Our mission is to provide you with the finest and most authentic BBQ food made from the finest meats, spices and other ingredients possible. We also have our own Biloxi Cajun line of Hot Sauces and Rubs that are available to purchase for your dining pleasure at any time.
Baby Back Pork Ribs
Hand Rubbed with the Biloxi Cajun's Special Rib Rub, slowly smoked over apple wood and mesquite wood (up to six hours), and lightly brushed with Biloxi Cajun finishing sauce.
St. Louis Style Ribs
Hand Rubbed with the Biloxi Cajun's Special Rib Rub, slowly smoked over mesquite wood (up to six hours), and lightly brushed with Biloxi Cajun finishing sauce.
Smoked Beef Brisket
Succulent USDA choice beef brisket, hand rubbed with Biloxi Cajun's Special Brisket Rub, then slowly smoked for up to 14 hours. Sliced thick or thin, served on a bun or by its self on a plate with BBQ Sauce and sides. sides
Smoked Pulled Pork
Whole pork loin, Hand Rubbed with the Biloxi Cajun's Spicy Pork Rub, slowly smoked over peach wood and mesquite wood (up to 12 hours), Then pulled apart,by hand, and piled high on a bun or on a plate with with BBQ Sauce and sides.sides
Juicy chicken quarters (leg and thigh or breast and wing) Smoked to perfection over pecan wood and hickory wood. Lightly sauced with hickory sauce. Chicken breasts, boneless, skinless and legs also available.
Burgers, Dogs, Brats and other items
We use 100% Beef hamburger meat, 100% beef Franks, Brats, Polish Sausage and Cajun Boudin Sausage. They are all grilled to your perfection over hickory wood for a great taste.
Last, but Not Least.....
The three main points a pit master must follow are:
1. Appearance - The meat must be carefully carved and presented and should make your mouth water just by looking at it. If meat is smoked, a light pink color at the edge of the meat will denote the "Smoke Ring." This is sometimes confused with under cooked meat.
2. Tenderness - It should me moist and tender. Ribs should pull off the bone easily, but not fall off when picked up. Meat should not be sliced thin to make it tender. It should not be mushy either.
3. Flavor - The flavor should be from the meat, its juices, the spices and a light brushing of sauce some time.