Every purveyor of a product called barbeque claims that theirs is indeed the best; all but one are lying. We prefer not to waste our time beating our chests and boasting - we loathe hot air and the mediocrity that accompanies it. Read our testimonials and read who wrote them. Our hot air comes from a crafted hardwood fire, a requirement for 'old school,' authentic barbeque.

 

By “authentic barbeque,” we mean certain meats that are cooked, usually lowly and slowly, with wood and only wood.  There are many ways (each would make better business sense) to counterfeit the taste of a wood fire in the preparation of a product called “barbeque” but  OUR CORE BELIEF IS THAT THE ONLY WAY TO ACHIEVE THE DISTINCTIVE TASTE OF A REAL WOOD FIRE IS TO COOK WITH A REAL WOOD FIRE.  Charcoal briquettes would make things easier.  Propane is easier yet, and a whole lot cleaner.  Neither has a use in our pit - if logs weren’t split then barbeque hasn’t been cooked.  Our barbeque is not only authentic, it is also a labor of love.  We do the extra things, use premium spices, natural and minimally processed meats,  cook our meats at lower temperatures even though it means more hours in the pits,  handle them properly after cooking them righteously, and serve them to you and your guests with all due aplomb.