MrSippy BBQ
Splitting hickory by the smoker firebox, flames going, at the family farm
food · fire · music · family · est. 2020

Two Cecils, One Smoker

MrSippy BBQ was born out of a love for food, fire, music, and having a good time with friends and family. It still runs on all four.

from mississippi to the seacoast

The Story

Cecil II, MrSippy himself, grew up cooking and singing with his mother and sisters in Mississippi, always surrounded by family, friends, and Mamaw's cooking. Twenty years in the Navy later, he settled on an 86-acre farm in New Hampshire's Seacoast, where the farmhouse table stayed crowded, the fire pit stayed lit, and somebody was always pickin' at a bluegrass party.

Cecil III grew up in the middle of all that: the gatherings, the music, the low-and-slow Sunday cooking. He went off to hone his chops in the restaurant and hospitality world. In the spring of 2020, with a Lang all-wood-fired smoker and decades of learning what people love in a food experience, the two Cecils did the obvious thing: they put the family cooking and the family music under one roof.

The name? Mississippi raised him. New Hampshire keeps him. MrSippy is what happens in between.

Cecil II, MrSippy himself, tending the fire on the smoker under the MrSippy Market sign
why it tastes like that

The Smoke

  • Our own wood

    Every stick comes from Rock Maple Woods in Strafford, New Hampshire, the family's own land. We burn oak and maple with a heavy dose of hickory for that steady low heat classic BBQ demands.

  • Lang reverse-flow smokers

    An 84" and a 36" reverse-flow smoker, both made in Nahunta, Georgia. Reverse flow means even heat, no hot spots, and smoke that circles the meat instead of rushing past it.

  • Low, slow, and patient

    Low temperatures let the flavor-rich fat render and coat the BBQ while the smoke permeates, building the bark and that classic smoke ring. You can't fake it and you can't rush it.

  • Scratch sides, southern rules

    Collards braised four hours with salt pork. Purple hull peas with bacon. Anson Mills grits. Cornbread in cast iron. The sides get the same patience the meat does.

MrSippy crouched with his guitar and his dog Pie on a street in New Orleans
MrSippy, Pie & the guitar, New Orleans
Black-and-white portrait of Cecil II and Cecil III, arms crossed, at a BBQ event
The two Cecils, on the road
the other half of hospitality

And The Music

A big part of hospitality is entertaining. The Cecils grew up on it: kitchens full of singing, farmhouse gatherings with somebody always picking a guitar. That's why there's a bluegrass jam every Wednesday, live bands on the regular, and just enough time while the meat's on to pick up an instrument.

"Most good things in life can't be rushed. BBQ is a perfect example." the house philosophy
See What's Playing
Order Online