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Menu/Order

Menu/Order

Hoover in the running for America’s Favorite Chef

Feb 18

Written by Erik

Erik

FABRIC OF THE COMMUNITY

VISIT COCKEYE CREAMERY

LOCATION

WARREN

1805 Parkman Road NW
Warren, Ohio 44485

(330) 369-4BBQ (4227)

Wednesday - Sunday
11am - 8pm
closed Mondays and Tuesdays

GOOD BBQ. COLD BEVVIES. LOCAL EVERYTHING. 🤝💨

See you on the West Side. 🤝

📲 Order online:
https://order.toasttab.com/online/cockeye-bbq

#morethanbbq #drinklocal #cockeyebbq #warreneats #ohiocrafted

This year, we're honored to celebrate some members of our team as they graduate with the Class of 2026 🎉🎓

These guys juggled classes, sports, clubs, college applications, future plans, and all the excitement and uncertainty that comes with the nex

DINNER RUSH ENERGY. 🍗💨

Tickets are stacked and fryers poppin’, y'all! Crew's moving like a machine tonight. ⚡️

We’re still rolling if you need us — come grab dinner on the West Side. 🐷

📲 Order online: Cockeye BBQ Online Order

🐖 THE BPT IS BAAAAACK. 💨

The legendary Breaded Pork Tenderloin Sammich returns to the Clothesline. 👏🏻

1/2 lb of pork loin hand-pounded into a big ol’ schnitzel, breaded and fried hard ‘til golden brown. Served on a pub roll with red

JAMAICAN ESCOVITCH FISH 🇯🇲🐟🌶️

Cockeye's take on the Jamaican dish featuring crispy fried catfish (or snapper, how fancy! ✨) topped with a tangy, SPICY pickled sauce of sautéed onions, carrots, bell peppers, and hot peppers in a vinegar ba

HAPPY NATIONAL BRISKET DAY. 🐂🔥

Chef Erik Hoover spent the morning at WFMJ talking real brisket — trimming, smoking, slicing, and respecting the process from start to finish.

For more than ten years, we’ve been serving slow-smoked barb

ALL THE FIXIN’S. 🥒🧅🔥

Cold pickles. Fresh coleslaw. Smoked bark.
The little stuff matters around here.

Dinner’s waitin’ on the West Side. 💨

📲 Order online:
https://order.toasttab.com/online/cockeye-bbq

#morethanbbq #cockeye

THEY’RE BACK, BABY. 🍅💨

Fresh green tomatoes, hand-dipped in buttermilk, dredged in our signature cornmeal breading, and fried hard ’til golden brown. Served up with a side of our house-made “Strutter” sauce — a tangy,

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