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New BBQ restaurant started by local baseball legend opens in Roanoke

NEWS13 - ROANOKE, Va.


A brand new BBQ restaurant in Roanoke is run by hometown baseball legend George Canale.


Husband and wife George and Laura Canale know first-hand the recipe it takes to run a family business.


"Well, you know we have to be a team. Some nights we go to bed and we are so frazzled, but it's fun! You have to think of it as an adventure," said Laura Canale, a co-owner of Canale BBQ and Hams. 


George Canale says this is harder than playing baseball. 


"The people that own restaurants, this is a lot harder than playing baseball," said George Canale. 


After setting Virginia Tech baseball records and playing in the major league for three years, George's Memphis roots inspired this new dream: Canale's BBQ and Ham.


"This idea came about maybe about 10 to 12 years ago. A place to carry on what my family is doing down in Memphis, they've done it for 40 years," said George Canale.


But their love of Roanoke, the place they raised their daughter, holds their heart and now their restaurant satisfies the communities appetite. 


"We keep selling out of food!" said George Canale. 


The Canales say they their restaurant is in its soft opening phase but they plan to host a grand opening once they get their license to serve alcoholic beverages.

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Former pro baseball player opens BBQ restaurant in Grandin Village

NEWS10 - ROANOKE, Va.


A Roanoke baseball legend has traded his bat for barbecue.


George Canale and his wife recently opened Canale's Ham & BBQ right next to the Grandin Village post office.


Canale, a Cave Spring High School graduate, played three seasons for the Milwaukee Brewers and still holds Virginia Tech's record for career home runs.


He says the restaurant is a continuation of a restaurant his uncles owned and operated in Memphis for more than 40 years. Canale says he was inspired by watching them serve meals to the early morning crowd and hopes to do the same for Roanoke.


"They would get up at about 3 in the morning, be at the shop around 4, and start making ham and turkey sandwiches," Canale said. "They would have them ready for the construction workers and the painters, the people going to work early that need a sandwich."


Canale says the restaurant uses a barbecue recipe passed down from his uncles. He plans to mainly focus on grab and go orders.

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