In 1992, Terry Best partnered with the O’Doherty family and helped grow O’Doherty’s Irish Grille in downtown Spokane. In the Spring of 2002, Terry and Renee Best took ownership of O’Doherty’s Irish Pub & BBQ in the Spokane Valley. Before it became an O’Doherty’s, it was Smokey’s BBQ.
Our own Chef Anthony Rasmussen, who was part of the Smokey’s crew, is professionally trained in our particular kind of Southern-Style BBQ and we credit him with much of our ability to offer the original BBQ items that were introduced to the Valley by Smokey’s in 1997.
Irish and BBQ
It isn’t so odd really. The Irish traditionally used peat for smoking meat. And the Irish are famous for their smoked salmon. It is true that the Irish had little influence to the types of barbecue sauces in America—and the original technique of slow-smoking meat at a low temperature was introduced to the Europeans by the Native Americans in the 1500s. Regardless, Spokane’s large population of Irish descendents likes to mix it up a bit and happens to love our smoked meats and Kansas-style barbecue sauce … So here we are…
Our superior quality meats are rubbed with a proprietary spiced rub blend before going into our authentic Southern-style Smoker right here on premise--where the meats are slow-smoked to perfection over Apple Wood from the local Green Bluff area.
The American-Irish fare we serve includes specialties like Corned Beef and Cabbage, Guinness Beer-Battered Fish and Chips, Guinness Beef, the Butte Pastie, Tullamore Dew Whiskey Steak, and Terry’s Garlic Salmon Fillet Dinner.
We love to cater! Large groups and delicious slow cooked BBQ is our specialty. Family reunions, corporate holiday parties, gaterings for friends - we do it all.
Please apply in person at the restaurant, full-time/part-time food servers, bartenders, server assistants, and line cooks.