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Sixteen hours. That's the minimum amount of time that Robert and Erin MacNab, the duo behind Sage Garden BBQ & Catering, spend slow cooking cuts of pork and chicken that they've dry rubbed with spices and herbs. Afterward, they shred the meats and layer them onto sandwiches, stuff them into tacos with housemade pico de gallo, or serve on platters with made-from-scratch sides such as kettle chips or sweet cornbread.
The MacNabs complement their down-home barbecue with desserts such as freshly made banana pudding, Ghirardelli brownies, and cupcakes garnished with citrus zest or additional cupcakes. They also do custom catering for events.
