PROTEINS
BRISKET • chicken • RIBS
i get a prime brisket, trim it, season it with pepper, salt and Lawry seasoning. i put it in the fridge overnight and start the cook the next day in my myron mixon wood fired smoker.
i brine the chickens for 2.5 hours then air dry in the fridge overnight. i cook them on a hot fire on my argentine grill and try my damndest to get you juicy, crisp skinned chicken.
St. louis cut ribs, membrane removed. seasoned about an hour before smoking and sweetened with some heat.
Our Specialties...
When we refer to "Our Specialties," we highlight the unique dishes and services that set us apart from other BBQ and catering businesses.
PROTEINS
BRISKET • chicken • RIBS
i get a prime brisket, trim it, season it with pepper, salt and Lawry seasoning. i put it in the fridge overnight and start the cook the next day in my myron mixon wood fired smoker.
i brine the chickens for 2.5 hours then air dry in the fridge overnight. i cook them on a hot fire on my argentine grill and try my damndest to get you juicy, crisp skinned chicken.
St. louis cut ribs, membrane removed. seasoned about an hour before smoking and sweetened with some heat.
When we refer to "Our Specialties," we highlight the unique dishes and services that set us apart from other BBQ and catering businesses.