Weidner BBQ

Weidner BBQ holds its roots deep in Eden, New York, where the scent of wood smoke and slow-roasting meat drifts out from 8174 Gowanda State Road. Their signature half-chicken hits the pit at just the right moment, the skin tightening to a lacquered gold while the meat stays supple beneath it, surrendering to the tug of a fork. Smoke curls into every crevice, laced with the quiet sweetness of their house-made sauce—bold enough to leave a mark but never enough to drown out the bird itself. It’s the kind of barbecue that doesn’t rush, each hour spent over the fire carving flavor into muscle, every plate served like a promise kept.

Beyond the chicken, the menu builds in layers of depth. Pulled pork arrives in ribbons, slow-cooked until it collapses under its own weight, its rich smokiness tempered by the crunch of slaw. The ribs, wrapped in their own mahogany bark, pull from the bone in clean bites, leaving behind the kind of glaze that lingers on fingertips and napkins long after the meal is done. Brisket slices wear a ribbon of fat that melts away on the tongue, while smoked jumbo wings come out blistered and fragrant, the skin stretched taut over their spice-kissed surface. The sides deserve their own moment—mac and cheese thick with cheddar, BBQ beans stewed until they take on the depth of the fire, and butternut squash softened into something almost dessert-like, threaded with brown sugar, walnuts, and apple. Weidner BBQ stays anchored in its hometown, but the truck moves where it’s needed—showing up at fundraisers, local markets, and baseball fields, carrying that same slow-built smoke and flame to wherever the appetite is strongest.