New Menu

So I want to start off saying don't worry its all still up there, but, next time you come in it might look a little different thats all.
The sandwich section is now a single price regardless of meat: $3.00 for a regular size and $5.00 for a large. Also, you can get any sandwich in a combo with a side and drink for $2.25 more.

Now in a plate you choose your meat and get 2 sides with cornbread or roll! One meat or two meats for the same price you have always paid just easier to order. This is where the 3 rib plate is now!
If you want more ribs we still have the half and full slab alone or as a plate with two sides and roll or cornbread.  

We have changed up the sampler so the 4 meats are chef's choice, and 3 sides of you choice - this gets you our best stuff of the day. This way it doesn't have to be the same thing all the time for you. Of course your welcome to request something be on there, or, let us know if there is something you just don't like so we keep it off your plate.

  Coming soon will be soup and a side of the day. Also each day we will have a Special of the Day that will be set. Still working on the menu list for this but it will be up on Facebook and listed on Twitter each day same as we have been doing. Don't expect this to be just a menu item on sale. It will be something truly special that we will do just for that day and just till its gone.

So come in and check out the easy to read menu and keep an eye out for those soups and specialties they will be here before you know it!

Smoke on the Hill

Saturday October 1st found me waking up at about 1 am. I asked my wife why it is we seem to do most of our camping in a Parking lot. The only answer I got was, "Is the fire going?"   Cook offs are a lot of fun, and a lot of work.

Its a lot easier to cook and feed 200, than it is the 6 judges that I have to wow in one or two bites.  Why 2 bites you say? Ever eat 6 ribs, 6 chicken thighs, pulled pork and brisket from 6 competitors, and not die of a heart attack?  Me either.   Prep starts on Wednesday with chicken. That only takes 2 hours to trim and prep 12 uniform chicken thighs.  Thursday is Brisket day, thats quick trim it down and remove the fat. Friday is the fun day. All I have to do is trim ribs and pork butt, make 4 sauces, 3 rubs and get all the stuff like tables, wood and the rest of a 2 page list loaded up in the truck, oh yeah and serve customers.  

That brings me back to Saturday at 1 am and lighting the fire. The easy part is cooking the meat. Keep the fire just so and spray, and wrap and do everything under the moon (it is 1 am ) to get as much flavor in to every bite of meat!   

 The camping

 2nd place Ribs

 3rd place Pork

In the end it all came out fun, and the ribs came out better than ever, pork was good too. Now i just have to figure out what they want out of brisket and chicken.  Who knows maybe I'm just to southern to cook beef well.