BOOGS BARBECUE OPENS NEW SITE

Boog's BBQ & Drive-Thru General Manager Travis Teslovich, left, owner J. W. Powell, right, and their employees. A grand opening celebration is scheduled for Tuesday, July 21, from 3-5 p.m. at the restaurant on Route 50 next to the Park & Ride. (July 17, 2009) When J.W. Powell Jr. was young, his father, Boog Powell, the first baseman for the Baltimore Orioles from 1961 to 1974, would cook for his teammates at their home after games.

Originally from Florida, Powell and his family would host his teammates during spring training and he would cook such items as ribs and chicken in a huge pit in their back yard.

When the Orioles opened their new stadium in 1992, many knew about his father's ability to cook so he was offered a spot to sell his food there, J.W. Powell said. Boog Powell would have loved to serve chicken and ribs, but in Maryland it was all about pit beef, a Baltimore tradition. So Boog Powell started with pit beef, then added pork and turkey.

The Powells opened Boog's BBQ on the Boardwalk between Wicomico and Worcester streets on April 6, 2001. After six years of searching for another location, they finally opened Boog's BBQ & Drive- Thru on Route 50 next to the Park & Ride facility in West Ocean City on June 17.

Old photographs of Powell and the Baltimore Orioles hang on the walls in the dining room, which seats about 40. Blues music is typically playing inside the dining room. The Powells plan to add televisions and World Series Pennants to the decor.

A grand opening event is scheduled for Tuesday, July 21, from 3-5 p.m. Boog Powell and Baseball Hall of Fame third baseman Brooks Robinson will sign autographs and meet fans. There will also be giveaways and free barbecue samples.

While the Boardwalk location is sandwich and carryout-oriented, the Route 50 spot has a more extensive menu. The signature pit beef remains the No. 1 item at all three locations.

"Here, we've taken the next step," J.W. Powell said. "We've incorporated full-blown southern barbecue and a Florida flair."

A variety of items, including pulled pork, BBQ chicken, Texas-style beef brisket, smoked sausage, St. Louis-style spare ribs, baby back ribs and smoked half-chicken, are on the menu.

The food is cooked on (cherry) woodburning rotisserie barbecue equipment. Conch fritters, Bar-B-Cue nachos, wings, salads, sandwiches and burgers are also available.

"Someone told me today it was the best pork barbecue they've had since they moved here from North Carolina," said General Manager Travis Teslovich. "Everyone who has tried our food so far has enjoyed it. It's a quick service restaurant and the prices are very reasonable."

"It's seems like people are always on the go, and here, they can enjoy a good meal at a decent price," Powell added. "We have a well-rounded menu and everyone can get what they want."

Since opening, Powell said business had been good with many repeat customers.

Customers can call ahead, 410-213- PIGS (7447) for faster service and pick up their food at the drive-thru window.

Powell said the restaurant also has the ability to cater parties from 10 to 5,000 people.

The restaurant currently opens at 11 a.m., but Powell said he plans to offer breakfast in the coming weeks.