Biglee's

PORK RIBS: slow smoked with oak and apple woods, and  mopped with Biglee juice.  The ribs Big Bertha produce are award winning.

BRISKET: covered with a dry rub then slow smoked. around the sixth hour a marinade is added giving the brisket my signature taste.

TRI-TIP: marinaded then slow smoked until medium well

CHICKEN: injected with a beer/soy sauce solution then smoked.

BEEF LINKS: 100% lean beef links are special ordered, fresh,  and hand made. don't let the word lean scare you away, when cooked by a 5th degree Master Smoker they come out nice and juicy.

BAKED BEANS: through trail and error I've developed a top secret recipe that people love, and usually one of the first items to be eaten up. the beans are cooked right on site. 

Featuring New Orleans Bills Creole potato salad

).