DeMarcus Woodard hails from Memphis and is introducing the Southern Tier to its southern barbecue culture, sweet and sour with a little heat, at his restaurant, Bel Air BBQ in Owego. <\/p>\n\n\n\n
After being in Endicott for three years, Woodard was attracted the \u201ccoziness\u201d and \u201ccommunity\u201d of Owego. Needing a place to open his business, he quickly set up shop along Route 17C but plans on moving into the old Pizza Hut building on Hickories Park Road after renovations.<\/p>\n\n\n\n
\u201cBarbecue is one of the oldest forms of cooking meat,\u201d Woodard said. It stems from the back yard. The way that slaves and African Americans cooked the leftover meat that was given to them became a delicacy that everyone wanted a part of, Woodard said. He learned this history and the precise way of cooking the meat right at home in Memphis. <\/p>\n\n\n\n
He compares southern barbecue culture to how people have their favorite football teams. <\/p>\n\n\n\n
\u201cCulture means that barbecue is done a certain way.\u201d Memphis barbecue means that there is a hefty amount of slaw and barbecue on each sandwich. \u201cThis is the culture; this is how you get it.\u201d Of course, he\u2019d be okay with holding the slaw for a customer, but they\u2019d be missing out on the taste of Memphis. <\/p>\n\n\n\n
\u201cDepending on where you\u2019re from, your flavor is supposed to match that city,\u201d Woodard said. <\/p>\n\n\n\n
Before he opened his first barbecue joint, Woodard specialized in French cuisine and operated his own French caf\u00e9 in Tennessee. The jump from crepes to brisket wasn\u2019t that hard he said, and pretty soon he was tending to his smokers for 18 hours a day. <\/p>\n\n\n\n
Being in Owego for only a month, Bel Air BBQ has had to quadruple their supply in order to keep up with demand for his food in Owego. Despite that increase, Woodard still regretfully runs out of food to serve his customers. For him it\u2019s a toss up between quality and quantity. He could cook more food for a shorter amount of time, but then it wouldn\u2019t be authentic slow-cooked Memphis barbecue, he said. He suggests that people get there early for the barbecue fix. Because once he runs out of his brisket, customers will have to wait at least a day for more.<\/p>\n\n\n\n
Compared to his previous location in Endicott, he is selling five times the amount of barbecue. <\/p>\n\n\n\n
\u201cOwego has a huge appetite, and they love their food,\u201d he said. \u201cEspecially when its good.\u201d<\/p>\n\n\n\n
The community has embraced him too. The police department, fire department, and a few local businesses have endorsed his kitchen and licked their fingers clean of his signature barbecue sauce. Woodard said that he never had this kind of support in Endicott. <\/p>\n\n\n\n
\u201cWe love the fresh air and attitudes that people bring here, everyone is just so friendly and they really love the food.\u201d<\/p>\n\n\n\n
With all the support, Woodard is even looking to move himself from Vestal to Owego.<\/p>\n\n\n\n
Woodard is planning on opening the new Bel Air BBQ location in November after he replaces the roof of the old Pizza Hut building, updates the inside furnishings, and builds a deck for an outdoor seating area. Until then, he will be serving tastes of Memphis from 11 a.m. to 9 p.m., Tuesday though Saturday, and 11 a.m. to 5 p.m. on Sunday at his Route 17C location.<\/p>\n","protected":false},"excerpt":{"rendered":"
DeMarcus Woodard hails from Memphis and is introducing the Southern Tier to its southern barbecue culture, sweet and sour with a little heat, at his…<\/p>\n","protected":false},"author":5,"featured_media":74187,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[6],"tags":[],"class_list":["post-74186","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news"],"yoast_head":"\n