01Beechwood · Ottawa

This fire remembers.

A wood-fired story about Junior, The Kid, and the kind of food that pulls a whole table closer.

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Beechwood · Ottawa

This fire remembers.

A wood-fired story about Junior, The Kid, and the kind of food that pulls a whole table closer.

Keep moving forward

Walk into the smoke.

Here, smoke is not an effect. It is the thread connecting a family kitchen to every tray served today.

Where it began

Before the pit, there was Junior.

Gerry Villeneuve cooked with care, pride, and personality. His grandson Chris learned that a meal could become a memory.

A leap into live fire

Then The Kid changed course.

After fourteen years in law enforcement, Chris followed the spark from family recipes to markets, pop-ups, and a life built around smoke.

1,000 gallons · Real hardwood

A thousand gallons of memory.

Chris named the Lewis offset smoker for his late mother, Francine. The fire carries another generation forward.

The moment of truth

The cut tells you everything.

Peppery bark gives way. The slice bends. The smoke ring shows itself. This is why great barbecue is worth the wait.

Francine’s recipe · Paisley’s Picks

It was always about the table.

Mom’s smoked mac carries Francine’s recipe. Paisley’s Picks gives Chris’s daughter her own place on the menu.

Now smoking at 117 Beechwood

Pull up a chair.

The pit is lit Wednesday through Sunday. Dine in, take it home, or bring the smokehouse to your next gathering.

02The ritual

Built for the long way

A thousand-gallon promise.

For Chris, the fire matters. Named Francine for his late mother, the Lewis pit turns real hardwood, time, and attention into the bark and tenderness he wants on every tray.

Junior and the Kid's branded 1000 gallon offset smoker
Lewis BBQ 1000Real hardwoodTime + attention
01

Build a clean fire.

Heat is only half the job. Clean smoke gives the meat depth without hiding it.

02

Let time do its work.

Low and slow is patience measured in bark and tenderness.

03

Slice it when it is ready.

The pit sets the schedule. Every tray arrives at its own right moment.

03A fire passed forward
Chris Villeneuve with his grandfather Gerry, known as Junior
Gerry “Junior” Villeneuve and Chris “The Kid”

The name is the whole point

Junior taught him what food could do.

It could mark a celebration. Slow down a long day. Give people a reason to sit together and stay awhile.

Chris grew up beside his grandfather in the kitchen of Homesteaders, Junior’s family-style Ottawa restaurant. In 2018, that inheritance became small-batch sauces at farmers’ markets. Customers asked for sandwiches, catering, and pop-ups. A 55-gallon barrel became a smokehouse. The smokehouse became a community.

The family story keeps moving. Mom’s smoked mac preserves Francine’s recipe, her name lives on in the thousand-gallon smoker, and Paisley’s Picks gives Chris’s daughter a place at the table too.

“His spirit lives on in every recipe, every story, and every meal shared with family and friends.”Chris Villeneuve, “The Kid”
2018

The sauces

A market table, five small-batch sauces, and a story.

Then

The barrel

Hot food, private catering, pop-ups, and one 55-gallon smoker.

Rockland

The smokehouse

A permanent home, a much bigger pit, and regulars willing to drive.

Now

Beechwood

The fire comes back into Ottawa at 117 Beechwood.

BBQ worth talking about

Look closely.
You can almost smell it.

Follow the daily smoke ↗
Sliced brisket showing bark and smoke ring
01Brisket
Wood-fired barbecue tacos
02Tacos
Pulled pork sandwich with house slaw
03Pulled pork
Two barbecue sandwiches on a wooden counter
04Stacked high
Glazed smoked burnt ends
05Burnt ends

Weddings · Work · Big days · Any excuse

Put the pit on the guest list.

From an intimate gathering to a room full of hungry people, Junior & The Kid brings slow-smoked meats, house-made sides, and genuine hospitality to the table.

Ask for a catering quoteOr call 613-741-7282

See you at the smokehouse

Come hungry.
Leave with a story.

Chris Villeneuve and his daughter

Smokehouse hours

Wed – Sat
11 am – 9 pm
Sunday
11 am – 8 pm
Mon – Tue
Closed
Call the pitVisit