History

It was fate when a barbeque competition team put their closely guarded recipes and techniques together and founded City Barbeque in 1999. We strive to bring you the best America has to offer. Our pork shoulder is reminiscent of the southeastern United States, the brisket and sausage take you to Texas, and the ribs exude a blend of Memphis and Kansas City.

Our award-winning barbeque is made with only the highest quality meats and served with our signature sauces on the side. Huge smokers are loaded daily to guarantee the very best hickory smoked, juicy, tender meat anywhere.

So if an authentic barbeque experience is what you're after, look no further. Small groups of folks like us still believe in honoring quality, generations of tradition and true service.

We proudly dedicate our lives to the pursuit of barbeque and happiness (yes, in that order)!

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Looking to test your Barbeque knowledge?  Here are a few definitions you may find handy or just plain interesting to know about the world of the Que…

Regional Variations of Barbeque

Carolina Barbeque – Traditionally pork barbeque (usually whole shoulder or whole hogs) smoked over hickory wood and finely chopped or pulled.
Carolina Que is served with sauce. In Eastern North Carolina the sauce is vinegar based.

Memphis Barbeque – Pork ribs rule and some sprinkle the finished ribs with rub to highly season the finished product

Texas Barbeque – Brisket and sausage are king in the Lone Star state.
Ribs are also noteworthy, consisting of both beef ribs and pork ribs.
Just ask Vencil Mares at Taylor Café about his secret recipe smoked beef sausage, and you’ll see why it all started in Texas. Elgin is the professed “home of hot sausage” and has more variations in smoked beef sausage than you can shake a stick at.

Texas Rub is typically just salt and pepper, and the meat is served without sauce or with one that is thin.

Kansas City – The crossroads of barbeque with Southern and Western influences.

Barbeque Defintions

Bark – A crust that forms on the outside of the meat from the cooking heat and seasoning rub.

Smoke Ring – A pinkish ribbon of color usually on the edges of the meat, but sometimes
throughout (in thinner meat such as pork ribs.) A smoke ring is desirable and signifies well-smoked meat.

Brownies – Another term for “burnt ends.” A term used by Kansas City barbequers for the double smoking process of the brisket point end to produce a very smoky and flavorful product. Sold as a separate order item and is unique to Kansas City.

Smoking – The opposite of grilling, where meat is not directly in contact with the flame, but is instead cooked with an indirect source of heat and wood smoke for flavor. This the most time-consuming method and produces true, authentic barbeque.

Indirect Smoking –  The same as smoking (see above).

Rub – A spice and herb mix used to add flavor to the meat usually before cooking. It is sometimes called a dry marinade. A rub will also enhance the formation of a crust to meat while it is being cooked. Rubs can be sprinkled on meat or rubbed in. A rub can be a complex mixture or simply salt and pepper.

Wood – Most Texas barbeque is smoked with post oak, hickory, or mesquite wood. Most Carolina barbeque is smoked with hickory. Fruit woods add a tasty “sweet” flavor, especially to pork. Dry wood is best for smoking because the smoke is less dense and concentrated allowing the pit master more control.

Sweet tea – The mother’s milk of Barbeque. Brewed tea sweetened with pure sugar.

Greens – Collard, mustard, turnip, kale, or mixed—cooked slow, seasoned with smoked pork or bacon.

Mac ’n cheese – Elbow macaroni baked with yellow cheese(s).

Sides – Any accompanying side dish to barbequed meat, generally thought of as a filler when you didn’t get enough meat.

Successful Barbeque meal – more than you can possibly eat in one sitting!