Harford Magazine - Page 30 - Best Barbecue

Harford Magazine
- Page 30
Best Barbecue

JD’s Smokehouse
2235 E. Churchville Road, Bel Air
410-734-7900 | facebook.com/JDsnorth


Paul Friedenberg, who owns JD’s Smokehouse North with his wife, Ann Marie, keeps his barbecuing tricks close to the vest. He won’t share exactly what mix of wood is used to smoke JD’s beef, pork, chicken and turkey – though he admits that hickory plays a big role – or what’s special about the seasoning rubbed on the meat before it’s cooked. Whatever goes into those secret mixes, they work.


As for technique, Friedenberg is modest. “We keep it simple. Low and slow. We don’t try to reinvent the wheel,” he says. Slow, in this case, means 17 hours in the smoker, as fresh meat transforms into tender, smoke-ringed magic.


JD’s condiments have a fan club, too. Meats can be topped with one of the restaurant’s four sauce options: smoky, sweet, mustardy or spicy Vidalia onion.


While Paul does the smoking, Ann Marie handles the other important part of the barbecue equation: the beer. With the barbecue, they recommend something from their own “Brothers of the Beard” beer club – like the Brothers of the Beard marzen brewed specially for the restaurant by Heavy Seas Beer.