Slow, Smoked and Saucy
At Bessinger's, we like our barbeque slow, smoked and saucy.
To begin the process, we use only the freshest pork shoulder and hams. Then we cook the meat very slowly -- for up to 18 hours -- in a wood-burning pit using hickory and oak logs for that unique flavor you won't find anywhere else. After we've determined it's just right, we de-bone and hand-pull the pork.
Add one of our signature sauces, be it Original Gold Recipe, Spicy Gold Recipe or our Hickory Red Recipe -- all no fat and low in carbohydrates -- and we are certain that you'll become one of our loyal fans who've been coming back for nearly 60 years.