Good barbecue is hard to find. The vast majority of what passes for barbecue today isn’t really barbecue. It’s meat roasted in big square stainless steel ovens using propane or electric as the primary heating source with some wood chips (sometimes even sawdust) thrown in for good measure. The cooking process is automated. It’s cheap, easy and efficient. Set a temperature and start a timer. Forget about it. Ding! Crockpot barbecue. Not for us. No thank you.
It wasn’t always like this. Every generation before us, from the time our earliest ancestors learned to control fire, mastered the art of smoking meat and passed down that knowledge and tradition. That’s roughly 400,000 years of barbecue history. And somehow we’ve managed to screw it all up in the last 30 or so.
In a world of web-enabled, instant everything we are here to make a stand for the time-honored traditions of real barbecue. No short cuts. No substitution for a little hard work and a lot of attention to detail. We do things the old way...big stacks of seasoned hardwood, the soft dancing blue smoke of a live pit fire, the low and slow all day cook on a warm summer night. It’s not the fast way. It’s not the easy way. But it’s our way. We think it’s worth it. We think you will too.