When Randy became a partner, Joey’s Smokin BBQ had only been in business for two weeks. About a year later, Randy decided to open the fourth chain in Coeur d’ Alene as a part of the Riverstone development off Northwest Boulevard.
Maggiore and Folk, owners of the new Joey’s Smokin BBQ in Coeur d’Alene, have blended traditional southern-style barbecue with a modern “dine-in or take-out” eatery.
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The restaurant was founded by Italian chef and restaurateur Joey Maggiore after he and his wife traveled throughout the south sampling traditional barbecue restaurants and recipes. After years of running Italian bistros and restaurants with his family, Joey decided a change of pace was in order. Joey’s Smokin BBQ was the result of his crossover into American food, a re-creation of the bistro style restaurant serving traditional American barbecue fare.

  Joey’s Smokin BBQ - Coeur d' Alene Idaho

  People talk a lot about hybrids these days. From hybrid gas/electric and SUV crossover vehicles, to hybrid fuels such as bio-diesel, the term isn’t just science anymore. Now, restaurateurs such as Joey Maggiore and Randy Folk, have taken the hybrid concept one step further -- into food.

  Maggiore and Folk, owners of the new Joey’s Smokin BBQ in Coeur d’Alene, have blended traditional southern-style barbecue with a modern “dine-in or take-out” eatery.

  “It’s not fast food, but it is quality food quick,” says local owner Folk.

  The atmosphere is comfortable and casual, but with an interior design concept that is more elegant and mature than what you’d expect from a quick service oriented establishment.

  The design, the atmosphere and, of course, the quality
of the food are what attracted Randy to the business in the first place. While managing the private golf course for Lacosta resort and Spa he walked into a Joey’s Smokin BBQ for lunch.

  “I loved the simplicity and the new age barbecue concept,” he said. “I liked that it strayed from the traditional wagon wheel décor, and I wanted to be doing something that didn’t require a jacket and tie everyday.”

  Joey’s was a perfect fit; and, although the jacket and tie have been replaced by a button down shirt and flip-flop sandals in the warmer months, there’s a great deal of credibility and professionalism to go along with Randy Folk’s casual demeanor.

  The restaurant was founded by Italian chef and restaurateur Joey Maggiore after he and his wife traveled throughout the south sampling traditional barbecue restaurants and recipes. After years of running Italian bistros and restaurants with his family, Joey decided a change of pace was in order. Joey’s Smokin BBQ was the result of his crossover into American food, a re-creation of the bistro style restaurant serving traditional American barbecue fare.

  The restaurant opened in January, 2005 with its first location in Carlsbad, California .Two more chains have since opened up in the San Diego area. Four more franchises are scheduled to open in Southern California
under father and son team Bill and Luke Walton, of the L.A. Lakers.

  When Randy became a partner, Joey’s Smokin BBQ had only been in business for two weeks. About a year later, Randy decided to open the fourth chain in Coeur d’ Alene as a part of the Riverstone development off Northwest Boulevard.

Living in Coeur d’ Alene for the first 20 years of his life, he wanted to return to the area with his wife Akiko and their family. He also noticed there was nothing in the way of authentic southern style barbecue restaurants in the area. The decision wasn’t hard to make -- he moved his family back to the northwest and introduced residents and visitors to the Joey’s Smokin BBQ concept.

andy Folk spent most of his professional life in the golf business; and, as director of sales for Cobra Golf Company, he was provided with lots of travel time. It was during his travels that Randy had the opportunity to eat at various barbecue restaurants in many different parts of the southern U.S. He noticed that in each region of the south, flavors, recipes and barbecue cooking methods took on different characteristics. In an effort to provide a most unique and diverse experience at their barbecue restaurants, Joey and Randy have incorporated many different regional styles of traditional southern barbecue into their menu.

Barbecue fans know that for really good barbecue four key things needed: good quality meat; good quality sauce; a slow, careful and a consistent smoking process; and the rub. Joey’s Smokin B.B.Q. has all these essentials and then some. They use only fresh meat. Nothing is ever frozen, which translates to an enormous amount of prep time for all their food.  Randy Folk spent most of his professional life in the golf business; and, as director of sales for Cobra Golf Company, he was provided with lots of travel time. It was during his travels that Randy had the opportunity to eat at various barbecue restaurants in many different parts of the southern U.S. He noticed that in each region of the south, flavors, recipes and barbecue cooking methods took on different characteristics. In an effort to provide a most unique and diverse experience at their barbecue restaurants, Joey and Randy have incorporated many different regional styles of traditional southern barbecue into their menu.

  In addition to items such as Texas Smoked Brisket, Memphis traditional dry rubbed ribs, and of course hush puppies, there are featured items such as Kobe beef burgers, buffalo burgers and prime rib (a seasonal item only). Not to be left out are the mouth watering “Mama’s downright addictive B.B.Q. beans. These beans are aptly named. They’re delicious and served with every meal along with a creamy Cole slaw that isn’t overtly sweet.

  Barbecue fans know that for really good barbecue four key things needed: good quality meat; good quality sauce; a slow, careful and a consistent smoking process; and the rub. Joey’s Smokin B.B.Q. has all these essentials and then some. They use only fresh meat. Nothing is ever frozen, which translates to an enormous amount of prep time for all their food.

  This means you’re getting food that is as freshly prepared as it can be. Nothing is fried, with the exception of their “basket of fresh cut fries.”Many barbecue restaurants will cook the meat down in the sauce. Joey’s prefers to smoke their meat for at least 12 hours using only their secret dry rub. Clean burning electric smokers are used to create the proper favor, and to ensure they’re delivering the healthiest product possible. It’s after the slow smoking process when the meat is smothered with either their secret “SUH-WEET” barbecue sauce or their mild-spicy sauce.

  Many barbecue restaurants will cook the meat down in the sauce. Joey’s prefers to smoke their meat for at least 12 hours using only their secret dry rub. Clean burning electric smokers are used to create the proper favor, and to ensure they’re delivering the healthiest product possible. It’s after the slow smoking process when the meat is smothered with either their secret “SUH-WEET” barbecue sauce or their mild-spicy sauce.

The slow smoking process is done in Southern Fried Smokers using mesquite, hickory and alder woods. And when they say the meat is slowly smoked, they mean slow. A good example is their “Lazy smoked B.B.Q. chicken.” After being smoked it’s smothered in the mild-spicy sauce and grilled over an open flame.

  Pricing varies to suit everyone’s budget, and the portions are generous. As with all great barbecue fare, you’ll get your fill with each meal. Seating includes covered outdoor tables on the front patio, a comfortable assortment of indoor tables or barstools in front of the large flat screen television. Be sure not to neglect the side items such as hush puppies or the delicious sweet potato fries. You certainly won’t be disappointed.

Joey’s Smokin B.B.Q. is located adjacent to Starbucks at 2360 Old Mill Loop in the Riverstone Development of
Coeur d’ Alene, ID 83814. For catering or other information call
(208) 765-5639 or fax (208) 765-5141.

Pricing varies to suit everyone’s budget, and the portions are generous. As with all great barbecue fare, you’ll get your fill with each meal. Seating includes covered outdoor tables on the front patio, a comfortable assortment of indoor tables or barstools in front of the large flat screen television. Be sure not to neglect the side items such as hush puppies or the delicious sweet potato fries. You certainly won’t be disappointed.
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