7422 Old Centreville
Manassas, VA 20111
Friday & Saturday 11am-11pm
Absolute BBQ’s ovens are personally designed by its founder and
are specifically fabricated for the delicate yet heavy duty
function of transforming the whole hog into exquisite,
scrumptious pulled pork.
This is how it’s done: the dressed hog is split open and placed
on top of the fire with the meat side down and skin side up.
Between the meat and skin is a delicate layer of fat. This layer
is anywhere between 1/8” to 3/8” of an inch thick. The premise
calls for a slow, steady source of heat (around 235 degrees).
Depending on the hog’s size, it usually takes about 3 hours for
the first signal. It’s the beginning of the unhurried rhythmic
drip of fat being released throughout the hog, melting and ever
so succulently, self-basting the delicate meat from the whole
hog. That layer of fat’s purpose is to surrender itself to the
meat, it has no choice. The thick skin has it trapped. There’s
no place for it to go, but through the hog. The trick – in our
case, it will be the marriage of art and science – is to melt
the fat gently and precisely enough to work its wonders without
burning the meat. Anywhere from six to eight hours after the
dripping begins will represent the end of cooking time.
To augment the other ovens, this restaurant includes an
authentic open pit. This absolutely indicates the real thing.
For that, the spare ribs will be cooked as spare ribs are meant
to be cooked. No gimmicks, no slow roasting in mechanized
devices, true ribs, cooked in the old fashioned rib joint
method. Rare and hard to find will be our sensational, ground
breaking, sliced pork. This jewel is smooth, velvety and
guaranteed to be the ultimate sliced pork found in the entire
barbecue industry. The brisket is considered by some to be in
the barbecue family and that is how we treat it. Cooked for 10
hours, under the strict methodology that is necessary to produce
the absolute, superior, sliced beef.