Food Quest: Willie's at the Paddock

HUNTINGTON, W.Va. (WCHS) — So, you think you can grill? Few can match the dedication of Bill Johnson who smokes meats for Willie’s at the Paddock in Huntington.

The Huntington firefighter has been known to spend all night by a smoker to get a brisket or tenderloin just right.

Johnson has a passion for smoking and grilling. His famous pork barbeque highlights his culinary skills.

"We have two 17 pound briskets smoking at 225 degrees with a quality charcoal and some hickory,” Johnson told Eyewitness News. “I just add a little mustard rub, a house spice blend which is not really a secret. It's salt, pepper, garlic and paprika."

When the meat is nearly finished, Johnson wraps it in foil and puts it in a warmer at 160 degrees overnight. The meat isn’t sliced until morning.

"It just holds the juices in and keeps it pliable and holds the moisture in,” Johnson said.

Bill Brown is the co-owner of Willie's and credited Johnson as a huge asset to the business.

"Bill does a lot of amazing things here with his pork,” Brown said. “He's the brains behind a lot of the things we do here that we're making on our own."

Willie's At The Paddock is located at 440 West Eighth Avenue.

For more information, including a menu and hours of operation, visit the business’ Facebook page.