“We smoke all our meats low and slow,” owner Steve Bryan said. “Brisket stays in for 14 hours.” He starts with a dry spice rub on the beef before roasting at a low, wood-fired temperature for a long time. The result: remarkably good barbecue. It’s a simple, but time-consuming formula that he’s perfected over many […]
polish sausage
Posted inFood & Drink
Father knows fire
“We smoke all our meats low and slow,” owner Steve Bryan said. “Brisket stays in for 14 hours.” He starts with a dry spice rub on the beef before roasting at a low, wood-fired temperature for a long time. The result: remarkably good barbecue. It’s a simple, but time-consuming formula that he’s perfected over many […]