Big Creek BBQ is teaming up with Dominion Full Gospel Church of God in Christ at the three-day cultural event.
By Larissa Dudkiewicz
A soon-to-open Economy barbecue business will debut some of its menu items at the Ambridge Nationality Days, which runs Friday through Sunday.
Paul Mitchell, president and owner of Post Office Catering Group, said his newest venture, Big Creek BBQ, is teaming up with Dominion Full Gospel Church of God in Christ in a booth at the festival.
The Economy-based business together with the Ambridge church will serve up ribs, brisket, pulled pork, mac and cheese, sweet and spicy cole slaw, and homemade chips at the corner of Sixth and Merchant streets.
A soon-to-open Economy barbecue business will debut some of its menu items at the Ambridge Nationality Days, which runs Friday through Sunday.
Paul Mitchell, president and owner of Post Office Catering Group, said his newest venture, Big Creek BBQ, is teaming up with Dominion Full Gospel Church of God in Christ in a booth at the festival.
The Economy-based business together with the Ambridge church will serve up ribs, brisket, pulled pork, mac and cheese, sweet and spicy cole slaw, and homemade chips at the corner of Sixth and Merchant streets.
Mitchell, who is also chairman of the Nationality Days committee, said a total of five churches are participating in the annual festival this year. His business is one of three joining with a local church to involve more of the community.
“It’s a way to raise money and get them involved,” Mitchell said.
Part of proceeds raised at the booth with go to the church. Workers are also giving their time as an hourly donation to the churches.
After Nationality Days, Big Creek BBQ will officially open on Wednesday, May 21 at 1271 Big Sewickley Creek Road at the corner of Hoenig Road. The barbecue stand will be 100 percent take-out, rather than a sit-down establishment.
Mitchell said they have been doing barbecue for 15 years and the idea to start serving barbecue has been simmering for a couple of years. He said they do a huge pig roast as part of the catering group and used to be known as the All-American Barbecue Company.
One of the cooking methods involves a four to five-hour process that starts off with a dry rub and results in a sweet-tasting meat. The meat is smoked with apple wood and then steamed in Iron City beer. The apples, a staple in western Pennsylvania, are from the Soergel’s apple orchard in Wexford.
Mitchell said the goal is to establish the phrase "PBQ"—Pittsburgh barbecue— instead of BBQ.
“When you get into barbecue, Kansas City is a style, Carolina is a style. Texas is a style. We want Pittsburgh to be a style.”
Chris Wallack, the barbecue manager, took on the project after doing an internship with the catering group. Mitchell agreed to invest and partner with him to get the business started if he put in the time to get things moving.
“We’ve been— for the past two years—talking about doing something on this road because it’s so busy and so many people commute back and forth," Mitchell said. "We just decided this should be the year to kick it off.”
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“It’s a way to raise money and get them involved,” Mitchell said.
Part of proceeds raised at the booth with go to the church. Workers are also giving their time as an hourly donation to the churches.
After Nationality Days, Big Creek BBQ will officially open on Wednesday, May 21 at 1271 Big Sewickley Creek Road at the corner of Hoenig Road. The barbecue stand will be 100 percent take-out, rather than a sit-down establishment.
Mitchell said they have been doing barbecue for 15 years and the idea to start serving barbecue has been simmering for a couple of years. He said they do a huge pig roast as part of the catering group and used to be known as the All-American Barbecue Company.
One of the cooking methods involves a four to five-hour process that starts off with a dry rub and results in a sweet-tasting meat. The meat is smoked with apple wood and then steamed in Iron City beer. The apples, a staple in western Pennsylvania, are from the Soergel’s apple orchard in Wexford.
Mitchell said the goal is to establish the phrase "PBQ"—Pittsburgh barbecue— instead of BBQ.
“When you get into barbecue, Kansas City is a style, Carolina is a style. Texas is a style. We want Pittsburgh to be a style.”
Chris Wallack, the barbecue manager, took on the project after doing an internship with the catering group. Mitchell agreed to invest and partner with him to get the business started if he put in the time to get things moving.
“We’ve been— for the past two years—talking about doing something on this road because it’s so busy and so many people commute back and forth," Mitchell said. "We just decided this should be the year to kick it off.”
Sign up for our weekly newsletter. Like Ambridge Connection on Facebook and follow us on Twitter.
Nationality Days Menu
| Regular Menu : Out of the Furnace: - Beef Brisket Sandwich - Pulled Pork Sandwich - 1/2 Chicken* - Rack of ribs - 1/2 rack of ribs - Beef brisket by the pound - Pulled pork by the pound | Smoking Sides: - Smokey Mac & Cheese - Sweet & Smokey Baked Beans - Sweet & Spicy Slaw - Homemade Potato Chips - Cheddar & Bacon Cornbread (*Chicken will not be sold at Nationality Days) |
Grand opening Wednesday, May 21. Regular business hours will be: 4 to 7 p.m. Wednesdays, Thursdays and Fridays, and 1 to 7 p.m. Saturdays.
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