Our Process
Our Process
There are dozens of ways to barbecue!
Each way has its enthusiastic fans, but at Dink’s Pit Bar-B-Que, we have just one technique...pit barbecue, and we’ve been doing it that way for over thirty years.
We start with top quality meat cuts. Brisket, pork spare ribs, pork loin back ribs, chicken, pork tenderloin, ham and sausages.
We cook every day, in our seasoned twenty-year-old outdoor pit over a hickory wood fire. (We use hundreds of ricks of wood each year...a renewable energy source.) The cooking is slow so that the meat takes on the flavor of the hickory and the juices that are part of the unique process.
