Caution do not order if your not hungry

We take pride in delivering the best authentic barbecue food you’ll ever experience. Not only quality, but quantity. We want you to have left overs for the next day..not hunger pains. That’s our motto. All our great meats are seasoned with our own special blend of fresh ingredients, and then slow smoked to perfection over a blend of hardwoods like: Hickory, Apple, Oak, and Pecan. Pork Butt is the house specialty. These 8 to 10 pound slabs of pork (shoulder to be exact) are smoked 12 hrs give or take. Knowing the right time and temperature to cook at is essential, monitoring and basting each slab of meat is required. That’s what makes ours so good. Ya gotta try it! All the same cooking rules apply to Beef Brisket, X 2. If your gonna get it done right!!! And we make no exceptions to doin it right. Brisket is much like Butt, for it’s plating versatility. The flavor and texture are so incredible, you can eat it without any accompaniments, have it in a sandwich, or added to your favorite chili green, or red it makes some really, really good chili Colorado, or chili Verde. Our Ribs, and Chicken are slow smoked until their plump and juicy “Almost falling off the bone, then caramelized at a higher temp so there good N sticky.. Tri-Tip is one of those meats that you can smoke, Grill, or Both. We do both.. First we smoke the tri tip 2-3 hours, and then finish it by giving it that nice outer crust finish only a hot charcoal fire can provide GrillIn is the art of cooking over a direct heat source, 350 degrees and higher. When grilling meats such as Steaks, you want the highest temperature you can get, while maintaining zero moisture. Grillin, is done over a gas grill or inferred burner more often than not. When eating grilled food served from 99.9 percent of the restaurants you visit, they use a gas grill, because it’s presumed to be less maintenance, and more affordable, and it is more affordable, due to the ventilation requirements. Since cooking over a natural gas grill limits the BTU power opposed to propane or inferred burners, most restaurateurs, use the propane grills for the BTU power they produce. The problem with propane is it contains water, 30 percent by volume. Though you may not see the steam it emits it’s there, and it’s sweating out every drop of juice it can. “Just like sitin a sauna” not only that but look at the fires you must contend with from the fat juices that are sweating out. The flame you experience from a gas grill may leave some desirable smells in the air however it will transfer a burnt oil taste to the crust of the steak. This is why we use charcoal, and wood, not a gas grill or inferred burner. A bed of hot coals burns at a higher BTU rating than the inferred burner. You can sear a steak directly over a bed of coals eliminating the oxygen gap greatly reducing the fires to an occasional flare up. Cooking directly over that super intense heat from charcoal/wood is a dry zero moisture environment this insures the quickest process of locking in the precious juice within the steak. Imagine the flavor you will be imparting to the steak from a hot bed of Oak.. Cooking with charcoal is a flavor enriched environment, that a gas grill just cannot duplicate. By recognizing the flavor advantages we greatly improve the balance of Flavoring food with charcoal, and woods, and for you hopefully opens up a new world of cooking with charcoal at home. Cookin with charcoal/woods, is gourmet cooking at its best. When available grape vines, are a wonderful source of cooking fuel for chicken, and pork ribs, it has a smooth light smoke flavor. Save those corncobs, and husk. The sweet corn flavor from burning them will add some incredible flavors to beef ribs, and simply out of this world with hamburger. Paring the wood used for cookin food is like paring wine with your meal, just less complicated.. Give it a try at home