Everything on our menu from the sauces to the sides has been homespun by us. We slow smoke our meats for up to 16 hours using green Alder. Our chickens are brined for 3 days and then wrapped in caul fat before they go on the smoker. We use our own custom dry rubs on our other meats and always put the sauce on the sides because we like to keep it simple. We let the meat speak for itself!
20 plus years of experience working in other BBQ restaurants followed by 3 years of testing our own recipes and rubs out of our Airstream trailer food truck has brought us here. All of our meats come from sustainable farms in Washington and Oregon that pride themselves on organic, hormone free, pasture raised, free range, well taken care of animals!
Central Texas inspired, but we pay homage to the original bad ass BBQ joint – The Armadillo BBQ from up in Woodinville, WA. Many of us that have been a part of Two Shoes’ materialization grew up working for and loving Armadillo’s philosophies and camaraderies, and of course the smoked meat!