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A NOTE FROM THE OWNER |  |
About usHi, my name is Dave Harper. My obsession with BBQ began 30 years ago. At that time I was 12 or 13, and when we had BBQ, we cooked with charcoal in a dome-style cooker. The BBQ was of good quality, I believe it was a Weber, but our cooking methods were suspect at best. It wasn't unusual for my dad or my brother and I to spray half a can of lighter fluid on the charcoal and toss in a match!! The resulting fireball was always exciting!! The food ultimately ended up tasting a little like lighter fluid, which is not desirable of course, but we thought that's the way it should taste, (since then I have learned otherwise). When I was 14 we bought a propane BBQ. It was convenient, but tasteless. At least our food didn't taste like lighter fluid anymore.I find people today choose convenience over taste, and it's my mission to teach people that it's worth the effort and time to cook with charcoal. With modern methods of lighting charcoal (using a chimney), you don't end up with lighter fluid food. Live fire cooking is where the taste is at. In recent years I have had the opportunity to eat in a large number of southern BBQ joints where they do BBQ better than almost anyone. I spent a large portion of time studying their methods and equipment. I believe I have not only mastered their methods, but surpassed them to create the best BBQ in the world. We have spent our money wisely on a Southern Pride oven which helps to create tasty and tender food of all kinds, with the wonderful flavour of smoke. Our favourite wood to use for smoking is hickory, but we have used oak, cherry, apple and mesquite. The Southern Pride oven can cook up to 1,000 lbs of food at one time, this allows us to service large crowds with ease. Our equipment choices have also allowed us the ability to cook in almost any location, we even supply our own electricity!! Our cooking method is to create true low and slow BBQ, which means cooking some cuts of meat for up to 20 hours. This slow cooking and smoking breaks down the muscle fibre and tenderizes the meat. We also believe in layering flavours, every piece of meat gets some form of rub, then we naturally smoke it, at this point you can glaze it with sauce. My crew is composed of people that I trust to create food to my exceptionally high standards of quality meat, quality rubs, and homemade sauces. Everything we cook and create is made from scratch using the freshest of ingredients utilizing seasonal fruits and vegetables when available. I hope this short note has given you an opportunity understand our dedication to quality. My crew and I look forward to having the opportunity to create a memorable event for your friends, family and co-workers. Good luck and God bless, Dave Harper |
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