We're just a couple of guys doing BBQ. Pretty simple. What's unique is the way we prepare our products, the way we cook them, and the ways you can enjoy the fruits of our labor.
By the way.... Bar-be-que'd to us is just that. Slow smoked meats that stand on their own. We NEVER add sauce into the faux Q style BBQ sold at "The .... Inn" to add back flavor and moisture. We prepare some of the best sauces you have had, but we recommend a puddle on the side, just for dipping.
Preparation
We prepare all of our smoked meats competition-style. This is not just a buzzword for us. We would submit every package of meat we sell at any BBQ competition in the country. In fact we were 16th in the nation in Pulled Pork at the American Royal BBQ Championship in Kansas City. And it's better now.
We dry rub all our meats with our unique seasonings. We also use a few prep tricks that we don't discuss. So don't ask, we don't want to kill you.
Cooking
We use a Smoker designed for us by Southern Yankee Bar-B-Q. It's all wood-fired, no gas, no electric, no par-boiling. 6-8 hours for our Ribs, 9-12 hours for Brisket and Pork. Oak, Hickory, and Fruitwoods are used at several critical stages of the cooking process.
Final Enjoyment
Most of the work is in the final prep of our products. We pull and chop and slice and season our products until it's ready for the Judges (you). We vacuum seal our products and rapidly cool to preserve freshness and increase to flavor. Our Wholesale Smoked Meats will keep in the freezer for 6 months. Our fresh smoked products will delight your company picnic, ball game, graduation, or whenever you have the group together. Check out or Catering Menu for your special event.
How 'bout a few testimonials?
"Your Rub saved my marriage!" - Chuck
Chuck was the typical American family man. Barbeque to Chuck was hamburgers and steaks on the grill. Momma prepared the meat, cooked the sides, set the table, and cleaned up afterward. Chuck slaved over a hot grill for 20-30 minutes, resting only for much needed refreshments. When it came to shopping with his wife, Chuck had the pressure filled task of maintaining a steady heading on the shopping cart.
We introduced Chuck to the art of true Barbeque. First, our Fred Hickory Original Dry Rub, and of course a few pointers. Then, on to a full blown Training Class with his Buddies. How to setup a complete meal, how to shop for meat and sides, arts and techniques of the various cooking methods, how to dry rub and marinate, how to make sure all the dishes compliment each other, and most importantly, how to make the whole process a passion.
Chuck very quickly moved the cooking to the backyard and stunned his family with some of the best meals they had ever eaten. He was king of the carry-in at work and the envy of the neighborhood. His wife hung on every suggestion he made at the grocery store. They worked together to prepare meals and had fun doing it. "Your Rub saved my marriage!"
"What did you do to my dogs?" - Barry
Barry loved our Fred Hickory Pulled Pork. We would get Barry some shoulder bones on occasion to reward his dogs. Barry made the mistake during a late night raid on the Pulled Pork in the refrigerator of tossing the dogs a sample of the pork. The dogs went wild. It was all Barry could do to keep their tails from damaging the cabinets.
Its been over a year now and Barry's dogs still sleep in front of the refrigerator door. Just waiting..........for one more taste.
"Can I get another sandwich?
But this time I just want the Cole Slaw on it!" - Judy
We had watched Judy scoping out the Vendors. She wasn't sure where she wanted to eat. We heckled her over. Guaranteed her she was making the right choice. Fred Hickory Pulled Pork Sandwich, Ozark-Style (Cole Slaw on top). Never heard of it. We always watch the skeptics and check in on them. She ate the generous portion with ease. She spent a lot of time wandering close to the Truck. She seemed to have a lot of friends at the event.
Back she came, "Can I get another sandwich? But this time I just want the Cole Slaw on it! This is the best Cole Slaw I have ever eaten. You should quit your job and sell Cole Slaw for a living, I have told everyone I see to try this"
She liked the Pork, too!