Industry News | November 1, 2012
Mission BBQ Serves Proudly in its Second Location
Mission BBQ's second location is set to arrive in Perry Hall, Maryland, this November, bringing homemade barbecue recipes from across the United States to the Baltimore suburb.
Little more than a year after opening the first Mission BBQ in Glen Burnie, Maryland, Mission BBQ has decided to expand its community-driven barbecue with a purpose into Baltimore County.
"We're ecstatic to join the Perry Hall community and support American Heroes--police, military, fire, and first responders," says co-owner Steve Newton.
Influenced by America's finest flavors, Mission BBQ's owners, Bill Kraus and Steve Newton, took cues from their travels to bring the ultimate barbecue to their guests.
Brisket, pulled pork, sliced turkey, sausage, chicken, and ribs are dry rubbed with secret spices and cooked low and slow to perfection.
Served on their own or as a sandwich, these meats are best served with one of Mission BBQ's signature sauces to add a touch of home, wherever that may be. The sauces include Memphis Belle, St. Louis Red, Texas Twang, KC Classic, Carolina Vinegar, Georgia Mustard, Baja Bold, and an ode to Maryland: Bay-B-Que.
Sides are made from scratch, and fan favorites include Maggie's Mac-N-Cheese and Green Beans and Bacon.
Mission BBQ searched far and wide to bring in classic American bottled sodas reminiscent of childhood, while Southern favorites like kettle-brewed iced tea and summertime lemonade are made in house.
A classic barbecue experience, Mission BBQ's decor is inspired by barbecue joints across America, elevated to create a polished look and comfortable feel. From the cement floor stained a rich shade of tanned leather to the straw-colored walls accented by a Caribbean orange, design and arts consultant Kristin Powers made sure that every inch of the restaurant is warm and welcoming.
Repurposed barn lighting fixtures are used throughout the restaurant to cast a soft glow, while windows offer a great deal of natural light. Designed for the community, the dining room allows for groups of all sizes to sit down and share a meal.
Banquettes, high tops, and communal tables are hand crafted and made of rich hardwoods. A tribute to Maryland, the high-top tables are fashioned out of state license plates and finished with a resin top.
Antique frames line the walls with imagery sourced from archives at The Baltimore Sun and Maryland fire and police departments. Paying homage to American heroes, the restaurant proudly displays photos, patches, and insignia from the U.S. Military, as well as local police, fire, and rescue departments, many of which were donated by diners.
These everyday heroes are just as much a part of the Mission BBQ name, if not more. On any given day, patrons may be dining with a WWII veteran or local firefighter, sharing stories and creating memories.
Every day at noon, the restaurant stops service to observe the National Anthem. Mission BBQ is especially proud to serve those who serve America, including U.S. Military members, firefighters, police officers, and first responders.
Kraus and Newton are devoted to helping the community, donating their time, service, and food to great causes and helping fundraise for various organizations. A proud supporter of the Wounded Warrior Project, Mission BBQ offers a reusable "American Heroes Cup" with all proceeds benefiting the WWP.
Mission BBQ in Perry Hall will open to the public on Friday, November 16, with all proceeds being donated to the WWP. The official grand opening will be held on Monday, November 19, complete with a ribbon-cutting ceremony and a live performance of the National Anthem.
Food & Beverage
QSR® magazine has always found space to report on the charitable works and deeds of members of the foodservice community. But recently it became important to us to step up our efforts, and the decision was made to consolidate these stories in one place so you, the reader, could easily learn about what the industry is doing when it comes to giving back.
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Dave Thomas, founder of Wendy's International, told readers in the very first issue of QSR magazine that "Profit is not a dirty word." But Thomas also worked tirelessly for the many charitable causes that touched his life. In so doing, he proved that running a successful business extends beyond the bottom line and that the real rewards in life are measured in a currency far greater than the dollar.
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