Fittnell Barbeque

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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.

Just a friendly reminder that we are closed the next two weeks. We are hoping to be open on the 24th, weather permitting...
10/07/2026

Just a friendly reminder that we are closed the next two weeks. We are hoping to be open on the 24th, weather permitting, with a different menu to try some new things out. We're hoping to have smoked burgers, sausages, chopped brisket sandwiches, pork sandwiches, and maybe chicken halves.

We're making extra meat this Saturday, particularly beef chuck ribs, sausage, and pork belly as those have been selling ...
09/30/2026

We're making extra meat this Saturday, particularly beef chuck ribs, sausage, and pork belly as those have been selling out faster. This will be your last chance to get our full menu before we scale back for the off-season, so come hungry and have your stretchy pants ready.

Pre-orders close tomorrow.

We'll be serving 11-3, we hope to see you there!

This Saturday, October 3rd, will be our last regular service for the year as it's almost time to winterize the trailer a...
09/28/2026

This Saturday, October 3rd, will be our last regular service for the year as it's almost time to winterize the trailer and ourselves. Pre-orders are up for those that want to place a bulk order, they'll be open until mid day on Thursday. It's a good time to order a little extra and freeze the leftovers to hide away until the next time we're open.

We're tentatively planning on serving on the 24th, or the 31st depending on the weather. It will be a different menu that will have some things we've been wanting to try out. We're thinking of doing smoked burgers, lots of sausages, chopped beef sandwiches, and some other similar items.

As always, thank you for all of your support this year, it has exceeded our expectations and we're so grateful that you've given us the opportunity to serve you.

It's hard to believe that it is already the middle/end of September, and that means being the bearer of bad news in that...
09/21/2026

It's hard to believe that it is already the middle/end of September, and that means being the bearer of bad news in that we only have a couple more weeks left in the food trailer. We're not fully sure when our last day is, it depends on the weather and we have 2 weeks in the middle of October that we have to be closed. We could be closed as early as October 3rd, but if the weather cooperates, we may be open on the 24th and the 31st.

Many of you have asked about our winter plans, and we currently do not have any. We may try to find somewhere to do at least one pop-up/collab a month, but we have not worked that out yet.

Badish news a side, pre-orders for this Saturday are now open, and as a reminder, bbq makes for great leftovers, it freezes and stores well vacuum sealed (and reheats great with sous vide). So if you're in need of some emergency bbq rations, the next couple weeks are the time to store them away. If there's enough interest, we may sell some already packed frozen meat and sausages before we close.

We'll be open this and next Saturday, 11-3 or until sold out. We hope to see you there!

09/17/2026

Yesterday was the 9th anniversary of our first pop-up as a business. We and our food have come a long way since then. Back then we were both working full time jobs, grocery shopping on Fridays, prepping and cooking Saturday and Sundays, making tacos, quesadillas, brunch waffles, and mainly doing KC bbq as we didn't even know what Texas bbq was. We went from a tent to our first food trailer traveling all over Tompkins County, two different brick and mortars inside other businesses, to buying land and building a new food trailer in Lansing.

Our journey has been a little different and often difficult, but we're happier than ever with the food we're putting out and how we've grown. We're so grateful to so many of you that have followed along since the very beginning and to all of our new customers that we've met and had the pleasure of serving. Thank you for all of your support.

09/16/2026

And just like that, the sausages are done and ready for a snap. A true test of a good sausage is the snap and the bind (texture) of the meat inside. You want a nice firm casing, the fat should not have split, and the cheese should be gooey, but not melted and lost. For a Texas style sausage, you want a coarse grind and the meat just barely emulsified together so that the larger chunks are held together but not worked to the point it becomes more like a hot dog. I think we've got these base recipes down to the point we're able to play around with different additions and flavors while not harming the Integrity of the link.

Sorry I've we've stolen a little bit of the fun when we slice the sausage for you! Let us know when ordering if you'd like it left whole so you can enjoy every bit of the snappy goodness and bite.

09/15/2026

This week, while we are closed on Saturday for a private catering, the preparation and cooking keeps going. Today is day 2 of 3 of sausage making and we're cold smoking 180 links split between Cheddar Jalapeno and Poblano and Corn.

Out of everything I do and make, sausage has become one of my favorite things to create and eat. As a bbq business, you're almost never short on brisket and pork trim, and sausage is a great way to reutilize it and recapture some of the 30-35% trim on a brisket. While it is a 3 day process, it's a very rewarding and creative outlet, especially when you try and keep the rest of your menu fairly traditional.

Fun fact, this past Saturday, we sold the most sausages we have ever sold in a single pop-up. It's really exciting and rewarding that so many people have some to enjoy the food we make, especially the humble sausage.

It has been a little while since we've posted a menu and we thought it was time as this one shouldn't change for the res...
09/10/2026

It has been a little while since we've posted a menu and we thought it was time as this one shouldn't change for the rest of the year.

A few tweaks, our cornbread is now gluten free! So other than the sliced bread and the pasta salad, everything else is gluten free. As the cool weather settles in, we've added a savory and cheesy comfort side to the menu, scalloped potatoes. They're rich, creamy, cheesy, and slightly spicy.

This week, as long as I didn't mix them up again, we'll have Poblano Corn and Buffalo Pork sausage links. We will also have two other specials this week, Pastrami(!!) and Beef Chuck Ribs, it's a dino jr beef rib that's a little smaller than the plate ribs, but still delicious and meaty.

As always, open 11-3 or until sold out. We are CLOSED September 19th for a private catering.

Preorders are up for this Saturday for bulk meat orders to guarantee you get what you want. But fear not, we still take ...
09/08/2026

Preorders are up for this Saturday for bulk meat orders to guarantee you get what you want. But fear not, we still take larger orders in person, like this whopper of an order of 9lbs of meat to our first customer of the day, thanks Pat! Bbq is great for sharing or as leftovers, it freezes well and gives you a little piece of mind when you need an emergency dose of bbq when we're not open.

We are open this Saturday, the 12th, from 11-3'ish and we will be CLOSED on September 19th for a private catering.

We're getting ready for another slow smoked Saturday in the food trailer. Holiday weekends are usually a roll of the di...
09/03/2026

We're getting ready for another slow smoked Saturday in the food trailer. Holiday weekends are usually a roll of the dice, but we'll still be cooking plenty of bbq and we'll be open 11-3 or until sold out. We hope to see you there!

We'll have a couple different sausages this week, the first is a grilled poblano and corn brisket and pork link with mozzarella, the other is an all pork link with buffalo sauce and blue cheese.

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Lansing, NY

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