Balance Smokehouse
WELCOME TOBALANCE SMOKEHOUSEWood Fired, Taste Inspired!-
Best ingredients, freshly prepared!LOCALLY OWNEDSmoked with care in Peace Dale RI!
NEW LOCATION: Outside Whalers Brewery!
Big Announcement!
Smoked Meats
Each region of the country has its own version of smoked meat usually based on native wood available in the area. New England has an abundance of Oak and Cherry so that’s what we go with. Both woods have a great aggressive smoke flavor that penetrates the meat without over powering the meats flavor. The meat is cooked at a low temperature for a long period of time. This allows the smoke to get deep into the meat and for the fats and rubs to slowly render down to flavor the entire piece of meat. Our meats are never boiled or pre-cooked.
St. Louis Ribs
St. Louis style ribs are the longer flatter Pork ribs. Our ribs have an aggressive but not over the top custom sugar and spice dry rub applied that is refrigerated for 12 hours to allow the awesome flavor to marinate the meat. They are then smoked to perfection for 6-7 hours at low heat. With a constant “mop” spray to keep them moist and delicious! A great smoked rib does not fall off the bone; that would mean it is over cooked! It should instead by moist and tender but require a bit of work to get all the goodness from the bones!
Brisket
Beef Brisket is the Mount Washington of the Smoked BBQ. A Texan would say it is the only meat worth smoking! The beef brisket actually starts as a tough and very fatty piece of meat. Because of this it used to be a very inexpensive cut of beef. It was all the poor could afford so they figured out a way to cook it that made is delicious....Low and Slow... over a smoky fire! Now the meat is popular and of course, more expensive. We start with a whole beef brisket (packer brisket) which consists of the point and flat cuts. Our own custom rub is applied and it is slow smoked for 8-10 hours and then wrapped tight in foil and finished for another 6 hours. The Brisket is then allowed to slowly cool. The point and flat cuts are then separated and excess fat removed before cutting each section across the grain of the meat. The result is a crumbly, tender pile of delicious burst in your mouth beef goodness!
Chicken
We use a special Herb spice rub that is applied to the chicken and allowed to sit for 12 hours for the flavor to sink in! Our secret to great flavor (this secret is just between you and me) is that we remove the skin before smoking. Our spice rub is so good you want to taste it in the meat, not on the skin that so many people don’t eat. This also gives a much deeper smoke line (how deep the smoke goes into the meat) don’t worry, this chicken is still amazingly moist!
Pulled Pork
This starts with a Pork Butt (actually it’s not from that end of the pig, it comes from the front shoulders…way too long a historical explanation to go over that) The Pork is trimmed of excess fat on the outside and a custom sugar and spice dry rub is applied. It is then refrigerated for 12 hours to allow the flavor to marinate deep into the meat. This Pork Butt is cooked for at least 12 hours (like it’s already in the smoker before you go to bed the night before!) The Pork is then hand pulled (no machine or knife chopping) to allow the trained eye to shred the meat and keep the most tender juicy parts of the meat.
Side Menu
The sides are not just pretty stuff on the side of the plate. They are the great compliment to the smoked meat that brought you here. Some smoke houses are more well known for their sides then the smoked meats…we hope to please you with both!
Corn Bread
The king of the side dishes! Ours is a unique combination of 2 standards that defy category. Our corn bread is very moist and sometimes is better eaten with a fork! It also has whole corn kernels in the tradition of a corn pudding. Try it and help us describe it!
Smoked Baked Beans
This is the Quad B baked beans (Baked Beans Beer and Bacon) smoked to perfection with a hint of bacon and local beer baked into it!
Smoked Apple Crisp
Our take on Grandma's Apple Crisp, smoked to add flavor and then served chilled
Cole Slaw
For those who feel they need a bit of cool refreshing to balance out the heat
Corn on the cob
A straight up vegetable for those looking for a balanced meal. Boiled and sometimes put in the smoker for a bit of extra flavor.
Drinks
We offer a variety of cold bottled sodas, water and lemonades. For those wishing for an adult beverage, the Whalers Brewery has you covered!
We will be serving under a tent outside Whalers Brewery. It’s a perfect combination; BBQ and Beer! The location is right outside the entrance, you can eat outside at our tables or bring it inside Whalers to enjoy with a beer. We are a few miles from the ocean and close to parks if you want to take it to go!
Our Hours
About Balance Smokehouse!
Eric F. Scheer Some may know me as the Jedi Electrician, the unicycle guy, the barefoot guy at church, the softball player with the dorky sports glasses etc... But now you can get to know me as the guy who likes to serve awesome food!
My plan was always to be in food service after graduating from URI. I just ended up taking a 30 year construction side trip! With 2 great kids in college, I’ll need to keep my day job for a few more years.
Staff Balance Smokehouse Staff include my kids Quillan and Kindra (when they are not at school or out of the country), my best friend Eric (who almost always gets roped into my harebrained ideas) and some awesome hired hands.
The Name Balance Smokehouse came about from the combination of 2 things. The first is my interest in unicycles. We have a club that rides in parades as well as races long distance and up mountains. The second concept is to keep things in life balanced. My attempt is to balance work with the important things in life like serving Christ and being a family guy.
The Start of Things I did a few pig roasts in college and in my neighborhood over the years but that was about it. A few years back 2 friends from church got married so I offered to help with a pig roast BBQ for the rehearsal dinner. It turned out I was not able to borrow a roaster for the event, so 2 weeks before the dinner I starting welding a smoker out of an old oil drum. The event went off well despite torrential down pours all night and day. From that point on the smoker was modified and upgraded. I have had the opportunity to cook for the church, school fund raisers, Graduations, Super Bowl parties and lots of friends. It’s taken years to work out the current recipes and techniques. Thanks to my family and friends who have given me honest critiques over the years (yes there have been some bad ones; smoked Tofu and smoked Scottish Ale just didn’t make the grade) I hope you like the current rendition!