**EriK Hoover, co-owner of Cockeye BBQ**

WARREN, Ohio – If you ever find yourself stepping into Cockeye BBQ, you’ll be greeted with an enthusiastic and unmistakable “Welcome to Cockeye BBQ!” from the staff.

The greeting, often delivered in unison, is as much a part of the experience as the slow-smoked meats and house-made sauces. While it’s a charming touch, the real star at Cockeye BBQ is the food – a staple in Warren since 2015.

Co-owners Stacey and Erik Hoover opened Cockeye BBQ in the former Chicken Coop location on Parkman Road. What started as a leap of faith has turned into a decade of growth and investment.

“We bought the building in 2014. It took us about a year to bring it up to speed,” Stacey said. “We love the fact that we’re here in Warren. This is our hometown.”

Cockeye BBQ will celebrate 10 years in business in May. Despite their confidence now, Stacey said the early days came with uncertainty.

“We weren’t sure we would last one year,” she admitted.

The community, however, quickly embraced Cockeye BBQ. As demand grew, the Hoovers made several investments to expand their operation.

One of their first major additions came in 2019 when they realized their menu lacked a signature dessert. Rather than sourcing one elsewhere, they and their son Max launched Cockeye Creamery, an ice cream shop next door to the barbecue restaurant.

“It’s a super-premium ice cream, which means it’s got that creamy texture,” Stacey said. “Custom flavors, super-fun. We’ve got Cookie Monster, which people love, but we also do stuff like Honey Lavender.”

As Cockeye Creamery continued to grow, it became clear that additional space was needed. In 2022, the family purchased a 12,000-square-foot production and distribution facility at 387 Chestnut Ave. NE for $300,000, investing more than $250,000 in renovations and equipment.

“That’s where we now manufacture all of our spice rubs and sauces,” Stacey said. “For a while, we were making sauces here in the building, and we go through a lot of sauce.”

Cockeye’s latest expansion came in September 2024, when their son Ben opened Franky’s Pizza and Delicatessen at 125 Scott St.

“He wanted to make a grandma pie that reminds him of home,” Stacey said. “So that’s our third business now.”

**Stacey Hoover, co-owner of Cockeye BBQ, stands behind a display of the restaurant’s sauces.**

With three businesses under their belt, the Hoovers have solidified their presence in Warren’s food scene. But at the heart of it all is the original Cockeye BBQ, where smoked meats remain the main attraction.

The restaurant is known for its traditional barbecue, with a menu that includes smoked turkey, chicken, ribs, sausage, brisket and pulled pork.

“All the traditional BBQ meats, we do every day,” Erik said. “These items are hand cut every day.”

Each of Cockeye’s pits can smoke up to 1,200 pounds of meat at a time.

“It’s not a big deal for us to feed 1,500 people with BBQ,” Erik said.

**Smoked meats are the main attraction at Cockeye BBQ in Warren.**

One of the most crucial aspects of the process is accounting for the so-called “angel’s share” – the weight lost as fat and moisture cook out of the meat.

“You have to smoke 2,000 pounds of meat to get 1,000 pounds of usable product,” Erik said.

The restaurant’s best-selling item by volume is pulled pork, a versatile ingredient used in everything from sandwiches to chili.

“It’s the least expensive of the BBQ meats, so BBQ guys will use it, and it tastes great,” Erik said.

Another favorite is the brisket, which Erik smokes for 12 to 14 hours.

“Brisket is two muscles that join in the middle, and in this world, you want that,” he said, gently shaking a finished brisket to demonstrate its jiggle.

Unlike many pitmasters, Erik prefers to smoke his brisket untrimmed.

“In my opinion, all of that fat keeps this meat from drying out,” he said.

One of Cockeye BBQ’s standout menu items is its sausage, which Erik worked to develop when the restaurant first opened.

“When we opened, I wanted my own version of a Texas hot link,” he said.

The result is an all-beef sausage made by a Cleveland sausage maker, featuring fresh jalapeño and cheddar.

“It’s an all-beef sausage. Most guys around here don’t make all-beef sausage,” he said.

Though Cockeye BBQ has grown over the years, the vision behind it has remained the same. From the beginning, the Hoovers wanted to create more than just a restaurant – they wanted a neighborhood gathering place.

“We wanted it to be a place where you didn’t know who you were going to run into,” Stacy said. “It could be your neighbor. And we’re lucky because that’s how it turned out, and it’s pretty cool.”

This story was orginally published on The Business Journal.