamsburg, where Patton and Adams worked together for about 10 years.

From left are chef Vaughn Nash, owners Margaret Adams, Joe Boone and Sue Patton, and pitmaster Greg Stringfield. (Colin RIddle/WYDaily)
From left are chef Vaughn Nash, owners Margaret Adams, Joe Boone and Sue Patton, and pitmaster Greg Stringfield. (Colin Riddle/WYDaily)

There, the two had a dream of one day starting a project together, eventually teaming up with Boone.

Patton calls Adams the calming force and glue that holds the team together.

In the kitchen and behind the barbecue pits, patrons will find Boone along with pitmaster Greg Stringfield and chef Vaughn Nash.

“We do a good, slow cook, wood-only barbecue and not a lot of people do that anymore,” Boone said.

Boone said he uses quality meat and cooks with indirect hit, burning hickory or pecan wood in his pits.

“I think that really separates us from other people in the community,” Boone said. “You have to baby it. It’s a time-consuming thing to cook barbecue this way.”

Joe Boone slow cooks his barbecue with a special rub from Henderson, Texas, on indirect heat from burning hickory or pecan wood. (Colin Riddle/WYDaily)
Joe Boone slow cooks his barbecue with a special rub from Henderson, Texas, on indirect heat from burning hickory or pecan wood. (Colin Riddle/WYDaily)

The barbecue is seasoned with a special rub from Henderson, Texas, which was recommended to Boone at a national barbecue competition in the 1990s by the winning team from Arkansas. The trip is one of his many trips and stories in his 25 to 30 years of barbecuing and learning the trade.

Patton said the restaurant has much family history behind it, taking parts of each of the owners’ pasts with the goal of making the restaurant feel like home to diners.

“There’s been a lot of love invested in it,” Patton said. “There’s something exciting about barbecuing. It just makes you feel good.”