“Pit Cooking” since 1993… What is it and why do we do it?
Pit cooking is a traditional process of using real hardwood embers, not gas or electricity. Pit cooking isn’t easy. Most days it takes at least an hour just to get enough embers to start cooking. It’s hot in the winter, and in the summer it’s nearly unbearable. The smoke is blinding and the ash gets everywhere, but 7 to 10 hours after you start the meat, the fire, smoke, and seasonings all combine to create something special. A unique flavor that no other “method” could ever duplicate.
Add some of our famous dip (that’s Southern for sauce), a little “Q” slaw and the answer to why we pit cook is obvious. The smile on your face from the taste we create makes it all worthwhile.