85 Percent beef.

15 percent pork.

100 percent truth.

Q: Why don’t you have barbecue sauce?

A: Because we have nothing to hide. You need sauce to liven up barbecue that’s not flavorful enough to stand on it’s own. The art of barbecue is in the smoke—that’s where the flavor of Texas bbq comes from. And that can’t be bottled. We will allow you a drop or two of hot sauce, but ‘round these parts barbecue sauce is blasphemy.

Q: Why don’t you have forks?

A: Over a century ago, they started serving traditional Texas barbecue on wax paper without forks. That’s how we did it then and that’s how we’re gonna keep doing it.

Q: How do you make your sausage?

A: We stick to the classic German Kreuz recipe brought over from the old country: 85% beef, 15% pork and spices in a natural casing.

Q: When are smoked turkeys available?

A: Smoked turkeys are available for local pickup in November and December. Once we run out, they’re gone until next season.

Q: When are smoked turkeys available?

A: Smoked turkeys are available for local pickup in November and December. Once we run out, they’re gone until next season.

Q: Why don’t you have forks?

A: Over a century ago, they started serving traditional Texas barbecue on wax paper without forks. That’s how we did it then and that’s how we’re gonna keep doing it.

Q: How do you make your sausage?

A: We stick to the classic German Kreuz recipe brought over from the old country: 85% beef, 15% pork and spices in a natural casing.

Q: How do you make your sausage?

A: We stick to the classic German Kreuz recipe brought over from the old country: 85% beef, 15% pork and spices in a natural casing.