The Moisturizing Roasters
After years of eating sub-standard BBQ, one finally gets tired of it.  Dry
chicken,beef,and pork is a big turn off.  I like BBQ moist and delicious.
So after experimenting with pits, holes in the ground, barrels, countless lbs of
chicken, beef and pork (whole pigs and some not so whole),  I came up with this
method of roasting that I find very satisfying. Totally enclosed roasters keep the
moisture in and cook at a very low temperature to ensure that the flavor of the
heating media and the moisture of the meats are savored in a finished product. There
are NO dry chicken breasts here. The pork will pull right off of the bone. I also use a
premium charcoal  by standards and smoke the product for 3-5 hours first (with
hickory wood) - then allowing it to cook slowly with just charcoal alone so the flavor
complements the meats.                                                                                            
Instead of Roasting a whole pig spit style - I  use seasoned pork butts.  This creates a
much better product with a lot less waste. With this method I can serve what you
need when you need it, and the rest stays hot, fresh and away from the flies!
I use 3 pound chickens that are quartered up for my BBQS.  You get an equal number
of healthy sized leg/thigh pieces along with the breast/wing pieces.
These roasters are self-contained so there won't be any burn holes to repair nor
ashes for you to clean up. Your lawn stays green and whole.

                               BBQ AIN'T BBQ TILL IT'S DONE!!!!                                       
Main Page


Other Services
Menu


My Card