HERE'S THE LOWDOWN ON THE FOOD SERVED AT OL'WEST BBQ
What is Barbeque anyway?
Well, it's traditional and American and of course, very regional. We take our barbeque seriously, and grill masters, pit masters, and chefs zealously guard their secrets. Successful barbeque incorporates sauces, spices, equipment, and of course, "secret ingredients." At BBQ, we give you a choice of products, sauces, and regional tastes.
ROTISSERIE: Specially designed ovens use high heat from an indirect heat source. Our unique skewers actually heat from outside-in and inside-out. Flavor in rotisserie BBQ is produced by the combination of heat and natural basting during the cooking process.
PIT SMOKED: Slow, slow, slow using hardwoods such as Hickory or Apple (we use both), but any hardwood will do. Cooking times are up to 14 hours. Liberal use of dry rubs, mops, and bastes enhances flavor and texture.
GRILLED: The use of direct heat to cook or finish. Grilling is often accompanied by basting or slathering. Pit masters from around the country finish products very differently. We have our own techniques too.
SOME OF THE THINGS WE DO AT BBQ
DRY RUB: A unique dry seasoning mix. Rubs are used prior to barbeque to enrich flavor and color. Our rubs are available at your table or to take home. There are literally thousands of dry rub combinations used across the country today.
MARINADE: A liquid seasoning. It is used prior to cooking. Meats or vegetables can marinate for hours prior to finishing and will often naturally tenderize the BBQ.
BASTE: A liquid usually applied during the finishing process. In Kansas, the baste is a smokey, thick, tomato concoction. In Memphis it's onions, cider, and vinegar. One thing's for sure, it's good anywhere.
MOPS: Got their name from pit masters who literally use real mops to coat their barbeque. Often cooking massive quantities at a time, these barbeque experts season their BBQ with "secret sauce" throughout the cooking process.
SLATHER: A small amount of sauce placed on the BBQ at a critical time, but usually just before serving.
WHAT WE DO
*We use fresh ingredients
*We use seasonal, local vegetables when possible
*We open early & close late
*We take all major credit cards
*We have take-out
*We package small & large parties
*We cater parties
*We guarantee our food
*We value your opinion
If there's a pink ring around your meat, don't fret. It's a sign of true BBQ! Our meat is slow smoked up to 14 hours. The pinkness is a result of our long smokin' process and means we're doing our job right!
