Real slow smoked BBQ.
A word to the wise for BBQ novice or those who frequent some franchise joints: It takes 6 to 15 hours to make authentic fresh smoked BBQ. That means you either get up REAL early to start smokin' or you reheat and serve yesterday's meat. WE PREFER TO GET UP REAL EARLY. Or in the case of brisket, we begin our smoking process the night before.
Each day begins by consulting the ghosts of BBQ Kings of past, an old voodoo witch in the swamp and a weegie board to assist us in guessing just how much meat our fine customers will consume this glorious day. After which we rub our butts (the shoulder, silly) and all of our other meats one more time with our special spices, cross our fingers, stoke the smoker and load it up. We REALLY hate to waste good meat so you may occasionally find that some hungry soul has beaten you to the last rib or pound of meat in the place. If this happens, we sincerely apologize and suggest you either go hunt em' down, arrive earlier the next time, or better yet, call ahead. 'CAUSE WE JUST WON'T SELL YESTERDAY'S MEAT! We sell BBQ at it's perfect moment.
