For BBQ Lovers

Smokehouse at Plain & Fancy Farm

BBQ in Lancaster County? According to Megan Weiss, the director of marketing for the hospitality group Thomas E. Strauss, Inc., it makes perfect sense. “Drive around Lancaster County any Saturday and the Amish have roadside chicken barbecue stands set up,” she notes.

Megan goes on to point out that Lancaster County is also known for its smoked meats. In fact, it’s a long-held tradition in Plain communities. Smoketown was even named for the smoked meat that was produced there. That allure has persisted. Visit Central Market or any other market or butcher shop and visitors are lined up to buy smoked meat products.

Still, the emergence of Smokehouse at Plain & Fancy Farm came as a surprise to locals and visitors alike. The building that houses the restaurant was once part of Plain & Fancy Restaurant, which made its debut in 1959 and became one of Lancaster County’s favorite destinations for Amish-inspired meals served family style.

As the years passed, the folks at Plain & Fancy Farm began taking note that the public’s dining habits were changing, prompting a need to rethink their business.

Changing times and tastes call for new strategies and in 2017, Thomas E. Strauss, Inc. decided to take the restaurant in a very new direction – yet one that honors the county’s culinary heritage – by putting a Pennsylvania Dutch spin on barbecue. They also added a new menu element by making craft beer, wine and cocktails available.

The building was also given a complete makeover in 2017. Two large smokers were added to the premises. The main dining room, whose décor is now comprised of rough-hewn wood, a stone fireplace, string lights and rustic chandeliers, appeals to those seeking a relaxed and casual dining experience. Subsequent projects created a large gift shop and a separate dining area that harkens to the original restaurant (offering family-style dining) and caters to groups (20 or more, reservations required). The latest endeavor saw the upper floor of the building be transformed into a special events venue that debuted this spring.

In the last few years, additional customer wants were addressed in that reservations are now accepted, takeout and catering are available, and for those who miss family-style dining, a menu option is the “family feast,” which is perfect for four or five guests and includes fried chicken, meat loaf, mashed potatoes, a vegetable, and other local favorites, including shoo-fly pie and mini-sized whoopie pies.

The restaurant is overseen by general manager Mark Surotchak, who has 30 years of hospitality experience, spanning fine dining and casual dining. He also directs the banquet and family-style service at Plain & Fancy Restaurant.

The menu features starters such as burnt ends (brisket), smoked wings, BBQ brisket flatbread pizza, chili and corn muffins. Entrées range from Create-Your-Own-Platter, baby back ribs and a rib brisket combo for BBQ lovers to salmon, pasta, and classic Lancaster County dishes for those who prefer to live on the mild side. Rubs and sauces were developed in-house and include White Horse, Memphis Heat and Smokey sauces. Sandwiches are also on the menu. A kid’s menu is available, as well. On Tuesdays, prime rib is served. This isn’t your typical prime rib, as it’s smoked.

Smokehouse is part of the Plain & Fancy Farm complex, which includes the AmishView Inn & Suites and offers services such as buggy rides and The Amish Experience (tours and a theater).

The farm will be celebrating America’s 250th birthday with Homestead Days, which are being held the third Saturday of the month, June through October. Each month will offer a different theme and will include vendors, hands-on activities, demonstrations, a horse-washing station, a chalk talk and more.    

3121 Old Philadelphia Pike, Bird-in-Hand
Current Hours: Sunday through Saturday, 11:30 a.m.-8 p.m.
Information: Smokehousebbqandbrews.com

Historical Tidbits

While places like North and South Carolina, Kansas City and Memphis would like to lay claim to the birth of barbecue, BBQhistory.com reports that it is actually one of the oldest cooking methods known to man, as it dates as far back as 1.5 million years ago. Through the ages, the Greeks and Romans used a spit-roasting method to cook meat, while indigenous people cooked meat over open fires, using wood or hot stones to create heat. The British are credited with introducing sauce to the menu, as basting helped to preserve the juices of meat. The Germans added the mustard element to sauce.   

The word “barbecue” (or “barbeque”) is thought to be derived from the Taino (Greater Antilles) people who developed a method called “barbacoa” whereby meat was slow cooked over a wooden framework. The Caribbean became a melting pot of methods, as Spanish, African and Native influences ultimately impacted the development of Southern barbecue, which was widely eaten by colonists due to the fact that hogs were relatively inexpensive to raise because of their propensity to forage for food. The low-and-slow method of cooking helped to tenderize the meat. Enslaved people relied on the cooking style to make inferior cuts of meat more edible.

Modern grills date to the mid-20th century and as pop culture decrees, barbecuing has become the domain of men. The love of barbecue has led to festivals and competitions that create cultural experiences that are interwoven with history, tradition and community.    

Kansas City is home to the Kansas City Barbeque Society (KCBS), which was founded in 1985 by three barbecue lovers who sought to connect with other like-minded people. Today, membership stands at over 16,000 members. The organization, which regards barbecue as “America’s cuisine,” sanctions more than 400 competitions each year, including the World Championship, which this year is being held in Tennessee. Kansas City is also home to the Museum of BBQ, which opened its doors in 2025.