Michael Gomez has been cooking all of his life. He grew up in Indianapolis, IN, graduated from Indiana and Dayton Universities, and is now realizing a culinary dream.
An avid traveler, he has spent years perfecting his craft, sampling different ingredients, and learning cooking methods from all over the world. His adventurous approach to cooking complements the extremely high standards he maintains for the food he serves. He is always ready to try new things and bring something different to his already amazing barbecue.
We save you time. Our pulled pork spends thirteen hours in the smoker before it is ready to serve. We do not have an automated process or use artificial materials that would make our barbecue easier (and less delicious). We pay attention to our meat. We spend all day (and night) constantly monitoring the temperature and adding hickory and red oak to the smoker to make sure the food that we serve you is perfect. Whether it’s a pulled pork sandwich or a smoked chicken plate, our barbecue represents long hours of work, and we are more than happy to spare you the effort.