BUILT ON PATIENCE
AND SMoke
Machado's Smokehouse didn't start with a business plan. It started at a backyard pit in East Freetown, where the family recipe for dry rub was scribbled on a napkin and the smoker ran from dusk till dawn.
Today, we still fire up the smokers before sunrise. We still select every cut by hand. We still believe that if you're checking your phone while the brisket cooks, you're doing it wrong.
Our restaurant is where neighbors come for the ribs they'll drive 40 miles to eat — and stay for the kind of hospitality that makes you feel like you've been coming here your whole life.
14+
Hours Smoked
3
Generations
100%
Real Wood
