Authentic Memphis Pulled Pork BBQ
Kansas City Melt-In-
Thin Sliced Tri-Tip Steak
Greek/Italian Salads
San Francisco Potato Salad
Most folks west of the Mississippi think of “BBQ” as a nice thick steak sizzling over a red hot bed of coals. When cooked to perfection, the steak has blackened grill marks on a seared outside with a juicy pink color on the inside. A couple of minutes on both sides usually does the trick. Texans like to cook theirs over mesquite wood, which burns hotter than most other wood. 
The Smoker
Enter the world of the Smoker: indirect cooking at low temperature. Smokers vary a little in design but basically consist of a smoking chamber with an attached firebox at one end.
The meat, usually pork ribs and shoulders (often called butts), are prepped with a dry rub and placed on racks in the smoking chamber once it is up to about 225 degrees. And there the meat simmers for hours. Spare ribs take about 4 ½ hours while pork shoulders can take up to 7 hours.
See how our smoker is uniquely constructed.
The Grill 
The Bada Bing Mobile BBQ can do both smoking and grilling. The grill side has a 2’ by 4’ charcoal grill that can accommodate a lot of steaks, hamburgers or chicken. So, whatever you have in mind for your next occasion, the Bada Bing Mobile BBQ can bring it right to your front door.
The Meat
What you get is melt-in-your mouth meat that falls off the bone or can be easily “pulled” apart for some mouth watering BBQ sandwiches. Eat as is or add some of your favorite BBQ sauce. Pulled pork is also excellent for tacos and burritos. It has a mild smoke flavor that enhances the natural taste of the pork.
