Deep flavor
Smoke, sauces, seasoning, and carefully developed dishes.
Food has always been how we gather.
It’s how we celebrate, how we take care of people, and how we slow down long enough to sit around a table together. For our family, some of the best memories have always had food somewhere in the middle of them — something smoking outside, a dish everyone keeps going back for, a crowded kitchen, or friends and family lingering long after dinner should have been over.
Fry’s Fireside grew from that.
Cody has spent more than 20 years working in restaurants, but some of his best cooking didn’t come from a restaurant kitchen. It came from years of experimenting at home — learning the smoker, tweaking recipes, pulling inspiration from food and flavors from all over the world, and feeding the people around us.
Over time, cooking for our own family turned into cooking for friends. Then neighbors. Then more families started asking when they could order again.
What began as a way to make busy weeks a little easier started becoming something much bigger.
Our family was also going through a season of change. Fry’s Fireside wasn’t born from a perfectly mapped-out business plan. It came from a moment when we needed to rethink what work, family, and our future could look like — and we decided to build something around what Cody does incredibly well and what has always mattered to us: good food, hospitality, and bringing people together.
We Started Small.
Weekly meals. A smoker. A lot of late nights. Plenty of trial and error. And a group of people willing to let us test recipes, packaging, menus, and some occasionally ambitious ideas on them.
Since then, Fry’s Fireside has continued to grow — from prepared meals into smoked meats, catering, collaborations with other local businesses, pop-ups, and mobile food experiences designed to make gathering around food a little more memorable.
And while barbecue will always be part of our story, we’ve never wanted to be only a barbecue company.
We love smoke and fire, but we also love mojo pork, beef barbacoa, schnitzel with garlic cream sauce, pasta, comfort food, and flavors borrowed from kitchens all over the world.
Smoked, from around the world.
Sometimes that means dinner is already handled when you get home from work.
Sometimes it means a brisket showing up at your backyard party.
Sometimes it means a food cart, a grazing experience, or a collaboration with another local vendor.
Whatever form it takes, the idea is the same:
Make great food. Take care of people. Give them one less thing to worry about. And create more reasons to gather.
We’re still building Fry’s Fireside, and we’re doing it intentionally — one menu, one event, one collaboration, and one table at a time.
We’re glad you’re here.
Ignite a little fire in your life. 🔥