My name is Pat. I am 62 years old. I am the Pitmaster at Redwaggon Barbeque in Waco, TX. We built our 500 gallon offset pit according to the directions of John Lewis of La Barbeque Quisine Texana in Austin. It is a real honey.
We follow the cooking style of Franklin's BBQ, La Barbeque, Louie Mueller and others that use the old German, slow smoke with the Dalmatian Rub. We are currently open only on Saturdays from 11:00 to 4:00 (or sold out). Normally we cook our Certified Prime, all natural Angus brisket all day Friday and into the night (12-15 hours) using post oak wood. In the morning on Saturday, we cook brined chicken with Arky rub and sausage (grass-fed beef only). A 1000 gallon offset pit is coming soon. We use a vertical smoker to smoke Sockeye Salmon (very popular). We are moving to include grass-fed lamb as well.
Barbeque is fun and it attracts lots of folks and we have good camaraderie.
We follow the cooking style of Franklin's BBQ, La Barbeque, Louie Mueller and others that use the old German, slow smoke with the Dalmatian Rub. We are currently open only on Saturdays from 11:00 to 4:00 (or sold out). Normally we cook our Certified Prime, all natural Angus brisket all day Friday and into the night (12-15 hours) using post oak wood. In the morning on Saturday, we cook brined chicken with Arky rub and sausage (grass-fed beef only). A 1000 gallon offset pit is coming soon. We use a vertical smoker to smoke Sockeye Salmon (very popular). We are moving to include grass-fed lamb as well.
Barbeque is fun and it attracts lots of folks and we have good camaraderie.
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