Yes. In fact, we have several private rooms to accommodate parties of all sizes. Click here for more info.
The chafing dishes are used to keep the food warm for up to two hours. The disposable chafing dishes include a wireframe, a water pan, and sternos.
Yes. The delivery fee is based on the subtotal of the order, and the distance being traveled.
Brisket comes from a cow…..pork comes from a pig.
Brisket is one of the toughest cuts of meat, which makes it perfect for barbecuing. On a cow, the brisket lies over the sternum, ribs, and the connecting cartilage. When cows lie down, they’re resting most of their body weight on this cut, which makes it extremely tough and full of connective tissues (rather than fat, which is more flavorful).
So what makes it such a great barbecue cut? The slow cooking process means the meat has plenty of time to become tender. All the connective tissue would normally make this an almost inedible cut of meat if you were to cook it like a steak, but when you barbecue, all the collagen fibers in the brisket break down slowly, lubricating all the muscle fibers and making the whole cut remarkably tender and delicious. Brisket is usually cooked for longer than other meats to give the connective tissue plenty of time to break down and become tender.
Some people like to leave the fat cap attached to the brisket to keep it from over-drying, while others prefer basting, but most of the tenderness of this particular cut comes from the connective tissue, which means that compromising on the length of time it spends cooking isn’t really an option.