Hangover BBQ was opened in July of 2018 by William and Stephanie Litman.
The roadside carryout, nestled between a stream and GC&P road brings live smoke BBQ to the Upper Ohio Valley. Serving up pulled pork, racks of ribs, peppered turkey, jalapeño cheddar brats and brisket, all smoked low and slow over a custom-built, wood-fired smoker. Steph brings southern flavors to the sides, which she makes from scratch.
Between Steph’s entrepreneurial spirit and Billy’s cooking expertise, the pair turned their love of barbecue into a bustling business that’s garnered quite the loyal fanbase.
F.A.Q.
Where did the name “Hangover BBQ” come from?
HANGOVER BBQ's name originated from a local band of friends in 2000. The name HANGOVER BBQ resurfaced when Billy and I were trying to think of a name for our BBQ spot. Hangover also means "something that has survived from the past." We thought it would be a perfect fit for our roadside destination!
What kind of smoker do you use?
Our meats are cooked over a 500 gal. stick burner, off set, direct flow smoker. It was made custom for us by a welder in Texas. We use West Virginia Cherry wood.
What type of meats do you use?
We only use the best premium meats - think small batch, craft barbecue.
featured in
https://weelunk.com/a-hankering-for-a-hangover-hangover-bbq-that-is/
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https://www.wtrf.com/community/hangover-bbq-wins-prize-at-show-of-hands/
http://www.theintelligencer.net/news/community/2019/05/hangover-bbq-wins-show-of-hands/
https://www.theintelligencer.net/news/top-headlines/2019/11/slideshow-winners-from-tuesdays-best-of-the-ohio-valley-readers-choice-awards/
https://www.theintelligencer.net/news/top-headlines/2019/11/recognizing-the-best-of-the-ohio-valley/
https://www.theintelligencer.net/news/community/2020/03/support-small-local-businesses-during-wheeling-restaurant-week/?fbclid=IwAR3t_cUl7j45Hrf6W8wOP9xbDUr1jMCWjuFSKM_ll_IabonrsRQIUm0RWK8
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