Highlights

We cook behind our restaurant in a specially built enclosed smoke room and we use The "Dominzer" to prepare ALL the meat...and we been smokin' meat right here for more than half a decade. The real question is how do we do it? I suppose we'll tell you a little...it takes up to 14-20 hours to smoke some of the meat..and its gotta be fresh, not frozen, and trust me even though you see a little pink inside...it's done. The pink comes from the patented (not really patented) smokin' process developed by Brady himself using only hand selected wood... Brady doesn't hand select it, but somebody did...and ask for a tour of the smokin' room but remember, it's all secret stuff, but we will share that we use NO hickory or mesquite! A nice red oak and a light alder that is shipped in from the northwest is the true secret to the light smokey taste. And speakin' of smokin' you're welcome to try a cigar from Brady's private stash, all you have to do is clip it and light it.... and pay for it....you probably will have to pay before you clip it and light it.....Brady's like that about his cigars, T-shirts and koozies... JoAnn is the same way about her passion for catering, all different sorts of events, weddings, Birthdays, business meetings, pick it up or she'll bring it to you. No group too small or big! Call her yourself, she will speak to you personally, no middle guy.