I spoke with owner Kathleen Hover today for additional information and found that they just opened last Friday. They are going low and slow with their BBQ and are using a Southern Pride Smoker and their pitmaster is Alex Ranucci from the BBQ Team, Ranucci’s Big Butt BBQ. From the article Ranucci said, “The pork is dry-rubbed, injected and smoked for 14 hours before it’s hand-pulled. Separated from the fat, the resulting meat is of competition quality.” That’s nice to hear. Makes me hungry just thinking about it. The article continues, “Ranucci took ninth place in the pork shoulder event at last year’s Memphis in May international barbecue festival.”
You can read the entire piece here. Let me know if you get a chance to stop in.
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