Real Wood Smoked Barbeque Served in Several Distinct Ways.
What's the Difference You Asked?
At Virginia Barbeque we use only the finest bone-in pork Boston Butts for our barbeque. After the meat gets a dry rub with our secret spice blend it is smoked in our rotisserie smoker loaded with a fire of smoking hickory wood. The pork turns into barbeque after 12 hours of low smoky heat. (That's about 220 degrees cooking temperature.)
After a cool-down period we hand pull the barbeque removing all visible fat and gristle. From the beginning removing this fat has been our unique difference. You see, some barbeque (so called) aficionados believe that all the fat should be ground up into the meat and called minced barbecue. They believe that you won't notice the fat if it's been chopped fine into the meat.
We see things differently. Our idea is to keep the meat hand pulled and lean. You will certainly taste the difference from the first bite!
Virginia Wood-Smoked Pork Barbeque:
Our traditional "Ode to Que." Sweet and spicy red barbeque sauce tossed into our wood-smoked, hand-pulled pork adds the perfect compliment. This is the sauce dripping down the chin style many have come to expect when enjoying a true barbeque sandwich.
North Carolina Wood-Smoked Pork Barbeque:
In eastern North Carolina they don't put none of that red sauce on no barbeque. This one's for them! Champagne and Cider vinegar with whole grain spices are tossed together with our hand pulled wood-smoked pork. Our North Carolina barbeque sauce gives the tender smoky pork that twang some believe is the only way to enjoy it!
Texas Beef Brisket:
Our Hickory wood smoked brisket is hand pulled (not sliced) and served in its natural juices. You add the sauce to this one! We remove the fat to keep you thin. Brisket is traditionally sliced yielding a beautiful product that has too much fat going thru the center. Our hand pulling removes the excess so all you get is lean smoky meat.
And, Oh Yeah, Hey Lady, WE found the Beef!
St Louis Smoked Pork Ribs:
Dry rubbed or with our barbeque sauce our ribs are the bomb! Our St. Louis ribs offer many distinct advantages over the Baby back ribs found at many restaurants. More Meat less Dry probably is the most notable difference. St. Louis pork ribs are larger tend to have that "fall off the bone" feel you are looking for. We rub them down with our secret rub and smoke them in Hickory for up to 5 hours at 220 degrees in the rotisserie until they are ready to sauce. In your haste to get these down be careful not to mistake you finger for a bone!
Enjoy our barbeque with the freshest sides around!
Rick Ivey, Certified Executive Chef
Founder and CEO