Food so good,

It's Emotional.

Upstate New York's own award-winning gourmet BBQ

Open for Take Out

Now serving Take Out every Friday from 4 PM–7 PM and Saturday from 12 PM–7 PM at our Glen Aubrey location right off NY Route 26. Take a look at our upcoming menu below. Call our Take Out number (607) 752-0391 to order!

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Upcoming Events

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Weddings, parties and celebrations, business promotional events — we do it all. Smokey Legend specializes in cooking for large groups and parties with available catering staff.

Email at least 48 hours ahead of your event.

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Hands down the best BBQ in the area, and great catering to make your event shine.
Chris K.
Have ordered their products several times for family events, and the food & service is always excellent.
Bob G.
We are fairly new to the area and our family has been looking for some good BBQ and it’s safe to say we found it!
Alyse G.
This is some unbelievable BBQ. Can’t wait to book Smokey Legend again!
Jason G.
3732 NY-26 Glen Aubrey, NY 13777 (mailing address: 3732 NY-26, Whitney Point, NY 13862)
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Channel your inner legend. Call us for local purchasing options.

Sweet BBQ Sauce


Dusty Red Rub




The Legend

Mrva’s trained with some of BBQ’s greatest, such as four-time World Champion and three-time Grand World Champion, Mike Mills, of 17th Street BBQ and Myron Mixon, of Old Jack’s South, the most winningest BBQ competitors.

Mrva’s also trained in competition BBQ and traditional BBQ styles along with techniques and personal styles that make you stand out above the rest. He’s also participated in many activities sponsored by Amy Mills of Oncue BBQ consulting to bring the best BBQ talents together to cook, discuss, share recipes, and share techniques.

One big happy BBQ family. Other participants are professional BBQ connoisseurs such as Famous Dave’s, Dave Raymond, founder of Sweet Baby Ray’s, John Stage of Dinosaur BBQ, and Brett Orrison of the shed BBQ to name a few.

“There’s much more to BBQ than basting and grilling. It’s an emotional experience. I started Smokey Legend to share the experience with other people and help them learn and appreciate gourmet BBQ like it’s rarely tasted north of the Mason Dixon. The process starts with a good cut of meat that’s trimmed for optimal smoking. The meat is then seasoned and smoked for a specified period of time, followed by preparation for presentation and an overall celebration of a good gourmet product.”

– Mike Mrva

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