SLOW COOKED SOUTHERN BARBECUE
I fell in love with Slow Smoked Southern Barbecue quite unexpectedly on a road trip around the U.S. one summer. I’ll never forget the first time I tasted those smoky ribs, juicy chicken and tender pulled pork. I was touring and working as a guest chef in a number of America’s most prominent restaurants, including Commanders Palace with Emeril Lagasse, Paul Prudhomme’s K-Pauls, Wolfgang Puck’s Spago and Alice Waters’ Chez Panisse. Looking back, I realized that out of the hundreds of meals I ate on that trip, the most memorable was not in a temple of fine cuisine, but on a paper plate in a strip mall somewhere in East Texas. That’s when I had the epiphany that leads you to be reading about our barbecue at this very moment.
As I ate my way across the country, I collected recipes and discovered that the best barbecue establishments used only hardwood in their BBQ pits and never gas. Years went by and I was unable to find great barbecue like I had in the legendary barbecue capitals of Austin, Texas; Memphis, Tennessee and Kansas City. So I decided to pony-up and import an all wood burning Texas barbecue pit to Sonoma County. Since then, our company has been thrilling clients all over the Bay Area with the addictive flavor of real hardwood-smoked barbecue.
Our mission is not only to raise the bar for barbecue, but for the side dishes as well. You will enjoy our flavorful side dishes as much as the main course because you won’t find bottles of commercially made barbecue sauce, dressings or dry rub in our kitchen. 20 years of testing and tasting have been spent creating our signature recipes, sauces and rubs. We are so fanatical about quality that we make our own sausages and bring piping hot corn bread fresh from our ovens to your party.
BECOME A BARBECUE EXPERT
The best barbecue has a caramelized mahogany crust of crunchy goodness with incredible smoky~spicy flavors of its own. It is NOT reliant on barbecue sauce for flavor. In fact, in many parts of the country barbecue sauce is provided only for the tourists. You can find the best barbecue by looking for piles of wood next to smokers, rather than propane gas tanks or bags of charcoal. Beware of shortcuts; ask if the ribs are par-boiled or how long the brisket has been smoked. Real barbecue pit masters everywhere, know its sacrilegious to smoke brisket less than 14 hours. Par boiling is a nice way to make soup, but it steals the flavor from the ribs. The next time you eat barbecue, ask for sauce on the side and see how it tastes. Try ours and you’ll taste the difference.