Front Porch

cowhands around the campfire There is an artistry that is passing away from the landscape of American culture as surely as the way of the Buffalo. It is the technique of cooking on open pits using the smoke and heat of genuine hardwoods to bring the rich flavors of meats to life. What aficionados call real barbeque has ancient roots that have been traced back to Europe, Africa and the Caribbean.

In the next several years, hundreds of open pit barbeque places will fade away and their pit masters will no longer practice their craft. Slow cooked meats with their intricate spices and flavors are being replaced by steam cooked and smoke flavored injection processes that turn out lots of meat but no true flavor. When was the last time that putting BBQ sauce on your meat seemed like a pretty silly thing to do?

At the Cowhouse Creek Culinary Company, we prepare and bring only the finest genuine smoked meats to your table. The true old-fashioned way. So, give us a call - we'll get the pit fired up and ready for you.