All meats are smoked daily in an authentic smoker on site over prime aged woods. Our beef brisket and bone-in pork shoulders are slow smoked at low temperatures for 12 to 14 hours after being seasoned with "Award Winning" BBQ dry rub. Fresh whole chickens are seasoned, smoked 3 1/2 to 4 hours and pork ribs are dusted in rub and smoked 6 - 7 hours. The result is the best Barbeque you will ever endure! 2004 NC & VA State BBQ champs in smoked pork, chicken, beef brisket, and pork ribs. Appeared on Food Network, Today Show, People Magazine, and WAVY TV10. Named "Best BBQ Restaurant" by National BBQ News.
Last Updated: 1/27/2012 3:26 PM