The way it is… Using old-fashioned recipes and time honored traditions, we still smoke barbecue real slow in our USDA facility in Tennessee. This ins The way it is… Using old-fashioned recipes and time honored traditions, we still smoke barbecue real...
The way it is… Using old-fashioned recipes and time honored traditions, we still smoke barbecue real slow in our USDA facility in Tennessee. This ins The way it is… Using old-fashioned recipes and time honored traditions, we still smoke barbecue real slow in our USDA facility in Tennessee. This insures the highest quality and consistency so that every customer at every location gets the same tasty, tender, juicy barbecue. We have developed systems and procedures that allow us to offer you almost fast food speed of service…yet everything is made as you order! We always have plenty…so if you need a big order at the last minute…we have you covered! In an age where most pork barbecue is cut, chopped, or ground by machine…we still hand-pull or “pick” the meat from the bone. Sure it’s harder and takes longer…but our “pickers” (as we affectionately call them!) are our best quality control. Their trained and caring touch leaves only the leanest, moistest pork…lightly sauced to let the great hickory flavor burst through in every bite!! Guess you could say…we keep pickin’ so you’ll keep grinnin
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