Fireman One – Smithville’s Barbecue Artisan
Roy Merriman, known throughout Smithville, Tennessee as Fireman One, has become a local legend—not only for fighting fires, but for igniting taste buds with his masterful barbecue. After a long and respected career as a firefighter in Smithville, Roy traded in his fire helmet for a smoker, embarking on a second act that would make him a fixture in the local food scene.
Firemen One- Roy Merrimack
Roy’s barbecue journey started simply, with a small smoker in his backyard and a desire to bring people together over good food. He began by cooking for friends and family, perfecting his technique and experimenting with flavors. Encouraged by rave reviews from those early taste testers, Roy took his barbecue public, setting up at the Saturday farmers market in Smithville. His reputation for mouthwatering smoked meats grew quickly.
Roy’s offerings pay homage to classic Southern barbecue, featuring smoked chicken wings, leg quarters, halves, baby back ribs, pulled pork, and pulled chicken. Yet, it’s his beef brisket that truly sets him apart. Each brisket is slow-smoked for 15 hours, resulting in a cut so tender and flavorful that “melt-in-your-mouth” doesn’t quite do it justice. Barbecue aficionados from near and far have declared it among the best they’ve ever tasted.
What distinguishes Roy’s barbecue is his meticulous attention to detail. Every cut of meat is seasoned with his proprietary dry rub, a blend of spices he developed through years of trial and error. Roy believes the secret to great brisket lies not just in the rub or the smoke, but in the preparation. He emphasizes the importance of properly trimming the brisket, knowing exactly which fats to leave on for moisture and flavor, and which to remove to avoid greasiness. This careful preparation, combined with his patience and skill at the smoker, results in barbecue that stands out in a crowded field.
Roy’s barbecue became even more accessible when he launched his food truck, which parked daily beside the MAPCO gas station in Smithville.
Though Roy has since sold the truck, his presence at the DeKalb Farmers Market every Saturday ensures that his signature smoked meats remain a staple for barbecue lovers in the area. He also takes orders by phone or text, making it easy for fans to get their fix.
Behind the scenes, Roy’s family is a steady source of support and inspiration. His wife, Lisa Merriman, helps coordinate the business and keeps things running smoothly, while their daughters—Kelsie Merriman, a master’s student at Western Kentucky University, and Kayla Merriman, a stay-at-home mother raising their three grandchildren in Smithville—remain a close-knit part of his life.
For anyone seeking authentic, expertly crafted Tennessee barbecue, Fireman One’s stand at the DeKalb Farmers Market is a must-visit. Roy Merriman’s dedication to his craft, his community, and his family continues to make him a true Smithville original.
Fireman One Barbecue.:
Smithville Farmer’s Market – Saturdays 9am -11am
To Order – Call or Text 615-464-0344
Grilled Bacon wrapped Asparagus
Grilled Bacon wrapped Asparagus
Ingredients :
Asparagus bundles
Olive oil
Salt and pepper
Bacon- thin sliced
Wooden toothpicks
How To Make Bacon Wrapped Asparagus
1 Trim ends of asparagus so each piece is about 5 to 6 inches long.
2 Place asparagus in a mixing bowl and toss with olive oil to coat. Then season with salt and pepper.
3 After that you will take 4 or 5 spears of asparagus and one strip of bacon. Wrap the bacon around the bundle of asparagus and secure with a toothpick if desired.
4 Repeat until all the spears and bacon are used.
5 Place the bundles on the preheated grill for 8 minutes then flip and grill an additional 8 minutes or until the bacon is crispy and asparagus is cooked through.
Grilled Fruit Kabobs
Grilled Fruit Kabobs
INGREDIENTS:
2 cups pineapple cut into 1-inch chunks
2 cups cantaloupe cut into 1-inch chunks
2 cups strawberries stems removed
Coconut oil spray
1 tablespoon maple syrup
vanilla Greek yogurt -for dipping
Instructions:
1 Cut fruit into at least 1inch equal size portions
2. Toss lightly in maple syrup
3. Skewer fruit on a wood soaked skewer
4. Place the fruit skewers on the grill in a single layer.
5. Grill on each side.
6. Look for grill marks and remove when browned and tender.
The back stories on the businesses listed has been inspiring and heartwarming. They serve as a reminder of what the American dream is all about, and by supporting one another we can offer our talents to others. The recipes are a nice addition, too!