BBQ, barbecue, or however ya want to spell it is cooking low and slow, low temperatures, usually with some wood smoke, for very long times. No one is really sure who or where it originated, but it was born out of necessity as a traditional method of cooking, which renders a tough, fatty or undesirable cut of meat, like brisket or pork butt, into some of the best stuff you’ll ever put in your mouth! The process is a combination of science, know-how, art, love and some luck.

We are currently open Thursday thru Saturday. Open at 11am on Thurs & Fri, noon on Saturdays.

This is the most common question, and the short answer – until we sell out. See SOLD OUT above. How long we remain open during a day is wholly dependent on all y’all. Some days everybody is in early buyin’ lots of BBQ, waitin’ in the parking lot before we even open! Other days lunch time isn’t as crazy and we’re open a while longer into the afternoon. Best to check on Faceboook as we post our SOLD OUT notices there, or give us a call if it’s mid-afternoon so y’all don’t make the trek to find we ain’t got nothin’ left.

We are a real BBQ joint, we fill the smoker to capacity, smoke up as much BBQ as we can each and every day we are open. That means everything y’all get is fresh and delicious, no yesterday leftovers passed off as fresh. The BBQ credo:  “When it’s done, it’s done. When it’s gone, it’s gone!”

Quick answer, get here early! If y’all can’t make it in early, give us a call to reserve some delicious BBQ for a bit later. Best times to call – the hour before we open or after the lunch rush (1:30ish). Callin’ during the rush will likely lead to unanswered calls and disappointment.