Meats and Sides: If it ain't fresh, it ain't bein' served
If there’s one thing that sets us apart from other barbecue joints, it’s our food. We can tell you all about it, but till you grab a knife and fork, set yourself down and dig in, it’s just words. So we’ll try to make the words count.
The thing is, we can’t help ourselves from tweaking our menu to better suit our customers. Why do we have Mac n Cheese? We get a lot of families and it’s a kid-friendly staple. So we make it from scratch twice a day with whole milk and sharp cheddar cheese, just like you’d make it if you could (only better).
As for the rest, from the first thing in the morning when the deliveries start, we’re smoking and baking and cooking around the clock. We make our sides fresh, twice a day – irresistible barbecue staples like German-style potato salad, zingy crisp cole slaw, slow-cooked, fork-tender pinto beans and the like.
And each restaurant has a pit master with over 10 years of experience which makes a difference in our brisket, chicken, turkey and sausage – each perfectly rubbed, seasoned and smoked to its own distinct perfection that you can see. As you slice into it, notice the deep, pink smoke ring. That there is a sure sign you’re about to enjoy flawlessly smoked tastiness.
A Heart-felt Testimonial
I am a Wedding Planner in the area and had the pleasure of working with Brad (my apologies for not knowing his last name) and his crew at the Ball/Payne Wedding on September 18, 2010 in Driftwood, TX. It was raining that day and needless to say the work environment was not ideal since we were operating out
Signed Misti Keyes