OUR OVENS

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.