River City Barbecue

The pork and beef briskets are seasoned in special herbs and placed in a cook shack for ten hours on hickory wood. This slow process makes the meat succulent to the taste and tender to the touch. The meat is served on a regular or jumbo bun with slaw and hot or mild barbeque sauce or a special blend. outside

Pork ribs, rib tips and turkey legs are prepared in like manner, but for approximately four or five hours and served with slaw, baked beans, potatoe salad and rolls. Italian sausages are also prepared and served with hot or mild barbeque sauce. Smoked sausages and Chicago Polish sausages are deep fried and served on a toasted bun with slaw and hot or mild barbeque sauce.