It's a store on the10th street and Obispo avenue of Long Beach City. We have started our business since 2016 with the idea to bring some good BBQ for serving our neighborhoods of Rose Park areas and Long Beach.
At the beginning, we start with catering business until the end of 2018 we started renovating our store to be fully dining restaurant. We are re-opened on May 2019 with a few local employees, we are struggling and growing with more than 15 employees until 2020. We did go through the pandemic with full-staffs to serve Long Beach residents and neighbor cities.
Our partner Postmates, Grubhub, Ubereat and Doordash have taken an important role for our growing and developing with the online orders, phone app orders, they did bring our business close to customers during the pandemic.
No one is really sure where the term barbecue originated. The conventional wisdom is that the Spanish, upon landing in the Caribbean, used the wordbarbacoa to refer to the natives’ method of slow-cooking meat over a wooden platform. By the 19th century, the culinary technique was well established in the American South, and because pigs were prevalent in the region, pork became the primary meat at barbecues. Corn bread emerged as the side dish of choice, owing largely to the fact that in humid Southern climates, corn grew better than wheat (which was prone to fungal infections). Barbecue allowed an abundance of food to be cooked at once and quickly became the go-to menu item for large gatherings like church festivals and neighborhood picnics.
SLOW SMOKED METHODS
Brisket, Pork shoulder are slow smoked for 12-16 hrs at 225F We're loading every night from 8 p.m to 10 a.m next day
Pork Rib, Beef ribs, Tri tip, chicken are smoked for 8-10 hours for the smoky flavors.
Special traditional side dishes are mac n cheese, BBQ baked bean, dirty rice, green, potato salad