I pride myself in providing
the best wood smoked BBQ possible at the best prices.
Our
guarantee
"If you're
not satisfied you don't pay!
No if, ands or butt's!"
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here BBQhunter Review
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After
more than 40 years cooking professionally and for enjoyment, it became
apparent that BBQ was the avenue most suited to my unique understanding of
one’s palette.
The recipes and sauces I use were developed from years of experience with
different cuisines, without altering the basic principles of BBQ.
I believe you will enjoy my unique approach to the long tradition of serving
BBQ - along with my pricing & service.
Some folks might consider barbecuing a whole hog to be a tad bit of overkill
for a fellow with a sudden hankering for a sandwich. But, without benefit of
electricity and refrigeration in bygone years, portioned cuts of fresh pork were
nonexistent. A solution to this culinary dilemma was provided by a pair of
entrepreneurs in Lexington, North Carolina when they hit upon the idea of
barbecuing a couple of pigs over open pits in the town square on Saturdays and
selling it. Tents soon popped up and the first commercial barbecue joint was
born. The boys there in Lexington are still making some mighty fine barbecue in
those barbecue joints. At last count, the city had one for every thousand
citizens - men, women, and children included!
A good barbecue joint has a modest dining hall. In addition to plain tables,
disposable paper place mats, and chairs with wooden seats, it will likely also
have a counter with stool seats that swivel. A portrait of an elderly founder on
the wall somewhere near the entrance is always a good sign. So are pictures,
statues, and other sundry likenesses of pigs. A parking lot packed with a
mixture of Harleys, pickup trucks, and Eldorado's is an even better sign. The
pits themselves are generally housed out back in a separate building to avoid
burning down the joint in the event of a flame up. The building will have a
screen door with a spring on it that twangs when the door slams shut. The
hardwood in the yard nearby will be of various ages. You may not see smoke
coming from the pit chimneys except when the wood is being burned to coals. But,
you should always be able to smell it! Should you find copper lines leading to
the pits from a silver tank the size of a small elephant out where the wood yard
ought to be, drive on. You ain't there yet! The founder's son has sold his
soul to the Devil for the ease of that modern-day bane of barbecue, propane.
Come back in a couple of years and you will find a brand new McDonalds there
with a drive-up window right where the pits once stood. Good barbecue is a hard
way to make a buck, so patronize them when ever you can.
Award Winning
