Frequently Asked Questions
Q: What style of BBQ do you fix?
A: You’ve probably heard of Kansas City-style, Memphis-style, Texas-style, Carolina style, etc., etc. We’re mostly Kansas City-style, but as it turns out most of the difference is not in how the meat is prepared (pretty much everyone everywhere slow-smokes the meat using some kind of rub and/or marinade and/or injection). The sauce is typically the big regional difference. And good BBQ cooks know that if you are going to put sauce on the meat, you don’t do it until the very last minute after the BBQ is done cooking…otherwise the sauce keeps the flavor of the wood smoke from getting to the meat. So we fix ours without sauce (while keeping it exceedingly moist) and let you pick whichever sauce…or lack thereof…that you prefer. Our burnt ends are the only meat that comes pre-sauced. Speaking of burnt ends…
Q: What the heck are burnt ends?
A: The short answer: Brisket. The longer answer: Briskets have two ends, a “flat” end and a “point” end. We smoke the whole brisket and then use the flats for our sliced brisket. For the points, we trim most of the fat off, put more dry rub on them and then smoke them again for another couple of hours. Then we roughly chop the meat up into chunks and cook them again until tender. These so-called “burnt ends” have a different flavor from the sliced brisket, having been smoked more, and most of the chunks have a bit of the “char” or “bark” on them from the outside of the points. They are very tender and flavorful (and don’t really resemble anything “burnt”).
Q: Do you just do baby back ribs? Why don’t you do spare ribs/St. Louis-style ribs?
A: Contrary to their name, baby back ribs don’t come from baby pigs. They come from the back of the pig near the backbone (which is also where pork tenderloins come from). Spare ribs, also known as St. Louis-style ribs, come from the side of the pig. Back ribs tend to have more meat on them, and we think they taste better. And if you are worried that you won’t get enough to eat with our ribs, you shouldn’t. Our ribs are an average of two pounds pre-cooked weight, so even a half rack is plenty of meat for most people.
Q: Is your BBQ gluten-free?
A: All of our meats are prepared gluten-free. The dry rub we use on all our meats are made with paprika, chili powder, salt, sugar, onion powder, garlic powder and cayenne pepper powder (good luck figuring out the exact proportions). Oh and we use other flavors and spices too on occasion. Just nothing with gluten on or in the meat! Our sides (except for our cornbread) are also gluten-free. Our Kansas City-style sauce (which is used on the burnt ends) and our Texas-style sauce are both gluten-free, but our Carolina-Style mustard sauce is not. Obviously, our sandwich buns, cornbread and chocolate chip cookies are also not gluten free.
Q: What if I’m on a low-carb diet?
A: All of our meats are surprisingly low in carbs. We do use brown sugar in our dry rub, but by the time you get your meat there isn’t much per portion. Typically, the burnt ends will be highest in carbs (since they have the most rub on them per serving they typically have less than 50 carbs or so per serving…which is 1/3 lb. for our sandwiches). The half-rack of ribs typically has less than 20 carbs per serving, while the pork, brisket and chicken typically have less than 10 (if you take the skin off our chicken, it has virtually no carbs). All of our sandwiches can be made without a bun or open faced on a single slice of bread if you are counting carbs. And you should skip the cornbread and cookies.
Q: What kind of wood do you use for smoking?
A: We use locally grown and seasoned live oak, one of the few hardwoods that grow in south Florida that are suitable for smoking. Fun fact: palm trees aren’t actually trees…they are technically grasses. And we’re pretty sure if you used them for smoking, your meat would taste like burnt lawn clippings.
Q: What do you recommend for lunch/dinner? What’s good today?
A: It’s all good. We wouldn’t serve it otherwise. You’ll have to decide for yourself what you want to eat. Can’t help you there.
Q: Do you cater? Will you bring your smoker to our event?
A: Yes and no. Our meat is available by the pound and our sides by the pint, so if you have a large number of people to feed we can accommodate your needs (please call us at least two days in advance if you want to have us prepare food for more than 20 people, especially out of season when we’re typically not very busy…and therefore don’t smoke a lot of meat on any given day). We’ll be happy to provide you with a custom quote if you have a large gathering. And since we only have the one smoker that we use for the restaurant, it pretty much has to stay here for us to be open. Besides, since our food takes between 4 1/2 and 7 hours to fix, you probably wouldn’t want us to show up at your location at 4 or 5 in the morning to start cooking for your event.
Q: Do you take reservations?
A: Not at this time. Our seating is first-come, first-served. If you have more than 4 or 5 in your party, please give us a call before you come over and we’ll push some tables together for you as long as they are available (which they should be as long as it’s not season).
Q: Can you host private parties?
A: Yes. If you have a private party of between 15 and 29 people, we’ll be happy to close the restaurant for just your party as long as you want to have it within 2 hours of our closing time. Give us and call if you have any questions about what we can do for you.
Q: Do you serve alcohol?
A: Yes we serve beer and wine. We have a selection of domestic and imported beer, hard cider, and wines. The line-up will change periodically as we add specialty beers for different seasons. And if you would like to bring in your own bottle of wine, we only charge a $5 corkage fee.