Where does the meat come from?
Iowa and Minnesota delivered weekly. Our St. Louis Pork Ribs are Curly’s Gourmet Ribs… the best you can buy. We don’t reheat or boil ribs and we don’t use the big fatty spare ribs. Our Steaks are USDA PRIME from specialty meat distributors. Our chickens are four pound plus that we special order.
What kind of wood do you use?
Oak. Which gives the meat the sweet, succulent taste that is so addictive.
Why do you sell out of food?
Smoking is a long process not to be compared with grilling. A full pit takes six to eight hours of smoking. When the meat is done is must be served in a short time or else it dries out. So we have to make a guess pretty early in the day of how many folks we are going to be able to feed that night. On the busy nights we fill the pits so full you couldn’t fit a Humming Bird in there. Sometimes we have more customers than we can accommodate.