Charlie's Piggin' N' Grinnin' Award Winnin' Barbeque
Did you say BBQ?
Y'all come and enjoy award winnin' BBQ, prepared by Charlie and Susan McGee. When we say "award winnin'" we're not just whistling Dixie! Since 1990, we've competed in some of the top competitions in the nation, including the American Royal and the Jack Daniels' Invitational.
That's right, BBQ COMPETITION! If you've never been to one, you owe it to yourself to check it out. We have competed in Arkansas, Illinois, Indiana, Kansas, Michigan, Missouri, Ohio, Oklahoma, and Tennessee. We've done pretty well over the years, winning hundreds of ribbons and trophies.
Now, let's enlighten yhou as to what BBQ really is. First, what it's not! It's not grillin', it's not fryin', & it's not quick. BBQ is meat smoked for several hours over low heat (200-225 degrees). Slow cookin' means more smoke absorption and more flavor: ribs 6 hours, chicken 5 hours, shoulder 12 to 15 hours, and brisket 10 hours. Before the meat goes on the smoker, marinades & rubs go on the meat! Mmmm... you won't believe your taste buds!
So wrap your lips around some of this and get ready for the aroma & taste to take you back to a different place and time when the pace was slow and the food oh-so-good. We'll leave the wetnaps for ya!
