The TASTE OF TEXAS
delivered straight to your door
What makes our Products so tasty, tendeR and Telicious
Our quality meats are gently "rubbed" with select spices, allowed to quietly marinate for a while... then cooked to our standard over the balanced combination of oak, hickory, mesquite and certain fruit woods for just the right amount of heat and seasoned smoke flavoring.
We slow cook our meats on-the-pit at the perfect level of heat to achieve tender and deliciously moist meats that are tastefully smoked and never over-cooked.
Finally, we immediately vacuum pack and flash freeze our meats to lock in and seal that fresh off-the-grill taste and tenderness that you have to taste to believe!
And it is ready to be shipped and delivered directly to your door!
"... Make me savoury meat, such as I love, and bring it to me, that I may eat: that my soul may bless thee..."
The HistorY of
Texas Barbecue is a traditional style of preparing meat unique to the cuisine of Texas... East Texas style: The meat is slowly cooked to the point that it is "falling off the bone." It is typically cooked over hickory wood and marinated in a sweet sauce. The saucy, chopped barbecue of East Texas is credited to African-Americans who settled in the area after being emancipated.
Throughout Texas, regional barbecue characteristics get even more specific. Central, South, East and West Texas each have their own particular traits. Central Texas burns oak and pecan wood, while West Texas prefers mesquite. East Texas and South Texas barbecue emphasize sauce, but Central Texas barbecue is all about "the rub." West Texas barbecue is usually cooked at a high temperature and Central Texas barbecue is slowly smoked at low heat.