Flat Boneless Pit Hams: Why pay for the bone?
This is one of the finest hams we've found. We add our hickory smoke for flavoring, but don't know of any other way to improve on it. It's great by its self, but if you got a little extra you can throw it in a skillet in the morning for that great country breakfast.
Hickory Smoked Turkey Breast: This is one of the finest ya'll ever sink your teeth into. Cured with our own mixture of salts and brown sugar this here bird is moist and tender even after smoking for a day and a half on our smokers.
St. Louis Cut Pork Ribs: These babies are hand rubbed with our own Clark's Barbecue Sauce and then given a good sprinkling of our Ole #8 Rib Rub. Smoked for eight hours these are tender, lean and moist all in one. Ya'll may ask why not baby backs, but once ya'll taste the difference ya'll know.