•USDA Choice/Angus Brisket

•Salt

•Pepper

Shortly after starting up the cooking business, chef Dyson got an order from neighbor Katherine "Kitty" Gilbert for a tray of brisket to feed the family for the holidays. Her son Jack Gilbert, who is also known as a 2nd generation baby master, was the first to give the brisket a taste. As he took a bite, he started moving his hips around in a dancing fashion and exclaimed, "Succulent...Vivescent...Outstanding." The word 'Vivescent', which chef Dyson had never heard before, was used with such passion, conviction, and rolled smoothly off the tongue. When cooking up for another group of guys including friend Owen Falsuka, it was told that the brisket was vivescent, which meant a young adult of a care-free nature and free of inhibitions. When eating this brisket, one embodies the nature of someone living care-free and free of inhibitions. 

• Turkey breasts

• Rory's Rub/Brown Sugar/ACV/Memphis Sweet

A unique spin on burnt ends, this recipe utilizes turkey in an uncommon but delicious way. Cooked similarily to the Taco Bill Burnt Ends, this item provides that burnt end taste while maintaining the taste of the turkey. 

•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 enthusiast Brad Potterfield. Brad has sent Dyson many recipes on the internet which have provided lots of inspiration for techniques and recipes, including that used in this recipe." After giving these a taste for the first time, Brad fully agreed that these were menu worthy. 

•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.

•Diced Pork Shoulder

•Rory's Rub

•Brown Sugar, Hon's Honey, ACV glaze

Looking for a good barbecue meat to have at your party? Something that isn't too messy and can work well as an appetizer? A tray of Taco Bill Burnt Ends is your answer. Named after neighbor Bill Lansinger, these things are a fan favorite. With the perfect ratio of meat, fat, and specialty finishing glaze, this bite size piece of meat tastes delicious. One of the first people to try these things, Bill loved them so much excaliming, "Man! These things are amazing!" Bill loves Taco Bell and loves burnt ends, so we named these Taco Bill Burnt Ends. 

• Beef Ribs

• Salt & Pepper Rub

• ACV

• Sun-dried Tomatoes

• Memphis Sweet BBQ Sauce

After receiving divine direction to start up a bbq business, Dyson would taste new recipes and discuss the business with neighbor Matt Raivel. This was critical research and development. Matt played an important role as someone to bounce ideas off of and taste Dyson's product. There's nothing more one-of -a-kind than beef ribs, so it is fitting to name this product after him.