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Trax BBQ Is Smoking Up Great Food & a Large Following

Photographer: Michael Durr

Whitney and Andrew Klein are experts when it comes to barbecue.

They love sharing their enthusiasm for great food with restaurant goers, so they opened Trax BBQ, 7724 Depot Street, McCordsville, last November.

The creation of Trax BBQ came out of their catering business, No Coast Cuisine, also at the same address.

“Once Andrew left the corporate world, we started the No Coast Cuisine catering company,” Whitney says. “We found a commissary to rent and started doing weddings and corporate lunches. We discovered we could feed a lot of people at a good price with pulled pork, so we started smoking more meats and catering out barbecue-style fare.”

After growing their business, and collecting equipment, the Kleins realized they needed their own catering kitchen and started the search to purchase some property.

“That search led us to Scarlet Lane Brewery, and things just fell into place,” Whitney says. “By chance, we came across some barbecue equipment for sale and decided to open a barbecue joint, in addition to the catering kitchen, in the same warehouse as Scarlet Lane Brewery. We already spent a year building relationships with the brewery, and their customers, so it made sense to start providing that service on a regular basis in the same building.”

They went to work to renovate the front part of the warehouse and turn it into a casual service barbecue restaurant. 

“We are a food-driven, craft, small batch, barbecue restaurant, and we do run out from time to time,” Whitney says. “A true mom and pop establishment.”

The Kleins were glad they chose McCordsville to create their business.

“We were looking for a place to put in a catering kitchen close to home,” Whitney says. “We were hoping to buy a place, and in that process, Tonya Gailbraith, the town manager of McCordsville, suggested we partner up with Scarlet Lane Brewery. We sold food at the Scarlet Taphouse every Friday for over a year, and it was well-received by the customers, so we decided to rent out the front part of the Scarlet Brewery warehouse.”

McCordsville residents have embraced Trax BBQ enthusiastically.

“So far, we have had a wonderful response to the food,” Whitney says. “People in McCordsville want more options for dining out, and barbecue and beer go hand in hand. It’s a perfect match, plus we are family-friendly on our side of the business. You have to be 21 and over to enter the Taproom, but you can eat or drink on either side.”

Customers already have their favorites.

“People love the pulled pork and brisket,” Whitney says. “The ribs are always fresh smoked, and we just added smoked whole bone-in chicken wings to the menu.”

The fresh pickle slices and macaroni & cheese are also fan favorites.

“Another one of our best sellers is the Big Friggin Meat Combo, a quarter sheet pan combo, with three meats, two sides, Trax slaw, pickles and Texas toast, which feeds one to two people,” Whitney says. “It’s hands down our number one selling item. We also have vegetarian options, and all the meats are available by the pound and side dishes by the pint.”

Whitney says that they have tried to keep the menu simple, yet cater to individual needs, too. 

“All our smoked meats can be purchased as meals, sandwiches or by the pound or piece,” Whitney says. “Our sides are made from scratch as well as our signature Carolina-Style sauces. We also offer catering services (picked up or delivered).”

Whitney adds that barbecue varies from state to state, and Trax BBQ is “Carolina Style.”

“Our meats are dry-rubbed and smoked but not sauced,” Whitney says. “Our signature sauces are vinegar based and made in-house. People love the smoked meats, but we also have some awesome signature sandwiches. I like the Pulled Pork Cuban, and we just added a Pork Tenderloin sandwich. ‘The Willie’ is brisket & cheddar topped with slaw.”

The Smashburger is also a great choice if you aren’t in the mood for smoked meats. 

“We use quality ground beef and each burger has double patties, cheese and bacon,” Whitney says. “We also offer weekly smash specials where we top it with pulled pork, fried egg, brisket and other fun surprises. Our lunch special is very popular because you get a sandwich, slaw, chips and soda for $8.99. That special is available Wednesday-Friday until 2 p.m.”

Whitney noted that Andrew has more than 20 years experience in kitchens.

“He grew up in Nashville, Indiana and worked in his parent’s coffee shop, The Daily Grind,” Whitney says. “After graduating high school, he continued to pursue culinary positions and attended Ivy Tech in Indianapolis. He has worked at various kitchens, as Executive Chef in the Indianapolis area, including Mezza Luna, Kona Grill, Capital Grille, and Fleming’s steak house. He retired from the corporate world in 2014 and started No Coast Cuisine.”

Whitney and Andrew both grew up in Indiana and have family in the Geist area. 

“Andrew went to Brown County High School, and I grew up in Fishers and went to Hamilton Southeastern High School,” she says. “We live in Fishers.”

In addition to barbecue, the Kleins offer private and catering options for fine dining. Carry out and Uber Eats are also available.

“Andrew is passionate about food and loves to prepare courses, meals and pairings with wine and beer,” Whitney says. “Stay tuned for some beer and barbecue dinners at the Warehouse.”

Trax BBQ is located at 7724 Depot Street in McCordsville. They are open Wednesday – Sunday for lunch and dinner. You can give them a call at 317-335-PORK or visit them online at traxbbq.com for more information.

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