John Wells Traditional Family Butchers

Barbecue is as much a symbol of Texas as the Lone Star, Longhorn cattle and the 10 gallon hat. At last count, Texas boasted over 1,500 barbecue establishments, ranging from the small side-of-the-road BBQ huts to large sit-down restaurants catering for several hundred people.

Throughout the Lone Star State, barbecue is everywhere. Whether it's at political functions, family reunions, corporate social days, fund raising events or country shows, barbecue brings folks together.

'Barbecue' is actually a word used interchangeably to describe two different cooking styles. When people in Europe want to barbecue, they mainly light up a grill, let the charcoal burn until glowing white and pile on an assortment of meat. This process is quick but does nothing to enhance the flavour or tenderise the meat.

Although cooks from Texas utilise this method of grilling steaks, they barbecue beef, pork, chicken, ribs etc. through an entirely different process. In Texas, this style is called 'Pit Bar-B-Que'

Pit Barbecuing is an art form. It requires patience, understanding and time to master, but the rewards are well worth the trouble. The pit is an enclosed structure that operates on the principle that the heat of the smoke cooks, not the flames from the fiery coals. Large cuts of meat are slow smoked for a long duration, sometimes 20 hours or more using special woods such as hickory, mesquite, pecan, oak etc. On cuts like a whole beef brisket, the longer the smoking process, the more tender and favourable the results.

Texas style barbecue is available daily in the shop or throughout our delivery chain. All barbecue products are immediately vacuum-sealed after cooking. They are naturally preserved, fully cooked and ready to heat and serve. Depending on the item, if the vacuum seal is kept intact, the refrigerated shelf life is up to 4 weeks.

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