People who know me well know I love barbecue. As a young working adult in Cincinnati, I was part of a group of people who had a monthly rib hunt. We went to a new place each month for years searching for the best ribs. I love to smoke meats and to cook ribs. I have grown from three or four sizes of Weber grills to a Big Green Egg ceramic smoker that I have been using since 2003. As you are reading this, I am at the Medina County Fairgrounds competing in the second Amateur Backyard BBQ Cook Off. Hopefully I will fare better this year than last, where I only took a third place in the chicken category. My ribs were a fail.

In the spirit of the ultimate barbecue quest, I am going to tell you all today about a place I found up in Strongsville: Old Carolina Barbecue. I sat with the owner, franchisor and founder of this multi-unit chain, Brian Bailey, back in early February to learn his secrets, his style of barbecue and all about his sauces. After all, it is very unusual for a barbecue chain to start up right here in Ohio, Massillon to be exact. Brian was born and raised in Canton and has loved barbecue since he was a kid. His mom would make him his favorite food, ribs, every birthday. As a traveling salesman in his early adult years, he visited rib joints wherever and whenever he found them. He especially enjoyed some of the “roadside shacks” he discovered in the Carolinas.

As he experienced a career change in 1999, he decided it was time to be his own boss and do something that he loved. He took a lot of inspiration from a chain in the Carolinas called Bandanas. Between 1999 and 2002, he and his partner Tim Hug took road trips to the Carolinas, saw exactly what and how they did it and fine tuned their craft. In 2002, he worked his first Rib Burn Off in Cuyahoga Falls with a guy named “Smokin’” Joe Henderson. He learned from Joe how to do competition barbecue. Next, they sought out their own smoker, which they brought back from Georgia. The next summer in 2003, they started doing 15-20 events a year as a “ribber” with the name Old Carolina Barbecue Company. They racked up awards for Best Sauce, Best Ribs and Best Pulled Pork and started building a brand name. By 2006, they were able to open their first location in Massillon. The second location opened six months later in Canton. In 2009, they opened their third. Now they have 8 in Ohio, and one in Ann Arbor, Michigan. They began franchising in 2012.

Bailey and Old Carolina pride themselves on the slow-smoked approach, up to 14 hours, and only use hickory wood. They also embrace the welcoming friendly feeling that just happens down south, especially in the Carolinas. They have a saying in the store, and their team members wear a wristband with the saying, “Make happy happen.” Good barbecue can certainly make happy happen. Brian was very gracious and brought out huge sample platters of all the different options. Everything was just perfect. The ribs and pulled pork were fantastic. I especially like the fact they give you the sauces on the side.

All their meat is dry rubbed. The sauces (five) take you on a tour through the Carolinas. They start with the “Piedmont No. 5,” their signature sauce. It is a tangy tomato, vinegar sauce. Next is their “Original Classic,” which is sweet, tomato-based and smoky. This is more of a western Carolina sauce. Then, the “Original Gold,” a mustard-based sauce that is popular in South Carolina and Georgia. Brian points out it is also great for dipping their hushpuppies in. Yes, I did say hushpuppies and they are awesome. Next, for those that have to have heat, the “Screamin’ Beaver.” Finally, the “Coastal Carolina.” It is the eastern Carolina style, which is a spicy, tangy, vinegar and pepper-based sauce that is absolutely great on pulled pork. Best part is this is fast, casual barbecue. So, bring the family, grab a Cheer Wine soda (awesome Carolina regional pop) and enjoy! Old Carolina is located at 14795 Pearl Road, Strongsville, and can be reached at 440-268-8461.