Cooked Slow & Ready to Go!
Nobody left my mother Mimi’s kitchen hungry. She gladly put great home cooking in front of anyone who showed up at meal time. And Mimi loved spices. That’s how I learned. Most important, she taught me that real satisfaction comes as much from serving great food as it does from eating it.
From Eastern Carolina for pulled pork, inland to Memphis and St. Louis for ribs, then south to Texas for smokey brisket. Come in and enjoy a great eating tour of regional barbeque. Look at our real pit barbeque. That pink color that extends from the tasty outside layer of “bark” into the meat is the “Smoke Ring.” It’s proof that it’s all authentically slow smoked in the traditional Southern manner.
My quest for authentic barbeque has taken me to the great competitions across the South: Memphis in May, The Royal, The Jack Daniels Invitational and many others. First, as the member of a national championship team. Now, when time allows, as a certified judge for Kansas City Barbeque Society competitions and as the Connecticut representative for the New England Barbeque Society. I’ve competed with and learned from the South’s best pit masters. Now, I’m proud to be able to bring authentic Southern barbeque to my friends here in the North.