I don’t like the term ‘Smoked Food’

I don’t like the term Smoked Food – I much prefer the term BBQ.  Lots of people over-smoke their meat.  Smoke should be just one ingredient, one flavor.  When you bite into good Q, you should taste three things: The Meat, spice in the form of rub or sauce, and a kiss of smoke.  No more.  If it is sooty tasting – or a ‘smoke’ finish, that is not good.

Our BBQ is cooked in our rigs – the wood is just a bonus.  Billowing white smoke is NOT what you want to see – thin, blue smoke is how we roll.  That insures a complete combustion of the wood – which is healthier – and a great taste.

Catering business catering services BBQ ribs brisket pulled pork barbeque grill charcoal

Posted in Uncategorized | Tagged as: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,