Q. Describe the most common types of jobs you do for your clients.
A. Grilling/smoking onsite and not just meats. We actively create sides of veggies and desserts of fruits as well!
Q. If you were a customer, what do you wish you knew about your trade? Any inside secrets to share?
A. Understanding that to create our foods, onsite, takes time. Pork shoulders take approximately 4-7 hours while beef brisket is an overnight "sense"-ation.
Q. Why does your work stand out from others who do what you do?
A. Although there are many smokers and grillers out there, we take the time to find out what would work best with your event; not what we want to cook. What type of food you serve matters and our selection and taste of food is unmatched. We create all our own sauces and spice rubs. We create food treats that foodies love and can carry around without the mess. We enjoy being slightly different and will make your event memorable.
Q. What do you like most about your job?
A. We enjoy meeting new faces and personalities while satisfying that primal urge...eating. We love to be able to converse while we are cooking which creates a more personal touch to what we do. Best of all is the UMMMM that we get when the food is served and the smiles that we see that are genuine. Our food has no age requirements or limits, everyone loves it.
Q. What questions do customers most commonly ask you? What's your answer?
A. Our most frequently asked question is, "What do you serve?" We answer with a big grin and tell them, "Satisfaction..." It's hard to answer that question in a short amount of time, so we continue with, "slooooow cooked, savory, and mouth watering perfection. Our customers are usually gathering around for free taste tests before the food is ready because the smell of the woods and foods mixing makes their senses tingle." When your mouth waters with excitement, we are sure to be somewhere close.
Q. Do you have a favorite story from your work?
A. At an event in Clifton Forge, VA, we were told that our bbq'd chicken was the best in the world. We served hundreds. It was awesome, people were great!
Q. Do you do any sort of continuing education to stay up on the latest developments in your field?
A. We are ServSafe certified by the National Restaurant Association and keep this up to date. We are constantly reviewing new recipes to make sure we always deliver the perfect sizzle!
Q. What are you currently working on improving?
A. We don't ever sit on our laurels. Right now we are currently upgrading our grilling/event cooker to possibly go out on the competition circuit. Taste is supreme, and we want to have that following just because of the smell, look and flavor of our food. Recently certified as a KCBS judge.
