Our Texas Barbecue recipes and techniques have been handed down through several generations of Texans.  Our Father and Grandparents showed us the secrets to real Texas Barbecue.

 

 

 

The meat we prepare is cooked with smoke.  We start the process by rubbing the meat with a mixture of special spices.  After letting the meat sit overnight (in the refrigerator), the meat is smoked for about 15 hours.  Our smoker has a constant temperature of about 220 degrees.
We use apple, cherry, oak and hickory wood in our smokers.  Our meats are shredded or sliced and served with a thin Barbecue sauce - also an old family recipe.

 

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Currie's Holy Smokes

204 South Main

Joseph,  OR  97846

Sherri Currie (541) 432-1900

Toni Leech (541) 398-1100

email: holysmokesbbq@eoni.com

We accept MasterCard and Visa

 

Site Designed and Maintained by Jean Story & Johna Marcum

Last Updated:  03/08/2007