•USDA Choice/Angus Brisket

•Salt

•Pepper

When taking a bite of Taco Bill Burnt Ends, neighbor and baby master Jack Gilbert began moving his hips in a circular fashion and proclaiming that the taste was vivescent. Neither of us knew what this word meant at the time but it sure sounded like it fit the bill for a proper adjective to use. Later chef Slicen found vivescent defined as “a young adult free of inhibitions; someone of a fun and care-free nature” and sure enough Jack knew deep down it was the best way to describe the burnt ends. Taco Bill Burnt Ends checks the box as being vivescent but these are Taco Bill’s burnt ends. That name isn’t going to be changed. After pondering this word and giving some time to think about what to name the brisket, we realized that the brisket also checks the box as being vivescent. Brisket is fun and care-free. It’s easy going. It’s loved by many. It’s relaxed. It lacks self-consciousness. It is Vivescent Brisket.

•USDA Angus Beef Top Round

•24-hour Sous Vide with Salt, Pepper, Garlic powder, Sugar, and Butter

*Cooked with butter and soaked in butter/garlic sauce

If you were looking for a legendary recipe then you came to the right place. This recipe is handed down from cooking legend Scott French, who has often received the high praise of “That’s the best pit beef I’ve ever had!” Nuff said. 

• Turkey breasts

• 24-hour Sous Vide with Salt, Pepper, Garlic powder, Sugar, and Butter

*Cooked with butter and served in butter/garlic sauce

This one replicates our specialty French’s Pit Beef but caters to the turkey enthusiasts out there.

•Pork Shoulder

•Rory's Rub

If this thing is on the menu, there is a high probability based off it’s history that there will be a Baltimore Ravens win associated with it. When buying pork butt, they come in packages of two. The last part of the pork butt cooking process entails putting the foil-wrapped meat into a cooler to slowly drop in temperature following the cook. This allows the juices to reabsorb into the meat and results in a very moist and tender product. On two separate occasions, Slicen had made pork butt for a Ravens game tailgate but only had to take one of the pork butts out of the cooler, as it was enough to feed the crew at hand. As the Ravens got the win, the other pork butt continued to sit in the cooler as it had extra time to reabsorb juices. Returning to the tailgate following the game and hungry, the second pork butt was unraveled. Whether it was the fact that the Ravens got the win, the pork had more time to reabsorb juice, or both, the second butt always tasted next level. Now when making this product for our customers, we make sure to make it far enough in advance that it has time to reabsorb the juice to the capacity of a true victory pork butt. It terms of an associated team victory, that falls into the hands of the clients. We can’t say that our Victory Pork Butt will assure a victory but it may help contribute.

•Pork Baby Back/St. Louis Ribs

•Rory's Rub

•Brown Sugar

•Honey

•Apple Cider Vinegar

This recipe is inspired by friend and fellow barbecue cook Brad Potterfield. Brad has  sent Dyson many recipes on the internet which have provided lots of inspiration for techniques and recipes, including the ones in this recipe." Change Rodney Scott's Potato Salad to Real Fan Dan Potato Salad. For Potato Salad description, put "A legendary recipe named after the legend Real Fan Dan himself. He is yet to try it but according to our current feedback, he may observe this to be the best potato salad he's ever had.

•Chicken drumsticks

•Overnight marinade in Hot Sauce, Worcestershire Sauce, and Tamari Sauce

•Barbecue (Rory’s Rub)

If you’re a wing enthusiast then tune in. Inspired by YouTube video “Smoked Party Wings Recipe" from HowToBBQRight, our customers can attest that these wings are next level. With a nice marinade, these wings don’t need seasoning nor sauce as a couple hours on the smoker leaves them juicy and delicious with flavors bursting like crazy. When making them for the first time for a church event, chef Scott texted chef Slicen, “How dem wangs?” Paired with Scott’s Fries, the crowd went crazy. Friend Debby Toole got her hands on these wings and was taken away. She passionately declared, “They’re finger licking good...I love these wings...try this wing, it’s the best wing I’ve ever had in my entire life...I mean I’m in a church how am I not going to be honest, am I gonna be struck by lightning?” We then thought that the name “Finger Licking Wangs” would best suite this product.

• Sabrett's Hot Dog

An American classic using some of the best hot dogs on the market. Smoked and topped off with a Hot Honey Old Bay glaze if desired.