It wasn’t that long ago that a hankering for quality BBQ required a lengthy trip outside the valley. But within the last decade, multiple dedicated BBQ restaurants started springing up.
Each puts its own twist and offerings on this popular style of eatery. Different parts of the country have different flavor profiles, Texas, Kansas City, Carolina, and Memphis being some of the most famous.
Patrick Fisher, owner and pit master of Mason Dixon BBQ Company in Moundsville, has tried them all. Fisher is a Marshall County native and graduate of West Liberty.
He’s also a combat veteran, having served six years in the United States Army, including a tour in Afghanistan. His travels gave Fisher a unique experience in appreciation of various types of smoked meats and their flavor profiles.
It’s only natural that the menu at Mason Dixon BBQ reflects that, given that his signature homemade sauce is a finely tuned mixture of multiple styles.
“I would say our flavor profile is a mix between Kansas City sweet with the Texas white oak and cherry smoke,” Fischer said. “It took me about 2 ½ years to come up with the sauce.
“It has 17 different ingredients, and I haven’t touched the recipe since 2013. I have tweaked the dry rub here and there, but nothing too drastic where you can tell a major difference. It’s just a few minor tweaks in the sweet vs. salty division.”
A quick perusal of the menu at Mason Dixon BBQ Company and you will find a large variety of feeds, sure to meet the demands of the most ardent lover of BBQ, all the way down to the pickiest of eaters.
Yes, there is brisket, along with pulled pork, chicken, and Mason Dixon’s signature ribs.
“Our baby back ribs are amazing!” Fisher said. “Of course, it’s all amazing, but we can’t keep baby back ribs in stock. We’ll sell out mostly every day. Our pulled pork is also top notch and one of the items I have done the longest and am most experienced with.
“And unlike some BBQ restaurants, we serve chopped brisket. It’s cooked for 16 hours and is so tender you can cut it with a spoon.”
That should already have your average carnivorous eater’s mouth salivating. But, strangely enough, not everyone likes BBQ. Those in that camp also have families, families who like BBQ, but have to find something for everyone.
Fisher also tries his best to make sure even those eaters can find something tasty inside Mason Dixon. It keeps all the customers happy and returning back through the door.
“Having a wider variety does come in handy for larger groups and has helped us obtain greater sales,” Fisher admitted. “At first, it wasn’t always like that, and it was heartbreaking to see people walk out the door because there wasn’t something for everyone.
“With a few minor additions, we were able to do so.”
The History
When Fischer was still a budding teenager, finding his way through the world, he declared his future intentions to his parents.
“I am going to open up Smokey Pat’s BBQ Shack,” Fischer, then just a 7th grader, announced to his parents.
A lot of kids “know” what they want to be at that age. They also change their plans an innumerable number of times between then and adulthood.
Fischer was no different. Upon graduation from high school, he first attended West Liberty with intentions of becoming a teacher. Then military service called, and Fischer spent six years with the United States Army, including serving in a combat tour in Afghanistan.
Upon returning home, Fisher needed to reintegrate into society. He earned his G.I. Bill to help finish college, but he also felt that the education field was no longer right for him.
But growing up on a farm in Marshall County did afford Fisher an education in growing food from the garden and curing meats from animals raised on the farm.
While in the Army, Fisher was stationed all across what he refers to as the “BBQ Belt,” furthering his education, and love, of smoked meats.
Expanding the Offerings
Mason Dixon BBQ Company is just that, a company. It’s not only the restaurant. In addition to the brick and mortar restaurant at 115 N. Lafayette Ave. in Moundsville, it also features a catering business.
Fisher serves multiple meat options, plus sides, buffet style, and is able to outfit any function with a delectable menu. The costs and menu options are available on the website.
Admittedly, the catering side of Mason Dixon has been a huge junk of the overall business profile.
“We do a lot of catering; it’s a huge aspect of our business,” Fisher said. “It’s allowed us to reach people who attend the events that normally wouldn’t have heard of us or have the chance to enjoy our food.”
Fisher also owns and makes use of mobile food service with the Mason Dixon BBQ food truck. You’ll find it at fairs and special events, both inside and outside Marshall County, spreading the good word and taste of Mason Dixon.
“It lets us get out to the people and expand our reach.”
Ways to reach the people will soon be expanding further. The Mason Dixon website has a “coming soon” section for its General Store.
There’s much coming on the horizon for Fisher, all fueled by a love of smoked meats, and attention to detail, and a willingness to make sure every customer is satisfied, no matter their particular tastes.
“You always have to evolve and grow in some fashion,” Fisher said. “In due time, we do have plans on expanding our brick and mortar operations, as well as making our presence on retail shelves with product.”
Keep tuned to Mason Dixon’s Facebook page for more information and to check out daily specials.
