Our pulled pork cooks low and slow for at least 10 hours and it melts in your mouth. We have some of the best brisket around that is tender and juicy! Our ribs and brisket have received high marks from Craig Laban of the Philadelphia Inquirer. We smoke our ribs slow and low till they are fall off the bone for about 6 hours and only put sauce on them by request. Our pulled chicken is moist and deli
cious and goes great with our Alabama white BBQ sauce. We are currently take out only and also do catering and have a menu section for large orders. Everything we make (from BBQ sauce to Mac n cheese) is made fresh and from scratch. We often do specials such as smoked chicken southwestern egg rolls and smoked Lamb. We are more than happy to take special requests and will smoke anything you can eat. Call now or stop by and see us, we'd love to serve you some mouthwatering bbq. I've worked in the restaurant industry for over 10 years and have held just about every position in the business. After being unemployed in August of 2013 I decided to buy another smoker and start doing bbq as a business. I had a successful weekend on labor day weekend and people seemed to enjoy what I was doing. We did a fundraising event for a local high school and again had a lot of happy faces. This led us to our current location. We are currently in the takeout section of Fenice Creolo in Phoenixville and also doing events around the area. I've been smoking and grilling and barbecuing for as long as I can remember. I grew up in a small town in Northwest Alabama, Florence. It was down in Florence where I got a taste for great BBQ and learned how to make my white bbq sauce. I've lived in a lot of great bbq places all over the US and have put together my own style from these places. Out in El Paso Tx, I came up with my chipotle Bbq sauce and enjoyed different types of meat as bbq. Some of my favorites from the southwest were Brisket and I also enjoyed goat prepared several different ways. Next came Florida and seafood, one that I enjoyed doing in Fl was Smoked salmon with a roasted red pepper mustard. Then Came North Carolina and lots of pulled pork and vinegar based bbq sauce. After I made my way up to Pa and the Phoenixville area and over 10 years in the restaurant business. This is when I decided I would try something on my own. With a shoestring budget I purchased a smoker and started on Labor Day Weekend.
