Smokin' Toad's BBQ in Sarver lives up to its name
For barbecue done right, head to Smokin' Toad's BBQ in Sarver.
Here, customers must choose whether they are “smokin' ” or “non-smokin' ” — a reference to the signature rubs used (or not) during cooking.
Casual and rustic decor and down-home cooking await in the newly remodeled Toad's, in a building most known for housing the former Risch's grocery store. The business is only a mile down the road from the popular Lernerville Speedway.
Owner and chef Todd Nelson of Evans City spent 16 years as executive chef at the Kaufman House in Zelienople, with a penchant for barbecue.
His friends have always called him “Toad,” so when he took the plunge, opening his own barbecue place in December, the name seemed obvious.
“My passion is being in a kitchen,” Nelson says. “I love the Sarver-Saxonburg area, and I knew it could support a new barbecue restaurant.”
Exposed wood, a rustic country vibe and warm tones greet diners inside — while the aroma of woods smoking draws one in from the parking lot.
Brisket, ribs, pork belly, seafood and specials, such as smoked prime rib, make up an extensive menu — all smoked with a variety of woods and served with homemade specialty sauces such as raspberry-jalapeno. (In 2009, Nelson appeared via video on the “Live! With Regis and Kelly” show, because his raspberry-jalapeno was a finalist in a “Backyard BBQ” competition.)
Eclectic appetizers are offered such as Pretzel Encrusted Mac & Cheese ($5.95), a pan-fried mac-and-cheese wedge with a pretzel breading topped with smoked tomato jam.
Try the Pork Belly Mini Tacos ($7.95), featuring pulled pork belly with grilled corn, cilantro, sour cream and pickled jalapeno on mini flour tortillas.
Popular menu selections include the Grilled Angus Burger ($8.95), a one-third pound of meat on a Challah roll, with smoked mozzarella, tomato, red onion and lettuce.
The Brisket BBQ Philly ($9.95) is a top seller. The hearty sandwich features sliced brisket, peppers, onions, smoked mozzarella and traditional barbecue on a grilled hoagie roll.
The sauces are boss at Smokin' Toad's. Traditional, spicy, CiderQ, Carolina, raspberry-jalapeno and mango jerk allow diners to customize their meal with one or more sauces. Meats and seafood are smoked for three, seven, eight or 12 hours — depending on the recipe.
Smokin' Combos — such as the Smokin' Toad ($20.95) with St. Louis-style ribs and Iowa beef brisket, two sides and fresh baked corn bread — serve up hearty helpings.
The Smokin' Salmon entree ($17.95) is smoked for three hours with a citrus rub and served with corn relish and mashed Yukon gold potatoes and a side salad.
Sides include fried kalettes, bourbon baked beans, mac 'n' cheese, flame-roasted corn, lime-cilantro slaw, rice pilaf, braised collard greens, mashed Yukon gold potatoes and corn bread.
Signature rubs include hickory-mesquite, hickory-apple, cherry-mesquite and mesquite-apple.
“Tadpoles,” or kids under 12, can choose from a kids menu offering pulled pork, burgers and a mini version of traditional St. Louis-style ribs.
In a hurry? Duck in for the “Grab and Go” lunch, with options that change daily.
Smokin' Toad's BBQ, 110 South Pike Road, Sarver, is open from 11 a.m . to 9 p.m. Sundays, Mondays, Wednesdays and Thursdays, 11 a.m. to 10 p.m . Fridays and Saturday. Breakfast is served from 7 a.m. Saturdays and Sundays. Details: 724-353-1111 or smokintoadsbbq.com
Joyce Hanz is a Tribune-Review contributing writer.
