Project 47

Barbecuing – the low-and-slow cooking of meats using live fire and smoke – is more art than science. Smoking meats takes a lot of time and dedication, and is all about getting the perfect smoke and desired cooking temperature. There are multiple styles like St. Louis, Kansas City, Memphis, Carolina and Texas BBQ, but we don’t concentrate on one specific style. We use a mixture of sauces, rubs and techniques, smoking all our meats on locally grown applewood.