What Is Southern Style Barbecue?
Someone once said; "it's not hard, it just requires patience". ZBQ meats are smoked in the old fashioned way; with patience. Low and Slow is the magic formula for bringing out the best flavors that any cut of meat has to offer. The concept of low temperature over a long time produces competition quality taste which can never be duplicated by a "hurry-up" method. There are reasons for letting Mother Nature take her sweet time with the meat we smoke.
Smoking offers many improvements for meat. Besides enhancing the taste and look, it also increases its longevity, and helps preserve the meat by slowing down the spoilage of fat and growth of bacteria. Smoking meat longer leads to more water loss, and results in a saltier and drier product, which naturally increases its shelf life. Man discovered that in addition to salting and curing meat with nitrates, smoking was a very effective tool in preserving meats.
The advantages of smoking meat are numerous. Smoking:
- Kills certain bacteria and slows down the growth of others.
- Prevents fats from developing a rancid taste.
- Prevents mold from forming on fermented sausages.
- Extends shelf life of the product.
- Improves the taste and flavor.
- Changes the color; smoked meats shine and simply look better.
Smoked pork shoulder or beef brisket develop a beautiful dark golden color. The meat on the outside becomes a light brown, red, or almost black depending on the type of wood used, heating temperatures, and total time smoking.
ZBQ takes no shortcuts when preparing your food. Our pork and beef products are hand selected. The wood we use for smoking is properly aged (not too dry, not too wet). Smoke produces flavor so good wood is important. All in all, your taste buds will definetely notice the difference as our total process yields an incredible culinary experience.
If you've never tasted our product, you owe it to yourself to try at least once. We promise you'll be back.