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Smoked Chicken Thighs

Makes 8 Boneless and Skinless Chicken Thighs

1 gallon Water
1 cup Salt
1/2 cup Molasses
1/4 cup Dry Thyme
1/4 cup Dry Basil
1/4 cup Dry Oregano
2 cups Poultry Powder

First mix Water, Molasses, Thyme, Basil and Oregano in a pot and bring to a boil or until salt is dissolved.

Then place brine in refrigerator until cool. (You can also make the brine a day ahead if you want.)

Place Chicken Thighs in brine for at least 4 hours or overnight.

Remove Chicken from brine and wash off and pat dry with paper towel.

Then rub thighs with poultry powder and sent on racks inside smoker.

Smoke at 275 F over Hickory for about 2 hours or until and internal temperature of 165 is reached.

Old Glory BBQ’s Sweet Potato Mash Recipe

10 lbs roasted sweet potatoes
1 & 1/2 qts heavy cream
1/2 lb brown sugar
1 cup molasses
1 T hot sauce
1 T ground nutmeg
1 T kosher salt
1/2 cup Makers Mark Bourbon

Roast sweet potatoes in a 350 degree oven for about 30 minutes. They should be soft to touch.

Let sweet potatoes cool slightly, then peel. Place potatoes in a mixer with paddle attachment let run on medium to low speed.

Add in remaining ingredients. If you like your sweet potatoes to have a little more kick you always add more Bourbon to your liking.

Click here to view the video tutorial

Old Glory BBQ’s Smoked Kielbasa Stuffing Recipe

2 lbs smoked Kielbasa diced
1 loaf Texas Toast diced
3 stocks celery diced
1 med Spanish onions diced
3 ea garlic minced
2 qts chicken stock
1 T dry oregano
1 T dry thyme
1 T dry rosemary
2 t black pepper ground
1 t salt

Large dice the Texas toast and let set out in a bowl over night so it can day out.

Small dice smoked kielbasa, celery and onions. Then place in a hot saute pan with olive oil. Cook until celery and onions are soft.

Let the kielbasa mixture cool and mix with with texas toast adding the rest of the ingredients.

Either place inside turkey or cook separately in a pan.

Cook at 350 for 30 minutes.

Click here to view the video tutorial


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