The name is kinda misleadin, it's really in the front yard..and on the side..i mean we cook in the back...anyway we been smokin' meat right here for over a tenth of a decade. The real question is how do we do it? i reckon we'll tell you a little...it takes up to 18 hours to smoke some of the meat..and its gotta be fresh, not frozen, and trust me even though you see a little pink inside...it's done. The pink comes from the patented (not really patented) smokin' process developed by Brady himself usin' only hand selected wood... Brady don't hand select it but somebody did...and ask for a tour of the smokin' room but remember, it's all secret stuff. And by the way, ask for the pulled pork or chicken and make sure that Brady personally hand pulls it...that really makes 'em happy!

And speakin' of smokin' you're welcome to try a cigar (see-gar) from Brady's private stash, all you have to do is clip it and light it.... and pay for it....you probably will have to pay before you clip it and light it.....Brady's like that about his cigars and his T-shirts...but that's another story, I mean about the T-shirts.... JoAnn is the same way about her chickens but they're not for sale like the T-shirts...it's probably best you all come in so you can hear it for yourself.

By the way if you bring friends in with you, we give you extra paper towels and a free bib..not to go..you have to use the bib here...well not here, but in the restaurant.