BBQ & Mobile Catering

Q. Why does your work stand out from others who do what you do?

A. We prefer to cook onsight and serve our client, this give us better control of our products and ensures that their guest meals will be fresh and hot. Not luke warm and setting around or waiting to be deliverd and transfered from transport containers

Q. What do you like most about your job?

A. I just enjoy cooking, I also like it when the client is happy because their guest have informed them and me as well that this was some of the best BBQ they have ever had.

Q. What questions do customers most commonly ask you? What's your answer?

A. Our process of cooking the meat, Do we use wood or charcoal, or how did we get the meat so tender and juicy. And did you guys boil the meat first. Number one we cook low and slow all night in many cases, we use wood oak, hickory ansd sometimes apple or cherry. The tenderness is because we just know what to do with a good or bad piece of meat, and last I never have and never will boil a piece of meat before I put it on the grill even if it does save time. You might as well put it in the oven slap some liquid smoke and bbq sauce and call it the day. But that's for amatures and people trying to make a quick BUCK.