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Mar 18 2017

Low And Slow At Crave Smokehouse

By Mike Snively for The Island Connection

Executive Chef and owner Mike Petrillo.

Executive Chef and owner Mike Petrillo.

Executive Chef and Owner, Mike Petrillo closed down Crave at 4430 Betsy Kerrison Parkway in August to transform it into an incredible smokehouse complete with his special culinary touches. Along with traditional selections like brisket, ribs, pulled pork, pulled chicken and wings, Mike has brought back tomato pie, along with hash, blue cheese cole slaw, mac and cheese, cowboy beans plus daily specials. Desserts, wine, beer and soft drinks round out the menu.

The secret is in the slow smoking process going on in the custom built Lang smoker out front. Chef sources special hardwood locally to give all the meats a special flavor that pairs perfectly with his secret rub. β€œIt takes up to 14 hours to get the flavor just right,” says Chef. Low and slow is the mantra for smoking the meats here at the new Crave. And apparently Chef Mike has found the right recipe again, because business has been brisk since he re-opened Thanksgiving week. Even during this slow season, we have created raving fans and a large number of repeat customers says Chef.

β€œWe are really looking forward to treating our visitors in the busy season to some of the best smoked BBQ around.”

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