Firebonz Blog

In the South it’s often said that there are three things one should never discuss in mixed company; religion, politics and BBQ. I’m kidding of course about the religion and politics stuff, but BBQ on the other hand is an altogether different story! What is it about this quintessentially American cuisine that makes it so doggone controversial? In order to truly understand BBQ you have to begin with those culinary artisans known as pit masters, who steadfastly apply their craft using secret rubs, marinades and sauces. It must be said that the practitioners of no other cuisine display such a colorful mix of sentimentality, nostalgia, braggadocio, exaggeration, falsehoods, a few secrets, maybe a few tall tales and an outright lie or two.

What makes great BBQ is a generation’s old disagreement fought along many fronts, the largest being what type of meat makes the best Q. In the Carolinas, Georgia and much of the southeast pork is king. In Memphis dry rubbed, loin back ribs are the locals barbeque of choice. In Kansas City its baby back ribs, pork and brisket. While in Texas people clamor for beef brisket, spare ribs, smoked sausages and smoked chicken. Another big bone of contention centers on BBQ sauce. Is it tomato based, mustard based or vinegar based? Is it sweetened with honey, molasses, sugar or fruit juice? Do you apply the sauce directly to the meat or is it used for dipping? There are also disagreements over what type of wood to use and which ingredients make the best dry rub. However with all the disagreement there is one singular common point to which all BBQ aficionados agree: great BBQ must be prepared “slow and low’. Meats must be smoked at low temperatures for long periods of time if the seasoning, smoke, and heat is to work its magic.

When developing FireBonz, I visited hundreds of BBQ joints, talked to pit masters and listened to their stories about making great BBQ. We competed in nationally sanctioned BBQ competitions and applied what we learned to our craft. I wanted FireBonz to honor the great BBQ traditions regardless of geography, which is why we smoke pork, brisket, chicken and turkey daily, and why we serve both baby back and Memphis style ribs. Everything we serve is smoked “slow & low”, seasoned with our secret dry rub and flavored with lots of hickory smoke. There are six sauces on the tables to flavor your BBQ if you so desire, each representing a specific geographical area known for its BBQ. Our side items are homemade and our beverages ice cold. If you are looking for authentic BBQ with an all American flair, I hope you will stop by and give us a try. If you are one of the thousands of people who eat with us currently, welcome back I’m glad you’re here!