Our beef is premium grade and we source from a farm where the cattle is pasture raised, never from a feedlot. We bring in whole briskets and trim them ourselves, by hand. We apply our rubs by hand using our own recipes made with the finest spices and other ingredients.
Our pork is sourced from one farm for consistency and quality. It is vegetarian fed and antibiotic free, never touched by hormones or artificial preservatives. We hand-sort it, hand-apply our own rub recipes, smoke it ourselves and hand-pull the meat.
Our chicken is fresh and all natural, never frozen. We start by trimming it by hand the day before we serve it, brining it overnight before it goes to the smoker, and smoke it daily.
We source our meat from the same farms time and again, so that we know who’s raising the animals, how they are treated, what they’re fed, and finally who is packing the meat. It is important to us and helps us ensure that our high quality standards are met.
We take our mac and cheese very seriously – this is not something out of a box. We start with a housemade béchamel sauce, add in the mac, yellow cheddar, extra sharp white cheddar and aged Gruyere. We take care to sift panko crumbs over each serving before baking. We spend more time on this side dish than some people do their entire menu.
Our smokers are Southern Pride brand, the best money can buy. The wood matters, too. We use only hickory and apple wood, whole logs, hand selected for each smoker, carefully placed based on the size of each log.