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FAQs
What style of BBQ do you make?
We make our own style of BBQ. This includes chicken, pork and beef made with out own recipes, sauce, and sides
Why doesn't meat fall off the bone?
You will never hear us refer to our St. Louis style ribs as “fall off the bone.” Fun fact: barbeque competition standards say you should be able to bite a rib, pull away the meat with your teeth with a gentle tug, and see a bite mark from where you took that bite. (Hard to visualize? Honestly, the easiest way to picture it is to go to a joint, buy a slab, and test it for yourself). If ribs are falling off the bone, they’re likely overcooked.
Is your BBQ served with sauce?
Barbeque is personal and folks have feelings about sauce, so our beef brisket, pulled pork, chicken, are served without.
My Meat is burnt! Is it overcooked?
Nope: it might look burnt, but to a lot of folks, that bark is the best part of BBQ. Bark is the mouthwatering crust that forms when spice rub and hickory smoke hang out on a piece of meat, under low heat, for a long period of time. If you smoke at too low a temperature, you won’t get any bark; smoke too high and you’ll char any chance you had of forming one. It takes lots of patience, the perfect temperature, and a great rub recipe to achieve that perfect, not-burnt crust.
Why do you run out of menu items?
It takes up to 18 hours to smoke our BBQ so we had to decide yesterday how much we needed to throw on the smokers for today. We do our best to smoke the right amount, and we get it right most of the time, but we can’t always know who all’s gonna come in the next day, or what they’ll order. And because we make everything fresh, things change every day. We wish we didn't sell out as we do not want to disappoint our guests, but we won’t serve you anything less than our best, which means we can’t speed up the process..
What on your menu is gluten free?
Meats & rubs are gluten-free: just be sure to order them without the bun. Gluten-free sides include our baked beans, and sweet vinegar slaw. That said, our kitchen is not a gluten-free environment, and it's always possible that cross-contamination may occur. If you have a severe allergy to gluten, please let us know: we'll change gloves and take every precaution in our kitchen to reduce the risk of cross-contamination as much as possible.
My Meat is Pink! Is it undercooked?
Not at all: every meat we serve is fully cooked. That pink color is called a “smoke ring,” and it’s an indicator of how long it takes for a piece of meat to cook in a smoker. That smoke ring is a sign that the barbeque you’re about to enjoy was cooked low and slow.
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