Now that you know more about our restaurant and quality of food, check out our delicious menu items here!
Did You Know?
Angry Barbeque is far from the ordinary, corporate BBQ chain restaurant. Learn more about our local chef and quality ingredients here!
Angry BBQ is independently owned and operated. Our chef, William Boyd, is an Canton, Ohio local who knows how to make quality food that everyone in town loves. Our friendly and courteous staff will make you feel right at home.
At Angry Barbeque, we source our product locally when possible and choose only the finest and freshest ingredients that are responsibly nurtured. We take the effort seek out these ingredients because we understand the connection between how food is raised and prepared and how it tastes. We only use ingredients that were raised with care for animals and our environment.
About 80% of all antibiotics produced in the U.S. are given to agricultural animals. This can cause major harm to our environment and also the health of animals and humans. We chose not to involve animals in our menu that have been fed antibiotics in order to provide our customers with the safe and healthy ingredients.
What are GMOS?
GMO-- A genetically engineered food is a plant or meat product that has had its DNA artificially altered in a laboratory by genes from other plants, animals, viruses, or bacteria, in order to produce foreign compounds in that food. This type of genetic alteration is not found in nature.
Why keep our food GMO free?
We want our ingredients to be all-natural in order for our customers to enjoy quality food without having to worry about genetic modifications to it. We believe that no customer should have to be concerned with where their food comes from, how it was raised, or modified.
Ninety-five percent of every thing we serve is made from scratch in this tiny little place! We are committed to using only the freshest and finest ingredients. All of our meats are artfully prepared by our trained and experienced kitchen staff.
We care about the ingredients that go into the meals we serve so we avoid any artificial fillers and only use raw, quality food. Trust me, you can taste the difference.
The name 'Angry' plays off our sauces. We have a sweet sauce made from local honey, brown sugar and molasses. The 'Angry' sauce is our sweet spiced up with crushed red pepper and hot sauce. The 'Mad As Hell' sauce is the sweet with crushed red pepper, hot sauce and ghost chili extract.
We buy all-natural, antibiotic-free, hormone-free, humanely raised meats. The pork butt, we put on a special rub for 24 to 36 hours, then we smoke it for seven to eight hours using a blend of hickory and cherry wood. The beef brisket has its own special rub with more salt and pepper and a bit of sugar, then it's smoked 10 to 12 hours with solely hickory wood. Our baby back ribs are really meaty; each rack weighs two and a half pounds. We care for the food before serving it to our loyal customers. You don't get that in most restaurants these days.