Q: Tell me about your ample enriched condiment bar?

A: Our condiments were all picked and tested in and established according to our customers’ responses. We chop our own lettuce, onions, pickles, and tomatoes. When searching for the “perfect” pickle, an integral part of any sandwich, we decided to go with Mrs. White’s original brine. Aside from that we have olives and hot peppers. In terms of sauces we chose ketchup, mustard and regular mayonnaise. We developed our own spicy mayonnaise and last of all we use the barbeque sauce that we put on the ribs. We also tried a line of mustard from Wobblers.

Q: Where do you get you’re baked goods for you’re buns? How are they special?

A: When we decided on an appropriate size and the formatting for the bun, we went to the non kosher markets e.g.  Quiznos, Mr. Sub, Subway. We intended the bun to be wide enough so that we could load it up with condiments. We decided on a length and width of three inches by nine inches long. We chose Grodsinkis bakery and ordered white and whole wheat baguettes. When choosing a bakery we made sure that the baker knew how to make the bread dough rise to provide an airy enjoyable texture to accompany our delectable meats.

Q: I think you’re burgers are absolutely delicious. What do you put into them that’s so special?

A: A burger-meat on the market can be one of two things. The lower ends of burger merchants take the burger meat and they combine it with an imitation soya bean. This addition can allow one pound of beef to yield three pounds. This process wasn’t to my liking because customers are not getting “real” beef. The Soya bean is a dry fiber and when combined with beef in a burger, the juice content declines and the meat loses integrity.  I decided to take the second route burger producing route and go with 7 ounces of 100% beef. We use some egg and a little bit of bread crumbs to bind the meat together into a nice patty. We take crushed garlic, crushed onion, thyme, basil, salt and pepper and hand roll the burger. Hand-rolling prevents the rubbery texture that machines give patties. Normally, a butcher will take the remnants of the carcass and put these leftover into the meat. We therefore, decided to find a meat of the purest nature to use for our burgers. Of course some cartilage will be included but no indigestible spoils will are put in our meat like bone, tissue or organ tissue. We looked for a meat that was palatable and is free of indestructible particles. We provide meat that is fresh, real and completed with our secret ingredient; fire. It is a really big hassle to uphold a charcoal and wood burning grill because one deals with a natural source, that must be maintained. The oven has different types of wood and moisture content that affect the extent of the maintenance. However, we have a passion for our food and we are mainly interested in producing the best possible product. Maintaining the wood burning oven, however tedious, is simply a labor of love.

Q: I had the ribs last night. They were absolutely wonderful, can you talk about them?

A: The rib-making process was structured according to research done with Texas cookbooks that generally suggest that ribs should be slow cooked for 6 hours. The ribs would have to absorb flavor and become exceedingly tender, to the point that the meat would just fall off the bones. First, we roast our ribs in the oven and finish and then we throw them on the grill and smother them with sauce.

Q: What’s in the sauce, can you talk about it?

A: The sauce is a barbeque sauce seasoned with garlic, paprika, onion, salt, pepper, and vegetable seasoning.