The origins of American
barbecue date back to colonial times, with the first recorded mention in 1672
and George Washington mentions attending a “barbicue" in Alexandria,
Virginia, in 1769. As the country expanded westwards along the Gulf of Mexico
and north along the Mississippi River, barbecue went with it.

The core region for
barbecue is the southeastern region of the United States, an area bordered on
the west by Texas and Oklahoma, on the north by Missouri, Kentucky, and Virginia,
on the south by the Gulf of Mexico and Central Florida, and on the east by the Atlantic
Ocean.

There are usually 3
ingredients to make an American barbecue—meat and wood smoke are essential. The
use of a sauce or seasoning varies widely between regional traditions.

The second ingredient in the
barbecue is the wood used to smoke the meat. Since the wood smoke flavors the
food, the type of wood used influences the process. Different woods impart
different flavors, so the regional availability of various woods for smoking
defines the taste of the region’s barbecue.

With that
said, our aromatic wood is getting more and more popular each second.
Chefs all over the world are reaching to us with amazing reviews about our
flavors and wood quality.

Stronger
flavored woods are used for pork and beef, while the lighter flavored woods are
used for fish and poultry. More exotic smoke-generating ingredients can be
found in some recipes.

We are
always trying to please everyone this is why we are continuing to are more
variety of flavors. Our favor gamma right now is the biggest on the market with
more than 20 wood flavors!

One of our
most popular flavors is the grapevine, it adds strong and sweet flavor to the
meat and giving your dishes distinctive taste.

Happy
barbecuing!