Joe Morley's Smoked Beef & BBQ

Joe Morley's BBQ opened its doors in December of 1984. This was not my first venture into the food business. My first experience with food was in 1977 when a new franchise, (Church's Fried Chicken) came to Salt Lake City. I was hired to help open seven stores along the Wasatch front. We opened 7 stores in less than two years time but unfortunately after three years the stores went out of business. I took over one of their previous locations on 17th South and State Street and opened under the name of Joe Morley's Fried Chicken. We introduced Real Texas BBQ at that restaurant and our customers really loved it. At that time there were hardly any other BBQ restaurants in Salt Lake.

We found a location in Midvale and opened Joe Morley's Smoked Beef and BBQ in December of 1984. We had 8 tables and sat 32 people. I ran the store all day every day with my wife and two children helping whenever they could. Fortunately business continued growing and we eventually were able to start hiring employees to help carry the load. After about 3 years we were able to expand our seating to 64. We couldn't afford much advertising but because of our great customers spreading the word we continued to grow. We purchased our own building in 1992 and began remodeling. We were able to build a brand new kitchen and expand our seating to 175 in our regular dining area and 80 in our Private Dining room. Throughout the years our customers have been the "BEST" and we hope to continue in business for many years to come.

Now a little about my definition of real, Texas-Style BBQ. Real BBQ is meat that is smoked and cooked slowly over select hardwoods (we prefer to use cherry wood). Real BBQ is never cooked in the BBQ sauce. We add the BBQ sauce after the smoking process to compliment the smoke flavor infused in the meat. We even serve the BBQ sauce on the side to our customers so they can add as much or as little as they would like. My smokers are my own design and all smoking is carefully monitored. Our beef brisket and our pork legs are smoked for up to 14 hours. Before smoking, our pork spare ribs are seasoned with a dry rub and our fresh chicken is marinated for 24 hours. We then smoke them for about 4 hours. We make most of our other menu items daily from scratch.

I truly thank you for your business and we hope to continue serving you for many years to come.

Joe Morley

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A Brief History Joe Morley's BBQ opened its doors in December of 1984. This was not my first venture into the food business. My first experience with food was in 1977 when a new franchise, (Church's Fried Chicken) came to Salt Lake City. I was hired to help open seven stores along the Wasatch front. We opened 7 stores in less than two years time but unfortunately after three years the stores went out of business. I took over one of their previous locations on 17th South and State Street and opened under the name of Joe Morley's Fried Chicken. We introduced Real Texas BBQ at that restaurant and our customers really loved it. At that time there were hardly any other BBQ restaurants in Salt Lake. We found a location in Midvale and opened Joe Morley's Smoked Beef and BBQ in December of 1984. We had 8 tables and sat 32 people. I ran the store all day every day with my wife and two children helping whenever they could. Fortunately business continued growing and we eventually were able to start hiring employees to help carry the load. After about 3 years we were able to expand our seating to 64. We couldn't afford much advertising but because of our great customers spreading the word we continued to grow. We purchased our own building in 1992 and began remodeling. We were able to build a brand new kitchen and expand our seating to 175 in our regular dining area and 80 in our Private Dining room. Throughout the years our customers have been the "BEST" and we hope to continue in business for many years to come. Now a little about my definition of real, Texas-Style BBQ. Real BBQ is meat that is smoked and cooked slowly over select hardwoods (we prefer to use cherry wood). Real BBQ is never cooked in the BBQ sauce. We add the BBQ sauce after the smoking process to compliment the smoke flavor infused in the meat. We even serve the BBQ sauce on the side to our customers so they can add as much or as little as they would like. My smokers are my own design and all smoking is carefully monitored. Our beef brisket and our pork legs are smoked for up to 14 hours. Before smoking, our pork spare ribs are seasoned with a dry rub and our fresh chicken is marinated for 24 hours. We then smoke them for about 4 hours. We make most of our other menu items daily from scratch. I truly thank you for your business and we hope to continue serving you for many years to come. Joe Morley