INGOOD TASTE
Candid conversations with the dining scene’s most engaging chefs
Steve Newton and Bill Kraus,
Co-Founders, MISSION BBQ
MISSION BBQ
6541 Steubenville Pike, Robinson;
412.227.9860, mission-bbq.com
On the Menu:
Handcrafted comfort food based on tra-
ditional iconic barbecue items, including
chicken, brisket and ribs with home-
style-inspired sides.
All proteins are smoked low-and-slow on-
site, all day, every day. The American fare
includes Pulled Chicken, Turkey, Sausage
and Brisket from the Meat Market portion
of the menu along with racks of Spare
Ribs, Bay-B-Back Ribs, Salmon and Half a
Yardbird on the Smokehouse Signature
menu.
Sides include Maggie’s Mac-N-Cheese,
Baked Beans with Brisket, Green Beans
& Bacon, Cold Slaw, Fresh-Cut Fries and
Tossed Garden Salads.
Sandwiches are stacked with a choice of
Brisket, Chopped Brisket, Pulled Pork or
Chicken and “Darn Good Turkey.”
Describe the concept
behind MISSION BBQ.
S.N.: We are two best
friends who have a passion
for barbeque, but more
importantly we have a love and a passion
for acknowledging our great country and its
service men and women. We thought there is
nothing more American than barbeque and
the freedom of choice—and we’ve combined
the two.
Q A
“NC Style” Pulled Pork
Sandwich with Fresh-Cut Fries.
Where did MISSION BBQ originate?
S.N.: MISSION BBQ—our concept of the
American way—started in Maryland. Although
I was born and raised in Columbus, Ohio, Bill
and I were Marylanders for more than 20 years.
I was in the restaurant business at Outback
Steakhouse while Bill was in retail apparel at
Under Armour. Our families knew each other
personally and went to the same church and
our kids went to school together. We struck up
a friendship and would always get together, and
one thing led to another about what the other
one just ate or we would ask each other what
had been for dinner. As Bill’s kids got older
and he retired from Under Armour, and my
career with Outback Steakhouse was winding
down, we really wanted to spend time with our
families and decided to build something where
we would provide a place for families to get
together for great food while giving back to our
community. In our market research, we traveled
to Texas, St. Louis, Georgia, and Tennessee,
for example, places that are known for their
barbecue. We tasted the best-of-the-best and
brought it to your family and friends.
Where is your favorite barbecue spot?
S.N.: Franklin’s BBQ in Austin, Texas; when
you go to some of the big places like Louie
Mueller’s in Taylor, Texas, and there’s a screen
door at the main entrance; where the smell of
the smoke is wafting in the air—that’s where I
fell in love with brisket and spare ribs and just
great barbecue. It was years and years of eating
at great barbecue places, but we had a single-
year sprint of our favorite flavors to refine our
specific menu and ingredients.
How did you decide on the name
MISSION BBQ?
S.N.: We chose the word MISSION because
not only are we on a mission to give back to
our country to support those citizens who raise
their right hand to protect our country and
recognize those folks, we are on a mission to
produce all-American food. MISSION means
putting something bigger ahead of yourself
and to put your life on the line. Military,
first responders and local police officers put
their lives on the line every day. We are not a
nonprofit, however what we do is meaningful,
significant and a way to give back.
Steve Newton and Bill Kraus, co-founders of
MISSION BBQ.
was working at Outback Steakhouse in 2001
and had a food meeting that day. During
our meeting, we would broadcast it over the
televisions and cue up the VHS tape. I was
taking notes and getting ready for the meeting
at 9 a.m. I saw the news that a plane hit the
World Trade Center towers. I saw the second
plane hit and it was a terrible disgrace. After,
many people enlisted and went to serve our
country, so you saw the flags and America
come together to support fellow Americans. In
fact, Bill’s eldest son is serving in the Army and
his younger son is a Marine. And Bill’s entire
family, including his father and grandfather,
has served. Last year, we donated more than
$3M to national military charities, including
our national charities, such as the USO, Navy
Seal Foundation, Marines (Semper Fi Fund),
Special Operations Warrior Foundation,
Wounded Warrior Project, Wreaths Across
America, and local firefighter and police
charities. The donation is possible through our
sale of souvenir beverage cups ($3.99) where
$2 goes to these worthwhile charities. Our
customers can bring their souvenir cups back
for a refill for $0.99. Again, we proudly serve
those who serve.
What can’t MISSION BBQ live without?
S.N.: We can’t live without our smokers. We
christen our smokers and give them a name—
just like people might do with their first car. I
named mine Rhonda the Green Honda. The
names derive from our family team members.
We have two smokers per restaurant location
and our kitchen managers name one and our
GM will name the other. Also, we play the
national anthem every day at noon, at every
location—we couldn’t go a day without that
company-wide ritual, too. n
Describe the significance of your
opening day.
S.N.: We opened for business on September 11,
2011. It was 10 years after the terrorist acts. I
Carlynton-Montour
—Reese Randall
❘
winter 2018
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