Driving up to the SugarFire Smokehouse parking lot, a savory scent fills the air. The eclectic restaurant design is just the beginning of SugarFire’s original style which makes for a unique dining experience. A mural of an American flag, outlined in pennies, covers the back wall. The ceiling is painted with a design of a starlit sky, with their red logo in the middle. The side and bathroom walls are lined with flattened out license plates and beer cans neatly arranged to create a metal wallpaper. SugarFire has Front of House Manager Angie Cornish to thank for these handmade decorations.

On top of the unique environment, the food at SugarFire is what brings customers back time after time. Customers looking for an authentic barbecue experience can create their meal by choosing from a wide array of smokehouse staples, such as brisket, pulled pork and ribs. SugarFire also offers various side dishes and desserts to satisfy their hungry customers. Every day, a different item is on their list of “Specials” and a changing array of sides are offered.

“We try to be unique and create innovative sides and meals,” Cornish said. “We really try to bring another aspect of barbecue.”

SugarFire’s most popular sandwich, for example, is the “Big Muddy.” This sandwich is loaded with homemade brisket,  jalapeno cheddar sausage and drizzled with their freshly made White barbecue and Sweet barbecue sauce atop a buttered, toasted bun. According to the folks at SugarFire, this sandwich’s big flavor and volume have customers waiting anxiously in line.

“The food here is awesome; it’s kind of like barbecue with a twist,” Cornish said.

Some of SugarFire’s sides include their “Rack ‘N Cheese” and “Frankentots.” The “Rack ‘N Cheese” is a creative twist on the classic macaroni and cheese, but has their signature rib meat thrown into the mix. The “Frankentots” are tater tots topped with nacho cheese sauce, pulled rib meat, house jalapeno cheddar sausage, shredded cheddar cheese and their signature White and Sweet barbecue sauces.

“SugarFire’s barbecue is always fresh, all home cooked, even down to the sauces,” customer Fred Schafer said. “I love that you can eat delicious food without having to dress up and get fancy.”

What most customers don’t know is that the difference in SugarFire’s food is deeper than their flavor. It starts with procuring fresh ingredients and cooking the meat using a traditional smoking method. Unlike many chain restaurants, SugarFire buys all ingredients from locally owned companies. From their grass fed cattle and vegetables to their real cane sugar sodas, SugarFire focuses on supporting local groups for fresher ingredients.

As to how the meat is prepared, customers can view SugarFire’s three smokers behind the restaurant where the net pit crew spends hours smoking meats to serve up. The pork shoulder and brisket are cooked for 18 hours, while the turkey and ribs are cooked for five and four hours. Their long cooking times contribute to a tender, satisfying meal and these fresh ingredients are possibly the explanation for their sales of 2,000 pounds of meat per day.

“Our food is home-y, rustic,” Sous-Chef Christopher Ervin said. “And when you eat it, you just push yourself back from the table and think, dang, that’s good.”