|
This page will tell
you a little about our delicious offerings. Its a new page, so we're currently
updating the information here.
Pulled Pork
- we hand pull our pork after smoking it for over 12 hours. You should
never find any fat or 'crud' in our pork... if you do, its cause we're
only human.
Texas Brisket
- a big favorite. Jaymer is from Texas - so he knows brisket. Texas BBQ
is made from the tough chest muscle of a cow and has to be cooked low
and slow to make it delicous. We do it right. Covered with our own beef
rub and smoked with mesquite, our Texas Brisket is something that most
people love... and Texas say its the best thing since they left home.
Big BBQ Beef
Ribs - smoked 7+ hours. These things are huge. There's not many
places to get beef ribs around. Some restaurants serve a short rib cooked
in the oven... but not real Texas Style like we do. Usually, your rib
weighs 1lb with the bone, but sometimes even more. I've had plenty of
Beef Ribs where you really had to pull at the meat to get it off the bone
(and if you've done this, you know you need a few toothpicks afterward).
Our Beef Ribs will fall off the bone and you'll probably eat them with
a knife and fork. For me, I wouldn't want to eat a pork rib that way,
but this treat is like eating the best steak you've ever had. Beware -
even all that time on the smoker won't get all the fat outta the rib,
so if you like lean meat, this ain't for you.
Pork Spare
Ribs - we use a full slab of untrimmed spare ribs. Some shops
sell you a smalled St Louis style rib, which is the same rib only cut
down to a uniform size across all 12 bones. Ours are smothered before
cooking in our own "Regular Rub" and smoked with real Hickory
Wood for more than 4 hours. You can catch fresh ones coming in from the
pit each day around 5pm.
Baby Back
Ribs - these beauties are quickly becoming a JQ favorite. We
started having them only on Friday but due to popularity we moved them
to Saturday as well... and now to Thursday. Baby Back "Loin"
Ribs are actually bigger than a traditional Baby Back rib -- there's a
ton of meat on them and its nice, juicy white loin meat seasoned with
one of our rubs. We don't reheat Baby Backs, so we only cook a limited
qty. on these nights so when they're gone, they're gone. We alternate
our flavors but always start with a base of Regular Rub and Sweet Rub.
Other flavors are spicier (some with heat and some without). Give us a
call to see whats coming off the pit. If you are getting a whole rack,
we'll be glad to give you two half-racks of different flavor rubs.
Chicken
- Since we opened I've heard many people say "I don't like BBQ Chicken".
I ask them what exactly is BBQ Chicken and the reply is "You know,
chicken with BBQ sauce on it". I'm sure many of us have had chicken
at a family or company event where someone towed a black tube-style cooker
and they over cooked, dried out and burned the chicken so the white meat
was dry and barely edible. Uh... we don't do that. Our chicken is moist
and delicious and doesn't have sauce on it. Even people who prefer dark
meat usually do so because it tastes better than the white meat (cause
they usually have poorly cooked white meat). We do have some dark meat
available from our tasty Chicken Thighs, but rarely have whole chickens
(available by special order) or leg quarters.
Sausage
- I love our sausage. A Kielbasa style horseshoe link sausage like I grew
up with in San Antonio. Its great with our onions (ask your server) and
if you're eating in, ask about the special "not yellow mustard sauce"
that goes great with this.
Smoked Turkey
- we use a netted Turkey Breast - seasoned with our rub and smoked for
over 3 hours. That produces a smashing flavorful & moist product thats
sure to satisfy those who need to eat turkey for diet reasons.
Smoked Prime
Rib - Oh Yeah! Coated with a special rub and smoked on the big
pit, its then cooked for a few more hours and BAM!!! Some have said its
the best Prime Rib they've ever had. We kick it up a notch with our homemade
Horseradish Sauce. Its usually 16oz - unless we cut it wrong and it comes
out 18oz.
Brunswick
Stew - we cook ours over 24 hours. A perfect fit for our Pulled
Pork and Smoked Chicken and a few more fixins, our stew is great all year
round.
Smoked Chicken
Salad - Its truly the best around. Hard to make a great product
like ours when the competition is boiling/cooking chicken to make their
product. No filler or water or grapes or celery chunks. Just Chicken,
Mayo & some spices. Its awesome. Ask for a taste!
Cyndi's Dad's
Family Recipe Cole Slaw - No Mayo. Made fresh in house, this
vinegar based cole slaw is the fresh taste you've been craving. Ask for
a bit on your Pulled Pork Sandwich if thats your style!
|
