Catered Menu Planner

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 All of our smoked meats start with a savory rub, slow-smoke for hours,  and finish in a sweet barbecue sauce simmer.  All meats  are temperature -tested with a meat thermometer for doneness,  A pink tinge to smoked meats in not an indication of undercooked food.  In the same manner that salt-curing turns pork into pink ham, smoking meat produces a pink tinge called a :smoke ring.