Frozen Oak BBQ

When you get Tootsie’s mop sauce recipe, by God, you immediately make it! We mopped our pork shoulder steaks until they were dripping with sauce.

Trying lots of new things to get ready for the 2024 season. Contact us if you want REAL Texas BBQ.

Hard to beat slow smoked pulled pork over our home made Mac and cheese, made with Wisconsin’s own Sargento Cheese. Welcome to Yum Town!

Waygu Kobe Tri Tip anyone?

Beautifully colored butts right before wrap. OMG🤤

Catering an event next weekend where I'm making 25lbs of pulled pork. Decided to go a little bit different of a route and whip together this traditional east Carolina vinegar sauce, which is what is used in whole Hog bbq. Now it needs to sit for a week for all the flavors to blend into perfect harmony, but it's pretty damn good already! Going to give it a test run tonight and my mouth is already watering.

Everyone will agree that the undisputed king of barbecue is brisket. However, the recent price of brisket has shot up to the point that buying a quality packer is now easily $50, and starting to approach $70-$80. Even my small 4lb flats I get for an easy and quick family meal is now $10/lb.

My solution is the poor man's brisket, the Chuck arm roast. Find one with nice marbling and prep/smoke it the same you would as a brisket. It will taste very much the same. If you're lucky like me, you can find them in the discount bin at festival foods for $5 for a 2lb roast. Pics of done roast to come.

There's something different about making cue for family. It's always awesome to hear feedback from others, but it's another thing entirely when you can provide good eats for good company. A 14 hour slow smoked USDA prime brisket is a hell of a way to celebrate the holiday(with an 8lb center cut pork loin tossed in for good measure).

Happy Fourth! May everyone have a fun and safe holiday! And as always, make sure to enjoy some delicious cue.

Nice little 3lb brisket I did today. Goes over very well for those who aren't fans of traditional brisket fat content. This is a much leaner brisket, but doesn't lose its tenderness or amazing taste(plus I don't mind that the time spent on the smoker is only about 5 hours).

When it comes to pork, there is no doubt, using a mustard binder makes everything better. This 2lb loin came out so absolutely tender and delicious.

Tried something a little different today. This is a Horseshoe Sandwich, famous in Springfield, Illinois. I put my twist on it, by inserting some slow smoked brisket. Yum!