Charlie's Long Smoked BBQ

07/05/2026

Happy 4th of July from our family to yours! Happy 250th birthday America!

07/04/2026

We are grateful to those who came and bought food this morning. We are now sold out.

07/04/2026

Thank you Souix Creek Golf Course for inviting us to your event yesterday, your golf course is truly breathtaking. We are eager to return and Golf your course. For those who appreciate the beauty of nature, this course in Chetek is highly recommended. Sioux Creek Golf Course

07/04/2026

Goodmorning BBQ lovers, Today we're doing a blowout sale on pulled pork and pork belly bites at $5 per lb. We also have 3 racks of ribs for $15 per rack while supplies last. You will also get some free buns. We also have some cowboy beans, colesaw, potato salad and Mac cheese for $5 per lb. Pick up is in Thorp.

07/03/2026

The glazed smoked pork belly bites turned out amazing. Sweet, salty, and tender. 🥓🍖

07/03/2026

07/01/2026

Hey BBQ fans, we're adding pork belly to the menu! What do you think, Glazed Pork Belly Bites or Pork Belly Ribs? The ribs would be a long, 1-inch slice, seasoned, sauced, and smoked till they're super tender. I love both, personally.
Leave comment below to help us decide.

07/01/2026

We will be there!

🏁 THE FINAL ACT AT STACKER MX PARK! 🏁
This isn't just another race... it's the last chance to ever line up and race at Stacker MX Park.
With the track now officially closed to the public, FDXCR Race 4 on Sunday, July 26 will be your final opportunity to experience one of Wisconsin's most loved motocross tracks.
Whether you've raced here for years or have always wanted to see what everyone talks about, this is your chance to be part of its final chapter. Come make one more lap, one more memory, and one more story to tell.
🔥 Great track.
🏁 Great racing.
🤝 Great people.
📖 One last ride.
Don't miss your chance to be part of The Final Act.
📍 Stacker MX Park
📅 Sunday, July 26
Who's making one last trip around Stacker with us? 💪🏍️🏁

06/27/2026

We got to try a Wisconsin Prime Brisket from Kurth Valley Farms today.
You know I smoke tons of meat every year, and this was hands down the best brisket I've ever made. The tenderness and flavor were way better than anything else I've cooked!