Redemption BBQ and Market

Redemption BBQ and Market We are no longer serving barbecue, but we are making and selling our frozen Chicago-style deep dish pizzas.

The final pizzas are wrapped and in the freezer. Order online for pickup tomorrow, 9 to noon.
05/08/2026

The final pizzas are wrapped and in the freezer. Order online for pickup tomorrow, 9 to noon.

When I thought I’d be moving Redemption BBQ to a larger restaurant space this month, I asked my current landlord to star...
05/06/2026

When I thought I’d be moving Redemption BBQ to a larger restaurant space this month, I asked my current landlord to start looking for a new tenant. They followed through and a new restaurant will take over the spot on June 1.

Consequently, today, Friday, and Saturday will be my final days of pizza sales at 3420 Lauderdale Drive. I’ll be closed tomorrow for a meeting at a potential relocation opportunity. There’s at least one other viable option I’m considering. I’ll spend the rest of the month figuring out what’s next and moving out.

I’m using up the last of my ingredients on hand to make pizzas today and Friday, so check out the online ordering page to see what’s available.

Thanks for the incredible support during this transition!

In addition to the Smoked Ham Deep Dish I introduced earlier this week, there are two final remnants of Redemption BBQ a...
05/02/2026

In addition to the Smoked Ham Deep Dish I introduced earlier this week, there are two final remnants of Redemption BBQ available.

First, I had some leftover heritage pork bacon ends that we used to make Red Rice, probably our most underrated dish. I cubed and cooked it up crispy for loaded Bacon Deep Dish pizzas. This is double the meat we used to put on bacon pizzas!

I also had enough ingredients for one final batch of Pork Brunswick Stew. It’s frozen, so you can stock up your freezer with rainy-day comfort food.

I was able to make one last batch of Redemption Ham (for the foreseeable future, at least). So, while supplies last, we ...
04/29/2026

I was able to make one last batch of Redemption Ham (for the foreseeable future, at least). So, while supplies last, we have delicious Smoked Ham Deep Dish pizzas available in the freezer.

Research, testing, and perseverance paid off. This is what I’ve been chasing.
04/27/2026

Research, testing, and perseverance paid off. This is what I’ve been chasing.

I’m still tweaking and testing and trying to get perfect deep dish.Our new hours for ordering and pick up: Tuesday throu...
04/25/2026

I’m still tweaking and testing and trying to get perfect deep dish.

Our new hours for ordering and pick up:
Tuesday through Friday, 9:00 AM to 3:00 PM
Saturday, 9:00 AM to Noon
Closed Sunday and Monday

Now that I’ve had a little time to develop a rhythm and pace for production, I’m going to try to be open for more hours...
04/22/2026

Now that I’ve had a little time to develop a rhythm and pace for production, I’m going to try to be open for more hours for you to pick up frozen pizzas. For the next couple of days I’ll test out being open from 9:00 AM to 3:00 PM and then 9:00 AM to noon on Saturday. Again, I strongly recommend ordering online so you don’t show up to find that we don’t have the particular pizza you are looking for. I’ll drop the ordering link in the comments below.

I’ve been quiet this week regarding Redemption Deep Dish because I realized late last week that I needed a serious revis...
04/17/2026

I’ve been quiet this week regarding Redemption Deep Dish because I realized late last week that I needed a serious revision to my dough recipe and pizza process. There were always some inconsistencies in our pizzas that bothered me, but because we were always working around our barbecue operation in a small kitchen, we did the best we could. Honestly, I’m surprised we were able to produce as good a product as we did under the circumstances.

To make a long story short, I took the comparison between Chicago deep dish and biscuits a little too literally. It turns out that my initial formulation was way too wet and the excessive hydration was causing all sorts of problems. Chalk it up to my inexperience as a baker.

After a week of research and recipe testing—and “forcing” my family to eat pizza every night—I think I have it figured out to my liking. I’m still experimenting with two different fat profiles: 100% olive oil and a blend of olive oil and butter. (I don’t really like the taste of the corn oil that is popular in Chicago, and my intent is to avoid seed oils anyway.) Both are delicious, and I may end up offering both as options.

Due to all the testing, I won’t have as many pizzas available this week as I had hoped, but the shop will be open tomorrow between 9:00 AM and noon to pick up frozen pizzas. Because the inventory is limited, I strongly suggest placing your order online so you don’t show up only to discover we are sold out. I’m still working on a new website, so I’ll post the online ordering link in the comments.

I have had to make some price increases. Dairy prices are on the rise and I’m trying to better account for my meat and packaging costs. Our prices are still comparable to similar pizzas in Chicago, with much better ingredients, and significantly less expensive than having a frozen pizza shipped from Chicago.

Speaking of dairy, back when I switched to Grande cheese, several people asked if we could sell it. We weren’t set up to slice it to order then, and I’m still not able to do that. But I do now have a good supply of pre-sliced Grande mozzarella that I’d be happy to sell for use at home. This really is the best mozzarella I’ve ever had.

This week I’ve been busy making the pivot to Redemption Deep Dish. It will take a little time to rebrand everything and ...
04/09/2026

This week I’ve been busy making the pivot to Redemption Deep Dish. It will take a little time to rebrand everything and get a new website up and running.

My intention is to focus on frozen pizza production and distribution. While I work on opportunities and develop a new rhythm, I’m back in the kitchen making pizzas.

I’ll open the shop today from 4:00 to 5:00 PM and tomorrow from noon to 6:00 PM to purchase or pick up pizzas. Until I build up an inventory, I suggest placing orders online rather than just showing up. You can schedule your order for a day and time that works for you. (Link in the comments.)

I’m working on a system to place orders for custom pizzas. Stay tuned for more information.

Thanks for you patience and support as I make this transition.

Even though we’ve sold out quickly every day, this feels like the longest week ever for Redemption BBQ. But our last day...
04/04/2026

Even though we’ve sold out quickly every day, this feels like the longest week ever for Redemption BBQ. But our last day of barbecue is finally here.

The line started yesterday before we opened. We tried to limit how much each person could buy, but we still sold out in record time. In order to spread out the barbecue we have today and attempt to serve as many people as we can, we are limiting each ticket to four single servings of barbecue. Our single servings are about a third of a pound, so that’s over a pound per ticket. You can get sandwiches or just the meat.

Once again, we have pork shoulder, Creekstone prime brisket, and pork belly burnt ends. Our sandwich special is our Pastrami Cheesesteak. We have Tallow Fries, mac & cheese, collard greens, baked beans, potato salad, and cucumber salad.

Thank you for your patience this week and for your generosity toward our staff. It’s going to be difficult to say goodbye to them today.

Gift cards and reward points will still be accepted beyond today as I continue to make deep dish pizzas.

There’s been a lot of ups and downs in the seven years I’ve run Redemption BBQ. This is a crazy business and Anthony Bourdain was right to point out that you can never truly understand it unless you are in it.

I am very proud of what Redemption BBQ has accomplished and what it represents. I stubbornly refused to cut corners or sacrifice quality. I always wanted to respect and honor the animals that feed us and the farmers who raise them. Had I done anything else, it wouldn’t have been Redemption BBQ. I’m disappointed that this experiment didn’t work, but I still believe that our food systems can be redeemed. Future generations depend on it.

It isn’t lost on me, a former pastor, that the final week of Redemption BBQ coincides with Holy Week. For years, I led the Great Vigil of Easter after the sun went down on Holy Saturday. On this Holy Saturday, I’m reminded of these ancient words: “Weeping may endure for a night, but joy comes in the morning.” The sun will indeed rise tomorrow, and with it the hope of renewal, rebirth, and redemption.

Address

3420 Lauderdale Drive
Henrico, VA
23233

Opening Hours

Tuesday 9am - 3pm
Wednesday 9am - 3pm
Thursday 9am - 3pm
Friday 9am - 3pm
Saturday 9am - 12pm

Telephone

+18047162456

Website

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