Walt's BBQ

• Ribs are rubbed and slowly smoked for 4-6 hours.• Beef brisket is seasoned and cooked for 12-14 hours.• Pork is smoked for 12-14 hours and hand-pulled. We are now producing over four thousand pounds of good barbeque a week! We have a very loyal base of customers and we constantly are making new friends and guests. You are only a visitor here once after that you’re considered family. One thing that has brought us a tremendous amount of pride was the winning of the best Tomato based sauce awarded by the National Barbeque Association in February, 2008. We consider this quite an honor coming from our peers and the people that we have looked up to for years. We also were honored to meet some of the pioneers and leaders in the world of Barbeque. If you have never attended this convention you are missing out on something that is truly special and unique. I highly recommend it to all and am looking forward to returning next year with other members of our staff.