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Specialties
Slow Smoked BBQ, Brisket, Ribs, Pulled Pork, Chicken.
Garden Burgers with homemade potato chips. Wine and Craft Beers and friendly atmosphere.
History
Established in 2014.
Smoking raw meat is an art form that can take years to perfect. Wire Mill BBQ chef and owner, Gino Marsili, began smoking meat approximately three years ago while in the deli business.
After about a year, Gino Marsili’s father in law, Jerry Edwards, was visiting from southeast Georgia and realized the smoker they were using was way too juvenile for the amount of meat Gino had begun selling. His deli was turning into a BBQ destination.
Jerry went back to is workshop is Georgia and custom built a commercial grade smoker for Gino to begin is new venture of BBQ specialties. Two years later we are proud to open Wire Mill Saloon and BBQ in Georgetown.
The Art of Smoking Meat
Preparation of smoked BBQ is based on the «smoke ring». A smoke ring is created by choosing the right wood while maintaining the balance of temperature with moisture. The meat is slow cooked using apple, cherry and oak wood. This enhances the flavor and creates the pinkish smoke ring on the outer edge
Meet the Business Owner
Gino M.
Business Owner
After attending Johnson & Wales Culinary School in Providence, Rhode Island, Gino moved to St. Simons Island, Georgia to open a fine dining Italian restaurant, where he met his Georgia Peach, Robin.
Born and raised in Georgia, a lot of the recipes come from friends and family of Robin’s in the south. Gino, however, has perfected the art of smoking meat out of his passion for food.