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dry rubbed & smoked for 12-15 hours with hickory, pecan & apple woods
smoked for 15-20 hours with hickory & oak wood. served in proper 1/4-inch slices
hickory & pecan smoked st. louis cut . served w/ t-roy's xtra-secret mojo dry rub
t-roy's grandaddy's family recipe from the old world. spicy, but not too much! if grandma could eat 'em, so can you
smoked w/ pecan & apple woods then finished over an oak flame
cooked the santa maria way over seasoned central coast red oak. served traditional style w/ fresh californian salsa
cooked the indian way on cedar wood planks w/ t-roy's kissin' eskimo rub
unbelievably sweet & tangy - look, ma no mayo
an outright winner with any crowd! four or five different beans with t-roy's ""pleadin' insanity"" spice rub. slow-cooked then smoked with the meat. a real sweet treat
this recipe has been making friends for nearly 20 years. everything you need, and everything you donâ??t in a real potato salad! no lab experiment here, just good old-fashioned tater salad
mac and cheese straight outta mississippi. a real southern culinary delight! real cheesy & then some
a unique combo of flavors that'll have your guests bragging 'bout you
mercy! slow-cooked mississippi-style w/ real ham hocks! you just can't greens like this in california
just like they served at the county fairs when you were a kid! served straight from the smoker with the husk peeled back
you'll never be the same. period
truly inspired. a hint of nutmeg coupled w/ a whisper of vanilla. a tried & true delight for over 25 years