Fittnell Barbeque

Fittnell Barbeque BBQ food trailer in Lansing, NY serving Texas and KC style bbq.

Beside our food trailer, we are able to provide a range of catering options for any group size and have flexible menus to fit all dietary requirements.

We hate to have to make the change, but we've been following the weather all week and it just doesn't want to budge. Bet...
07/16/2026

We hate to have to make the change, but we've been following the weather all week and it just doesn't want to budge. Between the amount of rain and the chance of thunderstorms, we have to pivot and move our opening to Sunday. Unfortunately with bbq, we have to start cooking 24 hours before opening and we can't wait until the last minute to make adjustments.

Hopefully with making this change now everyone that was planning on coming will see this.

Next Saturday we'll be open at our property in Lansing! It has been a long 6+ month journey and while we're still workin...
07/10/2026

Next Saturday we'll be open at our property in Lansing! It has been a long 6+ month journey and while we're still working on the land and trailer, we're ready to share what we're building and cooking with you all.

We will either be in the trailer or set up right in front as it's coming down to the wire to have the trailer ready, but either way we'll have bbq!

We're not fully sure what to expect but we're planning on cooking up a lot of meat and we'll try and keep things moving along smoothly. We'll have some picnic tables to sit at if the weather is nice or let us know if you want it to go. In the future when we get our feet under us, we'll open preorders for large bulk orders earlier in the week so keep an eye out for that.

You've been asking and we finally have an opening date! We still have a few things to button up in the trailer, but we'r...
06/26/2026

You've been asking and we finally have an opening date! We still have a few things to button up in the trailer, but we're ready to serve bbq either in the trailer or a tent out front.

We're opening Saturday, July 18th at noon and we will go to about 4 or sold out. We'll have picnic tables to sit at if it's nice weather or you can plan on taking it to go.

Large orders (3lbs+ or meat) should message ahead about preordering, we usually can cook more and It helps us plan how much to make while not selling out too early.

06/19/2026

It's been 2 months since our last inside the trailer update and we thought it was a good time to share one. It has been a busy/long 5 months, but we're so close to getting back to serving bbq vs building. All that is left is a few small odds and ends like maple trim, filling nail holes, and touching up the paint.

Fingers crossed, we're hoping to officially open the trailer on July 18th.

It's nice when an idea comes together and works. Originally I planned on cutting the hole and making a generic serving w...
06/16/2026

It's nice when an idea comes together and works. Originally I planned on cutting the hole and making a generic serving window that flipped up, and then I had the idea to reuse the existing skin and window to maintain the trailer's aesthetic.

I've been putting off this part of the project and saved it for the last big task as I was nervous how it would all come together, fortunately it worked.

Today I start the trim and finish details, hard to believe we're almost done after 6 months of work

We had so much fun last night serving over 800 samples at Taste of the Finger Lakes. The event gives us a chance to exp...
06/10/2026

We had so much fun last night serving over 800 samples at Taste of the Finger Lakes. The event gives us a chance to experiment and serve in a different format than we're used to and reach so many new people.

This year we served an Asian style pork belly (salt, pepper, and garlic pork belly finished with a Japanese bbq sauce, topped with nori, sesame seeds, and crispy onion), smoked chicken salad (basil, lemon, chive flowers), brisket on weck (brisket finished with a smoked mushroom au jous and topped with a horseradish and carraway seed cream with some crispy onions) and not pictured as I always forget at least one, pork belly with a red chimichurri.

06/09/2026

Hot smoked pork belly. Salt, pepper, and garlic. Smoked st 250°F for about 5 hours with oak and hickory.

We'll be serving this with a red chimichurri tonight at Taste of the Finger Lakes alongside smocked chicken salad and brisket on weck bites.

Had some friends over to get another cook in and test some different items and methods. This cook I was testing long hol...
05/25/2026

Had some friends over to get another cook in and test some different items and methods. This cook I was testing long holding spare ribs as a potential scheduling option in the future. I smoked them until the internal temperature hit low to mid 180's, wrapped one with sauce and one without, put them straight into the warmer sr 155 and then held for 16 hours before we ate them. They held up really well and while I prefer bite tenderness, these were fall off the bone tender while not being overcooked and grainy, the flavor was well balanced and not washed out, overall a good test.

On the platter: naked and sauced pork spare ribs, hatchapeno sausage, chicken drumsticks, street corn pasta salad, couscous salad, coal bed charred cabbage, smoked sweet potatoes, and pickles.

Phew, we just finished washing dishes and we finally had a chance to sit down and eat a bite ourselves. Thank you to eve...
05/17/2026

Phew, we just finished washing dishes and we finally had a chance to sit down and eat a bite ourselves. Thank you to everyone that came out today and patiently waited in line. It was our single busiest day of service, we moved over 150lbs of cooked meat in 3 hours and sold out in just over 4 hours.

We definitely have a little rust to shake off after a winter off and will keep chugging away dialing it all in.

Thank you Meagan for the photo!

Thank you Jesse for the help!

You are only one week away from our first pop-up of the year! We'll be at Personal Best Brewing on Saturday, May 16th, f...
05/09/2026

You are only one week away from our first pop-up of the year! We'll be at Personal Best Brewing on Saturday, May 16th, for their 3rd anniversary party. We'll be serving from 12 until sold out (we're hoping to make it past 4pm).

We will be bringing more food than last year and filling the smoker with ribs as they always go too fast! We look forward to seeing you all there and sharing our bbq with old and new friends!

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Ithaca, NY

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