At The Backyard Smokehouse, we believe the passion for smoking foods can only be complete by marinating overnight first before carefully aging the meats until perfection is achieved.
For this purpose, all our meats are marinated in our signature spices before undergoing a 30+ day minimum aging process.
Only after perfecting maturity does Chef Faris Awwad allow the smoke from the oak fire to begin slowly but surely burning all ends over a 16 hr. period.
In that time, his unique blend of smoke evokes exquisite flavors to each cut, leaving The Backyard Smokehouse with the sweet aroma of Classic Southern BBQ.
All our meat and poultry products are sourced locally from top USDA Halal Certified suppliers of the highest pedigree.