As a family tradition we have always loved homemade BBQ cooked outside on a grille. Hamburgers, hotdogs, to brisket, ribs and pork butt, we have cooked may varietes of meats, vegtables and desserts over the years. Learning from my dad, Charles Schulze, a lot of basic cooking methods with some of his own style and flavors thrown in, I (John) took cooking as a hobby. When Dylan & I got the chance to get a big trailer pit our family had originally built and rebuild it to a vision that we had for it we jumped at the chance. Since then we have been cooking family meals on it for a few years. There is just something about cooking & smoking on a offset 250 gallon reverse flow BBQ pit that adds a flavor profile that cannot be acquired from other methods. Using real oak, hickory, mesquite, apple and other wood flavor profiles we cook traditional low & slow to allow the wood flavor to become part of whatever we are cooking.
Traditional cooking is what we do. Using a variety of rubs, sauces, ingredients and injections, we take pride in every cook to bring the best flavor profile from every protein or vegetable that we prepare.