What you should know about our authentic Texas Bisket
We only use 100% Certified Angus Beef "Prime" grade Brisket.
Each brisket is hand trimmed & hand seasoned with our 'blended fresh daily" house made beef rub.
Our briskets are smoked 13-15 hours with authentic post oak' wood that we ship in from Austin, Texas.
We wrap our briskets with butcher paper (never foil) to roan maximum moisture without harming the delicious bark crust we are so well known for.
What you should know about our Pulled Pork and Pork Spare Ribs
We only use 100% heritage breed pork which is the Gold Standard of Pork from Allegiance.
Our premium Allegiance pulled pork and St. Lou's cut spare ribs are hand trimmed competition style.
We hand season with our very own house made blend of spices and seasonings and smoke them low and slow with seasoned pecan and cherry wood logs until perfectly tender. (12 hours for pork and 5 hours for ribs)
Our competition ribs are served sauced with our signature championship rib glaze.
What you should know about our Smoked Chicken
We only use 100% All Natural, USDA Grade A. Fresh Never Frozen Chicken
Our fresh premium grade chickens are brined for 12 hours before being hand trimmed into halves and quarters and hand seasoned with our very own house made chicken rub.
We then smoke them low and slow for 3-4 hours using locally cut hickory wood and then finish them with high heat fora nice balance of juicy tender meat Inside and crispy skin outside.
About Our Pitmaster
David Stidham fell in love with barbecue at an early age, as he grew up surrounded by local barbecue joints in Memphis Tennessee. which many consider as the barbecue capital of the world. As a die-hard self-professed backyard BBQ expert, David spent many years In Nashville as well as other areas throughout the barbecue craving Southeast and Midwest honing & perfecting his love for all things wood, fire, smoke and meat.
In 2012. with a little encouragement from his sons, he decided to take his chances on the professional barbecue circuit and saw immediate success right out of the gate. He finished with four stage calls including a 2" place chicken, 11" place ribs, 3" place pork, 7" place brisket for a very strong 3" place overall in his very first professional competition!
Without looking back, David quickly went on to successfully parlay his passion and knowledge for BBQ perfection into developing several nationally bestselling sauces as well as winning multiple grand championships, reserve grand championships and countless other awards and honors.
Here is a small sample of some of his most recent accomplishments
2015 Illinois State Champion (Westmont) 2014 Illinois State Reserve Champion (Westmont) 2014 Illinois Brisket Champion (Westmont) 2015 Wisconsin State Champion (Oconomowoc) 2014 Wisconsin State Champion (Oconomowoc) 2015 6" Place Overall at the lack Daniels World Championship Invitational (Lynchburg TN) 2015 5" Place Overall Pork at the Jack Daniels World Championship Invitational (Lynchburg TN) 2015 3" Place Overall Sauce at the lack Daniels World Championship Invitational (Lynchburg TN) 2015 6" Place Pork Overall at the American Royal Championship invitational (Kansas City MO) 2014 15" Place Chicken Overall at the American Royal Championship Invitational (Kansas City MO) 2013/2014/2015/2016 Grand Championship Sauce in 18 States across the US.
Today, David has become one of the better nationally known and top ranked professional BBQ Pitmasters in the world and is proud to open his first restaurant right here in New Baden, Illinois surrounded by all of his family.
|Tuesday||11:00AM - 8:00PM|
|Wednesday||11:00AM - 8:00PM|
|Thursday||11:00AM - 8:00PM|
|Friday||11:00AM - 8:00PM|
|Saturday||11:00AM - 8:00PM|
|Sunday||11:00AM - 6:00PM|
Doors open during these hours unless sold out.