tion was only take-out .
The College Park location helped Cranmore understand her customers wanted a dine-in experience , but after six years along Highway 19 , she again knew the the location was not the right home for Squealer ’ s .
“ We realized that it just really wasn ’ t working for us and found this piece of property for sale ,” she said of the current location . “ A bank loaned us the money , and here we are 13 years later .”
Throughout its 25 years , Squealer ’ s has experienced ups and downs , including having a roof ripped off by a tornado , suffered fire damage , and limped through the belt-tightening COVID-19 pandemic , which shuttered many restaurants ’ doors .
Cranmore said a key part of her success is listening to customers . The good , the bad and even the odd comments are all opportunities to innovate and improve , she said .
“ I listen to my customers . I honestly do ,” she said .
One of the first customer-inspired features Squealer ’ s offers is the honey barbecue sauce . At first , Cranmore said she offered only her homemade sauce , a thinner sauce that brings a combination of smoky heat and tang . Some people , however , prefer a sweeter barbecue sauce . After refining the recipe and getting feedback from her customers , Cranmore ’ s honey barbecue sauce was added to the table . The homemade ranch dressing is also a favorite creation .
Table settings provide customers with the choice between the tangy heat of Squealer ’ s original barbecue sauce or the sweeter honey barbecue sauce .
A rib plate at Squealer ’ s Bar-B-Que includes three ribs , two sides and a choice of corn fritter or bread . The plate pictured is coleslaw , potato salad and corn fritter .
Squealer ’ s Bar-B-Que
If you go : Try both the smoky and tangy original sauce and the honey sweet sauce
Customers are also responsible for live music on Thursday night , which is popular with both local musicians and the community .
While customer suggestions are taken seriously , their taste buds may also be tested during a visit . Cranmore said those who come to Squealer ’ s should know sitting at the bar enlists a test of the latest flavor or food being trialed for the menu .
“ Whoever ’ s sitting up there gets to be my test taster and also gets to help me create all the stuff that I create ,” she said .
A recent example are the house ribs . A customer recently mentioned that although they were cooked well , the ribs didn ’ t have much flavor .
Cranmore said she immediately knew the cause for the dilemma . The seasoning blend made specifically for Squealer ’ s by an outside vendor had changed and , in turn , had altered the taste for the customers .
“ That night I went home , and I came back the next morning and I created a seasoning that ’ s phenomenal . The customers are loving it ,” she said . “ And again , it ’ s because I listen to my customers and I care about what they say .”
Additionally , the Squealer ’ s staff is like family , Cranmore said , and the surrounding community is always willing to help when the need arises .
Favorites on the Squealer ’ s menu include the pulled pork , ribs and chicken that come with two sides and a choice of either a bread or corn fritters . For desert , customers can opt for southern staples such as , banana pudding and cobbler , or expand their pallets with sweet and gooey fried Twinkies covered in caramel , powdered sugar or raspberry sauce .
While there are other area barbecue restaurants , Cranmore said she welcomes the competition . Knowing there are other options and her customers ’ business must be earned , she said , is even more motivation to keep offering a menu that keeps them coming back .
“ If I will continue to strive to be the best that I can be , then our business will succeed ,” she said .
Hours : 10:30am - 8pm Monday - Wednesday 10:30am - 10 pm Thursday 10:30 am - 9 pm Friday & Saturday Website : squealersbbque . com
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Take-out : 601-483-2727 |
www . meridianstar . com
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