First, we start each day by hand trimming on site all of our select Bar-B-Q meats. The meats are then dipped into our secret basting sauce, invented by Memaw herself over forty years ago, and slowly cooked for hours over a real open-pit fire of select hickory and oak hardwoods. The heat of the pit is controlled by spraying the fire with water, which creates the smoke that acts to tenderly hold in the natural flavors and moisture of the meat.