It's the premier BBQ dish of the Mid-West, and shouldn't be taken lightly.
If you don't know anything about the pork industry, you should. It's an atrocious one, and one held together by lobbyists and misleading marketing. In the last 30 years pork has been bred to be leaner and less flavorful. Commodity pork comes across "muddy" or "dirty" tasting because of how they're raised and fed. It needs to be covered with sugars, chilies & other flavors to be great.
We choose to source better. "Compart Farms" in Minnesota delivers us a Duroc pig that's been bred for incredible marbling and deep red color over the last 35 years, only choosing the best 10 pigs every season to sire the following generation. They call it the "Black Angus of Pork". It's flavor is clean & natural, only requiring a nudge from Kosher salt, black pepper & hickory smoke.
"Pulled Pig", as we call it, should always be served freshly pulled, but not just bits pulled from the butt to order. The butt should be completely broken down to allow all the muscles of the group to impart their own natural textures and flavors to the plate, and then folded into it's own bark and natural juices. This introduces all the flavors of the outside of the butt to the inside. Served by small to medium chunks, it should never be shredded, allowing the added surface area to dry out the meat.
Pork butts are cooked twice daily.
It's the toughest cut to cook perfectly, but GLORIOUS when it's on-point. If it's not served immediately from the carving board, the lean tends to be dry, naturally, but it should never be so dry that you require sauce to make it palatable. The secret is sourcing the highest grades of beef you can, maximizing your marbling & flavor.
Just like the "Pulled Pig", Kosher salt, pepper & smoke is all you need to bring out the spectacular natural flavors of great brisket. Pairing it with white oak gives it a "buttery" finish & robust flavor.
We offer the "fatty" and the "lean" sliced pencil-thick so you can choose how you enjoy it at the best texture.
Briskets are cooked twice daily.
Should they fall off the bone, or not? We'll answer that for you... "No." If you can lift up the bone and watch the meat fall from it, they're overcooked. They SHOULD be tender enough to take a clean bite from without leaving detailed teeth marks.
Our Compart Duroc ribs are insanely marbled & meaty. Smoked on cherry with our house rub, our spares are then grilled and basted before plating.
These ribs are so juicy and full of flavor, that some have complained they are too moist after having dry, mediocre ribs elsewhere.
They're going to have more fat than some dryer ribs or other cuts, but let me be frank... we are talking about pork belly wrapped around a bone.
Ribs are cooked several times daily.