Smoked Meat. Tangy Pickles. Smoke It Up BBQ: 2013

"Good things take time, Great things take a long time".

That's why we wake up at the break of dawn, starting the fire building process in our smoker. This is the heart of what we do everyday. Many people call us crazy, because we believe in true wood smoked, low and slow BBQ. In the commercial BBQ world that means some crazy hours over the pit, early mornings, late nights and a few good beers & zzz's in the hours in between. We LOVE it !!!

We cook on what is more commonly known as a "Stickburner", meaning our smoker is fired & heated purely using seasoned hardwoods, these are locally sourced, cherry, hickory & pecan woods, and they lend a sweeter nutty taste to our smoked products.

Our meats are brined in a salt, sugar & spice solution for at least 12 hours, and are then hand rubbed with different combinations of salts, sugars & spices before being placed on the smoker.

The smoking process can take anywhere from 2-14 hours depending on the cut of meat, brine & rub that are utilized. This allows for different levels of smoke penetration in the meat. We utilize a few little tricks during the cooking process (you'll learn along the way), but most importantly, we keep the doors closed & the fire held steady at 235 degrees for the length of the cooking process. (PS. The fire is the hard part !!!) (This also allows us some time to make some, from scratch veggie pickles)

With all of the new meat smoking devices & fancy cookers on the market these day's, anyone can toss some packaged seasoned meat on the smoker, plug it in, set the temp, toss in some wood chunks, fire up the propane and walk away, resulting in a satisfactory product, only to cover it in store bought BBQ sauce. We want to change the way you experience your BBQ.

As professional cooker's we are committing the time and dedication to our trade, ensuring we provide our clients with a superior smoked meat product; juicy, rich & infused with a natural spice crust & true wood smoked flavor.

Thanks for reading our first post.

We look forward to sharing our passion for BBQ, Pickling & Beer with you !!!

(we love bicycles too!!!)

Cheers,

Kelham