Smokin' Bones BBQ Brings Flavorful Homemade Fare To Norwich

By: Michael Collins

Smokin' Bones BBQ brings flavorful homemade fare to Norwich

NORWICH – Smokin' Bones BBQ, on Route 12 North of Norwich, brings its flavorful barbecue favorites and delicious sides to the Norwich area.

Opened in November of 2014 at the intersection of Route 12 and King Settlement Rd. in Norwich, Smokin' Bones BBQ offers a full take-out, eat-in, and catering menu six days a week – closed on Sundays.

Owner, Joel Mathis, and his crew of four offer a mouth watering menu of BBQ favorites, and tasty sides – all of which are made from scratch. Smokin' Bones offers barbecue chicken, ribs, pulled pork, and “phenomenal” burgers. They also offer a wide variety of sandwiches, salads, and chicken spiedie subs. Smokin' Bones uses a homemade dry-rub with a secret blend of herbs and spices for all of its slow cooked barbecue favorites.

Some of the highlights of Smokin' Bones' side menu are their baked beans, mac and cheese, and potato and macaroni salads. The baked bean recipe is an old family recipe. “It's an old family recipe,” said Mathis. “It comes from my grandmother in Iowa and we use three different types of beans to make it.” Smokin' Bones also put a clever twist on the classic mac and cheese recipe by using smoked gouda to give the dish a little extra. They even make homemade barbecue potato chips now.

Smokin' Bones also offers a catering menu for a variety of events and occasions. They are able to do on-site barbecue but Mathis said, “we have a pretty diverse catering menu including prime rib, chicken piccata, but we also have the ability to customize the menu to fit people's needs.”

Mathis, a Binghamton N.Y. Resident, has been in the food business since the age of 16 when he got his first job at a restaurant in the Binghamton area. It must have made an impression on the teenager because he decided to go to college for the culinary arts. Mathis graduated from Johnson and Wales University, in Providence R.I., in 1996.

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After college, Mathis worked in restaurants all over the northeast – in Rhode Island, Massachusetts, and New York. He worked as a sous chef in many of these positions.


The Evening Sun

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