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VISIT COCKEYE CREAMERY

Aug 8

Written by Erik

Erik

Hoover in the running for America’s Favorite Chef

FEATURE IN OHIO MAGAZINE

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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