Who they are:

Chowhound Smokehouse; A three-season Texas-style food truck located in the town of Jay, Vermont. Offering a variety of smoked BBQ-centered dishes to enjoy while venturing through the Northeast Kingdom. We’ll be meeting the owner Justin Heller, who has a passion for the craft and takes pride in serving our community and visitors alike. All the while discovering why he got started, how he operates, and who he serves. Chowhound Smokehouse is a must-try for anyone exploring the area while offering tremendous value to our local dining scene!

Background:

A snow-sports enthusiast who fuels his wintertime passion by cooking around the clock in the off-season, for Justin, the dream began in the kitchens of upstate New York. With over two decades of culinary experience in the field and while studying at Johnson and Wales University. Working anywhere from pizza shops to country clubs, serving tasty cuisine by day, then hitting the slopes in his free time. Classically trained and acquired the majority of his experience serving up European/American regional dishes for bistro’s throughout the northeast while working under talented chefs to fine-tune his skills, shaping the way he’s cooked for years. Ultimately settling down in the north country of VT to live out his passion for cooking, snowboarding, and outdoor exploration.

As someone who loves BBQ food, Justin thought it would be a great addition to the area, which proved to be true. I mean, who doesn’t love a brisket sandwich or pastrami Reuben to munch on after a day spent adventuring? The essence of BBQ-style cuisine is hearty meals that are typically enjoyed outdoors, which perfectly fits Vermont’s style. With an opportunity to serve the area high-quality artisan food, Justin set out on a mission to ignite his passion while fueling our community! 

Food trucks of Vermont:

What was originally meant to be a brick-and-mortar restaurant up the road in North Troy, VT, ended up pivoting in the direction of a stationary food truck. As anyone in the food industry knows, there are many logistical complexities when going the brick-and-mortar route, and it is best to start on the path of least resistance. For Chowhound and many other Vermont food trucks, four-wheeled venues are just that. With the lower start-up costs, less staffing necessary, and lower overhead, this route provides a more realistic opportunity for aspiring restaurant owners like Justin. With a bit of luck, stumbling upon an affordable food cart, a lot of elbow grease, and a clear vision, all Chowhound had to do was find a feasible location to get the ball rolling!

Location Location:

The first seasons were spent serving out of Kingdom Brewery in Newport, VT. After gaining a following and mastering the craft, Chowhound was ready for more volume and new scenery. That led the crew to move its operation to their current home of Jay, VT. Directly at the bottom of the Jay Peak access road, a truly fitting location. With a picturesque backdrop of the ski mountain, ample outdoor seating, and a relaxing setting, it is an ideal place for BBQ in our corner of the state. 

Scene: 

In traditional BBQ spirit, the scene at Chowhound is all about the outdoors. With picnic tables, fun games for the kids, and a pet-friendly environment, it’s a great place for an outing. Pull up on a bike, side-by-side, or four-wheeler, and you’ll fit right in! Cold refreshments and lounge chairs are encouraged while you chill and chow down. The venue is also paired with the Jay Country Store for all of your snacks, beverage, and daily essentials, so be sure to stop in!   

What they serve: 

If you’re unfamiliar with smoked BBQ, you’re in for a treat! For the summer season, Chowhound showcases its tasty smokehouse platter! A generous serving of their BBQ pork ribs or 12-hour smoked brisket paired with homemade coleslaw, bourbon baked beans, and home-cooked cornbread! Noteworthy for all chowhounds alike! Fall time features their tasty beer brats, all-steak chili, and poutine alongside the fan favorites that are available throughout the seasons. Be sure to try their pastrami Reuben, that rivals even the best sandwich shops in NYC! Or the classic “Crusher” burger and its big brother, “Double Crusher,” which continue to be a staple. With its beef freshly ground each morning, seasoned, and cooked to your liking, it’s no wonder they are a crowd favorite year-round! With many great options and a rotating seasonal menu, you’ll surely find something tasty to indulge in!

Preparation:

When Justin’s not in action whipping up seasonal meals, he’s doing some of the more mundane work necessary to operate. Battening down the hatches, chopping wood for his smoker, and all the general upkeep that comes with a seasonal food truck operation. Shoulder season allows for more time on the mountain while creating plans for the warmer months ahead. 

By the time smoking season comes around, it’s all systems go! With quality at the forefront, preparation takes precedence. To be able to serve the masses, a lot goes on behind the scenes. Whether it’s loading up the smoker throughout the day or getting up in the middle of the night to prepare for the week ahead. Preparations for Chowhound are done far past operational hours. 

Smoking process: 

Options such as brisket, pastrami, pork shoulder, and ribs can take hours to days to prepare, so it’s crucial to be ahead of schedule. With the weather a main factor in the process, windy/cold days can prolong smoking times to make the task at hand more demanding. Typically starting the smoker at 3 AM while getting everything seasoned and ready for slow cooking by 4. Each meat gets assigned its own seasoning, cook-time and separate rub, then offered the ability to rest and absorb flavors.

Chowhound’s pastrami is flipped each night for twelve days to get an even brine; it then takes an additional twelve hours to smoke before service. The brisket gets injected for flavor and moisture and smoked for twelve hours with Justins’s “Low-n-Slow” cooking method (Low temp, longer duration) that allows meat more time to tenderize before getting trimmed up and portioned out. Pork shoulder and ribs are also rubbed and prepared the night before service, while burgers are ground up each morning to maintain freshness. Each ingredient is ideally prepared from scratch for an optimal flavor that you can taste instantly! In other words, even on Justin’s “days off,” he’s getting things done!

When to visit: 

Open Thursday-Sunday between the hours of 11 am-7 pm, It is typically suggested to show up well before closing time. Due to the long smoking process and finite ingredients, some of the higher-demand options can sell out before the day’s end. As spring rolls in, the tentative plan for opening is the beginning of May and the season typically runs through October. For exact dates, be sure to follow Chowhound on social media!

Future Plans: 

As Chowhound’s original goal to have a brick-and-mortar was put on hold, the dream is still very much alive. After years of trials and tribulations, surviving the hurdles of covid and the ripples it had on our local food industry. It is evident the smokehouse has the support of its community. Chowhound’s five-year plan is to follow as such: create a larger/more permanent setup featuring the same semi-enclosed environment everyone loves; while introducing a new pavilion to blend with our beautiful Vermont setting. This is all in hopes of extending the smoking season while expanding serving capabilities to create a space for even more guests to enjoy!

What’s New?

Going into future seasons, Justin is going to focus mainly on what his loyal customers love most while adding a new twist on traditional flavors. This year’s latest addition will be a Cuban sandwich to compliment the fan-favorite Reuben! They also have plans to create new ways to repurpose the famous brisket; maybe in the form of brisket nachos!? We’ll see! If there’s anything you think would make a tasty addition to the menu, they’re always open to suggestions! 

Spread the love:

This leads us to an important part, support. How can you support Chowhound and its mission?? Simply by showing up, trying their meals, spreading the good word, and following their journey! There’s no feeling more rewarding for Justin and the crew than return customers. And as always, provide feedback on your experience through word-of-mouth recommendations to keep spirits high! Be sure to check out their Facebook here to stay up-to-date with hours of operation and what to expect going forward! Stay hungry, friends, and see you at the Smokehouse!