We perfected our grilling and smoking techniques, especially the ones that were native to rural Michigan and Tennessee. Our secret weapons include charcoal, propane, and even electricity. The result was a wide selection of Southern and Midwestern barbecue delicacies.
We didn’t forget to throw in a little bit of San Francisco into our food, either! We used fresh, seasonal ingredients to create dishes that offered the best of all three worlds. In particular, we were known for our Slow Smoked Pulled Pork, Coca-Cola Smoked Brisket, Maker's Mark Portobello Mushrooms, and Sweet Tea BBQ Chicken.