Mission BBQ has grown its presence in Southwest Florida since opening its first location in Fort Myers on Sept. 11, 2015. That footprint expanded again June 10 with the launch of a new restaurant in Port Charlotte, its fourth location in the region.
It opened with plenty of fanfare — and a line out the door.
Company founders Bill Kraus and Steve “Newt” Newton attended the grand opening in Port Charlotte and watched as some of their 58 “teammates,” hired out of more than 600 applicants, brought out the first batch of smoked beef brisket and pulled pork, cooked at 225 degrees over white oak wood for about 14 hours.
Baby back ribs, chicken, salmon, smoked cheeseburger, turkey, sausage and pulled chicken also are on the menu, with most of the entrees costing between $8.99 and $15.79. Side items included fries, Kickin’ Collard Greens, baked beans, green beans and Maggie’s Mac-N-Cheese, with those costing in the $3 range.
By 7 p.m., the next day’s meat is loaded into the smokers. There are no microwaves or freezers at a Mission BBQ; everything is cooked fresh.
“Slow and low,” Adam Palladino, director of operations for Southwest Florida, said of the cooking process. When he began working for the company in 2015, helping to launch in Fort Myers, there were just 16 locations. Port Charlotte became the 150th. The Cape Coral and North Naples locations have been open for a little more than two years.
“We use white oak for smoke,” Palladino said. “It adds that flavor that we’re looking for. Smokers will go all night.”
The name Mission BBQ reflects the company’s dual purpose: serving quality barbecue and honoring the U.S. military and first responders.
Military-themed photographs, flags and stickers adorn the walls and even the bathrooms.
Mission BBQ also has donated more than $30 million to military and first-responder-affiliated charities over the past 13 years.
“We have a love of barbecue,” Kraus said, from atop one of the company’s mobile smokers, just prior to the ribbon cutting. “But more importantly, we have a love of our country. We wanted to build something that meant something.”
After store General Manager Said Bellamine cut the ribbon, two guests of honor entered the restaurant first.
Retired U.S. Army Sgt. Charles Flynn served at Pearl Harbor in the artillery regiment, immediately after World War II in 1946-48.
Retired U.S. Army 1st Sgt. Ray Melendez served in Korea in 1946-47.
Charlotte County Sheriff’s Office Sgt. First Class Bill Miller sang the national anthem at noon. The noontime playing of the national anthem has been a Mission BBQ staple since the first location opened Sept. 11, 2011, in Glen Burnie, Maryland.
Mission BBQ completely renovated a former Denny’s at 1340 Tamiami Trail, at the eastern quadrant of Veterans Boulevard and U.S. 41.
Establishing a Port Charlotte location made sense, Kraus said, given the area’s large veteran population. It also helps bridge the gap between the company’s Sarasota and Bradenton restaurants and Southwest Florida locations. Kraus said the company may add another location, but he’s not ready yet
“There is something about each and every one of you that made us want you to be a part of our team,” Kraus told the restaurant’s employees during a morning huddle, about half an hour before the grand opening. “And it starts right here in Port Charlotte.”
