05/06/2015
Just a little bit about Dell’s Trav’Lin Smoke House. We went from the back yard griller and smoker that all of our friends and family enjoyed, to the “Lets allow everyone to enjoy our goods” kind of story. There are no two events alike. I take personal pride in hearing strangers say that OUR Barbeque is the best they have ever had. We don’t grill our food in hopes to make huge profits or to start our own restaurant, we grill to have fun and let others enjoy what we love to make. We are a family and friends BBQ. I and all of my co-workers are a tight knit group. My sons are both master meat carvers and enjoy the “Out with Dad” moments as much as I do. My close friends who enjoy working in the smoke just so that we are able to hang out together. My friends and family are my biggest critics. If it doesn’t pass their liking, we improve our technique until it does. They know good food!
Entries
Whole Hogs
Size and cooking times are all dependent on the number of guests. You can use a guide of 2 pounds per guest. (due to waste; Skin, head and bones)
Half sides or whole sides of beef
Again, the size and cooking times are dependent upon the number of guests. Although a bit more expensive, there is far less waste on a beef. Think along the lines of 1 pound per guest.
Aged Prime rib roasts
One of my all-time favorites. Due to the ageing and drying process, my prime ribs are hung with their dry rub 10-15 days prior to your event. Straight off the Grill, the aroma of the smoke and the beef together is unmistakable. From the well done ends, right down to the most tender and rarest center cuts….
Smoked Pulled pork or sliced tenderloins
After five to ten hours of cold smoking over hardwoods, then finishing off with my Cider vinegar glaze at 250 degrees, our pork is so tender and moist, you won’t believe its pork. Topping it off with my house BBQ Sauce, you will be begging for seconds.
The Chicken
What a wonderful creature they are. The possibilities are about endless. From the simple lightly smoked with a salted crisp skin to the cherry red glazed boneless and skinless pieces that just scream sweet. No matter what your event venue, we make the chicken best to suit.
Seafood
Let’s talk about our fishes. From the very bottoms of our oceans to the ice cold waters of our Pacific Northwest. Prawns, scallops, oysters, mussels, cod and salmon. We LOVE making our seafood bakes. From ordinary grill work to the extraordinary Salmon grilled on our own Washington cedar planks. We can really make your party special.
Vegetables
Let us not forget our greeneries. With this Amish style BBQ baskets, we are able to provide you with some of the best roasted vegetable medlies possible. Anything from sweet corn and potatoes to the sliced zucchini, broccoli and squash. Whatever you can imagine, we can put it together.
Side dishes
Our FAMOUS Smoked Baked Beans
Nothing ordinary about our baked beans. They are slow simmered in our smoker for the entire day, soaking up the real, true flavor of an open pit campfire. That sweet taste of the dark brown sugar right down to the hearty flavor of our secret spices and hickory smoked bacon. If you really want the taste of the old west, our beans will do just that.
Homemade Potato Salad
That’s right, homemade. From the peeling of the potatoes and eggs, chopping of the fresh celery and onions to the perfect mix of our mustard based sauce and seasonings, this potato salad will bring out the summer picnic feeling anytime of the year.
