We’re well travelled and seasoned BBQ and Smoker affectionados. Locavore foodies for many years we became serious masters of the art of smoking after purchasing our first pellet fed smoker, where we perfected our southern style smoked pulled pork. The meat is dry rubbed with a homemade spice blend overnight, and is smoked for at least 10 hours over 100% apple wood and other real hard woods such as alder and maple. The result is always fall-off-the-bone goodness. The meat is then mixed with a special homemade BBQ finishing sauce, topped with homemade coleslaw, and served on an artisan Brioche roll.