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A fascination with regional cuisines and extensive travel gave Desperados the opportunity to sample barbecue fare from Mexico to Canada and everywhere in between. While we loved the vinegar or mustard based sauces from the Carolinas and the tomato based sauces throughout the midwest, nothing compared to the taste we found at "Desperados" in Emporia, Kansas, our friends and namesake. (thank you Mandy & Sue)
Desperados taught us how to use St. Louis style ribs and a smokehouse process to create succulent, tender and juicy meat. Their house barbecue sauce was so good we bottled it. It sure beat the plane tickets we were buying to fly there to eat.
We took the original recipe a step further with the addition of our special blend of dry rub, white hickory smoking wood, and cooking "tips and tricks" of some of the country's most award winning pitmasters and years of barbecue research. We now specialize in ribs, chicken, pulled pork and some pretty authentic Texas Brisket. All of our meats have won numerous awards and accoulades at regional tastes, competitions and food shows.
Most importantly we slow smoke our meat in a Genuine Friedrich Smokehouse to assure you the quality and consistency you've come to expect over the years on a daily basis at our restaurant in Angola, New York.
The result is a taste sensation we know you won't soon forget. We sure couldn't and we had to bring it home to you.
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