A new partnership with Guy’s Barbecue will shake up food service at The Lemon Grove.
Limited hours of operation will occur in the coming weeks so that new staff can be trained and small changes can be made to the venue’s branding and interior.
Guy’s at the Grove will take over food service and operate the kitchen, dining room and bar at The Lemon Grove beginning sometime in May.
You’ve bought his award-winning sauce at your local grocery store.
You’ve even purchased those award-winning ribs at any number of fairs or festivals all over the country.
We’re talking about Guy Hughes and his line of Guy’s BBQ Sauces.
After 30 years of traveling the country, getting his name out and finding out how much people like his sauces, Guy opened a carryout restaurant, Guy’s BBQ Carryout, right on the border of Liberty and Youngstown.
We went on a Wednesday, and it was packed with people waiting for takeout orders from the moment we arrived to the time we left. Guy’s is not set up as a restaurant, but it has a couple of tables and chairs to accommodate a small group — like the Burger Guys.
The first thing Guy Hughes remembers cooking is a hamburger.
''I had smoke everywhere, but it was great,'' he said.
The only problem was that Hughes was 7 years old at the time, and he waited until his parents were gone and his older siblings were occupied elsewhere before deciding to start his culinary career.
''I got my butt whupped when they got home, because I was too young to use the stove,'' he said.
His cooking efforts tend to get a better response these days.
Hughes has been feeding folks his barbecue for more than 30 years. While he's operated various restaurants over the years and opened Guy's Award-Winning BBQ Carry Out last fall at 2545 Belmont Ave. on the Liberty / Youngstown line, many have enjoyed his ribs and barbecued chicken from his catering trucks at festivals and events throughout the Mahoning Valley.
He's been a part of the Mahoning Valley Rib Burn Off (now known as the Eastwood Rib Fest) since it started and frequently tops the national rib cookers in the awards.
And even those who don't eat the ribs he cooks depend on him to make their own barbecue dishes better. Guy's BBQ sauces are sold by regional and national retailers and have been featured in Saveur magazine and on the popular food website Hungry Girl, and the sugar-free varieties have been championed by professional bodybuilder Jay Cutler.
But Hughes doesn't live by barbecue alone.
Guy's Award WInning BBQ Sauce as featured bbq sauces in the June/July issue of SAVEUR Magazine!
Guy's BBQ Sauce business catches fire
Ira “Guy” Hughes’ barbecue sauce has won numerous awards. At the Mahoning Valley Rib Burn Off last year, he won both Best Sauce and Best Ribs awards.
Ira "Guy" Hughes used to hide from fans of his bbq sauce. So eager were they to buy the spicy condiment that he couldn't make it fast enough.
A line supervisor at General Motors' auto assembly plant in Lordstown, Hughes loved to barbecue and thought that opening a little restaurant would be a nice sideline. He never expected that his customers would insist on taking bottles of the bbq sauce he made in his kitchen in Newton Falls home with them. Or that meeting demand for that sauce would become his primary business.
Casey Malone and "Homeplate" meet with Ira "Guy" Hughes and his family, learning the secret to their successful BBQ sauce. Guy's Famous BBQ Sauce is sold in several neighboring states, and even finds a home in the White House! Special guests include Kelly "The Ghost" Pavlik and Playboy cover model Lisa Neeld.
And maybe, just maybe, President Barack Obama will discover that as well.
Guy Mitchell - who was executive chef for the Philadelphia Eagles for five seasons, prepared meals for the cast and crew on three ''Rocky'' movies and has cooked for special functions at the White House and the vice president's residence - has eight cases of Hughes' signature sauces that he plans to recommend to the chefs who prepare meals at the White House and on Air Force One.
"I work with U.S. Navy and train some of the chefs that work in airlift division," Mitchell said. "I go to seminars with those chefs and help train them ... Because I'm close to those guys, I usually suggest great products to them."
In this clip, I describe a couple techniques for getting the perfect "que" and give out the biggest secret ingredient in my sauces...LOVE.
In this video I get a chance to talk a little bit about my involvement with the Northeast Ohio Adoption Services, as well as introducing my son Kevin, who helped me out with this live broadcast.