A Chat with LAST SUPPER BBQ SMOKERS
What services does your business offer and what makes your business stand out from the competition?
At Last Supper BBQ Smokers, we’ve added a new meaning to “mobile dining.” We’ve taken competition BBQ flavors and techniques that we have perfected and are bringing them to all parts of the DFW community.
What is one of your most popular offerings? How is it prepared?
Many people may not know the difference between grilling and smoking meat. Grilling is hot and fast, but there is no rushing in BBQ. We slow cook our BBQ for up to 12 hours over oak, hickory, or mesquite hardwoods. [The result is] a taste you can’t get from just charcoal, pellets, or propane.
What was the inspiration to start or run this business?
Chris Salone, the owner and pit master of Last Supper BBQ Smokers, [says his] family-owned business was born from a hobby. About seven years ago, Chris began competing in BBQ competitions and cooking for his family and law enforcement buddies, and from there it turned into catering.
What do you love most about your job?
BBQ has never tasted so good! Chris understands that reputations are built with every sale, which is why he guarantees the most delicious BBQ. But you have to try it for yourself.