Founding and Early Years
On June 25, 1987, Williams Smoke House opened in a small Houston neighborhood. Family-owned and operated by Willie and Hattie Williams, with their youngest son Cedric working alongside them, the restaurant spent two decades building a devoted following. During that time, it produced Bar‑B‑Que celebrated across Houston, throughout Texas, and beyond. Guests entering the dining room were met by a prominent “Wall of Fame,” where plaques and awards recorded years of hard work and recognition.
Cedric often spotted first-time guests standing still, mesmerized by the stories and plaques along the entrance, certain they were about to be treated to something special. Word spread quickly about the down-home barbecue, and diners arrived from near and far to taste that unmistakable flavor. Williams Smoke House became an icon across the community and the city.
However, disaster struck in the early morning hours of December 18, 2007, when fire destroyed the restaurant and erased twenty years of dedication. The flavored-to-the-bone barbecue from that kitchen can no longer be sampled, yet the homemade seasoning endures—it is sure to bring out the flavor in barbecue or any dish. That blend was the backbone of the restaurant and the reason “Finger Licking Good” took on new meaning.
Turn Up the Flavor
Williams Smoke House Bar-B-Que and All-Purpose Seasoning is the only seasoning you need in your pantry, a simple way to keep the Williams Smoke House legacy alive. Sprinkle it boldly on whatever you’re preparing and let the flavor come alive.